For Steemit Culinary Challenge number 43 , the host, @woman-onthe-wing is having a special theme of Autumn Feast as her son turns 2 years old this autumn season🎂🎂
Each participant has to enter 2 recipes of savory and sweet items, woo-hoo💃💃💃💃
So celebrating autumn equinox, I am bringing this following dish (as entry A) to the banquet table! It is hearty, ''meaty", protein packed, and certainly could feed a crowd 😉
Vegetarian Chili (In Pumpkin Bowl)
- In a bowl, place 1/3 c x 2 white quinoa and pour 2 c of hot boiling water. Let stand while you prepare the rest.
- In a separate bowl, place 1/2 c of TVP (texturized vegetable protein) and pour enough hot water to cover it, set aside.
Ingredients
• 2 tbsp olive oil
• 1/4 c diced onion
• 4 garlic, thinly sliced
• 1 box of white button mushrooms
• 1 c frozen mixed veggies (corn, green beans, peas, carrots), give a quick rinse
• 1/3 c mixed beans ready to use (red kidney beans, chickpeas, white kidney beans)
• 1 box (900 ml) of mushroom broth
• 1 handful (1/4 c) of dehydrated vegetables (potato, carrots, celery, green onion)
• 1/2 tbsp cumin powder
• 1/2 tsp cayenne powder
• 4 heaping tbsp pumpkin puree
• 2 heaping tbsp tomato paste
• 3 heaping tbsp BBQ sauce
• Vegeta powder (or vegan bouillon paste, or vegan bouillon powder, or just salt, pepper, sugar), to taste
Directions
- Peel the mushrooms skins and dice
- Heat oil and saute onion and garlic until soften and fragrant, on medium-high heat
- Stir in the rest, lower heat to medium
- Pour in broth, followed with puree, paste, and sauce. Stir to combine.
Season and cover with lid. Cook for 15-20 minutes.
Serve warm, sprinkle with nooch (nutritional yeast), top with vegan cheese, such as Daiya, corn chips, and El Yucateco hot sauce (if you'd like to)!
For the pumpkin bowl, I use acorn squash
To cook the acorn:
Line a jelly roll pan with aluminum foil
Wash acorn squash and pat to dry
Slice the top of acorn squash and clean the inside (you can toast the seeds in oven or keep it to plant next year!).
- Place acorn upside down as shown and bake on preheated 425 F for 15-20 minutes (until soften and cooked).
- Ready to use 😉
Give this vegetarian (well vegan actually) chili a try. It is oh so good IMO 😀 and to serve it in the pumpkin bowl, is perfect for Thanksgiving menu too 😉 Yes am still all about Thanksgiving. Our Canadian Thanksgiving is super close, a week to go. Love, love, love autumn and Thanksgiving big time ❤️❤️❤️❤️
Thanks for looking!