Rec
β
Pretty simple and the secret is... Butternut squash.
Cook down your aromatics (onions, garlic, and your favorite peppers) with a good vegan chorizo.
Cut some butternut squash into cubes and boil them. When they're done mash them up like mashed potatoes.
Mix your aromatics and vegan chorizo with a canned bean medley into a slow cooker with veggie broth. Then mix your mashed up butternut squash into the chili broth and it will turn the broth thick and creamy. I like to add a ton of tapatio hot sauce, too. So good.
Cook down your aromatics (onions, garlic, and your favorite peppers) with a good vegan chorizo.
Cut some butternut squash into cubes and boil them. When they're done mash them up like mashed potatoes.
Mix your aromatics and vegan chorizo with a canned bean medley into a slow cooker with veggie broth. Then mix your mashed up butternut squash into the chili broth and it will turn the broth thick and creamy. I like to add a ton of tapatio hot sauce, too. So good.
Oct 13, 2024
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πΆmade a vegetarian one with sweet potato and quinoa but itβs up to you
Jan 28, 2024
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π₯¦Being vegan is incredibly easy! legumes are very healthy and cheap, so I'd look into some chickpea curries and lentil dahls. Beans are also great, it's probably easier to just use those as starting points. As for the beyond meat cynicism, I'd at least look up how to prepare tofu well (starch, soy sauce and agave syrup all help). You can make a good butter chicken like dish if you put it in the oven too.
Rec
π₯£Vegan Caldo Verde
* 1 large yellow onion diced
* 1 lb carrots sliced
* 6 cloves of garlic minced (but go with your heart as always for garlic)
* Cayenne pepper
* 2 tbsp Better Than Boullion veggie base (optional)
* 2-3 russet potatoes sliced
* 1-3 bunches of kale chopped depending on bunch size on how much of a kale fiend you are (lacinato is my preference)
* 1-2 cans of cannellini beans
In a large dutch oven (mine is 5.5 quarts) or pot heat 2-3 tbsp olive oil over medium heat and saute the onion and carrots for a few minutes. I sprinkle in some kosher salt, black pepper, and cayenne pepper too. Throw in the garlic and saute for another minute. I like to turn up the heat to medium high to get the fond/caramelization at the bottom of the vessel, just be careful that it doesn't burn.
Pour in 2.5 quarts of cold tap water and scrape off the fond at the bottom of the pan with a wooden spoon. This may result in a satisfactory broth on its own for you, but you can add the veggie base if you want. Turn up the heat to high to get the broth to boil, then toss in the potatoes. Turn heat back down to medium to maintain boil.
When the potatoes are tender, go to town on them with a masher, then add the kale. When the kale is like 2/3 done I add the cannellini beans and keep cooking until the kale and beans are done.
I love this recipe bc it's easy to shop for, easy to make, filling (you can add leftover rice to make it even more filling), budget-friendly, and nutritious. You can freeze it too.
I'd love to show you how it's done and we can enjoy soup together lmao
White rice + broccoli + protein Most of the time I'll use canned sardines or ground turkey or pork chops or chicken breast/thigh, but I've used tofu before.
In a large dutch oven (mine is 5.5 quarts) or pot heat 2-3 tbsp olive oil over medium heat and saute the onion and carrots for a few minutes. I sprinkle in some kosher salt, black pepper, and cayenne pepper too. Throw in the garlic and saute for another minute. I like to turn up the heat to medium high to get the fond/caramelization at the bottom of the vessel, just be careful that it doesn't burn.
Pour in 2.5 quarts of cold tap water and scrape off the fond at the bottom of the pan with a wooden spoon. This may result in a satisfactory broth on its own for you, but you can add the veggie base if you want. Turn up the heat to high to get the broth to boil, then toss in the potatoes. Turn heat back down to medium to maintain boil.
When the potatoes are tender, go to town on them with a masher, then add the kale. When the kale is like 2/3 done I add the cannellini beans and keep cooking until the kale and beans are done.
I love this recipe bc it's easy to shop for, easy to make, filling (you can add leftover rice to make it even more filling), budget-friendly, and nutritious. You can freeze it too.
I'd love to show you how it's done and we can enjoy soup together lmao
White rice + broccoli + protein Most of the time I'll use canned sardines or ground turkey or pork chops or chicken breast/thigh, but I've used tofu before.
Jun 28, 2024
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