World Recipe: The best pumpkin chilli for a healthy diet is also vegan
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When the air outside gets cooler, we long for a bit of warmth. Warmth from the outside - thanks to cozy- but also from the inside in the form of culinary delicacies. And what warms your stomach better than a tasty chilli ?!
After all, it is not without reason that the feel-good dish becomes ouras soon as the colder seasons knock on the door. However, there is one problem: all the meat. Unfortunately, vegetarians and vegans have to do without the bean dish.
Papperlapapp! There are also good chilli alternatives for those who don't eat meat. And even for those of us who forego all animal products and rely on a plant-based diet. We have found the best- that is healthy AND vegan.
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vegan? This healthy chilli belongs in your plant-based diet
On thewebsite, we stumbled upon a chilli recipe that is healthy, vegan - and really tasty. The main ingredient: tasty pumpkin. So perfect for autumn! What you need:
400 g Berief Organic Tofu Natural
350 g Berief Organic Smoked Tofu
1 can (s) of tomatoes, chopped
1 l tomatoes, happens
1 can (s) of chili beans / kidney beans
300 g corn
100 g carrots
1 large onion, red
30 g tomatoes, dried
3 pinches Pul Biber
1.5 tsp cocoa powder
2 tsp garlic powder
3 tsp marjoram , Rubbed
2 tbsp soy sauce, light
2 tbsp soy sauce, dark
1 tbsp Aceto balsamico di Modena
3 tbsp tomato paste
6 tbsp olive oil
1 kg pumpkin
2-3 pinches Pub Biber
garlic mayonnaise - it's that easy!
© Provided by WUNDERWEIB Garlic mayonnaise: Aioli is easy to make yourself Homemade garlic mayonnaise is always a highlight on the dining table. This aioli can be made quickly and easily. No barbecue party without garlic! We at Wunderweib are huge fans of garlic dips and especially love this homemade garlic mayonnaise.
3 tbsp olive oil, for frying
fresh parsley for garnishHow it works:
1. Chop the onion, carrots and sun-dried tomatoes or cut into cubes. First fry the onions and carrots in 3 tablespoons of olive oil in a large saucepan. As soon as the onions are translucent, add the sun-dried tomatoes and fry briefly.
2. Now crumble the organic tofu plain and smoked with your hands and add to the pot. Add the soy sauce and balsamic vinegar and fry the mixture for about 10 to 15 minutes. While frying, add the cocoa, garlic powder, 1 teaspoon marjoram and tomato paste to the tofu and fry briefly.
3. Add the chopped tomatoes with juice and the strained tomatoes and simmer for 3 minutes. Then add the chili beans and corn to the pot. Season everything with salt and pepper. Add the remaining 2 teaspoons of marjoram and 3 tablespoons of olive oil to the chili and simmer with the lid on for at least 2 to 3 hours.
4. The longer the chilli simmer, the better it will taste. Stir the chilli every now and then and if there is not enough liquid, add a little water.
5. In the meantime, wash, core and dice the pumpkin. Heat a large pan with 3 tablespoons of olive oil and slowly fry the pumpkin cubes over medium heat. After approx. 5 minutes, season the pumpkin with salt, pepper and Pul Biber and fry until the roasted aromas have formed. The pumpkin is ready as soon as everything has reached the desired cooking point.
Bon appetit!You can find even more healthy, vegan recipes in here:
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