Knead to Cook

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Vegan sausage chili. Super easy!

January 5, 2020 by Knead to Cook Filed Under: Chili, Mexican, Soups, Vegan proteins

Woo hoo I’m on a blogging roll however my pics have been quite disappointing. Hoping the sun comes out again and that I get my photography groove back… lol. My work schedule is a bit open this week and I’m not complaining. Only working 2 days this week before 3 solid weeks to follow.

Today Sydney flew back to school. We got home and ate lunch & I decided I wanted to make a big batch of chili for the week. I normally try to make one big pot of soup, lentils or something for the week. Having a nice healthy option on hand is perfect for quick lunches or dinners during the week. Meal prepping doesn’t have to be daunting!

This recipe is super forgiving and you can add or omit what you love/hate. I serve this along with some cornbread and it’s the perfect, comforting winter meal.

Ingredients:

Olive oil
Soy sausage links (I used Trader Joe’s Soy Sausage link) but whatever vegan sausage you prefer would work.
1 red onion, diced
8-10 cloves of garlic, minced (trying to keep everyone healthy here)
1 bell pepper, diced and whatever color you have on hand
2 tbl of chili powder
1 tbl of cumin
1 tbl of smoked paprika
2 tsp oregano
1 tsp salt (add more as you prefer once it’s done cooking)
1 large or 2 smaller (14 oz) cans of organic crushed tomatoes- I prefer fire roasted
3 cans of beans (I used a mix of red kidney and black), drained and rinsed
1 small can of diced chilis
3 cups of vegetable broth
2 tbl of apple cider vinegar or the juice from one lime
Cilantro for garnish


Method:

Begin by heating the oil in a large Dutch oven or heavy bottom pan. Once hot, add your soy sausage and cook until browned. Then proceed by adding onions and peppers. I cook for 4 minutes and then add the garlic. Cook for an additional 3-4 minutes. Add the spices and stir well. Proceed to add the tomatoes, beans, chilis and broth. Stir well and bring to a boil. Once boiling, reduce the heat to low and cover. Allow to cook for 40 minutes up to several hours (I let it simmer for hours till dinner). Before serving add the apple cider vinegar. Taste to adjust seasoning. Then ladle in bowls and top with fresh cilantro leaves. Optional other toppings: vegan cheddar, diced red onion, green onions, fresh jalapeños or avocado cubes.

— Knead to Cook

Plant based meal prepping.

August 23, 2019 by Knead to Cook Filed Under: Air Fried, Breakfast, Brownies, Brunch, Chili, Desserts, Gluten Free, Lentils, Nuts, Pantry, Potatoes, Pressure Cooker, Salads, Snacks, Soups, Tofu, Vegan, Vegan proteins, Wheat Free

Since I’ve been working outside of our home for the past 15 months with a very demanding & crazy schedule – meal prepping has been a saving grace for me.

Meal prepping can be super easy & small or quite elaborate… its simply up to you. We keep ours very basic, but it allows us to throw lunches or dinners together in a snap – especially when you’re starving & can devour everything not nailed down while preparing dinner. Does this sound familiar? Yes, we’ve all done it.

So in this post I’m going to cover quick & easy ideas that will keep you afloat all week long without breaking the budget for time or money. Let’s get started…

The name of the game in our house lately is to use up all of our veggies from our garden that we’ve harvested. This week we’ve been inundated with plenty of tomatoes and green peppers. Being torn between salsa or homemade marinara… Bill voted for sauce. So I roasted all of my tomatoes, peppers, onions and garlic to make a marinara that we could use for dinner one night. Click here for one of my roasted tomato sauce recipes. You can easily go this route as well with a tomato soup. Honestly roasting these veggies and blending them down… it’s such a versatile sauce to use for dipping, atop of a vegan meatball hoagie or over zucchini noodles.

I rarely use salt or oil when roasting. Maybe a slight spritz of olive or avocado oil and tons of fresh herbs from the garden are all you need. In the winter, tap into your spice cabinet and experiment.

While roasting that goodness, I will always roast up in my second oven or use your second rack in you oven, potatoes. ALL the potatoes every single week! I always do yams/sweet potatoes and Japanese sweet potatoes (always organic and unpeeled). If you roast other veggies with it, try to keep the baking sheet separated because veggies will cook at varying times. But feel free to roast as many veggies as you can! Here’s one of my favorite recipes. Cold, cooked potatoes are a wonderful prebiotic fiber source. I normally eat them in my salads cold but feel free to warm before serving if you wish. Also fabulous topped with your favorite nut butter as a snack.

So your oven is working away so let’s turn our attention to your stovetop. I’ve gone back to making my grains, mainly rice on the stove top as I cannot get the perfect texture in my instant pot for my long grain brown rice. So I will normally do one or two grains for the week. Quinoa and brown rice. We also use a ton for the dogs so double or triple the recipe if need be. Both serve as a wonderful base to curries, as a side dish, on a salad… whatever! Use the cooking instructions on the package.

