Vegan Chili Recipe (Video) Just Throw it in the Slow Cooker

So let's get to the recipe & video....

I love chili! It's easy, filling and versatile.

We usually have it with rice or cornbread the first night and on tortilla chips with lettuce (sometimes this queso recipe) and salsa the next day.

The measurements in the recipe below is enough for one night for us, so I double the ingredients to stretch it out.

Enjoy!

Vegan Chili Recipe - Throw It In the Slow Cooker

by Brown Vegan

Cook Time: 6-8 Hours

Keywords: slow-cooker entree vegan vegetarian

Ingredients (Serves 5)

• 1 lb kidney beans, soaked for 8 hours-then drained & rinsed
• 1 large onion, diced
• 1 large green bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/2 teaspoon salt
• 24 oz can of diced tomatoes
• 2 cups vegetable broth
• 2 jalapeño peppers, diced (add seeds based on how spicy you want the chili to be)
• 1 package of vegan meatless crumbles (optional)

Instructions

In a large bowl, soak the kidney beans in water overnight.

After soaking, rinse the kidney beans and boil in a stockpot for 30 minutes in about 10 cups of water.

Add all of the ingredients (except for the vegan crumbles and jalapeño) into a slow cooker.

Turn on and cook for 6-8 hours or until the kidney beans are soft.

During the last 30 minutes, mix in the crumbles and jalapeño.

Also, check your seasoning and add more salt, if necessary.

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Mushroom, Spinach & Mashed Potatoes Recipe | What's for Dinner # 5

If you're just getting started on a vegan journey, I know how important it is for the food to be familiar, comforting and flavorful.

This dinner recipe delivers in all of that -- mushrooms, spinach and mashed potatoes? Yes, please!

If you want to save a little time, you can also use rice, pasta or quinoa in place of the mashed potatoes.

Check out the full recipe and video below…

Mushroom, Spinach & Mashed Potatoes Recipe

by Brown Vegan

Prep Time: 20

Cook Time: 45

Keywords: saute entree vegan vegetarian

Ingredients (Serves 4)

For potatoes

• 2 lbs Yukon Gold potatoes, washed, peeled and cut lengthwise into quarters
• 1/2 cup unsweetened almond or soy milk (add more if necessary)
• 1/4 cup vegan margarine (Earth Balance and Smart Balance are options)
• 1 teaspoon salt (1 teaspoon more salt for the cooking water)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

For Mushrooms & Spinach

• 1 tbsp oil
• 1 medium yellow onion
• 1 lb mushrooms of your choice, chopped
• 3 garlic gloves, minced
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 handful of raw spinach

Instructions

In a large pot, add potatoes then cover with water and salt.

Cover with lid and bring to a boil. Cook until soft.

While the potatoes are cooking, in a large skillet add oil.

Then saute onion for about 7-8 minutes on medium heat until translucent.

Next, add in mushrooms and cook for about 10 minutes, stirring occasionally.

Mix in garlic, cumin, salt and black pepper.

Stir in garlic and continue cooking for about a minute.

Then add in spinach, stirring frequently until wilted.

Turn off heat and place skillet to the side.

Once the potatoes are done, drain the water and place back into the pot.

Next, add in almond or soy milk, vegan margarine, salt, black pepper and garlic powder.

With a potato masher, mash the potatoes until you get your desired consistency (try not to over mash because it will make the potatoes have a gluey texture).

Adjust seasoning for the potatoes and mushroom mixture, if necessary.

Enjoy!

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Get Ready Set Go Vegan --- the vegan starter guide for families here. 

Easy & Delicious Kale Salad Recipe (Video)

This kale salad will take you about 10-12 minutes to put together and includes all accessible ingredients. It's simple, savory and perfect for lunch or a side dish.

Feel free to add in black beans for more protein and also serve with french or pita bread.

Enjoy your own big bowl and don't forget to massage your kale with the oil and vinegar (in the full recipe below) before adding the other ingredients to ensure that it's palatable. 

Believe it or not, my boys love kale salad....especially my youngest son, Brandon. I have to double this recipe to satisfy his love for greens.

