‘Cheesy’ Tempeh Vegetable Chili


The Recipe

Yields 2 servings

4 oz tempeh, diced

1 squash, diced

1 cup eggplant, diced

1/4 cup nutritional yeast flakes

1 cup shredded carrots

1 cup kale

15 cherry tomatoes, diced

1 cup red pepper, diced

1/2 cup almond milk

1 tbsp turmeric powder

1 tbsp cumin seeds

1 tsp garlic powder

1 tsp onion powder

1 tsp olive oil



1. Place tempeh and all vegetables, except the red peppers and carrots, into a wok with the olive oil.

2. Blend together the almond milk, nutritional yeast, spices, carrots, and red peppers to make a thick chili paste. Pour taste into the wok and mix around.

3. Cook together till simmered and thick like ‘cheesy’ chili.

4. Enjoy warm.








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