It’s Vegan Month of Food!
I confess: The only thing that keeps me sticking to a healthy diet all summer long is my annual countdown to October 31—a night centered around ghosts, goblins, and, most importantly, candy. October 31 marks the start of a full-on avalanche of holiday food that doesn’t end until January 2.
Well, this year’s season of overindulgence started 30 days early: October has been declared Vegan Month of Food, so food season is officially on!
To help you get started, I’d like to present you with my own favorite fall recipe, which comes straight from our Veg Cooking Blog (where it’s Vegan Month of Food every month):
 |
2 Tbsp. oil
6 garlic cloves, minced
1 cup chopped white onion
1 lb. defrosted veggie burger crumbles (optional)
Red pepper flakes, to taste
1 Tbsp. chili powder
2 1/2 tsp. cumin
1 tsp. oregano
1 bay leaf
28-oz. can diced Mexican-style tomatoes
1 Tbsp. soy sauce
1 1/2 cups vegetable stock
6 oz. tomato paste
1 Tbsp. red wine vinegar
16-oz. can pinto beans, drained and rinsed
28-oz. can kidney beans, drained and rinsed
Vegan cheese (optional)
- Heat the oil in a large pot over medium heat.
- Add the garlic and onion and sauté until softened, about 5 minutes.
- Add the veggie burger crumbles (if using them), red pepper flakes, chili powder, and cumin and cook for an additional 2 minutes, or until fragrant.
- Add the oregano, bay leaf, tomatoes, soy sauce, stock, tomato paste, and vinegar, then bring to a boil, lower the heat, and simmer 30 minutes, stirring occasionally.
- Add the beans and simmer 15 minutes longer to heat through and blend flavors.
- Add more water, if necessary, or cook longer to reach desired consistency.
- Top with shredded soy cheese, if desired, and serve.
Written by Liz Graffeo
P.S.: If you’re not already vegan, this is the perfect time to take our 30-Day Pledge to be Veg. And if you are vegan, please share your favorite fall recipes below.