~*~Full recipe and video below ~*~

Easy Kale Salad

by Brown Vegan

Prep Time: 10

Ingredients (2 as a meal & 5 as a side)

• 2 large bunches of kale - rinsed, stems removed and chopped into bite sized pieces
• 1/4 cup avocado or olive oil
• 1/4 cup apple cider vinegar
• 1/8 teaspoon garlic powder
• 2 stalks of celery, chopped
• 1 large tomato, chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup green olives
• 1/4 cup raw or roasted sunflower seeds
• 1 avocado - skin removed, pitted and cubed

Instructions

Place kale, oil and apple cider vinegar in a large bowl.

With clean hands, massage the kale in the bowl for 3 minutes.

Add in all the remaining ingredients

Toss everything together with tongs

Enjoy!

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EASY Vegan Meal Idea + Why Go-To Meals Are Important | No Excuses #3 (VIDEO)

Ever have those days when you just don't feel like cooking?
Sometimes my days turn into weeks.

I think this is normal...especially when you're busy with family and work.

It's so important for you to build go-to vegan meals into your rotation, so you can stay on track with your vegan journey .

Some of our go-to meals are tacos, spaghetti, vegetable stir-fry, lentil soup and the Gardein chicken tenders featured in my latest video below.

This meal is super simple - Gardein tenders, Roasted potatoes and steamed broccoli seasoned with salt and garlic powder. 

I did a review of Gardein tenders way back when we first tried it. Check it out here 

You can find the tenders at Target, Whole Foods, Safeway and sooo many other regular grocery stores these days.

Back to establishing go-to meals...

• Think about what some of your own go-to vegan meals (3-5 is a good aim) will be for those, "I cant be bothered" days.  
• Tacos are an excellent start because you can mix and match the fillings and toppings.  
• Jot your go-to meal ideas down on paper (or as a note on your phone) and make it happen!

3 EASY & Affordable Vegan School Lunches ~Kid-Friendly (Video)

When we first started this vegan life, my kids would throw most of their lunch in the trash. They would complain that it didn't look like everyone else's lunch and how they just wanted "regular" food.

The key to simple and delicious vegan lunches your kids will actually eat? Make it as familiar as possible.  This is a lifestyle of abundance; not sacrifice. :-)

I came up with a simple lunchbox formula a few months ago to help you not overthink your kids' lunches.

Main Entree + fruit/vegetable + fruit/junk food + drink = Vegan school lunch

Read more about this and get more lunchbox suggestions on that blog post 

In this video, I put together 3 easy vegan lunches that you help you get started....

Lunch #1

Peanut butter & jelly sandwich, plain Lay's potato chips (yup, these are vegan) and strawberries

Vegan options for breads (This is just a short list-many more options are out there):

Cobblestone Mill Hoagie Rolls, Kaiser Rolls, Onion Rolls, Whole Wheat Bread
Dutch Country Soft Potato Bread & Whole Wheat

Arnold’s Potato Sandwich Rolls & Sesame Sandwich Rolls

Ezekiel 4:9 line of breads

Vermont Bread Company: Whole Wheat Sourdough Bread, Old Style Rye Bread, Organic Multigrain Bread, Organic Spelt Bread, Organic Soft Wheat Bread, Organic Soft White Bread, Organic Soft Multigrain Bread

 

Lunch #2

Vegan chicken pita pocket, orange slices & plain pretzels

Make sure you check the ingredients to ensure that there is no eggs/dairy in the pita bread you purchase. You can also make your own using this recipe

Vegan chicken brands (or you can just replace this item with black beans):

Beyond Meat

Gardein

Vegan Chicken Pita Pocket

by Brown Vegan

Ingredients

• 1 teaspoon of oil (to saute)
• 1 medium bell pepper, cut into strips
• 1 small red onion, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup corn (fresh or frozen)
• 9 oz vegan chicken (Beyond Meat & Gardein are options) or black beans
• 1 cup lettuce of your choice
• Fresh cilantro, to garnish
• 8-10 pita pockets

Instructions

In a large pan, saute the red bell pepper and onion on medium heat for about 6 minutes. Mix in the cumin, chili powder, salt and pepper.

Add in the corn and vegan chicken (or black beans) and continue cooking for about 4 minutes, stirring occasionally.

Put a few pieces of lettuce at the bottom of each pita pocket and spoon about 2 tablespoons of vegan chicken mixture into each pocket.

Garnish with cilantro and enjoy

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Lunch #3

Pasta salad, hummus & carrot sticks, grapes and Oreo cookies (yup, the regular & golden Oreos are vegan

Here's the pasta salad recipe

You can buy pre-packed hummus or make your own using this recipe

Enjoy!