Recipe: Chili (Gluten-Free + Vegan)

Whenever you think of chili do you also think of this v avant garde, ahead of its time video where the guy talks about how he never liked chili?

Either way, welcome to the chili recipe post.

the sun got really aggressive here

I like chili, but if you don’t, this recipe truly might change your mind. It’s perfect for cold months, the fall, football season, vegetarians, or meat eaters trying to pare down on meat consumption without sacrificing a taste they’re accustomed to.

Ingredients

3 packages Hilary’s Organic Spicy Veggie Sausage (or ~20 oz vegetarian meat crumbles)
1 T olive oil
1/2 white onion, chopped
2 bay leaves
1 t ground cumin
2 T dried oregano
1 T sea salt
2 celery stalks, chopped
2 bell peppers, chopped
2 jalapeño peppers, deseeded* and chopped
3 garlic cloves, minced
2 4 oz cans chopped green chili peppers, drained
3 28 oz cans whole peeled tomatoes, crushed
1/4 c chili powder
1 T ground black pepper
1 15 oz can kidney beans, drained
1 15 oz can garbanzo beans, drained
1 15 oz can black beans, drained
2 c frozen corn (or 1 15 oz can whole kernel corn)

*Make sure to deseed your jalapeños. If you don’t, the whole pot will be inedible due to your mouth being on fire. I’ve done the legwork :(

Instructions

  1. In a skillet, cook veggie sausages according to package instructions. When done, set aside to cool.
  2. Heat olive oil in large pot over medium heat.
  3. Stir in the onion, bay leaves, cumin, oregano, and sea salt, cooking until onion is tender.
  4. Mix in celery, bell peppers, jalapeños, garlic, and green chilis. While vegetables are heating through, crumble sausage patties with hands.
  5. Mix in sausage crumbles, reduce heat to low, cover pot, and simmer mixture five minutes.
  6. After crushing the tomatoes with your hands, which is both cool and gross, mix them into the pot. Stir in chili powder, pepper, kidney beans, garbanzo beans, and black beans. Bring chili to a boil, reduce heat to low, cover, and simmer 45 minutes.
  7. Finally, stir in corn and continue cooking for five minutes before serving.
  8. For a fabulous flavor profile that mixes spicy and sweet, serve over this cornbread casserole!

Serves like, 14. For real.

Freeze leftovers in 1-2 serving size portions and move from freezer to fridge one day before you’d like to eat it. Reheat on stove, adding a dash of water if chili is looking a little dry.

Bummed Out Bailey Rating: 9/10
Rick-the-Meat-Eater Rating: 7.5/10

It was good. I don’t like celery.

Rick

Adapted from The Best Vegetarian Chili in the World.

More on Bummed Out Baker:
Pumpkin Spice Creamer (Gluten-Free + Paleo + Vegan)
Sloppy Joes (Vegan)
Why Do I Eat This Way?


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Recipe: Pumpkin Basil Pinwheels (Vegan)

We’re cruising through October so a pumpkin recipe seems appropriate. These also pair well with a football-gathering-situation. Sports ball. Athleticals. Blue 42! Go team.

These are both simple and the bomb. It’s hard to screw up anything involving puff pastry dough.

Ingredients

1 can vegan puff pastry dough
1/3 c pumpkin purée
1/4 t sea salt
1/4 c fresh basil leaves, tightly packed

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together pumpkin purée and sea salt.
  3. Unroll pastry dough and, with your fingers, pinch together perforations to make one solid rectangle. Using a spatula, spread salted purée onto dough, leaving a bare strip of dough at the bottom border. Sprinkle the basil leaves on top.
  4. As tightly as possible, roll up the pastry dough toward the bare strip and then pinch the edge closed.
  5. Cut dough roll into 15-20 pieces and place pinwheels on lined baking sheet. If ingredients squeeze out while rolling or cutting, don’t worry! It will not effect the taste. Just do your best to put ingredients back on a pinwheel when they’re on the baking sheet. A dollop on top is no problem.
  6. Bake for about 15 minutes, until golden. Let cool on sheet for five minutes before serving.

