beans

Meaty Plant-Based Cauliflower Bean Chili

September 8, 2020

This plant-based cauliflower bean chili is the best, most delicious wfpb chili. The cauliflower ‘meat’ perfectly replaces what would be ground beef in traditional chili. Hearty and filling, this chili is the perfect combination of flavors and is sure to become a favorite for everyone.

Chili is a fall staple. It is perfect for cool nights when you need something warm and hearty. This chili recipe is so. dang. good. It is seriously THE BEST plant-based / vegan chili, especially paired with a piece of wfpb cornbread. Even meat-eaters are bound to love it!

What makes this chili meaty and a close resemblance to traditional chili recipes is the addition of a plant-based ‘meat’ made with cauliflower. This is the same recipe I use to make cauliflower walnut tacos. The only thing I do differently is that I don’t make it with a potato. In chili, it resembles the texture of ground beef while also adding some really great nutritional value.

Disclaimer: This post contains affiliate links.

This cauliflower chili recipe is bound to be your new favorite way to make chili.

This recipe does make a lot of chili, which makes it perfect for big families or large crowds. If it makes too much, you can always half the recipe or just throw the rest in the freezer. It’s perfect for freezing and having a heat and eat dinner saved for later. Great for nights when you don’t feel like cooking.

Additionally, having a side of oil-free, wfpb cornbread made in a cast iron skillet is a must-have when it comes to chili.

However, something else that is really great with this recipe is french fries. Yep, for delicious chili cheese fries use this chili along with these homemade french fries and my plant-based queso. This makes for an insanely good combination that is also completely healthy! In fact, it is full of vegetables and made with no oil. You could also do the same thing with carrot dogs.

If you try this cauliflower bean chili, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

Meaty Plant-Based Cauliflower Bean Chili

This plant-based cauliflower bean chili is the best wfpb chili. The cauliflower 'meat' replaces ground beef in traditional chili. Hearty and filling, this chili is the perfect combination of flavors and is sure to become a favorite for everyone.

Course Dinner

Cuisine Plant-Based, Vegan

Prep Time 10 minutes

Cook Time 40 minutes

Ingredients

1 batch cauliflower meat (made without potato, recipe in instructions below)
1/2 lb dry black beans
1/2 lb dry red beans
1 can diced tomatoes
1 can tomato paste
2 tbs chili powder
2 tsp paprika
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper
salt and pepper to taste
2 tbs masa

Instructions

Prepare your cauliflower 'meat'. Find the recipe here.
If you are making your beans in an Instant Pot, cook them while this is in the oven.
Take your cooked beans (with the liquid) and add to a large stock pot over medium heat. Mix in all seasoning, diced tomatoes, tomato paste, and masa.
Then, mix in cauliflower meat. If the mixture is too thick add a few cups of water or vegetable broth until it has reached desired consistency. Let everything simmer together for about 5 minutes.
Top with red onions, jalapenos, and avocado then serve with a slice of cornbread.

Please follow and like us:

Plant-Based Tamale Bowls

July 24, 2020

Jump to Recipe

Plant-based tamale bowls are an incredibly easy and healthy dinner. Made with super simple ingredients, this tasty meal is a perfect way to enjoy homemade tamales without the hassle of traditional tamales. This recipe is plant-based / vegan, oil-free and gluten free.

My new favorite go-to dinner has to be these tamales bowls. They are such a great, easy dinner that can easily be added into your rotation. Simply cook some polenta, open a few cans of beans, season and your done!

This recipe can also be super versatile. You could swap out the black beans for chickpeas or pinto beans or even some seasoned veggies. Toppings are endless, but I love having homemade hot sauce and some chunky pico de gallo. Another combo that would taste amazing is some plant-based queso drizzled on top.

How to Make Polenta for Plant-Based Tamale Bowls

Polenta has become a new favorite of mine lately. There are many different methods of cooking it, however here is how I make it for tamale bowls.

Using a large stainless saucepan, add 6 cups of water and bring to a boil. Once the water begins to boil, slowly mix in the polenta. Make sure to continuously whisk it until there are no clumps of polenta.

