White Trash Vegan Cooking Thread #1- Chili

It's cheap, it's fast, it involves cans- welcome to white trash vegan cookery. This chili is damned tasty though and rather healthy. I serve it over rice but you can also serve it with cornbread, in bread bowls, over veggie dogs or any other way you like chili. The recipe comes out fairly thick, just add more canned tomatoes and adjust the spices if you wish to thin it out a bit.

Use a big stockpot for this, if it makes too much it freezes well. :) True white trash vegans will have old Earth Balance (non-dairy margarine) tubs to store the leftovers, but don't microwave in them because they will get soft and misshapen.

To start crumble and brown one chub of Gimme Lean Sausage style (some grocery stores have this, but if you grab it at the health food store get extra- it freezes well and keeps nearly forever unopened in the refrigerator) then add one large chopped onion (red, white or yellow, whatever's on sale,) one or two (depending on size) bell peppers cut up and some garlic (fresh if you have it, granulated if you're in a hurry.) When the onions are starting to clarify add 28 ozs (2 normal cans or one big one) of crushed tomatoes with green chilis, two cans (drained and rinsed) of black beans and two cans (drained and rinsed) of pinto beans. If things look thin add a bit of tomato paste.

Once all the main ingredients have heated through it's time to add seasonings. At this point I add frontier brand mexican seasoning (I buy it in bulk at the health food store) to taste (about 2 tbsps) a pinch of red pepper flakes, a tablespoon or two of blackstrap molasses (the secret to the smoky sweet taste of my chili) and a splash of tamari. A few drops of liquid smoke are optional, but be careful because it is strongly flavored.

Then I let it simmer a bit longer and fine-tune the seasoning if required. It's good with tortillas, over rice, with cornbread... I'm hungry now.

(crumbles, etc) for the "sausage" in mine?

Also, can I use the "party sized" hummus containers? Most of my Earth Balance ones already have leftovers in them.

Being white trash never tasted so good. Thanks, dear!

"Can I substitute other types of tvp (crumbles, etc) for the "sausage" in mine?"

Sure, but you may need a bit more seasoning as the faux sausage is flavorful and TVP is not.

"Also, can I use the "party sized" hummus containers? Most of my Earth Balance ones already have leftovers in them."

Sure, but the lids generally aren't as good and the plastic is thinner, so I wouldn't freeze in them.

"Being white trash never tasted so good. Thanks, dear!"

:*

to season it before I add it into the chili. It'll kill any diet you're on but it's damned good stuff that way.
:9

:rofl:

I love food waaaaaaaaaaaaaaay too much for that.

Does the Gimme Lean fake sausage have wheat gluten in it (or other wheat products)? So many of them do, and unfortunately, I can't use them.

Are there any substitutions for it if it does?

Let me look and see what can be found to substitute. If nothing else it's good without the faux stuff, though in that case I'd cut the veggies a bit larger and perhaps add a bit extra for texture.

Bob's Red Mill TVP is gluten free. http://www.bobsredmill.com/catalog/index.php?action=do_search&keywords=&condition=AND&gf=gluten+free&submit=%3E%3E%A0search%A0%3C%3C I think it's a bit bland but in a strongly flavored chili it should absorb the flavors around it and add a little texture and nutrition.

I get quite a few of Bob's Red Mill products, so I'll have to look out for the TVP. I'll also take up your suggestion about adding more veggies. :hi:

You can season it any way you like by just adding
powdered spices to the water you soak it in.
It absorbs the flavors along with the water.

Salt, pepper, garlic, oregano and sage make
a pretty good "sausage" flavor, and spicing it
yourself is MUCH cheaper than buying the readymade crumbles.

Thanks! :hi:

You'll need to adjust for flavor, spices, etc. To wit, on that, I'd defer to LeftyMom.

I'd try browning it in a bit of oil and tamari before adding it in just to give it a little flavor of it's own.

I can't use tempeh, either...it's fermented by a fungi/mold as I recall (I'm pretty sensitive to many foods, like gluten, dairy, yeast).

Thanks, anyway! :hi:

You could probably find a way to give it the consistency desired in the chili. Might take a little work, plus, you're back to spicing, etc.

Thanks! :toast:

it's a great substitute for fake meat.


:evilgrin:

:P

Amazingly enough, I had thought of that. But on my vegetarian days...

without "meat" of any kind, but I WOULD add a touch of some kind of oil, both for the ease of sauteing the veggies, and for the "mouth feel".

I make a pretty lean pot of beans, myself sometimes - maybe the only animal product would be a couple teaspoons of bacon grease.

I couldn't imagine dry frying the veggies.

I usually add some hemp oil to my soups, stews, etc just before serving...gives it a nice taste, texture and balanced essential fatty acids. I find it much tastier than flax oil, and I can get it at my local grocery store as well as the health food store. (don't know how available it is in the US)

Something else that's tasty for beans...adding seaweed. I use kelp flakes. It adds a wonderful flavour. :-)

I didn't know liquid smoke was vegan, though.

