One thing I find myself to be very interested in are different lifestyles. I have been vegetarian for 7 years and in my second year of university, I decided to try a vegan lifestyle. I have found eating vegan on Monday’s to Saturday’s works good for me and then vegetarian on Sunday’s. I tend to pack as much cheese and unhealthy carbs as I can into my Sundays. :p
Along with trying different lifestyles, I realized I have a passion for cooking. I live in a four bedroom apartment near to my university so cooking is also very much required!
Cooking vegan has been an easy transition from vegetarian as really you can eat all the same meals that you use to, just have to acquire the skill of substitution. This is what I have done with my chili. 🙂
You will need:
- 2 large carrots
- 2 celery stalks
- 1 onion
- 2 tablespoons of Olive oil
- Vegan meat substitute (I used garden veggie crumble as it gives the same consistency as hamburger meat)
- 2 cans of diced tomatoes with chili seasonings
- One can of red kidney beans
- Black pepper
This makes a large pot, approximately 7-8 servings.
First, put 2 tablespoons of olive oil in a large pot. Chop carrots, celery and onion and turn to low-medium heat. Next, mix substitute meat into pot until all separated and combined with vegetables. Season with a little black pepper.
Let this sit on low-medium heat for about 5 minutes, stirring occasionally to ensure vegetables do not burn.
Next add in the 2 cans of diced tomatoes and 1 can of kidney beans.
Once all mixed together, I turn the heat to low, cover and let simmer for 45 minutes and stir occasionally until carrots are tender
Can be topped with vegan cheese, avocado, vegan sour cream or whatever else desired. 🙂
One pot meals like this are perfect for university life or anyone who finds it hard to find time to cook a proper meal. Not to mention a warm bowl of chili compliments a cold winter!