Once you have mix in the polenta, reduce to a medium-low heat. Continue to whisk the polenta for another 10 minutes. This ensure that it won’t stick to the pan and burn.

When the polenta gets really thick, stir in the almond milk and whisk every few minutes. Do this for about another 10 minutes.

Add in the cumin, garlic, salt and pepper. Stir together.

Next, reduce heat to low and let the polenta cook for roughly another 10-15 minutes until it has thicken again. Stir every few minutes. If the polenta gets too thick, add in a splash of almond milk. As mentioned in the recipe, the polenta should be pretty thick but not too thick to manage.

Once it’s finished cooking, remove from heat.

Note: The polenta will continue to thicken as it sits. Within a few minutes, it will resemble the texture of the outside of a tamale. If it’s too thick, simply add another splash of almond milk until it is at a consistency of your liking.

If you try this plant-based tamale bowls recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

Tamale Bowls

Course Dinner

Cuisine Mexican, Plant-Based, Vegan

Prep Time 5 minutes

Cook Time 30 minutes

Servings 6 people

Ingredients

Polenta

2 cups polenta
6 cups water
1 cup almond milk
2 tsp cumin
1 tsp garlic
salt & pepper to taste

Beans

2 cans black beans
2 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper
2 garlic cloves
1 handful chopped cilantro
salt and pepper to taste

Instructions

For the Polenta

In a large saucepan, bring water to a boil. Once boiling, slowly add in polenta and continuously whisk until there are no clumps.
Reduce to medium-low heat and whisk the polenta often for about 10 minutes.
Once it is thick, stir in almond milk and whisk every few minutes for about another 10 minutes. Stir in cumin, garlic, salt and pepper.
Reduce to low heat and let cook for another 10-15 minutes until it is thick. Stir every few minutes and add more almond milk as necessary. You are going to want the mixture to be pretty thick as it will resemble the outside of a tamale when done.
Once it's finished cooking, remove from heat.

For the Beans

Warm up black beans.
Add in cumin, chili powder, smoked paprika, onion, cayenne, garlic cloves, cilantro, salt and pepper.
Stir together.

Assemble the Bowls

Take a scoop of poleta and add it to your bowl. Top with beans, hotsauce, homemade pico de gallo, guacamole or plant-based queso.

Please follow and like us:

Southwestern Pasta Salad

June 6, 2020

Jump to Recipe

This southwestern pasta salad is an incredibly easy to throw together, full of flavor and completely healthy dinner recipe. It makes for a great weeknight dinner that is ready in just under 30 minutes. Plus, it is plant-based and oil-free.

Plant-based southwestern pasta salad is such a great recipe that is so easy to make. It requires minimal dishes and is ready to eat in under 30 minutes. This recipe is perfect for nights when you just need a quick, simple dinner recipe.

This pasta is incredibly tasty and can easily be altered. Swap out the can tomatoes for fresh tomatoes, throw in some chiles or extra cayenne pepper for an added kick. You could even top this with some fresh, homemade guacamole as opposed to just chopped avocado. However you decide to make this dish, it is sure to become a weeknight go-to dinner.

Disclaimer: This post may contain affiliate links.

If you are looking for more great plant-based dinner recipes, like this delicious southwestern pasta, try one of these. They are all simple, healthy and plant-based family-friendly recipes.

If you try this plant-based southwestern pasta salad, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Southwestern Pasta Salad

Course Dinner

Cuisine Plant-Based, Vegan

Keyword beans, pasta

Prep Time 5 minutes

Cook Time 15 minutes

Ingredients

1 box of rotini pasta
1 bell pepper
2 jalapenos
2 cup corn
1 can diced tomatoes
2 cans black beans
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/4 cup cilantro
salt to taste
pepper to taste
1/2 -1 avocado

Instructions

Cook pasta.
While the pasta is cooking, chop bell pepper and jalapeno. Add to frying pan and sauté on medium to high heat with enough water or vegetables broth to cover the bottom. About 5 minutes or until soft.
Add corn, beans and diced tomatoes to frying pan. Do not drain beans or diced tomatoes. Let cook for about 5 minutes. If the mixture seems dry add a splash of water.
Lower heat. Stir in garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, chopped cilantro, salt and pepper. Let simmer for 2-3 minutes.
Once the pasta in finished, drain water and add pasta to frying pan. Mix in diced onion.
Top with chopped avocado or homemade guacamole.

