Vegan Chile Sans Carne Recipe and Variations

Yesterday we made up more beef broth to make some wheat meat because my husband loved it, and then I realized I didn’t have wheat gluten. Luckily, so many of the vegan recipes have the same ingredients that I was able to look up another recipe in the book that called for the broth.

Chile Sans Carne (My version from the Happy Herbivore Book)
The awesome thing about this one is that it can be used in 3 other recipes during the week when you get bored with it.
This recipe was so easy. We basically dumped in cans of whatever we had in the house. So your variation can be different depending on what you have laying around! We used:
Can of White Corn
Can of Yellow Corn
2 Cans of Red Beans
1 Can of Garbanzo Beans
1 Can of Black Beans
2 Cans Diced Tomatoes
Put all these in a big pot and set aside.
But the secret was in the sauce. For the sauce, you’ll first have to make some homemade Vegan Worcestershire sauce, and I suggest making a lot of it and keeping it in a bottle in the fridge. (I used an old Jam jar!)

Vegan Worcestershire Sauce (From the Happy Herbivore Cook Book)
6 Tbsp Apple Cider Vinegar
2 Tbsp Tamari (a low sodium soy sauce)
1 Tbsp Brown Sugar
2 tsp prepared mustard
1/4 tsp garlic pwdr
1/4 tsp ground ginger
1/8 tsp ground cinnamon
dash of cayenne pepper or chili pwdr
salt to taste

Next, you’ll need to make the Beef Broth that is also used in several recipes, including the awesome “Chicken Nuggets” I talked about in the previous post.

No-Beef Broth (From the Happy Herbivore Cook Book)
I times this recipe by TEN so I have enough for two different recipes during the week. You’ll need at least 4 times this for the chile recipe we’re making here.

1 Tbsp soy sauce
1 Tbsp nutritional yeast (find at Whole Foods or Sunflower or GNC)
1/2 tsp Vegan Worcestershire Sauce (above)
1/4 tsp onion pwdr
1/4 garlic pwdr
1/4 tsp ground ginger
1/8 tsp pepper
salt to taste
1 cup of water
Bring ingredients to a boil while stirring, then simmer 1 minute.

After you’ve made the Worcestershire and Broth, You’ll be able to make the sauce for the Chile. Add all the following to your pot of corn, beans, and tomatoes I listed above.
4 Tbsp Chili pwdr (I omitted this for my kids)
2 tsp cumin
2 tsp oregano
2 tsp garlic pwdr
2 Tbsp ketchup
2 Tbsp yellow mustard
2 tsp sugar
2 tsp curry pwdr
2 Tbsp Vegan Worcestershire Sauce (above)
4 cups No-Beef Broth (above)

Bring the sauce, beans, corn, and tomatoes to a boil and simmer for 25 minutes.

We thought it would be good in a cafe-rio style salad, so I threw some green leaf lettuce in the food processor so we could put it on a bed of lettuce.

I can’t tell you how important it is to have a food processor when you are chopping and cutting so many things in a week! This makes the lettuce so much easier to eat, and less intrusive, so you don’t even notice it’s there. My main annoyance about eating salads was the big huge leaves of lettuce! This makes it so I can turn everything into a salad!

Then we decided to try it in a corn taco shell – lettuce and all – and these were delicious! My husband said this was the best meal I’ve made so far. (He’s beginning to say that a lot šŸ˜‰

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One Response to Vegan Chile Sans Carne Recipe and Variations

  1. oatsnwheat says:

    You take fantastic photos!

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