Raw Vegan Kitchen
Vegan for the animals. Raw for myself.

>>>Photos and food are my work. Recipes are (mostly) not!<<<

Raw Vegan Chili with Sour Cream
Chili Ingredients:
1 portobello mushroom, finely chopped
1/2 cup minced celery
1/2 cup red onion, finely chopped
1 cup red pepper, finely chopped
1 cup almonds, soaked 4-6 hours
1 cup chopped carrots
1&#160;1/2 cup sun-dried tomatoes, soaked
2 cups filtered water (use this to soak the sun-dried tomatoes and keep it for the recipe)
1 tbsp olive oil
1/4 cup nama shoyu
1 clove garlic
2 tbsp fresh oregano
1 tbsp dried oregano
1 tbsp cumin
1 tbsp apple cider vinegar
1 tbsp agave
2 tsp chili powder (or flakes)
1/4 tsp cayenne pepper
Chili Directions:
Place mushrooms, celery, onion and bell pepper in a large bowl. Pulse almonds and carrots in a food processor until you get a chunky consistency and add to the bowl. Blend the remaining ingredients in a blender until smooth – you may want to add the chilli and cayenne gradually to make sure you get the right amount of heat – this recipe is quite spicy! Add sauce to the bowl and mix well. Store in the refrigerator.
Sour Cream Ingredients:
2 cups raw cashews
1 cup water
1/2 cup olive oil
3 tbsp lemon juice
1&#160;1/2 tsp sea salt
Sour Cream Directions:
Blend all ingredients in a blender until smooth. Makes approximately 2 cups.
Angela says: The chili recipe makes a huge batch, so it&#8217;s perfect for a group of 4-6 people, or if you are big on leftovers!

Raw Vegan Chili with Sour Cream

Chili Ingredients:

  • 1 portobello mushroom, finely chopped
  • 1/2 cup minced celery
  • 1/2 cup red onion, finely chopped
  • 1 cup red pepper, finely chopped
  • 1 cup almonds, soaked 4-6 hours
  • 1 cup chopped carrots
  • 1 1/2 cup sun-dried tomatoes, soaked
  • 2 cups filtered water (use this to soak the sun-dried tomatoes and keep it for the recipe)
  • 1 tbsp olive oil
  • 1/4 cup nama shoyu
  • 1 clove garlic
  • 2 tbsp fresh oregano
  • 1 tbsp dried oregano
  • 1 tbsp cumin
  • 1 tbsp apple cider vinegar
  • 1 tbsp agave
  • 2 tsp chili powder (or flakes)
  • 1/4 tsp cayenne pepper
Chili Directions:

Place mushrooms, celery, onion and bell pepper in a large bowl. Pulse almonds and carrots in a food processor until you get a chunky consistency and add to the bowl. Blend the remaining ingredients in a blender until smooth – you may want to add the chilli and cayenne gradually to make sure you get the right amount of heat – this recipe is quite spicy! Add sauce to the bowl and mix well. Store in the refrigerator.

Sour Cream Ingredients:

  • 2 cups raw cashews
  • 1 cup water
  • 1/2 cup olive oil
  • 3 tbsp lemon juice
  • 1 1/2 tsp sea salt

Sour Cream Directions:

Blend all ingredients in a blender until smooth. Makes approximately 2 cups.

Angela says: The chili recipe makes a huge batch, so it’s perfect for a group of 4-6 people, or if you are big on leftovers!

Posted on 15 June 2012
Tags: #entree  #raw food  #raw vegan  #Raw Recipe  #raw chili  #vegan chili  #chili  
  1. liveyourbestlife40 reblogged this from angelaisraw
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  3. kristinmhilton reblogged this from angelaisraw and added:
    I just finished making this and it is beyond delicious! It’s actually even better than regular chili! Mmmm!
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  10. gingerrvirus reblogged this from brawvegan and added:
    Nom!
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