Recipe: Appetizing Saucy Mushroom, Bean and Tofu Chili (Vegan)

Saucy Mushroom, Bean and Tofu Chili (Vegan). Dice three of the green chillies. This vegetarian and vegan chili recipe packs twice the protein punch with both beans and tofu as well as plenty of flavor from chili powder, bell peppers, mushrooms Vegetarian chili is always a great idea to bring to a potluck since it's easy to whip up a large batch. Freeze up any leftovers you have in.

Garnish with cilantro and serve. *Available at Asian markets and specialty foods stores and in the Asian foods. Packed with mushrooms and beans, this vegan / vegetarian chili is hearty, delicious, smoky, cvelvety, and nutrient-packed, with a secret spice combination! This has to be one of the most hearty and delicious vegan meals I have ever had. You can have Saucy Mushroom, Bean and Tofu Chili (Vegan) using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Saucy Mushroom, Bean and Tofu Chili (Vegan)

1. You need 150 g of Chestnut Mushrooms.
2. Prepare 400 g of Red Beans.
3. You need 125 g of Smoked Tofu.
4. You need 6 of Green Chillies.
5. You need 5 Cloves of Garlic.
6. It's of Fresh Basil (to taste).
7. It's of Spices (see Step 3).
8. Prepare Dash of Soy Sauce.
9. You need of Olive Oil.

Filled with meaty mushrooms and beans, this chili is. The BEST vegetarian tofu bean chili. This classic, comfort dish is made with tender tofu, creamy beans, rich tomato sauce, and a blend of pantry-friendly spices. It's an easy weeknight dish that can be topped with cool vegan sour cream, roasted corn kernels, fresh diced onions, or thinly sliced jalapenos.

Saucy Mushroom, Bean and Tofu Chili (Vegan) step by step

1. Cut mushrooms into halves. Dice three of the green chillies. Dice the cloves of garlic. Coat the frying pan (I used a wok) with olive oil and wait for it to heat up. After it does, add the mushrooms, chillies and garlic and fry for 5 minutes over medium-high heat..
2. Dice the smoked tofu into cubes (I prefer fairly large chunks) and drain and wash the red beans (if canned). Add the tofu and the red beans to the pan, as well as the remaining chilli peppers (they'll be used for decoration)..
3. Add spices: turmeric, herbes de provence (or rosemary, marjoram and/or thyme), chives, fresh basil, chilli flakes or powder, salt and pepper. Mix the spices in and add a dash of soy sauce. Fry for 5 more minutes..
4. Stir the ingredients periodically. Add 1dl of water to the pan and stir more. When the water evaporates a bit, add 1dl more and fry until it evaporates slighlty, stirring from time to time. There should be plenty of sauce, but not so that it covers the ingredients..
5. By now, the ingredients should be soft and saucy, getting their colour from turmeric and soy sauce. That's it, enjoy your meal and remember to decorate it with the three undiced chillies! 🙂.

This claypot full of braised bean curd/firm tofu (in the US, bean curd is marketed as firm tofu at the grocery stores) with mushrooms is no exception. And then there is the sauce: soy sauce, oyster sauce, with beaten egg, or without it. As I said earlier, endless possibilities and all delicious. My mushroom bourguignon, vegetarian wellington, vegan shepherd's pies and bolognese are great examples of how umami-laden mushrooms can yield deep, rich and complex flavors. So it is no surprise that I've turned to mushrooms yet again for my vegan chili.