Vegan Yack Attack on the Go! by Jackie Sobon

Author:Jackie Sobon
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2018-07-03T16:00:00+00:00

Once the tartlets are done, garnish each with a drizzle of balsamic reduction, a pinch of coarse salt, and 1 basil leaf. Serve warm.

YIELD: 4 SERVINGS

NOTE: IF YOU DON’T HAVE THE PANS TO MAKE THESE SINGLE-SERVING SIZE, USE A 9-INCH (23-CM) TART OR PIE PAN AND ASSEMBLE AS ONE TART. BAKE FOR 35 TO 40 MINUTES, THOUGH BAKING TIMES MAY VARY.

◁ SPICY JACKFRUIT CHILI

• 30 MINUTES OR LESS • MAKE AHEAD • ONE PAN

• GLUTEN FREE • SOY FREE • NUT FREE • SUGAR FREE

I agree that to get the absolute best chili, you’ll need a couple hours to let it stew and enhance all of the flavors. But I shocked a few people with this chili, which only took me 30 minutes! So, make a batch of this chili when you’re short on comfort and time—without missing any of that bold flavor.

1 tablespoon (15 ml) sunflower oil

2 cans (40 ounces, or 1135 g) green jackfruit in brine, drained and rinsed with seeds removed

1 cup (140 g) diced yellow onion

1 red bell pepper, seeded and diced

1 tablespoon (15 g) minced jalapeño

2 tablespoons (35 g) tomato paste

1 can (15 ounces, or 425 g) black beans, drained and rinsed

11/2 cups (375 ml) vegetable broth

1 cup (170 g) chopped tomatoes

2 teaspoons (10 ml) apple cider vinegar

11/2 teaspoons chili powder

1/4 teaspoon chipotle powder

1/2 teaspoon smoked paprika

1 teaspoon ground coriander

1 teaspoon salt, or to taste

1/4 cup (12 g) diced scallions

1/4 cup (30 g) vegan cheese crumbles or shreds (optional)

Warm the oil in a large pot over medium-high heat. Once hot, add the jackfruit and yellow onions, sautéing them for 3 minutes to brown the edges. Adjust the heat to medium, and add the bell peppers, jalapeño, and tomato paste to the pot. Sauté the mixture for 5 minutes, or until the peppers have softened and the onions are translucent. While doing so, break the jackfruit up into smaller pieces.

Next, add the black beans, vegetable broth, chopped tomatoes, apple cider vinegar, chili powder, chipotle powder, smoked paprika, and coriander to the pot. Bring the mixture to a boil. Adjust the heat to medium-low and simmer, covered, for 10 minutes, stirring occasionally.

After the chili has simmered, season with salt to taste. Divide the chili between 4 bowls, topping each with 1 tablespoon (3 g) of scallions and 1 tablespoon (7 g) of optional vegan cheese. Serve hot.

YIELD: 4 SERVINGS

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