Serves 4-6 as appetizer.

Adapted from Vegan Pumpkin Basil Pinwheels.

Bummed Out Bailey Rating: 7/10 I found them to be too salty.
Rick-the-Meat-Eater Rating: 8.5/10

I liked them

Rick

Related on Bummed Out Baker:
Pumpkin-Shaped Vegan Cheese Ball
Stuffed Mushroom Eyeballs
Pumpkin Spice Creamer


To subscribe to Bummed Out Baker and get my mental health musings and recipes emailed to you directly, scroll all the way down to the bottom of the website – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild – Follow on Facebook for mental health articles and discussion – Follow on Twitter for sassy tweets and a sprinkle of nonsense.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Garlic Buffalo Brussels Sprouts (Vegan)

American football season is here, and so is this super spicy alternative to buffalo wings. It’s kinda junky due to the number of sub products involved (vegan milk, butter, mayo) but it hits the spot if you’re trying to satisfy a particular craving. Sometimes when you’re vegetarian you’ve got to have the special treat of imitation foods. Treatchaself.

Ingredients

16 oz brussels sprouts, trimmed and halved, if large
1 c plant-based milk
1 t apple cider vinegar
3/4 c flour
1/2 c corn starch
1 t sea salt, more to taste
2 t + 1 c hot sauce of choice, divided
3 c bread crumbs
1/2 c Earth Balance
4-8 garlic cloves, depending on size,* minced
1 T maple syrup
1 t tamari (or soy sauce)
1/2 c organic vegenaise
one lemon, juiced
garlic powder to taste
dried oregano to taste
dried basil to taste

*I used five garlic cloves because most were massive.

See? XXL

Instructions

  1. Preheat oven to 425°F and lightly oil a lipped baking sheet. Set aside.
  2. Add milk and vinegar to a small bowl and set aside for a moment, allowing it to curdle.
  3. In a large mixing bowl, whisk together flour, corn starch, and sea salt. Add milk mixture and two teaspoons of the hot sauce to the dry ingredients, whisking until lump free.
  4. Put bread crumbs in a separate medium bowl.
  5. One by one, immerse Brussels sprout in batter, then coat completely in the bread crumbs. Finally, place on prepared baking sheet. This is messy and not the time to send a text or turn up your podcast. :)
  6. Bake Brussels sprouts for ten minutes, remove from oven and flip them, then continue to bake for another 10-12 minutes.
  7. Meanwhile, heat butter in a skillet over medium. When melted, add minced garlic and sauté for about a minute. Then mix in remaining one cup of hot sauce, maple syrup, and tamari. Cook for about one more minute to give the ingredients a chance to meld.
  8. To make the ranch-like dipping sauce, whisk together vegenaise, lemon juice, and dashes of sea salt, garlic powder, dried oregano, and dried basil to taste.
  9. When Brussels sprouts are done, toss in the garlic buffalo sauce and serve immediately with dipping sauce.
half the large sprouts, keep the small ones whole

Serves several people buzzed on Miller Lite.

Bummed Out Bailey Rating: 7/10 My dipping sauce was too runny and the recipe is messy. 10/10 on spiciness and taste, though!
Rick-the-Meat-Eater Rating: 7/10 Even he loathes Brussels sprouts! Whoa! Wow!

They were pretty good

Rick

Adapted from Vegan Garlic Buffalo Brussels Sprouts.

Related on Bummed Out Baker:
Kale / Brussels Sprouts Caesar Salad (Gluten-Free + Paleo + Vegan)
Spicy Lentil Tacos (Gluten-Free + Vegan)
Twice-Baked Potato Skins with Cheese Sauce


To subscribe to Bummed Out Baker and get my mental health musings and recipes emailed to you directly, scroll all the way down to the bottom of the website – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild – Follow on Facebook for mental health articles and discussion – Follow on Twitter for sassy tweets and a sprinkle of nonsense.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.