Next up super simple overnight oats with chia. Ohhhhhh these are my favorite. They take NO TIME to prep and will stay perfectly in the fridge all week long. I use these jars and love the size/wide mouth opening.

It’s imperative that you buy organic rolled oats. Sadly the glyphosate aka Roundup contamination is a huge issue with grains.

My super simple recipe can be found here for this easy, healthy and delicious breakfast. Add your favorite nut butter, fresh or dried fruit in the morning.

Now for snacking… I always make a treat for the week. It’s healthy and I normally go for something portable like muffins, cookies, baked oatmeal squares etc. I have a ton of super easy recipes that can be found here. This week I was testing out a oat scone recipe I hope to be sharing in the future. Bill and my dad couldn’t get enough!

These were a lemon pistachio version.

Snack ideas are limitless. Here are some of my favorites… bites, muffin, or brownie.

Next up… savory proteins.

So if you’re looking for some meat-free protein options great for reheating or eating cold (like me) in a big bowl of greens – I’ve got some recipes for you. I always prep tofu. Bill and I go through a ton! Here is my favorite recipe which I’ve been cooking in my air fryer. More recipes you can prep ahead can be found here, here and here. My tofu scramble makes a great meal any time!

If you aren’t a tofu fan… here are some other great prep-ahead ideas. This tempeh recipe is one of my favorites. This salad recipe is great on sandwich bread or atop your favorite greens.

This bbq tempeh is so easy!

Soups or stews are another super easy, one pot meal that will serve you well all week. This one pot lentil stew is so good. I just made these lentil sloppy joe’s again and they are perfect on a bun or I add a big scoop to my salad. Or this double protein vegan chili made in your instant pot for the win!

And then finally, once a month I make my own nut butter combo deal. I’ve found it very hard to find organic nut butters that aren’t super spendy so I make my own. One batch lasts us at least a month and the recipe is super flexible.

This is a blend of cashews, almonds and walnuts.

Taking the time to food prep one or two dishes at a minimum helps to make your meals easier all week long. I hope this post helps you gain some helpful tips on meal prepping. Again, it can be a small or grand as you desire. Happy weekend friends!

— Knead to Cook

One pot chili and corn bread dumplings. Vegan. Gluten free.

October 4, 2017 by Knead to Cook Filed Under: Beans, Chili, Gluten Free, Mexican, Soups, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 1 Comment

One pot chili with cornbread dumplings.

This was one of those recipes I make then realize I forgot the obligatory corn bread side dish kinda night/dinner.  I shared this on my Instastories and my phone blew up with notifications.  BLEW the freak up!  So I grabbed my camera and started shooting what pictures I can (the only downside to fall and the sun setting earlier and earlier).  Sorry for the lack of step-by-step pictures I normally take.  I wanted to get what I could & get this recipe posted asap.

You can make whatever chili recipe you love and add these little cornbread dumplings right before serving.  I’ll share my chili recipe (always morphing to what I have on hand).  Chili, in general, is a very forgiving dish and the cornbread just elevates the whole thing.  I hope you enjoy as much as we do and hey, one pot dish for the win.

[Read more…]

— Knead to Cook

Vegan Jambalaya. Gluten free.

January 23, 2017 by Knead to Cook Filed Under: Beans, Brunch, Chili, Gluten Free, Mexican, Side dish, Vegan, Vegan proteins, Vegetarian, Wheat Free 4 Comments

Vegan jambalaya. Gluten free.

Happy meatless Monday friends! New week, new goals. This week I’m focusing on adding some additional running miles and keeping my eating super clean. What does that mean? Less processed foods (protein bars for me) when my RUNger hits and I’m too busy to stop cooking for clients to cook for myself. Funny how that happens. And tons more water early on in the day (avoiding late night potty trips disrupting my sleep).

I made this dish on Saturday and shared on Instastories/Snapchat & had about 35 requests for the recipe. I knew I better get on it and share straight away. This recipe is one of those flexible dump, one-pot recipe that covers veggies/beans and rice. This recipe can work for carnivores & vegans alike. Just add your favorite protein from tofu/vegan sausage or chicken/regular sausage to make it more substantial. Leftovers only get better as the flavors deepen and its great for quick lunch ideas or dinner. I also love this atop of my salad… as weird as that sounds. Leftovers would also be great on taco Tuesday!

Okay enough rambling… I have a ton of cooking to do so let’s get this recipe started.

[Read more…]

— Knead to Cook

Instant Pot Double Protein Lentil Chili. Vegan. GF.

