How about a simple, creamy, spicy bowl of soup?
Vegan White Chili
- 1/4 cup water
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 3 or 4 roasted green chiles (chopped ( or 2 4-ounce cans chopped green chilies))
- 1 1/2 to 2 cups dry soy curls
- 1 1/2 tablespoon ground cumin
- 1 1/2 tablespoon dried oregano
- 2 teaspoons cayenne pepper
- 1 15-ounce can cannellini or great northern beans (or 1 1/2 cups cooked beans)
- 1 15-ounce can black-eyed peas (or 1 1/2 cups cooked black-eyed peas)
- 4 cups no-chicken vegetable broth
- 1/2 cup vegan cream cheese
- 1 teaspoon salt (to taste)
- Heat water in an uncovered pot. Add onion, garlic, and green chiles. Sautéed for a few minutes. Add dry soy curls and continue sautéing. Add water when necessary to avoid sticking and to hydrate the soy curls. Add spices, beans, and vegetable broth. Cover and cook on low pressure for 3 minutes. Use a quick release.
- Uncover, turn to the sauce function, and stir in the vegan cream cheese. Stir frequently until cheese is blended in well.
- It’s ready to serve …
- … but I used a multicooker today and made the chili early in the day. I covered the pot and turned on the warm function and let it warm throughout the day.
JL Fields 