After I wrote about why you should adopt a plant-based diet, I wanted to share two of my favorite vegan dishes. When people hear “vegan chili” or “vegan cookies” they tend to think something weird has been added to the ingredients or that they won’t taste anything like the original, animal-based, dish. Truth is, I served both of these foods to my fiance’s roommates and neither of them knew I had replaced the animal products. So if they taste the same, why not give them a try?
- 2-3 tbsp olive or canola oil
- 1 large white or yellow onion, chopped
- 5-2 lbs Beyond Meat Beef Crumble
- 1 15-oz can chili-style beans
- 1 28-oz can crushed tomatoes
- 1-2 cups of water (depending on how thick you want it)
- Optional: Beyond Meat Sausage
- 1 tbsp sea salt
- 1 ½ tbsp. chili powder
- 1 tsp ground cumin
- 2 tsp paprika
- ½ tsp crushed red pepper flakes
- Combine spice mix ingredients in a small bowl.
- In a large pot, cook chopped onion in cooking oil over medium heat for about 5 minutes.
- Sprinkle spice mix over onions, stir and sautee for another 1-2 minutes to roast the spices.
- Add meat crumble and heat it all the way through, coating it in spices.
- Add beans, tomatoes and water and still well.
- Bring to an easy boil, reduce heat and simmer for 20-30 minutes.
*I also like to prepare some quinoa to pour the chili over for extra nutrients and sustenance.
Chocolate Chip Cookies
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 tsp salt
- 1/2 cup refined coconut oil
- 1/4 cup non-dairy milk (almond or soy)
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1 cup vegan chocolate chips
- Preheat the oven to 350 degrees.
- Mix sugar, brown sugar, salt and coconut oil (the replacement for butter) in a large bowl until well mixed.
- Mix in non-dairy milk (the egg replacement), vanilla, flour and baking soda.
- Add chocolate chips.
- Mix well and refrigerate for 30 minutes.
- Scoop onto cookie sheet and cook for 12- 15 minutes.