Instant Pot Vegan Tempeh Chili

Description

Do you love your Instant Pot because it makes everything easier? This versatile vegan chili recipe will magnify that love by giving you a warming winter meal that’s insanely easy to make. Just grab a couple of packs of SoyBoy organic tempeh, get out the cheese grater, and fire up that chili mode. We think the Instant Pot seals in all the flavors and improves the texture of the beans. With an extra pinch of this and that, you can make this one just the way you like it.

Servings: 4-6

Instructions

  1. Set the Instant Pot to “saute.” Cook olive oil, tempeh, and all vegetables except the beans. If at the end of 9 minutes (default “saute” setting) vegetables aren’t soft, add more time.
  2. Set the Instant Pot to “bean & chili.” Mix in all remaining ingredients and cook for 15 minutes. Taste and adjust seasonings as needed. Top with your choice of garnish and serve.

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Mexican Tortilla Soup with Smoked Tofu

Description

Chef Dan Eaton created this easy-to-follow recipe for smoky Vegetarian Mexican-Style Tortilla Soup using SoyBoy Organic Smoked Tofu, fresh corn tortillas, and chipotle peppers.

Servings: 6

Instructions

Fresh Baked Tortillas:
  1. Preheat oven to 350 degrees and slice the package of fresh corn tortillas (in small stacks) into 1⁄2” wide strips. Add those to a large mixing bowl and toss with 3-4 Tbs. of vegetable oil and salt to taste. Spread the strips out onto two baking trays (in a single layer if possible) and bake in the oven for 15-20 minutes until crisp and golden brown. Keep your eye on them and toss occasionally for even toasting. (Alternately, use store bought tortilla chips)
Soup:
  1. Add 1-2 Tbs. vegetable oil to a large, heavy bottomed soup pot on medium to medium-high heat and sauté the diced onion and minced garlic to soften.
  2. While you’re keeping your eye on that, and stirring it occasionally, add the can of diced tomatoes and two medium sized chipotle peppers to a blender. Once the onion is soft and translucent, carefully add that to the blender and puree everything until smooth.
  3. Add that mixture back to the soup pot and add the well drained can of red beans, add 2 cups of fresh or frozen corn, add 6-7 cups of vegetable broth and bring it up to a simmer.
  4. At some point, while the soup is gently simmering along, cube the two packages of smoked tofu, cube as much ripe avocado as you like and chop a big handful of fresh cilantro if you’re using it.
  5. Add the cubed, smoked tofu to the soup and let that simmer along for another 10-15 minutes.
  6. Then season it to taste and serve it up in deep bowls with the crispy tortillas, cubed avocado, chopped cilantro on top and finish with a squeeze of fresh lime juice.

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Carolina Kale with Black-Eyed Peas & Spicy Buffalo Veggie Bacon

Description

This vegan recipe for a classic Southern-Style vegetable side dish substitutes SoyBoy's Spicy Buffalo Veggie Bacon for Tabasco Sauce. Hint: Serve with rice as a main meal or family style as a side dish.

Servings: 8-12

Instructions

  1. Add 2 - 3 Tbs vegetable oil to a large, heavy-bottomed nonstick pan on medium-high heat, add the sliced bacon, and cook to brown and crisp up, stirring occasionally and adding more oil as needed.
  2. Remove that pan from the heat. Place another large, deep, heavy-bottomed pan on medium high heat, add a splash of vegetable oil, and sauté the onion, stirring occasionally, to soften.
  3. While you’re keeping your eye on the onion, peel and carefully cut one small-to medium-sized yam into ½-inch cubes.
  4. Once the onion is soft, add the garlic and cook that for 30 seconds or so, and then add 1 15-ounce can diced tomatoes and 1 15-ounce can of black-eyed peas, add the diced yam, add 1 - 1½ cups of vegetable broth, and bring it up to a simmer.
  5. Add the kale in batches, adding more as it wilts down until it’s all in the pot. Continue to cook everything along at a steady simmer, adding a little more broth if you need to, until the yam is cooked through.
  6. Fold in the spicy bacon, season to taste, and serve.

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