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crumbs.and.caramel

Vegan Chili Pot Pie

STARTING GUIDE
  • Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Total Time: 1 hr 15 mins

  • Servings: 8
  • Calories: 584
  • Total Fat: 23g
  • Total Carbs: 84g
  • Protein: 14g

INGREDIENTS
For the Chili
  • 2 tbsp extra virgin olive oil
  • 1 medium brown onion, diced
  • 340 g veggie ground or 1 cup TVP (textured vegetable protein) hydrated in 1 cup hot soup stock for 10 minutes
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1-2 chipotle peppers in adobo sauce, minced (use 2 if you like it spicy)
  • 1 tbsp unsweetened cocoa powder
  • 1 1/2 tsp salt
  • 355 ml cider or beer (may use apple juice or soup stock)
  • 28 oz can fire roasted diced tomatoes
  • 1 bag (16 oz / 453 g) Stahlbush Island Farms frozen black-eyed peas

  • 2 cups 1 bag (10 oz / 283 g) Stahlbush Island Farms frozen super sweet corn
  • 2 cups vegan soup stock
  • 2 tbsp maple syrup

For the Cornmeal Biscuits
  • 1 1/3 cups plant-based milk, cold
  • 1 tbsp apple cider vinegar
  • 4 tbsp vegan butter, melted or oil
  • 1/2 tsp garlic powder
  • 3 cups all-purpose flour
  • 1 cup medium grind cornmeal
  • 2 tbsp granulated sugar
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3/4 cup vegan butter sticks, cold (not tub style)

INSTRUCTIONS
  • For the Chili:

    In a large (12″ or 3.5+ quart) oven safe skillet, heat the oil over medium heat. Sauté the onion for 3 minutes until softened. Add the veggie ground, bell pepper, garlic, chili powder, cumin, oregano, and chipotle peppers, cooking for another minute or two, until fragrant. Add in the cocoa powder and salt. Deglaze with the cider, scraping the bottom of the pan to loosen any stuck bits. Add in the tomatoes, corn, black-eyed peas, soup stock and maple syrup. Stir well to combine. Bring to a boil over high heat, then reduce to medium and simmer for 25-30 minutes, stirring occasionally. If you prefer a thinner chili, add a bit more broth.

  • For the Cornmeal Biscuits:

    Preheat the oven to 400ºF. Combine the plant milk and vinegar in a measuring cup, stir and set aside to curdle. In a small bowl, combine the melted vegan butter and garlic powder, set aside.

    In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. Using a cheese grater, grate in the cold vegan butter, mixing until dispersed and some pieces a bit bigger than peas remain. Pour in the plant milk, and stir with a fork just until the batter comes together – do not over stir. Lightly flour the work surface, and dump the batter out. Using your hands (not a rolling pin) pat out the dough into an 11″x 7″ rectangle. Starting on a short end, fold 1/3 of the dough onto itself, and the remaining 1/3 of the dough over the top, just like folding a letter. Pat down into a rectangle again, repeating this 2 more times. Pat the dough out into a 1″ thick rectangle and cut into 12 biscuits with a sharp, floured knife.

    Once the oven is preheated, place the biscuits onto the hot chili, brush them with the melted vegan butter and garlic. Place the skillet on foil or a catch tray for any boil over. Bake uncovered for 20-25 minutes, until the biscuits are cooked through and golden. Enjoy!

Vegan Chili Pot Pie

STARTING GUIDE
  • Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Total Time: 1 hr 15 mins

  • Servings: 8
  • Calories: 584
  • Total Fat: 23g
  • Total Carbs: 84g
  • Protein: 14g

INGREDIENTS
For the Chili
  • 2 tbsp extra virgin olive oil
  • 1 medium brown onion, diced
  • 340 g veggie ground or 1 cup TVP (textured vegetable protein) hydrated in 1 cup hot soup stock for 10 minutes
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1-2 chipotle peppers in adobo sauce, minced (use 2 if you like it spicy)
  • 1 tbsp unsweetened cocoa powder
  • 1 1/2 tsp salt
  • 355 ml cider or beer (may use apple juice or soup stock)
  • 28 oz can fire roasted diced tomatoes
  • 1 bag (16 oz / 453 g) Stahlbush Island Farms frozen black-eyed peas

  • 2 cups 1 bag (10 oz / 283 g) Stahlbush Island Farms frozen super sweet corn
  • 2 cups vegan soup stock
  • 2 tbsp maple syrup

For the Cornmeal Biscuits
  • 1 1/3 cups plant-based milk, cold
  • 1 tbsp apple cider vinegar
  • 4 tbsp vegan butter, melted or oil
  • 1/2 tsp garlic powder
  • 3 cups all-purpose flour
  • 1 cup medium grind cornmeal
  • 2 tbsp granulated sugar
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3/4 cup vegan butter sticks, cold (not tub style)

INSTRUCTIONS
  • For the Chili:

    In a large (12″ or 3.5+ quart) oven safe skillet, heat the oil over medium heat. Sauté the onion for 3 minutes until softened. Add the veggie ground, bell pepper, garlic, chili powder, cumin, oregano, and chipotle peppers, cooking for another minute or two, until fragrant. Add in the cocoa powder and salt. Deglaze with the cider, scraping the bottom of the pan to loosen any stuck bits. Add in the tomatoes, corn, black-eyed peas, soup stock and maple syrup. Stir well to combine. Bring to a boil over high heat, then reduce to medium and simmer for 25-30 minutes, stirring occasionally. If you prefer a thinner chili, add a bit more broth.

  • For the Cornmeal Biscuits:

    Preheat the oven to 400ºF. Combine the plant milk and vinegar in a measuring cup, stir and set aside to curdle. In a small bowl, combine the melted vegan butter and garlic powder, set aside.

    In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. Using a cheese grater, grate in the cold vegan butter, mixing until dispersed and some pieces a bit bigger than peas remain. Pour in the plant milk, and stir with a fork just until the batter comes together – do not over stir. Lightly flour the work surface, and dump the batter out. Using your hands (not a rolling pin) pat out the dough into an 11″x 7″ rectangle. Starting on a short end, fold 1/3 of the dough onto itself, and the remaining 1/3 of the dough over the top, just like folding a letter. Pat down into a rectangle again, repeating this 2 more times. Pat the dough out into a 1″ thick rectangle and cut into 12 biscuits with a sharp, floured knife.

    Once the oven is preheated, place the biscuits onto the hot chili, brush them with the melted vegan butter and garlic. Place the skillet on foil or a catch tray for any boil over. Bake uncovered for 20-25 minutes, until the biscuits are cooked through and golden. Enjoy!