Vegan Sweet Potato and Black Bean Chili with Cashew Sour Cream
Vegan Sweet Potato and Black Bean Chili with Cashew Sour Cream Vegan This hearty vegan chili is loaded with sweet potatoes, black beans, and a blend of warming spices. Top it off with a dollop of creamy cashew sour cream for a delicious and satisfying meal. Ingredients 2 tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 2 medium sweet potatoes, peeled and diced 2 tbsp chili powder 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp salt 1 can (14.5 oz) diced tomatoes 2 cans (15 oz each) black beans, drained and rinsed 2 cups vegetable broth 1/4 cup chopped fresh cilantro 1 lime, juiced Cashew Sour Cream: 1 cup raw cashews, soaked for 2-4 hours or overnight 1/4 cup water 1 tbsp apple cider vinegar 1 tbsp lemon juice 1/4 tsp salt Instructions Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent. Add the sweet potatoes, chili powder, cumin, smoked paprika, and salt to the pot. Stir well to coat the sweet potatoes with the spices. Add the diced tomatoes, black beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the sweet potatoes are tender. While the chili is simmering, prepare the cashew sour cream. Drain the soaked cashews and add them to a blender or food processor along with the water, apple cider vinegar, lemon juice, and salt. Blend until smooth and creamy, adding more water as needed to achieve a sour cream-like consistency. Once the sweet potatoes are tender, remove the pot from the heat and stir in the chopped cilantro and lime juice. Serve the chili hot, topped with a dollop of cashew sour cream. This hearty vegan chili is loaded with sweet potatoes, black beans, and a blend of warming spices. Top it off with a dollop of creamy cashew sour cream for a delicious and satisfying meal. MORE TO DISCOVER Steak and Potatoes with Garlic Butter and Thyme Vegan Sweet Potato and Black Bean Chili with Cashew Sour Cream Delectable Stuffed Mushroom Caps Easy Tuna Salad with Celery and Onion Slow Cooker Beef Chili with Beans and Cornbread Creamy Cauliflower Soup with Crispy Prosciutto Grilled Lamb Chops with Mint Chimichurri Sauce Korean Kimchi Fried Rice with Scallions and Egg Authentic Chicken Fajitas with Homemade Seasoning Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Banana Bread French Toast with Cinnamon and Maple Syrup Quinoa and Black Bean Salad with Lime Vinaigrette Honey Glazed Carrots with Thyme Jamaican Jerk Chicken with Mango Salsa and Rice Key Lime Pie with Graham Cracker Crust and Whipped Cream Spicy and Smoky Chipotle Black Bean Soup Grilled Chicken Caesar Salad with Homemade Dressing Roasted Beet and Goat Cheese Salad with Candied Walnuts BBQ Pulled Pork Sliders with Coleslaw Italian Osso Buco with Gremolata and Creamy Polenta Cucumber and Mint Lemonade. Roast Beef and Cheddar Sandwiches with Horseradish Mayo Decadent Black Forest Cake with Cherry Compote Easy Chicken Stir-Fry with Vegetables and Soy Sauce Silky Chocolate Pudding with Whipped Cream Sticky Honey Mustard Chicken with Brussels Sprouts Chai-Spiced Panna Cotta with Caramel Sauce Vegan Pad Thai with Tofu and Vegetables Creamy Butternut Squash Soup with Apple and Sage Chicken Bruschetta Spicy Thai Coconut Chicken Soup Creamy Artichoke and Roasted Red Pepper Dip Sweet and Spicy Sriracha Popcorn Chocolate Peanut Butter Swirl Bars Beef and Mushroom Stroganoff with Egg Noodles Breakfast Burrito with Scrambled Eggs and Chorizo Lentil Soup with Vegetables and Herbs Classic French Onion Soup with Gruyere Croutons Raspberry and Almond Croissant with Powdered Sugar Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Sweet Potato and Black Bean Quesadillas with Cilantro Lime Sauce Classic Pork Schnitzel with Lemon and Capers Spicy Chickpea and Spinach Curry with Basmati Rice Greek Spanakopita with Spinach and Feta Cheese Spicy Thai Green Curry with Shrimp and Vegetables Cauliflower Fried Rice with Peas and Carrots Moroccan-style Chicken Tagine with Olives and Preserved Lemon Wild Rice Pilaf with Cranberries and Pecans Butternut Squash and Sage Risotto