Daily Random RecipeINGREDIENTS:TofuTeriyaki Sauce2 T chili powder1 green bell pepper, finely chopped1 yellow onion, finely chopped3-4 stalks celery, finely chopped1 small can mushroom pieces1 can red beans, drainedRoma tomatoes, slicedCilantro, finely shoppedV8 vegetable juice or canned crushed tomatoes or pasta sauce (optional)Vegan veggie burgers, chopped (optional)METHOD:Cut tofu into very small pieces and sprinkle liberally with teriyaki sauce and chili powder. Mix the pieces and sauce and powder together well with a spoon and let it sit there for at least 15 minutes to marinate in the fridge.Get bell pepper, onion, celery, mushroom pieces, red beans, and roma tomatoes. You can also add some finely chopped cilantro at this point.Add all ingredients together into a pot and turn on the flame. Only if necessary, add a *little* V8, canned crushed tomatoes, or pasta sauce to give it a little liquid. Don't add very much at all because most of the liquid is going to come from the other foods and you'll have to boil most of it off anyway.Boil the food together, stirring frequently to prevent scorching. Make sure that almost all the liquid is boiled off or strained out before you serve the chili, because otherwise you're going to end up with chili soup!If you let it boil for about 15 minutes, it will taste and look like chili. If you can find some vegan veggie burgers, it's also good to add two of them chopped up into the mixture before you start boiling. It adds to the meaty flavor, but they're not necessary.

from veganfood.net

Daily Random RecipeINGREDIENTS:Onion 3 ripe tomatoes Green pepper Chili power 2 cloves garlic, chopped Hot sauce Can of black beans 1/2 can chickpeas 1 lb / 450 g extra firm tofu Steak sauce METHOD:Onion, tomatoes and green pepper, simmer to get the liquid out. Mixed with an envelope of chili powder, garlic, hot sauce, black beans, chickpeas, and extra firm tofu (drained, ground up, and marinated in steak sauce) is a lot like chili con carne. Heat and serve.NOTES:The tofu and steak sauce are obviously the key element to this, the rest negotiable. But it was really good - also good for sloppy joes, which is what I had for lunch the next day out of the leftovers.

from vegan food .net

Daily Random RecipeINGREDIENTS:1 t extra virgin olive oil 1 or more fresh long slim red cayenne peppers, stemmed and minced 1 medium onion, coarsely chopped 1 red bell pepper, cored and diced (or use 1 cup diced roasted bell pepper) 1/2 t ground black pepper 1/2 t salt 1 cup water METHOD:Heat the oil in a small saute pan over medium heat. Add the cayenne peppers, onion and bell pepper and sauté for 2-3 minutes or until the onion is transparent. Add the black pepper, salt and water and reduce the heat to low. Cover and simmer for 10 minutes. Puree in a blender or food processor equipped with a chopping blade for 30 seconds to 1 minute, until no large pieces of pepper remain. Serve warm.

from vegan-foood.net

Daily Random RecipeINGREDIENTS:4 large sweet potatoes, washed well (do not peel)1/2 Cup onion, diced1 1/2 teaspoons olive oil1/2 Cup green pepper, destemmed, deseeded, and diced1/2 Cup Roma tomatoes, destemmed, deseeded, and diced2 teaspoons garlic, minced1/2 teaspoons chili powder1/2 teaspoons ground cumin1/4 teaspoons salt1/8 teaspoons freshly ground black pepper1 - 15 ounce can black beans, rinsed, and drained1 - 8 ounce can tomato saucehot pepper sauce, to tasteMETHOD:Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake at 400 degrees for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed.While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings, to preference. Remove the saucepan from the heat.When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes. For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.NOTES:Serves 4.Recipe provided by Beverly Lynn Bennett

Daily Random RecipeINGREDIENTS:1 yellow onion1 bell pepper1 or 2 gardenburger patties2-3 roma tomatoes2 stalks of celery1 can of red beans (or whatever beans you prefer)1 small can of mushroom pieces (about 2.25 oz / 60 g)1 whole package of mori nu light firm tofuMarinade for tofu:2 T chili powderLiberal amount of teriyaki sauceLiquid, such as V8 juice or crushed tomatoesMETHOD:Use about the same size pot as you would to cook rice. Crumble or cut the tofu into very small pieces. mix into it 2 tablespoons chili powder and then sprinkle it liberally with teriyaki sauce. Let it sit while you prepare the other stuff, or if you have time, let it sit for 30 minutes in the fridge. Dice the onion, pepper, celery, and tomatoes into very small pieces. Mix the tofu (with teriyaki and chili powder) in with the diced vegetables. Microwave the garden burger patties according to the directions (or a little bit less) and chop them into small pieces too. Add them to the vegetables and tofu. Add a small amount of V8 juice or crushed tomatoes, or even your favorite pasta sauce, to give it a little more liquid, but don't add very much because you're going to want to boil off all the liquid. Simmer it until all or almost all the liquid is gone. Be careful to stir it some to avoid sticking. You don't want very much liquid left at all otherwise you're going to end up with chili soup. When most of the liquid is gone it's going to look and taste like chili. :)NOTES:Servings: about 4 bowls.

Daily Random RecipeINGREDIENTS:1 onion 2 small zucchini 1 small garlic clove 8 oz / 225 g mushrooms, chopped 1 can black olives (any size, sliced in half) 1 large can crushed tomatoes 1 can EACH: red kidneys, garbanzo beans, white kidneys, black beans 2 1/2 cups prepared brown rice (rice soaks up the extra moisture that comes from crock pot cooking and makes a complete protein with the beans) 1/8 t powdered red pepper 1 t cumin 2 t oregano (or substitute your favorite chili seasonings) METHOD:Chop vegetables and lay on bottom of crock pot. Add tomatoes, seasonings, beans, and rice. Do not mix together. Turn crock pot to low and let cook 6-8 hours. Stir mixture and serve. NOTES:I decided to dust off my crockpot after not having used it since I went veg last july. (Just celebrated my 9mo. anniversary as a vegetarian! *grin*). I had some recipes on file that I sent to a vegetarian list I moderate on Yahoo. I can't remember where the original post came from, but I'm making it for supper tonight, and right now it just smells heavenly! And it's vegan too!It calls for 2 1/2 cups prepared brown rice. I wasn't quite sure if that meant 2 1/2 cups cooked brown rice or what (I'm pretty sure it wasn't uncooked or else I'd have a big mess later). I added about 1/2 cup uncooked rice (a wild blend).

Daily Random RecipeINGREDIENTS:1 tablespoon oil2 cups chopped onion1/2 cup chopped celery1/2 cup chopped carrots1/2 cup seeded and chopped red or green bell pepper4 cups cooked or canned black beans2 cups vegetable stock or water2 tablespoons minced garlic2 teaspoons cumin1/2 teaspoon dried oregano1/4 cup chopped fresh cilantro (coriander)2 tablespoons sugarChilli powder to taste (lots!)1 cup chopped plum tomatoes2 tablespoons tomato pasteMETHOD:Saute onions in oil over a medium high heat for 10 minutes. Add celery, carrots and peppers and saute 5 minutes more, stirring a lot. Add everything else and bring to the boil, then lower the heat and simmer, covered, for at least an hour.NOTES:This is really good covered with extra cilantro and chopped green onions and a little nutritional yeast. Oh, and I adapted this from a recipe in 'Vegetarian Times'.