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Quick & Easy Quinoa Chili

January 9, 2015 by Epicurean Vegan

Quick & Easy Quinoa Chili -- Epicurean VeganSome nights call for a warm, hearty meal. This one is also packed with healthy ingredients such as quinoa, beans, and avocado. I love regular ol’ chili with beans, tomatoes, and ground veggie sausage or crumbles, but sometimes, you just need a change! Between the quinoa and beans, you’ll get a healthy dose of protein, too. Quick, easy, and perfect for a chilly night.

INGREDIENTS:
1 Tbs olive oil
3 cloves of garlic, minced
1 large onion, chopped
1 C tri-color quinoa
3 C vegetable broth, divided
2 14-oz cans diced tomatoes, with juice
1 6-oz can tomato paste
2 14-oz cans tri-bean blend
2 tsp Ancho chili powder
1/2 tsp paprika
1 tsp cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
16-oz jar roasted red peppers, chopped
1 C frozen corn kernals
Juice from one lime
Fresh cilantro, chopped
1 avocado, peeled, pitted and diced
Tofutti sour cream (optional)

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Cook for 1-2 minutes, then add the onion. Saute the onion over medium heat for 8 minutes, until softened and just slightly browned. Add the quinoa and cook for 3 minutes, stirring often.

Quick & Easy Quinoa Chili -- Epicurean VeganNext, stir in the tomatoes, tomato paste, 2 cups of the broth, beans, and seasonings. Reduce the heat to low and simmer, partially covered with a lid, for about 20-25 minutes. Taste test to make sure the quinoa isn’t crunchy and that you have the right amount of seasoning. Add the remaining cup of broth, chopped roasted red peppers, corn, and lime juice. Cook another 10 minutes. Serve with sour cream, cilantro, and avocado. Enjoy!

Quick & Easy Quinoa Chili
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Some nights call for a warm, hearty meal. This one is also packed with healthy ingredients such as quinoa, beans, and avocado. I love regular ol' chili with beans, tomatoes, and ground veggie sausage or crumbles, but sometimes, you just need a change! Between the quinoa and beans, you'll get a healthy dose of protein, too. Quick, easy, and perfect for a chilly night.
Author: Epicurean Vegan
Serves: 8
Ingredients
  • 1 Tbs olive oil
  • 3 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 C tri-color quinoa
  • 3 C vegetable broth, divided
  • 2 14-oz cans diced tomatoes, with juice
  • 1 6-oz can tomato paste
  • 2 14-oz cans tri-bean blend
  • 2 tsp Ancho chili powder
  • ½ tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • ¾ tsp salt
  • ½ tsp black pepper
  • 16-oz jar roasted red peppers, chopped
  • 1 C frozen corn kernals
  • Juice from one lime
Directions
  1. In a large soup pot, heat the olive oil and add the garlic. Cook for 1-2 minutes, then add the onion. Saute the onion over medium heat for 8 minutes, until softened and just slightly browned.
  2. Add the quinoa and cook for 3 minutes, stirring often.
  3. Next, stir in the tomatoes, tomato paste, 2 cups of the broth, beans, and seasonings. Reduce the heat to low and simmer, partially covered with a lid, for about 20-25 minutes.
  4. Taste test to make sure the quinoa isn't crunchy and that you have the right amount of seasoning. Add the remaining cup of broth, chopped roasted red peppers, corn, and lime juice.
  5. Cook another 10 minutes. Serve with sour cream, cilantro, and avocado. Enjoy!
3.4.3177

 

Filed Under: Soups Tagged With: avocado, beans, easy, fast and easy, Mexican, quinoa chili, roasted red peppers. corn, vegan chili

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

September 8, 2014 by Epicurean Vegan

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIndian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we’re all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn’t decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don’t be scared off by the number of ingredients or pans used in this recipe—everything is quite easy to make. (And you’ll be glad you did!)

