A hearty, spicy meal for the colder months using our vegan concentrated base.
2 tbsp olive oil
2 cups onion, chopped
½ cup carrots, chopped
⅓ cup red bell pepper, chopped
1 cup mushrooms, chopped
2 chipotle chilies in adobo sauce, finely chopped
1 tbsp minced garlic
2 cans (15.5 oz) kidney beans, rinsed and drained
8 oz traditional seitan, finely chopped
1 cup prepared Orrington Farms® Vegan Vegetable Flavored Broth Base
¼ cup tomato paste
2 tbsp soy sauce
2 tsp dried oregano
2 tsp chili powder
1
In a Dutch oven, sauté onions in oil for 6-8 minutes or until translucent. Add the carrots, bell pepper, chilies and garlic. Sauté for 2 minutes longer, stirring frequently. Add mushrooms; cook for 3-4 minutes or until softened.
2
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for at least 1 hour.
Purchase Orrington Farms® Vegan Vegetable Flavored Broth Base here!
Ingredients
2 tbsp olive oil
2 cups onion, chopped
½ cup carrots, chopped
⅓ cup red bell pepper, chopped
1 cup mushrooms, chopped
2 chipotle chilies in adobo sauce, finely chopped
1 tbsp minced garlic
2 cans (15.5 oz) kidney beans, rinsed and drained
8 oz traditional seitan, finely chopped
1 cup prepared Orrington Farms® Vegan Vegetable Flavored Broth Base
¼ cup tomato paste
2 tbsp soy sauce
2 tsp dried oregano
2 tsp chili powder
