Sunday, January 10, 2010

A little something to stay warm with.

White Bean Chickin Chili, A vegan adaptation of a great recipe

4 tbsp of vegan butter
1 large pack of chicken style seitan, diced into cubes
¼ cup of flour
1 large onion
¼ cup of finely chopped carrots
¼ cup green bell pepper
3 cups of veg stock
½ cup of milk substitute, (rice or almond milk)
1 to 2 tbsp chili powder
1 tsp ground coriander
2 tsp ground cumin
1 tsp unsalted cajun seasoning
2 tsp of sea salt or to taste 2 14.5 ounce cans of cannellini beans
¼ tsp of red pepper flakes

Chopped parsley to garnish

In a large Dutch oven, melt 4 tablespoons vegan butter over medium-high heat. Saute' the seitan pieces until brown. Remove and set aside.

Using the same Dutch oven, Stir in the onions, carrots, and peppers then stir in the flour. This will create a roux. Add milk to deglaze and add the chicken stock slowly to the pan. Lower heat and cook until the mixture thickens. Once the sauce has thickened, add the chili powder, coriander, cumin, cajun seasoning, red pepper flakes and the salt. Stir and cook for a few minutes. Add the cannellini beans and the seitan and simmer for another 8 to 10 minutes. At the very end add parsley and serve.

Note: Double this recipe if your family eats large portions.

Yields: 1 quart

Time to make: 30 mins

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