365 Days Of Vegan Food

Vegan recipes, lifestyle ideas, homesteading, and lots of cats!
Soy Chorizo and Black Bean Crock-Pot Stew

As some of you may have noticed, I try to make a crock-pot stew on Sundays so I can eat off of it at work the following week. I had purchased seitan chorizo at whole foods on my trip back from Pennsylvania, so this recipe would be easy and perfect!

Warning! My version is very spicy. You can make it less spicy by cutting back on the spices and not using green chili, but if you like hot foods you will LOVE my version.

Ingredients:
1 tablespoon oil **(I used coconut)
1 small onion, minced
1 clove of garlic, minced 
1/2 bell pepper, minced **(I used the entire bell pepper, no use letting it go to waste.)
1/2 package soy chorizo **(I used seitan chorizo and the entire package)
2 cans of black beans, drained and rinsed **(I used Eden organic black beans in the can. They are more red than the non-organic harshly black ones)
2 cups of water
1 1/2 tablespoons vegan chicken bouillon **(This equates to about 1 cube of the Not-Chicken bouillon i use)
1/4 teaspoon cumin **(I used 1/2 teaspoon)
1/4 teaspoon chipotle or pasilla chile powder **(I used 1 teaspoon)
Aprox. 8 peeled, de-seeded green chili’s **(You could buy one of the small cans of hatch green chili and use that if you don’t have fresh chili’s)

Preparation:
Saute the onion in 1 tablespoon of oil on medium heat. Once they are translucent, add the bell pepper and garlic for another 2 minutes, then add to the crock-pot.

Add all the other ingredients and cook for 6-8 hours on low

Ta-Da!

I added only a pinch of salt to season the stew before eating, but you can add more seasoning/Salt/Pepper to your liking.

Namaste and blessed cooking adventures to come~
-M

Soy Chorizo and Black Bean Crock-Pot Stew

As some of you may have noticed, I try to make a crock-pot stew on Sundays so I can eat off of it at work the following week. I had purchased seitan chorizo at whole foods on my trip back from Pennsylvania, so this recipe would be easy and perfect!

Warning! My version is very spicy. You can make it less spicy by cutting back on the spices and not using green chili, but if you like hot foods you will LOVE my version.

Ingredients:
1 tablespoon oil **(I used coconut)
1 small onion, minced
1 clove of garlic, minced
1/2 bell pepper, minced **(I used the entire bell pepper, no use letting it go to waste.)
1/2 package soy chorizo **(I used seitan chorizo and the entire package)
2 cans of black beans, drained and rinsed **(I used Eden organic black beans in the can. They are more red than the non-organic harshly black ones)
2 cups of water
1 1/2 tablespoons vegan chicken bouillon **(This equates to about 1 cube of the Not-Chicken bouillon i use)
1/4 teaspoon cumin **(I used 1/2 teaspoon)
1/4 teaspoon chipotle or pasilla chile powder **(I used 1 teaspoon)
Aprox. 8 peeled, de-seeded green chili’s **(You could buy one of the small cans of hatch green chili and use that if you don’t have fresh chili’s)

Preparation:
Saute the onion in 1 tablespoon of oil on medium heat. Once they are translucent, add the bell pepper and garlic for another 2 minutes, then add to the crock-pot.

Add all the other ingredients and cook for 6-8 hours on low

Ta-Da!

I added only a pinch of salt to season the stew before eating, but you can add more seasoning/Salt/Pepper to your liking.

Namaste and blessed cooking adventures to come~
-M

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