c.r.t.

Perfect Easy Vegan Chili

Ingredients:

1 red bell pepper

1 yellow bell pepper

1 medium sized onion

1 tbsp olive oil

3 cloves of garlic

500 grams of vegan beef

1 tsp chili powder

1 tsp sweet paprika powder

1 tsp maple syrup

salt and pepper for taste

2 bay leaves

¼ tsp cinnamon

1 can diced tomatoes in sauce

1 can kidney beans

400 ml veggie stalk

1 tsp olive oil

Optional:

Elbow pasta

Rice

Green onion

1 small can of corn (I don’t like corn so I didn’t use any in my dish, but you can add some for a more traditional chili!)

Directions:

Finely chop the onion and the garlic and set aside in a medium sized bowl. Then finely dice your bell peppers and add to a bowl with the onion and garlic. Add your veggie beef, the paprika, chili powder and 1 tbsp olive oil and mix well with a spoon, then set aside for 5-10 minutes.

Heat 1 tsp of olive oil in a large pot and pour in the mixture. Fry on medium high for 3-5 minutes or until peppers have become tender. 

Add the veggie stalk and canned tomato to the pot and season with salt and pepper, maple syrup, cinnamon and the bay leaves. Cook on low with the lid on for 10 minutes. 

After 10 minutes rinse and add the kidney beans and corn (If you like corn) to the pot you can also start cooking your rice or pasta (If you want). Cook for another 10 minutes. 

Traffic light hummus  

Ingredients

1 jar of drained chickpeas (400gr) 

2 cloves of garlic

2 heaped tbsp of tahini

3 tbsp of olive oil

Lemon juice

Salt to taste

Handful of sundried tomatoes or spinach or 3 medium sized carrots

Easy vegan Mediterranean Pasta

Ingredients:

1 small onion

3 cloves garlic

1 small can off chickpeas (Use the leftovers from my pancake recipe ;) )

200 g dry linguine pasta

½ cup of black olives

juice of half a lemon

1 Tomato 

1 small zucchini

1 tsp chili flakes

1 tsp sweet paprika

1 tbsp olive oil

¼ cup veggie stock

salt and pepper or taste

pinch of sugar

 some fresh parsley to garnish

Directions

Heat a pot with water, salt it and let it come to a boil.

In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.

After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit. 

Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well.