We probably would have put tempe or tofu in it in the old days and skipped the alternative sausage. ;)

The one thing that always intrigues me about current vegan/veg foods in the alt. food stores ( like the co-op near me) is the desire to mimic foods that are meat in non-meat form. I always wondered if that had more to do with the desire to enjoy a similar texture without meat or lack of imagination on the part of those who manufactured the products.

but I know this one is vegan: http://colgin.com/public/lsfaq.aspx#animalbyproducts It's on thier packaging even. :)

Redstone

Ingredients: Made from water, soy protein concentrate, tapioca starch, soy sauce (water, soybeans, wheat, salt), soy protein isolate, wheat gluten, malt extract, evaporated cane juice, beet powder, spices, natural flavors (from vegetable sources), vegetable gum. No nitrites. No MSG.

This does not look like Texas chili recipes and I'm not a Vegan, but willing to try new things. Thanks, LeftyMom.

Nutrition Facts
Per Single Serving
Serving Size 2 oz. 57g

Calories 50 Fat 0g Saturated Fat 0g Trans Fat 0g
Cholesterol 0mg Sodium 330mg Carbohydrate 4g Fiber 2g Sugar 1g Protein 8g Soy Protein 7g

Yeah, the sodium is a little up there, but otherwise...

Is that both classist and racist, or just classist?

But then, I suppose that since wealthy whites are the scourge of the earth, underclass whites may as well be refuse. :eyes:

I used to live in the converted dining room of a one bedroom trailer. I didn't get driver's training at 16 because Mom couldn't insure me to drive her Yugo. My Dad rides a Harley and hasn't cut his hair since 1989. I'm not throwing stones at other people, I'm poking fun at myself.

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I remember way-back-when there was another (now departed) dynamic duo that saw no harm in bandying about the label "white trash". :eyes:

Lovely people...:eyes:

Now please excuse me, I have to go watch an episode of the Dukes of Hazard season 4 on DVD. yeeehaaaw!

before I said that. I would have just gotten myself into trouble. :)

a pinch of brown sugar and it's still vegan and taste better!!!

Most brown sugar is bone-char processed white sugar with some molasses added back to it. There is vegan brown sugar, but it's pricey and a bit hard to find and thus not used in this recipe. Molasses performs a similar function and adds a little iron wile still being 100% vegan.

For that matter, not all beer is vegan. Many varieties are fines with isinglass (fish bladders) and some have other animal-derived addetives.

If you ever issue a "White Trash Vegan Cookbook" I'll be first in line! I might actually manage to start eating vegetarian all the time again. Better yet, you could issue a companion book called "Vegan for Bachelors" with lots of easy stuff. :)

I've always had to cook for at least myself and LeftyKid. You'd have to bug my partner in crime into writing that one. ;)

Overnight: soak dry beans (pintos work well, as do kidney beans). Cheaper and healthier.

Day one: Bean Soup. Drain water, add clean water. Add diced carrots, onions, garlic and celery leaves. Simmer for hours on end until beans are tender. Divide into half. Take both halfs and remove about an eighth (freeze for refried beans at a later date). Use one half for dinner that night w/ some bread or cornbread. A friend likes it over rice also. Any leftovers can be frozen. Second half is placed in the refridgerator for the next days meal (or even the day after that).

Day 2 (or 3)-use the chili recipe that you like the best. Serve in manner you see fit. Freeze leftovers in small containers for quick meals.

Later that week (or whenever)-bean burritos. Defrost frozen beans, drain liquid and reserve. Add more garlic and onion to taste, along with chili powder if you so choose. Heat in pan, mashing with a potato masher as you cook. Use some of the reserved liquid to thin if you need to. Smear on tortillas, add cheese of your choice and any veggies that you like.

The frozen bean soup can also be added to a veggie soup at a later date. 4 meals out of one pot of beans-that's poor folk cooking!

(BTW-you know that I'm not a vegan but I'm poor. I can stretch a pot of beans like you wouldn't believe!)

being from a reservation and all. I think saying "White Trash" is just a way to keep Rez Trash like myself from eating your recipe. That's just typical, The Man always trying to keep us minorities down. :)

On another note, I am not a vegan - part white trash though - but I may try that. It sounds pretty good.

Sounds delisch!

Apparently I'll be doing a series. The updates will be in my Journal as they come out.

As the series expands, think about how this stuff can be packaged for sale to harried working vegans and you can start your own Vegan Tastefully Simple of something.

Or you can get a Food Network series.

I'm not quite joking about the first part. Could be a market for pre-packaged easy to make vegan meals. Mixes and such to be combined with a small list O fresh ingredients that can be picked up at the market on the way home.

And I could probably trick my carnivore husband into eating it!

:woohoo:

gravy is almost a sacrament. Other than not being greasy the gimmelean is rather convincing.

Maybe one day I'll make some. I seriously need to work on cooking skills.

A good pot of chili cooking on a grill would be great as one of the dishes. :)

I'm up for it.

Do you mant to mention something in the NJ forum?

I'm volunteering to organize his if people are interested.

:hi:

Barley adds a sweetness. Both barley and wheatberries make it more chewy. Both will absorb liquid like there's no tomorrow, and in the case of barley there will be no liquid left by tomorrow. That's why I said SMALL amounts.

Are canned Ortega chiles acceptable for vegans? If so, you can make white white trash chili. Start with Leftymom's recipe. Ditch the mexican seasoning mix, black beans, and canned tomatoes. Instead, use dried oregano and cumin a large can of Ortega mild green chiles, chopped. Don't substitute the little cans because they tend to be much hotter chiles. Use cans of cannelini or navy beans instead of the black beans. Tweak the seasoning as needed.