Please follow and like us:

Three Bean Kale and Quinoa Salad

June 13, 2019

Jump to Recipe

A perfect summertime recipe, this three bean kale and quinoa salad is extremely healthy of full of beneficial superfoods. All the vegetables makes this salad light and fresh while the quinoa provides a hearty grain that helps to keep you full. In addition, it’s easy to throw together and does great in the freezer, just defrost and add fresh veggies.

Three bean kale and quinoa salad is a perfect summertime dinner. It can be enjoyed cold, which makes it perfect for warm nights. Additionally, this recipe is easy and quick to throw together and does great in the freezer.

This recipe is a superfood salad, with many of it’s ingredients being some of the healthiest foods you can consume. Legumes, kale, garlic and quinoa are all nutrient dense and powerful ingredients that provide a vast amount of health benefits.

Beans should be a staple in everyone’s diet. There are full of amazing health benefits as well as being a great source of plant-based protein. Chickpeas are also extremely healthy and offer many health benefits. In addition, the use of kale provides an abundance of antioxidants and essential vitamins and nutrients.

Disclaimer: In the name of full transparency, this blog post contains affiliate links. Purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

If you try this recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

3 Bean Kale & Quinoa Salad

A perfect summertime recipe, this three bean kale and quinoa salad is extremely healthy of full of beneficial superfoods. All the vegetables makes this salad light and fresh while the quinoa provides a hearty grain that helps to keep you full. In addition, it's easy to throw together and does great in the freezer, just defrost and add fresh veggies.

Course Dinner

Cuisine Plant-Based, Vegan

Keyword garbanzo beans, plant-based dinner

Prep Time 5 minutes

Cook Time 10 minutes

Ingredients

1/2 cup uncooked quinoa ( about 1 1/2 cups cooked )
1 1/2 cup cooked black beans
1 1/2 cup cooked chickpeas aka garbanzo beans
1 1/2 cup cooked pinto beans
1/2 cup loose parsley
4 cups chopped kale
2 tbs lime juice
2 tsp oregano
2 garlic cloves
salt and pepper to taste
1/2 cucumber
1 bell pepper
1 tomato
1/2 onion
1 jalapeño (optional)

Instructions

Cook beans. Here, you can either cook all the beans together in an instant pot or on the stove. Alternatively, you can cook a pound of each separately and freeze the remaining for other meals. You can also use drained, canned beans.
Add uncooked qunioa to sauce pan with 1 cup of water. Cook on medium for about 10 minutes or until quinoa is soft.
While the quinoa is cooking, combine all of the beans in a large bowl.
Chop the parsley and kale. Add to beans.
Add cooked quinoa to the bowl. Stir to combine and then add lime juice, oregano, garlic cloves, salt and pepper.
Dice tomato, cucumber, bell pepper, onion, and jalapeño.
Serve bean salad and add the chopped fresh vegetables on top.

Recipe Notes

This recipe is great to double and freeze for later. Simply defrost, chop fresh vegetables and add to the salad.

Please follow and like us:

beans

This cauliflower chili recipe is bound to be your new favorite way to make chili.

Meaty Plant-Based Cauliflower Bean Chili

Ingredients

Instructions

How to Make Polenta for Plant-Based Tamale Bowls

Tamale Bowls

Ingredients

Polenta

Beans

Instructions

For the Polenta

For the Beans

Assemble the Bowls

Southwestern Pasta Salad

Ingredients

Instructions

3 Bean Kale & Quinoa Salad

Ingredients

Instructions

Recipe Notes

Categories