Vegan Chili

This chili is pretty much a staple in our house. Yes, it uses the dreaded TVP (Textured Vegetable Protein) but plumping it up with vegetable broth makes it quite tasty, and it resembles ground meat quite satisfactorily. Reliable brands such as Bob’s Red Mill guarantees you’re getting a quality product. If you aren’t into that kind of thing, just use Quinoa instead.

Nobody’s Vegan Chili

1 – Cup TVP.
1 – Cup Water
1 – Tsp No-Chicken Broth. (I use Better than Bouillon No-Chicken, but Veg broth works too)

2 – 15 oz cans of Black Beans. Or Kidney Beans. Or whatever beans you want.
1 – 14.5 oz can Diced Tomatoes.
1 – small can Mexican Corn Blend. Or about 1 cup of corn.
½ – Cup water

Chili Seasoning:

2 -Tbsps Flour (Gluten Free, if that’s how you roll. I like Garbanzo Bean flour as well)
2 – Tbsps Dried Oregano
2 – tsp Cocoa Powder
3 – tsp Chili Powder
1.5 – tsp Salt
1 – tsp Cumin
½ – tsp Garlic Powder
¾ – tsp Onion Powder
½ – tsp Cayenne Powder

In a large pot, add water and Bouillon, and bring to a boil.
Once the broth is boiling, turn the water off and add the TVP. Use a fork to evenly distribute the TVP into the water, and begin prepping the veggies. (you know, opening cans and stuff)

Once water is completely absorbed into the TVP, add the beans, tomatoes, and corn blend. Add in ½ C water. If you drain the beans, tomatoes, and corn, add a full cup of water instead of just a half.

Prep Chili Seasoning in a separate bowl, then add to the pot. Bring to a boil, then turn to low, cover up and simmer for 15 minutes stirring frequently.


Vegan Sour Cream

One of my favorite things to eat are burritos and quesadillas. I don’t exactly follow the “authentic” recipe (Hello, Vegan!) but what I make tastes damn good. One thing I love is sour cream. I could eat that shit with a spoon in my pre-Vegan days. Fortunately for me, all is not lost. There IS an excellent substitute. Here is is:

Vegan Sour Cream

  • 1 block Extra Firm Silken Tofu
  • 1 tsp Sugar
  • 1 tsp Lemon Juice
  • 2 tsps Apple Cider Vinegar
  • 1 tbsp Light Tasting Olive Oil
  • 1/2 tsp Salt, or to taste

Blend together until it has the texture of…. Sour Cream. Enjoy!

Sent from the iPad of Nobody.

Vegan Alfredo Sauce

I have tried a LOT of different vegan creamy/cheeze sauces in a desperate attempt to find a substitute for my creamy noodle dish cravings. FINALLY, I found one, tweaked it, and now it’s PERFECT! It passed the non-vegan taste test with flying colors, and even my uber-picky four year old will eat noodles doused in this sauce! You can omit the mushrooms for a classic alfredo sauce if you want. When I make this, I always double the recipe so I can use the whole package of noodles.


1 pound fettuccine noodles

16 Ozs Fresh Mushrooms

15 ozs Unsweetened, Unflavored Almond Milk
1/2 cup raw cashews
2 tablespoons nutritional yeast flakes
1 1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup water
1 tablespoon olive oil
½ tsp of onion powder
½ tsp garlic powder


1. Cook fettuccine noodles according to package instructions.

2. Slice or quarter mushrooms (depends on which shape you like best) and sautee in a pan on med/high heat. Don’t drain ANY of the liquid! Just let it simmer until you are ready with the next step.

2. Blend remaining ingredients in blender, being sure to pulse a LOT, as you want the cashews blended as much as you can. Pour over the mushrooms, stir constantly, and heat on LOW until the sauce thickens.

3. Pour over your noodles, and Serve!


Apple Walnut Stuffed Squash

Apple Walnut Stuffed Squash

2 Medium Sized Acorn Squash (or Carnival Squash, or similarly shaped squash)
1 Cup Cooked Basmati Rice
1/2 Cup Dried Cranberries
2 Small Granny Smith Apples, Chopped (or whatever your favorite apple is)
1/2 Chopped Sweet Onion
3/4 Cup Chopped Walnuts
1 Tofurkey Italian Sausage, chopped
Salt & Pepper
4 Tbsps Olive Oil, separated
1/4 cup shredded Daiya Mozzarella Cheese

1) Halve the squash, and scrape the insides clean. Brush with Olive Oil, about 1/2 tbsp per squash half. Sprinkle with Salt and Pepper, then place squash inside down on a baking sheet lined with parchment paper. (or tin foil sprayed with olive oil) Bake at 375 degrees for about 45 minutes.

2) Cook rice according to Package Directions, and set aside.

3) Sautee Onion in Olive oil until translucent, then add the chopped apples, Walnuts, Tofurkey, and Cranberries. Sautee Until heated through. (add a dash more olive oil if it gets too dry) Salt and Pepper to taste.

4) Combine the rice and Apple mixture. When the squash is done, scoop spoonfuls of the mixture into your squash, sprinkle the top with Diaya cheese, and bake again (squash side up, this time) for about 10 minutes, or until cheese is satisfactorily melted on the top.

5) Get spoon, dig in!