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Unique Vegan Bone Broth and Chili Recipes (really vegan)

Unique Vegan Bone Broth and Chili Recipes

Really it is possible, vegan Bone Broth and Chili recipes. The bone Broth does not need animal bones ,it is all plant-based. It tasted delicious and original like the traditional bone broth.

The Chili as well is as delicious as the traditional no meat needed. Many think this is not possible? Try it and give a meat-eater some of it to eat, he will not even think of meat.

These dishes are satisfying, healthy and nutritious and the chili has a lot of protein as well.

What is better in the cold time of the year than a warm chili or a bone broth soup ? Serve with vegan cornbread and enjoy.

 

Vegan  Bone Broth Is Officially Trending: Here’s How to Make It

Jasmine Garnsworthy

Bone broth became one of the buzziest food trends of 2015, with wellness-minded stars like Shailene Woodley (the girl who helped clay hit major headlines) giving the concoction her tick of approval, instantly helping to catapult bone broth onto mainstream foodie blogs and Instagram feeds. This was particularly bad news for vegetarians—or anyone else who’s generally turned off by the concept of drinking what is actually boiled animal bones (yep, the name’s that literal).

Recipe here > Here’s How to Make It

Unique chili recipes

Rachel Brownlee,
Chili-2

(Photo: Courtesy of Rachel Brownlee)

Love chili? Which of the dozens of versions do you mean when you say “chili”? Do you prefer brothy or stew-like? Meatless or whole-hog? How much “heat” should chili have? A little kick or a tongue-scalding spicy burn?

Among chili enthusiasts, so intense is recipe rivalry that cook-offs have been used as a popular fundraising effort while hashing out who’s the top pepper.

  Why not make a big batch of awesome chili to share and enjoy in the cold weather with your friends and family?”

Sounds like a delicious idea.

New Orleans Vegetable Stew

2 14-ounce cans Cajun-style or Mexican-style stewed tomatoes, 1 10-ounce package frozen black eyed peas, cooked and drained, 1 10-ounce orange fleshed sweet potato peeled and cut into 1/2-inch cubes, 4 large bay leaves, 4 large garlic cloves, minced, 1 teaspoon dried thyme, crumbled, 1/4 teaspoon allspice, 1 1/2 teaspoons chili powder, 1 10-ounce package frozen sliced okra, thawed, 1/2 10-ounce package frozen corn kernels, thawed, Hot pepper sauce (such as Tabasco)

Bring first 8 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally. Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes. Add okra and corn and simmer until tender, about 10 minutes. Uncover and cook until thickened to desired consistency, about 5 minutes. Season to taste with salt, pepper and hot pepper sauce.

Tanya’s Vegan Black Bean Chili

Serves about 4-6 folks.

1 yellow onion, 1 medium sweet potato, chopped and roasted, 1 carrot, 3 garlic cloves, minced, 2 tablespoon chili powder, 1 teaspoon dried cumin, 1 can low sodium diced tomatoes, 1 can puréed pumpkin, 2 cups veggie broth, 2 cans or 3 cups cooked black beans, 1 can kidney beans, 2 teaspoon coconut oil, 2 teaspoons liquid aminos

Chop onion, carrot, garlic. In a big pot, heat the oil over medium heat. Sauté onion and carrot until they begin to brown.

Add the garlic, liquid aminos and spices and cook all together for another few seconds. Add the tomatoes, pumpkin, broth and beans. Stir until all is mixed well. Turn down heat, cover and let simmer for about 15 minutes. Stir occasionally.

When done simmering, remove from heat and serve with cilantro and avocado. Says Tanya, “I also love vegan cornbread on the side!”

 More here,but non vegan > unique chili recipes

Better Tomorrow Vegan Chili

3 Tbsp. vegetable oil, 16 oz. button mushrooms, stems removed, wiped clean, and quartered
1 yellow onion, diced, 1 large green bell pepper, seeds and ribs removed, diced, 2 jalapeño peppers, seeds and ribs removed, finely minced, 2 garlic cloves, finely minced, 2 cups pecans (about 7 oz.), toasted, very finely chopped, 1 Tbsp. chili powder, 1 Tbsp. ground cumin, 1 Tbsp. dried oregano, 1/2 tsp. ground cinnamon or garam masala (optional), 2 (15-oz.) cans kidney beans, drained and rinsed, 1 (28-oz.) can diced tomatoes, with juice, 2 cups vegetable stock (or vegetable broth, and cut the salt by half), 1 (15-oz.) can tomato sauce, 1 oz. dried mushrooms, pulverized in a blender (optional), 1 Tbsp. kosher salt
Ideas for garnish: Shredded cheese or vegan cheese sauce, sliced scallions, avocado slices, tortilla chips, pickled carrots, sour cream, scrambled eggs

In a large heavy-bottomed pot over medium-high heat, heat the oil and add the fresh mushrooms. Cook, stirring only once, until browned, about 6 minutes.

Add the rest of the ingredients to the pot. Scrape the bottom of the pot and stir to incorporate. Simmer until the vegetables and nuts are soft, about 30 minutes. Let cool. Refrigerate overnight, and reheat before serving. Keep the chili in the fridge for up to four days. Serves 6 to 10.

— From The Laws of Cooking: And How to Break Them” by Justin Warner

Recipe source> Austin 360

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