While my dad was yelling at the TV while watching the Packers and Steelers do their thing, I was in the kitchen whipping up a pot of vegan chilli for myself. It’s nothing fancy but totally delicious.
- 1 c. chickpeas
- 2 c. chopped button mushrooms
- 3/4 c. bottled salsa
- 1 clove of garlic, chopped
- 1 tsp grated ginger
- 1 tsp olive oil
- 1/2 tbsp. garlic powder
Toss the chickpeas in the garlic powder and roast in the oven at 400 degrees for 15 minutes until they’re slightly brown. Meanwhile, sauté the chopped mushrooms in the olive oil until brown, add the garlic and ginger, roasted chickpeas, and salsa. Add 1 c. of water and simmer for at least an hour.
I un-veganized it by topping it with a big scoop of plain greek yogurt and a sprinkle of cheese, with some grainy, seedy crackers for scooping.
This is my last un-vegan meal for a week. I’ll be taking part in the Vegan for a week challenge. It’s a complete coincidence that this challenge is floating around the blogosphere because I was planning on eating completely vegan this week for research for my final project for school. I’ll be posting all of my meals and my total protein every day this week on my project blog and all the recipes will be posted here.
*I‘ll be working through the night on some blog upgrades, including a new name!*