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raw vegan chili
Not so long ago, I was raving about Herbavoracious’ super-delicious (un-raw) vegan chili to cater to my cooked food cravings… well now I’m happy to say I can rave about a raw vegan chili recipe to the same extent – Matthew Kenney has done it again!! It has a great texture, doesn’t require beans and tastes like chili! When I gave it to my boyfriend to try he really liked it but didn’t realize I said it was raw, so commented that it was cold and asked if he could heat it up – funny :)
Apparently this recipe required ‘exhaustive experimentation’ so I was careful not to deviate on my first attempt (save for halving the recipe below), which took a lot more restraint than I’m used to! So get your measuring spoons out people and get in to this goodness!
Ingredients
- 1 portobello mushroom, finely chopped
- 1/2 cup minced celery (I didn’t know how to ‘mince’ celery so I cut it up really finely!)
- 1/2 cup red onion, finely chopped
- 1 cup red pepper, finely chopped (I told a lie – I did deviate here and used yellow pepper because I ran out of red)
- 1 cup almonds, soaked 4-6 hours
- 1 cup chopped carrots
- 1 1/2 cup sun-dried tomatoes, soaked
- 2 cups filtered water (use this to soak the sun-dried tomatoes and keep it for the recipe)
- 1 tbls olive oil
- 1/4 cup nama shoyu
- 1 clove garlic
- 2 tbls fresh oregano
- 1 tbls dried oregano
- 1 tbls cumin
- 1 tbls apple cider vinegar
- 1 tbls agave
- 2 tsp chili powder (or flakes)
- 1/4 tsp cayenne pepper
Instructions
- Place mushrooms, celery, onion and bell pepper in a large bowl
- Pulse almonds and carrots in a food processor until you get a chunky consistency and add to the bowl
- Blend the remaining ingredients in a blender until smooth – you may want to add the chilli and cayenne gradually to make sure you get the right amount of heat – this recipe if quite spicy!
- Add sauce to the bowl and mix well. Store in the refrigerator.
Matt suggests warming it in the dehydrator prior to serving, which I did last night for dinner – about 30 mins at 105° seemed to work well. Today I took it to work for lunch and simply left it on my desk all morning and had it a room temperature on my flax seed crackers – it was delish. I think it’s my new staple snack – yay!!
Also think about pairing it with Matthew’s sour cream – it’s delish!
xx
Guide: vegan | whole food, plant based | gluten-free | nut-free | soy-free
11 Comments on “raw vegan chili”
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This looks excellent! I’d like to try it for a raw potluck this weekend. How many servings would you say it is?
That’s exciting! Let me know how it goes :)
It’s hard to say how many servings it is but if you use it as a ‘dip’ I would think it would be ok for up to 8 people…
This was awesome. Someone made it for a potluck and gave out the recipe. Incredible…and I also eat meat (transitioning), but this dish rocks!
I’m the one who made it for the potluck! It was absolutely incredible. So vibrant! More recipes like this, please! I actually don’t think the sour cream added much to it other than to give it a pretty white dollop on top.
Oh hi Ellen….again, great job…it was great
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I tried this recipe a couple days ago. LOVED IT! I found the sour cream added a tasty variety to any bite. Thank you.
Yay! I’m so happy to hear that Suzanne :) Thank you for sharing. Wish I could take the credit for this one, it’s so good.
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