Vegan Soya Chunk (TVP) Chili Manchurian : BTS
Delicious TVP Recipes That Will Make You A Convert!
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Key Moments:
0:00 What is Textured Vegetable Protein?
1:08 Textured vegetable protein TACO MEAT
2:14 Turn it into a CASSEROLE!
3:05 Meaty non-meaty LASAGNA
3:34 Cheese
4:55 Meat
6:32 Assemble the LASAGNA!
7:57 CHILI!
EASY Plant Based Vegan Chili (in the Instant Pot)! WFPB, Oil-Free & HEALTHY!
Easy Plant Based Vegan Chili! This whole food plant based instant pot chili has been a favorite of ours for a while now! It's so easy to make (especially in the instant pot!) plus it's soy-free, gluten-free, oil-free.. and still packed with protein! The original recipe is from Chuck Underwood of Brand New Vegan (see recipe below), but since I've made this recipe quite a few times now, I've modified it to suit my tastes (as I recommend you do as well!) Hope you guys enjoy!
???? Other WFPB Recipes!
???? Other Instant Pot Recipes!
✨ Some items from this recipe!
Instant Pot (I LOVE my Instant Pot!)
Chili Powder:
???? Original Recipe:
Stovetop Version:
Check out Chuck's other recipes at Brand New Vegan:
???? My Modified Version
1 onion
3 cloves garlic
2 bell peppers
2 cups mushrooms
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. paprika (or smoked paprika)
2 tsp. cumin
3-4 TBL chili powder (This is not the same as cayenne pepper! It's actually not very spicy, just flavorful!)
2 cups vegetable broth (or water)
1620 mL beans (3 cans of beans @ 540 mL each)
800 mL chopped tomatoes
80 mL tomato paste
Optional: splash of molasses (if tomatoes are too acidic)
Optional: 1 cup frozen corn
Add everything into instant pot (up until tomatoes) and stir well. Add tomatoes & tomato paste and DO NOT stir (tomatoes can ignite the burn warning on IP). Press Bean/Chili button and set timer to 5 mins. Once IP has finished cooking, let the pressure release naturally for 10 minutes, and then release any remaining pressure by turning the nozzle to venting. Taste and adjust seasonings if needed. Enjoy!
✨ Nutritional Info for 1 serving (based on 9 servings, each serving = 300g)
Cals = 272,
Fat = 1.5, Carbs = 53g, Protein = 17
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Vegan Chili I The Buddhist Chef
This simple vegan chili recipe tastes incredible! It's ready in no time, and packed with vegetables, beans - and flavor!
Vegan Chili
1 cup textured vegetable protein
2 tbsp olive oil
1 chopped onion
1 red bell pepper, diced
1 tbsp instant coffee
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1 tbsp chili spices
2 tbsp nutritional yeast
2 tsp cumin
1/4 tsp cayenne pepper (optional)
1/4 cup packed brown sugar
3 cups strained tomatoes 700 ml
1 can (400 ml) black beans, rinsed and drained
In a small bowl, cover TVP with hot water and allow to sit for five to ten minutes. Set aside.
In a saucepan,saute the onions and red peppers in oil for 5 minutes over medium-high heat.
Add instant coffee, onion powder, garlic powder, dried oregano, salt, chili spices, nutritional yeast, cumin, cayenne pepper (optional), brown sugar, strained tomatoes, black beans and textured vegetable protein.
Bring to a boil, reduce the heat and let simmer for 30 minutes over low heat, stirring regularly.
Serve with rice, tortilla chips and avocado slices.
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Instant Pot Vegan Chili
An Instant Pot Vegan Chili with amazing texture thanks to a secret ingredient. Super easy and extremely flavorful. A crow-pleaser through and through.
Full recipe:
???? NO ONE WILL BELIEVE IT’S VEGAN: TVP CHILI RECIPE ???? #plantbased #chili #veganrecipes #comfortfood
???? NO ONE WILL BELIEVE IT’S VEGAN: COMFORTING TVP CHILI RECIPE ????
It’s perfect weather for making chili! And this vegan TVP CHILI recipe is just the thing to make when you want to share a big pot of spiciness at home or to take to any party this fall!!
What is TVP? It’s Textured Vegetable Protein. This stuff is a game-changer for those dishes that you want to veganize not only because of its crumbled meaty texture, but also because it takes on the flavors of however you choose to season it! And it is PACKED with a ton of protein too!
You have GOT to try this and leave a comment to tell us how yours turned out ????
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#vegan #tvp #chili #plantbased #dairyfree #meatless #veganrecipes #highprotein #veganchili #meatlessmonday #superbowl #comfortfood
RECIPE:
FOR THE TVP MIXTURE—
2 cups HOT water
2 cups TVP
3 Tbsp. Tomato Paste
3 Tbsp. Chili Powder
1 Tbsp. Cumin
1 1/2 tsp. Salt
1/2 tsp. Cracked black Pepper
…AND THE REST—
2 TBSP. Oil
1 large Onion, diced
1 Green bell pepper, diced
1 Jalapeño, finely chopped
4 Garlic Cloves, minced
1 Tbsp. Oregano (fresh or dried)
1 tsp. Salt
1/4 tsp. Chili flakes
1/4 tsp. Cracked black Pepper
1/4 cup Nutritional Yeast
1 Vegan Bouillon cube (I used Not Chik’n)
26-28 oz. Can of chopped tomatoes
4 oz. can Green Chiles
3 cups HOT water
1 can Kidney beans, drained (optional)
INSTRUCTIONS:
Prep the TVP by combining everything on the TVP prep-list in a bowl and set aside.
In a large pot over medium-high heat, add the oil and sauté the onion, bell pepper, jalapeno, garlic cloves, oregano, salt, chili flakes, black pepper and bouillon cube.
Add the TVP mixture to the sautéed veg and give it a good mix.
Finally, add the nutritional yeast, tomatoes, green chiles, hot water, and kidney beans (if using).
I like to offer toppings for folks to dress-up their bowls of chili with things like:
-corn salsa
-avocado
-tortilla chips
-vegan cheese
-vegan sour cream
-cilantro