Vegan Chili

Roka%27s+Vegan+Chili

Roka’s Vegan Chili

Featuring Old Bisbee Brewing Company Ale

Part 1, the 'meat'

  • 1 cup water

  • 1 cup tvp (textured vegetable protein)

  • 2 tbsp oil (i use rice bran oil)

  • 1-2 tbsp soy sauce to taste

  • 1 tbsp apple cider vinegar

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 tsp garlic powder

  • 1 tsp onion powder

The TVP and water are the important measures here. They have to be 1:1. The spices can be adjusted to taste. I really like cumin and garlic so I double up on these when I make it at home. Combine all ingredients except tvp and vinegar in a medium pot and bring to a boil. Once boiling, add vinegar. As soon as it boils again after adding vinegar, remove from heat and stir in TVP. Set aside, this will be added to the veggies later.

Part 2, the veg

  • 1 large or 2 medium onions chopped to 1" pieces

  • 1 large or 2 medium zucchini quartered and chopped to 1" pieces

  • 1 cup frozen corn kernels OR 1 can corn, drained

  • 1 can black beans not drained

  • 1 can diced fire roasted tomatoes not drained

  • 1/2 cup Ale (I use Copper City Ale from OBBC)

  • 4 tbsp oil 2 tbsp chili powder

  • Salt to taste

Heat up oil on high in the bottom of a good sized pot (like 12-18 quart size or so). When oil is hot, add onions, then zucchini, then corn. Let the onions start to caramelize for a minute or two before stirring. Add a pinch of salt to the veg and sauté until onions are getting caramelized and zucchini starts to soften. Next, add chili powder and stir thoroughly. Then add the 'meat' from part 1 and mix thoroughly. Finally add the beer, then the beans and tomatoes and stir as it comes to a boil. At this point the chili might be a bit dry, if it's more solid than liquid just add a bit of water. Keep stirring as it comes to a boil and simmer while stirring frequently for 10-15 minutes. Finally, add salt to taste as needed. This is the mild recipe. If you like a spicier chili, crushed red pepper, chili flakes, tabasco, or whatever your favorite hot sauce or peppers can be added to taste. I like to add a bit of green sriracha such as trader joe's 'green dragon' product when I make it for myself.

Lasagna

 
 

Bring Roka Home

Artichoke and Portobello Mushroom Lasagna

Ingredients
1 large onion (medium dice)
2 Tbsp olive oil
4 garlic cloves (minced)
1 14 oz can artichokes (in water) drained, coarsely chopped
1 lb portobello mushrooms (medium diced)
1 lb fresh, cleaned spinach (rough cut)

1 9 oz box oven-ready lasagne sheets (no-boil style)
1 lb. whole milk mozzarella, sliced thin

Tomato-Bechamel Sauce
1     14 oz can diced tomato (drained)
4     Tbsp butter
4     Tbsp flour
4 1/2   cups milk
1 1/2    cups grated parmesan

 

 

Directions
Vegetable Filling: 
In large skillet over high heat, add 2 Tbsp olive oil, cook onion 2 minutes, add garlic and mushrooms, cook 3-4 minutes until mushrooms release mositure. Add drained, coarsely chopped artichokes, continue cooking 2-3 minutes. Transfer to large mixing bowl. Add fresh spinach to warm mixture in bowl, toss to wilt. Season with salt and pepper, set aside. 

Tomato-Bechamel Sauce
Melt butter in medium sauce pan over medium-high heat until foamy. Stir in flour, cook for 1 minute, continue to stir. Slowly whisk in milk and drained tomatoes. Lower heat to medium-low and continue cooking, stirring constantly for 7-8 minutes until thick enough to coat back of spoon. Stir in 1 1/2 cups Parmesan cheese. Season to taste with salt, pepper, and nutmeg.

To Assemble Lasagna
Ladle 6 oz tomato-bechamel into bottom of 9x13x3 inch pan, spread evenly. Cover with lasagna noodles. Add 1/4 of vegetable mixture over noodles. Ladle another 6 oz of sauce over vegetable mixture. Top with 1/4 of sliced mozzarella, top  with another layer of noodles and repeat until you have four layers. Top with mozzarella. Cover with foil and bake at 350 degrees in oven for 45 minutes. Remove foiol and increase heat to 450 degrees. B"ake an additional 15 minutes to brown top[. Let rest 10 minutes before serving.