For Steemit Culinary Challenge number 43 , the host, @woman-onthe-wing is having a special theme of Autumn Feast as her son turns 2 years old this autumn season🎂🎂
Each participant has to enter 2 recipes of savory and sweet items, woo-hoo💃💃💃💃
So celebrating autumn equinox, I am bringing this following dish (as entry A) to the banquet table! It is hearty, ”meaty”, protein packed, and certainly could feed a crowd 😉
In a bowl, place 1/3 c x 2 white quinoa and pour 2 c of hot boiling water. Let stand while you prepare the rest.
In a separate bowl, place 1/2 c of TVP (texturized vegetable protein) and pour enough hot water to cover it, set aside.
Ingredients
• 2 tbsp olive oil
• 1/4 c diced onion
• 4 garlic, thinly sliced
• 1 box of white button mushrooms
• 1 c frozen mixed veggies (corn, green beans, peas, carrots), give a quick rinse
• 1/3 c mixed beans ready to use (red kidney beans, chickpeas, white kidney beans)
• 1 box (900 ml) of mushroom broth
• 1 handful (1/4 c) of dehydrated vegetables (potato, carrots, celery, green onion)
• 1/2 tbsp cumin powder
• 1/2 tsp cayenne powder
• 4 heaping tbsp pumpkin puree
• 2 heaping tbsp tomato paste
• 3 heaping tbsp BBQ sauce
• Vegeta powder (or vegan bouillon paste, or vegan bouillon powder, or just salt, pepper, sugar), to taste
Directions
- Peel the mushrooms skins and dice
- Heat oil and saute onion and garlic until soften and fragrant, on medium-high heat
- Stir in the rest, lower heat to medium
- Pour in broth, followed with puree, paste, and sauce. Stir to combine.
- Season and cover with lid. Cook for 15-20 minutes.
- Serve warm, sprinkle with nooch (nutritional yeast), top with vegan cheese, such as Daiya, corn chips, and El Yucateco hot sauce (if you’d like to)!
For the pumpkin bowl, I use acorn squash
To cook the acorn:
- Line a jelly roll pan with aluminum foil
- Wash acorn squash and pat to dry
- Slice the top of acorn squash and clean the inside (you can toast the seeds in oven or keep it to plant next year!).
- Place acorn upside down as shown and bake on preheated 425 F for 15-20 minutes (until soften and cooked).
- Ready to use 😉
Give this vegetarian (well vegan actually) chili a try. It is oh so good IMO 😀 and to serve it in the pumpkin bowl, is perfect for Thanksgiving menu too 😉 Yes am still all about Thanksgiving. Our Canadian Thanksgiving is super close, a week to go. Love, love, love autumn and Thanksgiving big time ❤️❤️❤️❤️
Thanks for looking!
Chili
Ingredients
- 2 tbsp olive oil
- 1/4 c diced onion
- 4 garlic thinly sliced
- 1 box of white button mushrooms
- 1 c frozen mixed veggies corn, green beans, peas, carrots, give a quick rinse
- 1/3 c mixed beans ready to use red kidney beans, chickpeas, white kidney beans
- 1 box 900 ml of mushroom broth
- 1 handful 1/4 c of dehydrated vegetables (potato, carrots, celery, green onion)
- 1/2 tbsp cumin powder
- 1/2 tsp cayenne powder
- 4 heaping tbsp pumpkin puree
- 2 heaping tbsp tomato paste
- 3 heaping tbsp BBQ sauce
- Vegeta powder or vegan bouillon paste, or vegan bouillon powder, or just salt, pepper, sugar, to taste
Instructions
- Peel the mushrooms skins and dice
- Heat oil and saute onion and garlic until soften and fragrant, on medium-high heat
- Stir in the rest, lower heat to medium
- Pour in broth, followed with puree, paste, and sauce. Stir to combine.
- Season and cover with lid. Cook for 15-20 minutes.
- Serve warm, sprinkle with nooch (nutritional yeast), top with vegan cheese, such as Daiya, corn chips, and El Yucateco hot sauce (if you’d like to)!
