Soy curls chili

It’s been cold here lately. I just wanted something that warm me up from inside. Maybe you just feel the same sometimes. It calls for a hearty dish for dinner.

I stockpiled a few bags of soy curls in my pantry, so I thought I’d give chili a try, using the curls instead of TVP. I also switched a bit, using diced tomatoes more than tomato sauce and using some green pepper for added texture and flavor. The result was a bowl of hearty chili that is both filling and warming – just what you need on a cold winter’s night.

 

Ingredients

• 1 1/2 cups Soy Curls
• 2 cloves Garlic, minced
• 1/2 medium Onion, diced
• 1/2 Green Pepper, diced
• 1 1/2 cups Light Red Kidney Beans
• 1 15 oz. can Diced Tomatoes
• 1 cup Tomato Sauce

 

• 1/2 cup Water
• Chili Powder
• Onion Powder
• Ground Mustard
• Ground Cayenne
• Paprika
• Yellow Mustard
• Hot Sauce
• Salt & Pepper

 

 

Directions

1. In a medium bowl, add the soy curls and cover with hot water - let sit for at least 10 minutes.
2. In a large pot, add one or two tablespoons of water and heat over medium heat. Add the onion, garlic, and green pepper and saute for 10-15 minutes, adding a bit more water as needed to deglaze the pot.
3. Once onions are soft and translucent, drain the soy curls and add them to the pot. Cook 5-10 minutes longer, stirring occasionally.
4. Add in the diced tomatoes and cook down for 5-10 minutes.
5. Finally, add in the beans and tomato sauce, stir well, and then add in all of the seasonings, hot sauce, and mustard. Stir well, cover, and reduce heat to low.
6. Simmer for at least 30 minutes.
7. Serve with a dollop of mustard and vegan sour cream.

 

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Quite a different tomato soup, it may sound strange at the beginning but the result is just that great. Try it out!

 

 

 

Tomato orange soup

1 small yellow onion, peeled and chopped
1 clove garlic, minced
3 tablespoons butter, divided (Earth Balance)
10 roma tomatoes, cored and chopped
1/2 cup orange juice concentrate
1 cup vegetable broth
1 tablespoon flour (gluten free ap)
1 cup almond milk
sea salt, to taste

Sauté onion and garlic in one tablespoon butter.
Transfer to high speed blender with tomatoes, orange juice concentrate and vegetable broth – puree until smooth.
In large saucepan, melt remaining 2 tablespoons earth balance. Add flour, stir until golden brown and blended.
Add almond milk, stir until creamy.
Add to tomato mixture in blender, continue to blend, add salt as needed. Transfer back to saucepan to heat through

Garnish with sliced or cubed tomato, dried basil and oregano. Serve over rice or quinoa, with grilled cheese, crackers or stuffed waffles.