As I mentioned last week, last Saturday was the Chili Cook-off hosted by Compassionate Action for Animals inMinneapolis. I brought my Mom with me and we went to the event, not expecting a line out of the door when we arrived! It was such a well-attended event that they ran out of sampling cups part-way through and had to go buy some more and some of the contestants ran out of chili. By the time we got up to the samples there were about 4-5 that had ran out but we enjoyed the ones that we did try. I definitely think that I’ll enter next year because it seemed like a lot of fun and they gave away sweet prizes to Pizza Luce and other vegan-friendly places in the Twin Cities area.
All of that chili made me want something thick and hearty and I finally had time to concoct a stew recipe. The resulting stew has an abundance of spices and would be excellent for dipping hearty bread or naan into, or served spooned over millet or brown rice. I adapted part of the seasoning inspiration for the tempeh from Post Punk Kitchen’s Tempeh Sausage Crumbles so head over there and check that out too because it would be a great topping for pizza or when added to a tofu scramble!
[makes about 8 cups]
- 1 Package Tempeh, steamed for 10 minutes
- 1 Tbsp. Oil
- 1 ½ cups chopped onion
- 1 cup chopped bell pepper
- 1 ½ Tbsp. Minced Garlic
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Fennel Seed
- 1 tsp. each, dried Basil and Oregano
- ½ tsp. Dried Rubbed Sage
- 2 tsp. Italian Seasonings
- 1 tsp. each, Garlic and Onion Powder
- 1 tsp. smoked Paprika (or sweet)
- 1 tsp. Red Pepper Flakes
- 2 tsp. Ground Pepper
- 3 Tbsp. Nutritional Yeast
- 2 tsp. Vegan Worcestershire Sauce
- 3 Tbsp. Braggs Liquid Aminos (or soy sauce)
- 1 15-oz can red or white Kidney Beans
- 1 28-oz can crushed tomatoes (I used Muir Glen with Basil)
- 1 15-oz can No Salt Added Tomato Sauce
- 1 Tbsp. Tomato Paste
- 1 cup Vegetable broth
- 2 Cups Chopped Mushrooms
– Heat the oil in the skilled and then sauté the onion and bell pepper for about 5-6 minutes.
– Add the Garlic and crumble in the Tempeh and continue to cook until the tempeh is lightly browned.
– Add all of the seasonings, braggs, lemon juice and nutritional yeast and cook for about 5 minutes more.
– Mix in the crushed tomatoes, tomato sauce and paste, beans and vegetable broth and heat until the stew starts bubbling. Then add the mushrooms and cook until just tender.
– Serve over rice, millet, quinoa or as a dip for bread.