Tag: vegan

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Slow Cooker Vegan Chilli Recipe

vegan chilli slow cooker, easy to make

Our Slow Cooker Vegan chilli recipe…. so simple to make… Winter feels like it is still upon us and there is nothing like a tasty chilli to warm you up.

Do you have any favourite vegan recipes that you have created? Email it over to see if it makes our website to share with friends in our yoga community.

Ingredients;

ingredients for slow cooker vegan chilli recipe

2 large brown onions (peeled and chopped)

2 celery sticks (sliced)

2 peppers, 1 red, 1 green (sliced)

250g carrots (peeled and diced)

1 large aubergine (cubed)

3 cloves of garlic (peeled and crushed) 

1 tsp group cumin

1 tsp chilli powder

2 tsp paprika

2 tsp soy sauce

1 tsp dried mixed herbs

2 tins of chopped tomatoes 400g each can

1 tin of kidney beans 400g

1 tin of chickpeas 400g

1 tin of cannellini beans 400g

Salt & pepper to season

Instructions for our Slow Cooker Vegan Chilli Recipe

Turn the slow cooker on and put inside the onions, celery, peppers, garlic, carrots, aubergine.

slow cooker vegan chilli recipe

Add the cumin, paprika, chilli powder and dried herbs.

Pour in the 2 tins of chopped tomatoes and the soy sauce.

Season with salt and pepper to taste.

Stir well and cook on medium setting for 4 hours.

Drain the kidney, cannellini beans and chickpeas and add to the chilli. Stir well and cook for 1 more hour.  

We like to serve with brown rice or vegan tortillas wraps.

Tip, if you’ve cooked this while at work and just want to tuck right in, the beans can be heated up quicker following the cooking instructions on the can and then mixed into the chilli.

Let us know if you enjoyed our Slow Cooker Vegan Chilli recipe

Slow cooker vegan chilli recipe
Yum…!

Check out the other recipes listed on our website at: https://yogasmiths.org/category/vegan-recipes/

This is the slow cooker that we have: https://www.morphyrichards.co.uk/shop-now/slow-cookers/460014-Red-Sear-and-Stew-Slow-Cooker.html

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Hoisin Tofu, Cucumber, Leek, Tomato and Lettuce Sandwich – Vegan

One of the eight limbs of Yoga, Yamas, includes Ahimsa – Compassion. Many Yoga practitioners choose a vegetarian or vegan diet as a way of living a more Ahimsa lifestyle. Compassion for all living beings and compassion for one’s self by eating healthy food.

It can sometimes be difficult to come up with tasty vegan sandwich ideas, here is one I came up with and really enjoyed.

Hoisin Tofu, Cucumber, Leek, Tomato and Lettuce Sandwich (Serves 2)

Ingredients;

1 block of tofu

4 Romaine Lettuce leaves

1 Beef tomato

1/3 of Cucumber

1/2 of a Leek

A bottle of hoisin sauce

Bread of your choice

Method;

Slice the block of tofu into 4 and place under a high grill until browned

Finely slice the leek and cucumber. Cut four slices off the beef tomato.

Divide the leek and cucumber between two of the slices.

Place two slices of the grilled tofu on each sandwich. Put as much hoisin sauce on as you like!

Then place the sliced tomato and lettuce on top and finish off with the other slice of bread and enjoy!

I use Tofoo brand of tofu. It is very tasty and is made in the traditional way using seaweed rather than chemicals. Our local Tesco stock it.

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Vegan Recipe – Chilli Avocado, Garlic Mushrooms and Pine Nuts on toast

Vegan Recipes & the 8 Limbs of Yoga

A vegan recipe fits in with the 8 Limbs of Yoga. One of the eight limbs, the first limb in fact, Yama, includes Ahimsa – Compassion. Many Yoga practitioners choose a vegetarian or vegan diet as a way of living a more Ahimsa lifestyle. Compassion for all living beings and compassion for one’s self by eating healthy food. I will occasionally post a vegan recipe on this blog that I have created myself.

Chilli Avocado, Garlic Mushrooms and Pine Nuts on toast – delicious vegan recipe – Serves 2

Ingredients:

500g Mushrooms – whatever type you like, I used ordinary white mushrooms but have used mixed forest mushrooms in the past

3 Ripe Avocados

100g Pine Nuts

4 Slices of Brown Bread

1 1/2  Teaspoons of Garlic Granules

3 Tablespoons of Olive Oil

1 Teaspoon of Chilli Powder

1/2 Teaspoon of Smoked Paprika

Salt and Pepper to taste

Method:

Cut in half the avocados and scoop out the inside into a bowl. Mash the avocados with 1 tablespoon of Olive Oil, 1 teaspoon of Chilli Powder and 1/2 teaspoon of Smoked Paprika. Add salt and pepper to taste and feel free to add more chilli if you like it spicier.

Chop the mushrooms and fry in 2 tablespoons of olive oil in a non-stick frying pan over a medium heat for approx 10 minutes until they are starting to brown. Towards the end of cooking the mushroom add the 1 1/2 teaspoons of Garlic Granules and cook for a further few minutes.

Toast 4 slices of bread. Place two slices on each plate and divide the avocado mixture evenly across all slices. Divide the mushrooms evenly on top of the avocado.

Using the same non-stick frying pan used for the mushrooms, place the Pine Nuts in the pan and stir continually until they start to brown and toast. Then evenly divide the pine nuts across the mushrooms. Serve and Enjoy.

Feel free to use less Pine Nuts, I love them and like quite a few!

Vegan Recipe
Chilli Avocado, Garlic Mushrooms and Pine Nuts on Toast – Enjoy this delicious vegan recipe!

Check out our other vegan recipes here: https://pauls93.sg-host.com/category/vegan-recipes/

If you are interested in Veganism check out the website of the Vegan Society: https://www.vegansociety.com/

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