This is the chili I take tailgating. Carnivores have no idea this doesn’t have meat in it thanks to the chipotle which adds a smokey beefy taste to the dish. Add a little liquid hickory or hot sauce to increase the meaty factor. I love this over vegan dogs, it makes me feel just like everyone else, which if you are veg, you know exactly what I’m talking about.
TVP Chili for Meat-Eaters
- 1/4 C cumin
- 1/2 C chili powder
- 2 C cooked chickpeas
- 2 C cooked great northern beans
- 2 C cooked cranberry beans
- 1-46oz bottle V8 Hot & Spicy reduced sodium
- 1/3 of the V8 bottle, water
- 2 medium onions, finely chopped
- 4 T garlic, minced
- 3 bell peppers (your choice of color), chopped
- 1 C frozen or fresh corn off the cobb
- 2 chipotle en adobo, chopped finely
- 2 C whole crushed tomatoes, with juice
- 3/4 C hot water
- 1 C TVP
Rehydrate the TVP in a bowl with the 3/4 C hot water. Set aside.
Saute onion, garlic, bell peppers, cumin and chili powder over medium heat until onion is soft.
Add V8, water, tomatoes, stir to loosen up the charred bits in the bottom.
Last, add the beans, corn, and TVP then stir to combine.
Let simmer for flavors to develop for 20 to 30 minutes.
Posted in Dinner, Fall Food, Leftovers, Make Ahead, Meat Substitutes, Recipes, Soup, Vegan, Vegetarian
Tagged carnivores, chili, tailgating, TVP, veg, vegan
I’ve had this bag of Bob’s Red Mill TVP (textured veg protein) in my freezer for about 4 months. Sometimes things seem like a good idea when you purchase them only to get a product home and be at a total loss for usage. I had this relationship with TVP until I stumbled upon a used cookbook that sparked my interest at Schuler’s Books: Vegetarian Sandwiches from Chronical Books. In it a recipe for Vegetarian Sloppy Joes. I basically bought the book because 1) it has really great pictures in it and 2) it has 3 recipes for TVP inside, also with pictures. Turns out, I had all of the other necessary ingredients at home in my pantry and from my most recent Doorganics delivery to make this magic happen. I was both shocked and delighted by the authenticity of the texture that this recipe recreated. It tastes very, very similar to sloppy joes with ground beef, but doesn’t have that super dense and filling aftermarket feeling. The recipe as it was written was a little too sweet for my sloppy joe needs so I spiced it up a little, the adjustments are worked into the recipe below. I’m so glad I made a double batch with the intent of taking some along to the next GVSU tailgate to share. I’m anxious to see meat-eaters try ’em.
Vegan Sloppy Joes
- 1 C Texturized Vegetable Protein (TVP)
- 3/4 C boiling water
- 1 T olive oil
- 1/2 C coarsely chopped onion
- 1/2 C coarsely chopped bell pepper (your choice of color)
- 4 cloves garlic, minced
- 1 4-oz can tomato sauce
- 1/4 C water
- 2 T tomato paste
- 1 T packed light brown sugar
- 2 tsp vegan Worcestershire sauce
- 2 tsp red wine vinegar
- 1 tsp Sriracha
- 2 whole chipotle en adobo, chopped finely
- salt & pepper to taste
- 4-6 large hamburger buns or rolls or 10-12 slider buns
Directions: To make the filling, stir the TVP and boiling water together in a medium bowl, let this stand for 5 or more minutes until the water is absorbed and the TVP is softened.
Heat the oil in a large nonstick skillet (I used a wok) over medium-high heat. Cook the onion, bell pepper and garlic through until the bell pepper is tender (8-10 minutes).
Stir the remaining sandwich filling ingredients together in a medium bowl. Add this mix and the soft TVP to the skillet; stir until the mixture is bubbly. Reduce the heat and cook, stirring for about 5 additional minutes.
To serve, spread filling onto a bun and enjoy.
Posted in BBQ, Dinner, Fall Food, Fridge Finds, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged chipotle en adobo, Doorganics, Fall Food, football, GVSU, meat substitute, Schuler's Books, sriracha, tailgating food, Texturized Vegetable Protein, TVP, Vegan Sloppy Joes, vegetarian sandwiches