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Raw Vegan Chili

kevingianni's picture
Everyone will probably like this just as much as the kale salad Ann brought last time and we won’t get as much to eat! :-) (Which is fine with me, I eat this stuff all the time, so I’d rather everyone else get a taste!) Take a look…
Ingredients
  Zucchini 1 Medium
  Carrot 1 Medium
  Eggplant 1⁄2 Medium
  Portobello mushrooms 1 Small
  Garlic 3
  Roma tomato 1 Medium
  Red onion 1⁄4 Medium
  Sea salt 3 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Olive oil 2 Tablespoon
  Tomato 1 Large
  Sun dried tomatoes 1 Cup (16 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Purified water 1 1⁄2 Cup (24 tbs)
  Spicy chili sauce 1 Tablespoon
  Celery seed 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
Directions

Mix above ingredients and place in a quart-sized jar. Press down hard to cover the vegetables completely with the salt, lemon, and oil. If necessary, put a small glass or jar inside to weight the vegetables down. Cover and let marinade preferably overnight, or at least 4-6 hours.

Hearty Chili sauce:
Blend above ingredients on high until smooth. Pour blender mixture over marinated vegetables. Or pulse together in food processor

For more information please visit: http://www.RenegadeHealth.com

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Appetizer
Taste: 
Spicy
Method: 
Blending
Restriction: 
Vegan, Low Carb, Low Cholesterol
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Servings: 
8
Nothing like a colorful and satisfying bowl of chili that is packed with plenty of flavors. Watch this amazing video that demonstrates an outstanding recipe that is vegan and has loads of fresh vegetables. Take a look to make this excellent dish that is appetizing and a great treat for all occasions.

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1 Comment

VeganBegan's picture
I heard you mention a vegetable press in the video but when I searched the web I couldn't locate one. I thought that it was great idea. Could you give more info so I can locate one? Thanks