Recently, I have been on a quest to find vegan meat and cheese alternatives that will make me (a vegetarian) and my omnivorous family happy. At the grocery store, I filled my cart with a variety of products from many different brands. It’s been fun trying them out and we found some new favorites.
My family loved this baked chili as the recipe is written. The “meat” is flavorful and has a nice texture. The “cheese” melts well and adds nice flavor to the dish. If you have other favorite brands, feel free to substitute them for the ones that I used. The recipe can easily be doubled or tripled, if you are feeding a crowd.
Vegan Taco Chili
Ingredients:
12 oz. pkg. Meatless Taco Filling (SoyTaco by El Burrito)
15 oz. can Hominy
15 oz. can Pinto Beans
15 oz. can Tomato Sauce
1 cup Shredded Cheese Alternative (Daiya Pepper Jack Style Shreds)
2 T Olive Oil
Instructions:
Pre-heat Oven to 350
8″ x 8″ Baking Dish, ungreased
Heat olive oil in skillet. Add meat alternative to hot pan and cook for 2-3 minutes.
Add hominy, beans and tomato sauce to skillet. Reduce heat and simmer for 15 minutes.
Pour into baking dish. Top with shredded “cheese.”
Bake for approx. 30 minutes until cheese is melted and beginning to brown.
Serve as is or with crackers, chips or bread.
