Ok, I know I’ve been awol for a little while, but it’s been a very busy couple of weeks. In addition to the ongoing vegan cooking classes, I also started a new online Introduction to Plant-Based Diet class. It’s a wonderful group and we’re having a great time and learning so much. The next one starts in mid-February if you want to join!
I’ve been meaning to share this recipe for a little while, so I’m happy to finally get it up ~ it’s great! I’d bought some Butler Soy Curls and figured they’d be a great protein addition to the amazing buffalo-sauce spiced chili. True love 🙂 and very easy to make.
Buffalo Soy Curl Chili
- 1 1/2 cups dry soy curls
- 1/2 cup + 2 tablespoons buffalo sauce, divided (Frank’s Original Red Hot Sauce is the one to buy)
- 1/2 cup onion, chopped
- 1 tablespoon grapeseed oil
- 4 cups diced or pureed tomatoes
- 2 cups kidney beans
- 1 cup veggie broth
- 1 tablespoon chili powder
- 1/2 teaspoon salt
Soak the soy curls in hot water for 10 minutes. Drain, roughly chop them and toss with 1/2 cup of the hot sauce. Bake them at 400 degrees until they are dry and starting to brown. This will bake the hot sauce flavor into the soy curls.
In a deep pot, heat the grapeseed oil and saute the onion until translucent, about 5 minutes. Add the tomatoes, kidney beans, broth, chili powder and heat through. If using diced tomatoes, mash the tomatoes and beans slightly to blend them into the liquid. Add 2 tablespoons hot sauce and salt and heat for a few more minutes.
And finally to wrap up the 40 Days of Green Smoothies giveaway. The winner is….. Shade! Shade, your ebook is on the way to your email account.