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Chilli Veggies with Vegan Sour Cream

20 minPrep Time

20 minTotal Time

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Ingredients

• Chili:
• 2 large portobello mushrooms, chopped
• 1/2 cup celery, minced
• 1/2 cup red onion, chopped
• 1 large red bell pepper, finely chopped
• 1 large heirloom or 4 Roma tomatoes, diced
• 1 cup raw almonds
• 1 cup chopped carrots
• 1-2 cups sun-dried tomatoes soaked 2 hours
• 1 tablespoon extra virgin olive oil
• 1/2 cup wheat-free tamari
• 2 cloves garlic
• 2 tbsp fresh oregano
• 1 tbsp dry oregano
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp apple cider vinegar
• 1 tbsp agave, yacon syrup or coconut palm nectar
• 1/4 tsp cayenne pepper
• 3/4 fresh habanero or jalapeño pepper, minced (optional)
• Sour Cream:
• 2 cups cashews or macadamia nuts, soaked 4-6 hours
• 1 cup filtered water
• 1/4 cup lemon juice or more to taste
• 1 1/2 tsp savory spice blend
• 1 clove garlic (optional)

How To Make

1. Chili “meat”:
2. Place soaked raw almonds and carrots in a food processor and pulse for approximately 30 seconds. Pay attention to the texture, as you don’t want to over process it.
3. Place carrot and almond mixture into a large mixing bowl. Add red peppers, celery, tomatoes, red onions and portobello mushrooms. Put aside.
4. Chili sauce:
5. In a blender, add the sundried tomatoes, sundried tomato soak water, olive oil, tamari, garlic, cumin, cayenne pepper, chili powder, oregano, salt, sweetener of choice and apple cider vinegar.
6. Blend on high for approximately 20 seconds. It will produce a nice thick sauce.
7. Add the sauce to the chili “meat”
8. “Sour Cream”:
9. In a clean blender, add filtered water, cashews, olive oil, lemon juice and sea salt.
10. Blend on high for approximately 20 seconds.
11. Drizzle “sour cream” on top of the chili “meat” and sauce. Finish off with some extra diced red bell pepper and tomatoes.
12. Enjoy your meat-free vegan chili!

Notes