Recipes from scratch, for everyone

Vegetable Chilli With Vegan Sour Cream

Wholesome comfort food is my jam. I love taking well-loved recipes and turning them into something nutritious and suitable for vegetarians, vegans, gluten free-ers and the lactose intolerant. We deal with a lot of stress when it comes to meal choices so it’s nice having a recipe like chilli this to fall back on. It’s simple and so so delicious and comforting.

Vegetable chilli topped with vegan sour cream

I got hooked on sour cream while living in Berlin, Germans love to put that stuff on everything. But when my lactose intolerance got diagnosed I found it really difficult to find substitutions. So I had to get a bit creative. This cashew sour cream is amazing. I use it all the time and if the cashews are soaked and blended properly, I can often fool people into thinking it’s the real deal.

Vegan sour cream

I used the stress myself out about remembering to soak my cashews as all the cashew cream recipes recommend soaking for 1-4 hours in hot water, but now I just simmer them for 20 minutes and I get the smoothest creams. I also think using a nutribullet helps a lot and it does the job so quickly. If you like this cashew sour cream, then you’ll love this vegan carbonara recipe that’s made from cashew cream too!

Chopped onions, garlic, pepper and sweet potato

Now I wouldn’t really consider myself a full vegan, although I’m on the road to becoming one, so sometimes if I’m feeling indulgent I get my self some aged white cheddar cheese to have on top of the chilli as well as the sour cream. If you’re lactose intolerant its really handy to know that aged cheeses are quite low in lactose so as long as you’re not allergic, there are many cheeses you can still enjoy in moderation. Lactose is the sugar that dairy contains so if you check the nutrition label of a cheese you can tell if a cheese is low lactose if it doesn’t have much sugar in it.

 

Vegetable Chili

Yield: 4-6

Ingredients

    For the chilli2 tablespoons olive oil
  • 3 red onions
  • 5 cloves of garlic
  • 1 teaspoon smoked paprika
  • 1 red bell pepper
  • 1 medium sweet potato chopped (I prefer skin on!)
  • ½ teaspoon Cumin
  • 2 tins chopped tomatoes
  • 1 tin kidney beans
  • 1 tin chickpeas
    For the sour cream
  • 150g cashews, soaked
  • 1 tablespoon nutritional yeast
  • Juice of 1 lemon
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt

Instructions

  1. Heat oil in large pot while you chop the onions
  2. Sautee the onions with the paprika until soft, add the garlic and continue cooking until fragrant.
  3. Add the bell pepper and continue cooking for a further 5 minutes
  4. Add the sweet potato and continue cooking for 10 minutes with the lid on.
  5. Add the tomatoes, cumin, beans and chickpeas and bring to a boil. If the mixture seams very thick and the sweet potato isn't completely covered add half a cup of water
  6. Simmer until the sweet potatoes are cooked through.
  7. Season with salt and pepper to taste
  8. Blend the cashews with the lemon juice and vinegar, stopping to scrape down the sides of the blender. You may need to add some water to loosen the mixture up but be careful because you may wish to add more lemon juice/vinegar which will make it too runny if there is too much liquid.
  9. Season to taste with salt and adjust to your liking with the sour ingredients.
  10. Serve chili with rice and sour cream.
https://www.cookingveggie.com/2018/01/01/vegetable-chili/

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