Vegan Chili Sauce Food

VEGAN SWEET AND SPICY CHILI SAUCE

Steps:

• Add the vinegar, water, sugar, red pepper flakes, sea salt and garlic to a saucepan and bring to a simmer over medium-low flame. Cook for a few minutes until it starts to thicken. (If doing the ginger version then add it here as well )
• In a small bowl whisk together the tapioca flour + 2 tbsp of water until smooth then add it to the simmering sauce making sure to stir frequently.
• Simmer the sauce another minute or so until thickened to your liking. The sauce will continue to thicken as it cools down so keep that in mind as well. Use a little splash of water to loosen it up a bit if needed.
• Allow to cool off completely before storing in tight lid jars in the refrigerator.

VEGAN CHILI

Steps:

• Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.
• Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don't mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)
• Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.
• Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.

VEGAN CHILI

Steps:

• 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
• 2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

VEGAN CHILI SAUCE

Steps:

• Boil 1 1/4 cup dehydrated textured soy protein in 6 cups of water, add salt and pepper to taste.
• Sautee onion and Boiled soy meat in 2 tablespoons oil, in medium sauce pan, for 3-5 minutes.
• Add Lawry's chili powder,tomato sauce, and water, stir well.
• Add mustard, brown sugar,garlic powder,paprika, salt and pepper.
• Reduce heat and let simmer for 2-4 minutes stirring occasionally.
• ENJOY!