During January / Veganuary, we partnered with Cheryl Hoover from our Care Team to share vegan recipes every week.
This recipe is so easy I almost called it Dump and Devour Chili, and if you have the chance to make it the day before tastes even better! Just pile everything into the pot and an hour later you have a delicious vegan meal that all your guests will love.
Serves 8
1 can black beans, minced and drained
1 can great northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
8 oz asian mushrooms, chopped
2 small sweet potatoes, shredded
1 large tomato, diced
1/2 cup quinoa, rinsed
1/2 jalapeño pepper, deseeded and finely chopped
1 carrot, diced
4 cloves garlic, minced
1 yellow onion, diced
1 orange bell pepper, diced
2 ribs of celery, diced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp salt
1 tsp ground black pepper
1 Tbsp smoked paprika
1 Tbsp chopped fresh oregano
1 Tbsp maple syrup
4 cups vegetable broth
12 oz plant based crumbles
Toppings:
Scallions
Fresh parsley
Avocado
Cashew Cream (recipe below)
In a Dutch oven, combine all of the ingredients except the toppings. Bring to a boil and then place in a 350 degree oven for 1 hour. Decrease heat to 150 degrees to keep warm until ready to serve.
CASHEW CREAM
Makes 1 cup
1 cup raw cashews, soaked in cold water overnight or soaked in hot water for 15 minutes and drained.
1 tsp white wine vinegar
1 tbsp lemon juice
1/2 tsp salt
5 oz water
Combine all ingredients in a high speed blender and blend for 2 minutes. Keeps in the refrigerator for 1 week.
About Cheryl Hoover
Cheryl Hoover is a breast cancer survivor and a nutrition coach at The After Cancer. Her mission is to encourage patients to embrace the opportunity they have to nourish their body for their best health and healing.
