Vegan Sausage Chili with Apple and Black Beans
makes 2 hearty servings
I made this in 20 minutes, and that included time to straighten up a bit. My lunches can get a bit weird sometimes, as I tend to rummage around and try to make something that uses up the food we have.Read more about this recipe at VeganYumYum.
1 cup rehydrated textured soy protein (TSP), see directions
1 tablespoon vegetable oil
1 can black beans, mostly drained
2 carrots, peeled and roughly chopped
2 plum tomatoes, diced (1 cup, scant)
1 link veggie sausage, diced
1 apple, diced (any kind, really)
3 tablespoons tamari
3 tablespoons Worcestershire sauce (make sure the label says it's veg)
1 teaspoon cumin
Fresh cilantro or parsley, to taste
prep: 10 minutes
total: 20 minutes
small saucepan
large skillet with cover
can opener
peeler
1. Heat 1 scant cup of water to boiling and mix it with 1 cup dried TSP (or follow package directions). While that is soaking, heat a large skillet with some vegetable oil. Add carrot and stir every once in a while to soften. Meanwhile, dice apples, tomatoes, and sausage. Add these plus the beans and cumin to pan. Stir and cover.
2. Check on your TSP. Dump out excess water as soon as it is fairly soft and add to the skillet. Add tamari and Worcestershire sauce, stir well, and cover. Let simmer on medium heat for 5 minutes. Serve with fresh cilantro or parsley.
2. Check on your TSP. Dump out excess water as soon as it is fairly soft and add to the skillet. Add tamari and Worcestershire sauce, stir well, and cover. Let simmer on medium heat for 5 minutes. Serve with fresh cilantro or parsley.
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