Recipe provided by vegan first
This Indianized version of chili probably tastes of nothing like the traditional stuff, but makes a healthy, easy to cook and filling meal.
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Enjoy this vegan first recipe? Why not try this coconut milk & matcha panna cotta too?
1 tbsp oil
1 medium onion, finely chopped
1 medium green chili, finely chopped
3-4 cloves of garlic, crushed
A small piece of ginger, finely chopped
2 cups chopped mixed vegetables (potato, cauliflower, sweet potato, green peas, pumpkin, carrot, eggplant, etc.)
2-3 medium tomatoes, coarsely chopped
1 cup boiled chickpeas/kidney beans
1 cup soya granules, soaked and squeezed
5 cups water
1/4 tsp turmeric powder
1/4 tsp cumin powder (jeera)
Italian seasoning, to taste
Salt, to taste
1. Heat oil in a pressure cooker and add the onion, garlic, chili and ginger. Cook on low-medium heat until the onion turns translucent.
2. Add the mixed vegetables and continue cooking till they soften a bit. Now add the tomato. Let the mixture cook till the tomato turns pulpy.
3. Stir in the boiled chickpeas/kidney beans and soya granules. Add the water. Season with turmeric powder, cumin powder and salt. Pressure cook on medium for 7-8 minutes.
4. Sprinkle with Italian seasoning and serve hot with vegan sour cream.