I saw this recipe on Wil Yeung's YouTube channel (yeungmancooking) and thought it looked really good. It's a vegan chili, but I haven't turned to the dark side. I stuck to the recipe but doctored it at the end so I don't lose my Brethren card. :biggrin1: No grilling outside with this one other than the carry over from yesterday's grilling.
Some of the ingredients: Red Chili Oil, Red Pepper Flakes, Cumin, Cinnamon, Oregano, Chili Powder, Dark and Light Soy Sauce and that's firm Tofu in the bowl -
Dry the tofu, crumble the tofu, saute it in EVOO for a few minutes -
Add the two Soy sauces, cook for a while longer and set aside. You could almost convince yourself it looks like ground beef. (I said almost)
-
In a Dutch oven, heat the red chili oil, saute diced red onion, add diced garlic and all the herbs. Tomato paste is added followed by brown lentils and the crumbled tofu -
Pureed tomatoes and veggie stock are added to the stock pot. I used leftover beef stock since this is for me and the Mrs. and I don't need to be strict with the vegan recipe -
Using some of the leftover sausage from yesterday's stuffed red peppers -
Sausage is added to the stock pot along with fresh corn off the cob, also made yesterday. I stuck to the recipe and added a square of dark chocolate and a bit of maple syrup -
Let it simmer on low for 45-50 minutes until the lentils become tender and it's time to serve -
I've gotta admit, this was very, very good! You'd be hard pressed to tell that there are no beans or ground beef in this. Yeah, the sausage helped but prior to adding it, the chili still tasted excellent. If I hadn't made it myself, I'd have a hard time knowing there was tofu in it.
I am simply amazed at how good this was. Now, I'm not suggesting that members toss out their beans and beef but if you've got vegetarian or vegan guests, you might want to give this a try.
Thanks for following along on a chili side trip this afternoon. Would I make it again? Yes. Will it replace my normal chili recipe? Probably not, but it still was quite a good bowl of chili.
Regards,
-lunchman
Some of the ingredients: Red Chili Oil, Red Pepper Flakes, Cumin, Cinnamon, Oregano, Chili Powder, Dark and Light Soy Sauce and that's firm Tofu in the bowl -
Dry the tofu, crumble the tofu, saute it in EVOO for a few minutes -
Add the two Soy sauces, cook for a while longer and set aside. You could almost convince yourself it looks like ground beef. (I said almost)
-
In a Dutch oven, heat the red chili oil, saute diced red onion, add diced garlic and all the herbs. Tomato paste is added followed by brown lentils and the crumbled tofu -
Pureed tomatoes and veggie stock are added to the stock pot. I used leftover beef stock since this is for me and the Mrs. and I don't need to be strict with the vegan recipe -
Using some of the leftover sausage from yesterday's stuffed red peppers -
Sausage is added to the stock pot along with fresh corn off the cob, also made yesterday. I stuck to the recipe and added a square of dark chocolate and a bit of maple syrup -
Let it simmer on low for 45-50 minutes until the lentils become tender and it's time to serve -
I've gotta admit, this was very, very good! You'd be hard pressed to tell that there are no beans or ground beef in this. Yeah, the sausage helped but prior to adding it, the chili still tasted excellent. If I hadn't made it myself, I'd have a hard time knowing there was tofu in it.
I am simply amazed at how good this was. Now, I'm not suggesting that members toss out their beans and beef but if you've got vegetarian or vegan guests, you might want to give this a try.
Thanks for following along on a chili side trip this afternoon. Would I make it again? Yes. Will it replace my normal chili recipe? Probably not, but it still was quite a good bowl of chili.
Regards,
-lunchman
