Recipes from the Roulant: Vegan Chili

Kitchen, Recipes

We are happy to bring you our fourth recipe in the new series Recipes from the Roulant! These monthly recipes allow you to get to know the different kitchen-related activities of our organization.

In this post, we share with you a recipe from last month’s Recipes from the community workshop: Vegan chili.

Recipes from our community is a series of volunteer-led cooking workshops that was launched in February 2016. These workshop create a space where people from our community can share and exchange cooking skills.

Image credit: Oh she glows

 

Print

Vegan Chili with Cashew Cream

Recipe from Jacynthe René's Book, Délices Détox, served with cashew cream from Oh She Glows.
Course Main Course
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people

Ingredients

Chili

  • 250 ml (1 cup) cauliflower broken into chunks
  • 30 ml (2 tbs) olive oil
  • 1 big onion diced
  • 2 cloves garlic minced
  • ½ tbsp mild chili powder
  • ½ tbsp cumin
  • 1 celery branch diced
  • 1 carrot diced
  • 1 bell pepper diced
  • 500 ml (2 cups) cooked legumes (red or white beans)
  • 250 ml (1 cup) vegetable broth

Cashew cream

  • 250 ml raw soaked and rinsed cashews (soaked for at least 1 and preferably 6 hours)
  • 60 ml (1/4 cup) water
  • 30 ml (2 tbs) fresh lemon juice
  • 5 ml (2 tsp) cider vinegar
  • salt to taste

Instructions

  1. Place the cauliflower on a baking tray and drizzle with olive oil. Bake for 20 minutes at 350°,  or until golden.

  2. In a skillet or medium sized pot, warm 1 tbsp olive oil on medium heat, and cook onion and garlic until tender.

  3. Add chili and cumin.
  4. Add celery, carrot and pepper. Cook for 1-2 minutes.
  5. Add tomatoes, legumes and bouillon. Simmer uncovered for 20 minutes.

Make cashew cream

  1. Mix all ingredients in a food processor until smooth.

  2. Serve chili with braised cauliflower and cashew cream.