INGREDIENTS:
1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed
Cashew-Curry Sauce
3/4 C cashews
1/2 C water, divided
12.3-oz pkg. silken tofu
1/4 C coconut flakes
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
Topping
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
1/2 C cilantro, chopped
The rest
6 Flour tortillas

DIRECTIONS:
Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils. While they’re cooking though, I cooked the potatoes the microwave—roughly 8 minutes and then set them aside to let them cool. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown, about 5-7 minutes. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganTo make the sauce, puree the cashews with a 1/4 cup of the water. Next, add the remaining 1/4 cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIn a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganYou can stir in the tomatoes and cilantro if you’d like, or keep them separate . To assemble, warm the tortillas in the microwave or steamer. Spread some sauce on the tortilla, add a couple of big scoops of potato filling, roll, then top with a ladle of sauce, some zucchini-green onion mix and some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean Vegan

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Indian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we're all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn't decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don't be scared off by the number of ingredients or pans used in this recipe---everything is quite easy to make. (And you'll be glad you did!)
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 C green lentils
  • 3 C vegetable broth
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 large red onion, chopped
  • 2 medium russet potatoes
  • 1 15-oz can tri-bean blend (or black beans), drained and rinsed
  • .
  • Cashew-Curry Sauce
  • .
  • ¾ C cashews
  • ½ C water, divided
  • 12.3-oz pkg. silken tofu
  • ¼ C coconut flakes
  • ½ tsp cumin
  • 1-1/2 tsp yellow curry powder
  • ¾ tsp salt
  • 1 Tbs nutritional yeast
  • .
  • Topping
  • .
  • 1 tsp olive oil
  • 1 medium zucchini, diced
  • 1 C green onion, sliced
  • 2 tomatoes, diced
  • ½ C cilantro, chopped
  • .
  • The rest
  • .
  • 6 Flour tortillas
Directions
  1. Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils.
  2. While they're cooking though, I cooked the potatoes the microwave---roughly 8 minutes and then set them aside to let them cool.
  3. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.
  4. To make the sauce, puree the cashews with a ¼ cup of the water. Next, add the remaining ¼ cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
  5. In a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.You can stir in the tomatoes and cilantro of you'd like, or keep them separate (I know lots of folks who hate warm tomatoes).
  6. To assemble, warm the tortillas in the microwave or steamer. I then spread some sauce on the tortilla, added a couple of big scoops of potato filling, rolled, then topped with a ladle of sauce, some zucchini-green onion mix and then some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: beans, cashew-curry sauce, cashews, curry, Curry burritos, easy, Indian, lentils, potato, vegan burritos, vegetarian burritos

Lime n’ Bean Tacos with Field Roast & Bell Peppers

May 23, 2014 by Epicurean Vegan

Lime n' Bean Tacos with Field Roast and Bell Peppers -- Epicurean VeganIt doesn’t get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they’re less than $1.59 a piece, I’ll hold off. With or without the guac, these make a delicious meal in minutes.

INGREDIENTS:
1 Tbs olive oil
1 clove garlic, minced
1/2 yellow onion, sliced
1 red bell pepper, sliced thin, then halved
1 Field Roast sausage link, Chipotle flavor, broken into chunks
1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
2 Tbs lime juice
1/2 C cilantro, chopped
Optional toppings: tomato, avocado, sour cream, cheese, salsa
Taco shells, warmed

DIRECTIONS:
In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.

Lime n' Bean Tacos with Field Roast & Bell Peppers -- Epicurean VeganAdd the Field Roast and cook another 5 minutes, or until it is heated through. Stir in the beans and cook until they are heated through. Stir in the lime and cilantro.
Lime n' Bean Tacos with Field Roast & Bell Peppers -- Epicurean VeganScoop into the taco shells, add your favorite toppings and enjoy!

Lime n' Bean Tacos with Field Roast & Bell Peppers
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
It doesn't get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they're less than $1.59 a piece, I'll hold off. With or without the guac, these make a delicious meal in minutes.
Author: Epicurean Vegan
Ingredients
  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • ½ yellow onion, sliced
  • 1 red bell pepper, sliced thin, then halved
  • 1 Field Roast sausage link, Chipotle flavor, broken into chunks
  • 1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
  • 2 Tbs lime juice
  • ½ C cilantro, chopped
  • Optional toppings: tomato, avocado, sour cream, cheese, salsa
  • Taco shells, warmed
Directions
  1. In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.
  2. Add the Field Roast and cook another 5 minutes, or until it is heated through.
  3. Stir in the beans and cook until they are heated through.
  4. Stir in the lime and cilantro.
  5. Scoop into the taco shells, add your favorite toppings and enjoy!
3.4.3177

Filed Under: Dinners, Lunches Tagged With: beans, bell pepper, fast and easy, Field Roast, Mexican, onion, vegan tacos, veggie tacos

Vegetable Chili

February 18, 2010 by epicureanvegan

Vegetable Chili -- Epicurean VeganA 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!

Filed Under: Dinners, Soups Tagged With: beans, Boca ground crumbles, chili, dairy-free, eggplant, Gimme Lean, Vegan, vegetable

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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