Homemade Hummus with Pita Chips and Veggies Soft and Chewy Pretzels with Honey Mustard Sauce Korean-style Beef Bulgogi Roasted Rack of Lamb with Rosemary and Garlic Parmesan Crusted Chicken Tenders Mushroom Risotto with Parmesan and Truffle Oil BBQ Chicken Pizza with Red Onions and Cilantro Pan-Seared Scallops with Lemon Butter Sauce Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Pineapple and Coconut Smoothie with Lime and Ginger Classic Meatloaf with Homemade Ketchup Glaze Huevos Rancheros Breakfast Burritos Pad Thai with Shrimp and Tofu Japanese Chicken Teriyaki with Sticky Rice and Vegetables Buffalo Chicken Macaroni and Cheese Authentic Italian Lasagna with Homemade Meat Sauce Grilled Mahi-Mahi with Mango Salsa Spicy Grilled Shrimp Skewers with Mango Salsa Homemade Spinach and Ricotta Ravioli with Tomato Sauce Classic French Onion Soup with Gruyere Cheese and Crusty Bread One-Pot Lemon Garlic Shrimp Pasta with Arugula Pineapple Turmeric Smoothie Classic Rice Pudding with Cinnamon and Nutmeg Homemade Strawberry Sorbet with Fresh Berries Slow-Cooked Beef Ragu with Polenta Whole Wheat Banana Nut Muffins with Honey and Oats Sheet Pan Chicken Fajitas with Bell Peppers and Onions Cinnamon Swirl Coffee Cake with Streusel Topping Grilled Salmon with Mango Salsa Sauteed Spinach with Garlic and Lemon Seafood Chowder with Shrimp, Clams, and Cod Vegetarian Lasagna with Spinach and Ricotta Beef Bourguignon with Red Wine, Mushrooms, and Bacon Watermelon and Mint Agua Fresca with Lime Beef and Broccoli Stir-Fry with Jasmine Rice Fresh Strawberry Shortcake with Homemade Biscuits Classic Vanilla Bean Pudding with Whipped Cream Iced Peach Green Tea
Vegan Pad Thai with Tofu and Vegetables
Vegan Pad Thai with Tofu and Vegetables Vegan This vegan pad Thai with tofu and vegetables is a healthy and delicious dish that’s perfect for a quick and easy weeknight meal. Packed with colorful veggies, crispy tofu, and flavorful sauce, this dish is a vegan twist on the classic Thai recipe. Ingredients 8 ounces rice noodles 1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, minced 1 red bell pepper, sliced 1 cup snow peas 1 cup carrots, sliced 1 cup broccoli florets 1 cup firm tofu, cubed 1/4 cup roasted peanuts, chopped 1 lime, cut into wedges 2 tablespoons chopped fresh cilantro 2 tablespoons chopped scallions For the Sauce: 1/4 cup soy sauce 2 tablespoons brown sugar 2 tablespoons rice vinegar 1 tablespoon tomato paste 1 tablespoon Sriracha sauce 1 tablespoon lime juice Instructions Cook the rice noodles according to package instructions. Drain and set aside. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, tomato paste, Sriracha sauce, and lime juice to make the sauce. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, or until softened. Add the red bell pepper, snow peas, carrots, and broccoli to the skillet and cook for 5-7 minutes, or until tender. Push the vegetables to the side of the skillet and add the cubed tofu. Cook for 2-3 minutes, or until crispy. Add the cooked rice noodles to the skillet and pour the sauce over the top. Toss to coat evenly and cook for an additional 2-3 minutes, or until heated through. Remove the skillet from the heat and sprinkle with chopped peanuts, fresh cilantro, and scallions. Serve hot with lime wedges on the side. This vegan pad Thai with tofu and vegetables is a healthy and delicious dish that’s perfect for a quick and easy weeknight meal. MORE TO DISCOVER Sauteed Spinach with Garlic and Lemon Slow-Cooked Beef Ragu with Polenta Vegan Pad Thai with Tofu and Vegetables Vegetarian Lasagna with Spinach and Ricotta Korean-style Beef Bulgogi Grilled Chicken Caesar Salad with Homemade Dressing Grilled Lamb Chops with Mint Chimichurri Sauce Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Salmon with Mango Salsa Grilled Mahi-Mahi with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon Delectable Stuffed Mushroom Caps Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Mushroom Risotto with Parmesan and Truffle Oil Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs