A great, hearty vegan meal! And such a cinch to make. I added about 7-oz of Gimme Lean Ground Beef Style, but it’s certainly optional. You can use any meat alternative you’d like, or even add about a 1/2 cup of barley.
INGREDIENTS:
7-oz (half a tube) Gimme Lean ground beef style (optional)
1 small eggplant, cubed
1 onion, chopped
2 tsp minced garlic
2 can kidney beans, drained and rinsed
1-28oz can diced tomatoes, juice and all
2 to 2-1/2 cans of water (I use an empty kidney bean can)
1 small can tomato paste
1 pkg. chili seasoning
Salt, to taste
Vegan cheddar, shredded
Tofutti sour cream
DIRECTIONS:
Saute the Gimme Lean with the garlic until browned. Basically, combine everything in a large soup pot and simmer for about 30 mins. Serve in individual bowls (about 8 servings) salt to taste, top with cheese and a dollop of sour cream. Enjoy!
Do you like the Gimme Lean better than the boca crumbles?
I like them both–I’ve only used the Gimme Lean in the chili and it has a softer texture than the Boca crumbles. I think the Boca ones are easier to use and good for tacos–the Gimme Lean comes in a log and you have to crumble it up yourself, but it has more of a meaty texture and is more versatile than the crumbles, such as making hamburger patties.
This looks delicious! Thanks for posting the recipe. It looks like a breeze to make. Love that!
Oh yes, very easy. Just chop up a few things, open some cans, dump them in, and simmer.