January 3, 2017 by Knead to Cook Filed Under: Chili, Evolution Power Yoga 40 Days, Gluten Free, Lentils, Mexican, Pressure Cooker, Soups, Stews, Vegan, Vegan proteins, Wheat Free 2 Comments


Double protein lentil chili.

Guys!!!  We made it to 2017 & survived the holiday season.  I hope your holidays were incredibly fun!  We had the best 10 days.  My husband & kids were all off, minus swim practice… we had all the free time.  I stopped cooking for clients on the 19th and enjoyed a much-deserved respite as well. I wish I could say it was relaxing and easy going but hosting company, cooking, parties and attempting to keep up my fitness did take its toll.  Plus both of my girls and father all managed to get sick right over Christmas/New Years.  Never fails, right?

We hosted this year, as we always do.  We had a lovely Christmas and then headed to NYC to get out of town. We’ve made it our tradition to go and visit the tree at Rockefeller Center, eat all the vegan food and check out the incredible window displays.  It was a lot of fun.  But today, reality hit and everyone headed back to school, swim and work – including me.  I got up at 4a and got my run in and then began prepping food.

Today I wanted to get a jump start on dinner early because we have a swim meet after school.  The timing always falls over dinner prep time.  I typically stress the entire meet thinking of what to make for dinner – but not today.  Taken care of and quickly in my Instant Pot.  Did you happen to get an IP for the holidays?  If you did… this is a must-try, easy plant-based recipe.  This recipe has a huge protein punch with two types of lentils and the heartiness is perfect for a chilly winter dinner.  I also love serving this over rice or quinoa.  Makes a great lunch idea if you have any leftovers.

Let’s get started…

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— Knead to Cook

Roasted Tomatillo Salsa Verde. Vegan. GF.

August 3, 2016 by Knead to Cook Filed Under: 4th of July/Patriotic, Appetizers, Breakfast, Brunch, Chili, Condiments, Gluten Free, Grilling/Rubs/Sauces, Mexican, Party Foods, Snacks, Vegan, Vegan proteins, Vegetarian, Vitamix 3 Comments

 

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Roasted tomatillo salsa verde.  If you’re anything like me, different foods at the grocery store are intriguing but  not enough to get me to purchase.  Tomatillos are that to me.  I always marvel at how adorable they are but I never manage to actually purchase them.  This week I was feeling a bit more courageous, I suppose, and grabbed about 2 lbs of them thinking I would make some salsa verde.  I love salsa and pride myself on my Italian/Mexican salsa that my friends and family clamor for… so why not take a stab at this version.

This recipe is pretty easy but a bit more time consuming than traditional salsa.  The flavor is also vastly different – more on the sweet/slightly bitter side.  Totally different but absolutely lovely.  Looking forward to having this beautiful salsa on my taco bar Tuesday for my family to try.  What kind of salsa is your favorite?  I would love to know.
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— Knead to Cook

Lentil and Bean Chili. V. GF.

April 27, 2016 by Knead to Cook Filed Under: Beans, Chili, Crock Pot, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Soups, Vegan, Vegan proteins, Wheat Free 3 Comments

 

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I’m such a chili and lentil fan – I don’t know why it’s taken me so long to combine the two. Packing beans into any dish is a major vegan score.  The more protein the merrier.  This one pot chili, is perfect to simmer all day long or is perfect for lunch – leftovers get better and better.  Plus cleaning up is a breeze.

Yesterday’s temperature was a balmy 80 degrees and now today is a chillier & dreary 55. Today I felt like soup and realized I had everything for chili in my pantry so I went with that.  I desperately need to get to the grocery store.  This big pot of chili serves 8-12 people easily, if not more.  I have 5 in my family and we will have plenty of leftovers for lunches.  I don’t only make chili in the fall/winter and love it year round.  I pair it up with brown rice or quinoa for extra punch of protein.  How do you eat your chili?
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— Knead to Cook

Three Bean Quinoa Chili Verde. Vegan. GF.

January 28, 2016 by Knead to Cook Filed Under: Beans, Brunch, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Salsas & Guacamole, Vegan, Vegan proteins, Wheat Free 3 Comments

Three Bean Quinoa Chili Verde. Vegan. GF.

Three Bean Quinoa Chili Verde. Vegan. GF.

Snow on the ground and I’m all over making a big pot of chili.  All the beans, warm spices – there is just something that comforts your soul and warms you to the bone.  Coincidentally, that is very much necessary these days.  Plus this is a bowl loaded with vegan protein from the quinoa and beans.  This recipe is insanely easy to make and you can set it and forget it – allowing it to simmer and work it’s flavor magic.  I served this with homemade cornbread but tortilla chips would also be fun.
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— Knead to Cook

Chipotle BBQ Quinoa Chili. Vegan. GF.

September 22, 2015 by Knead to Cook Filed Under: Beans, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Product Review., Running/Races, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Chipotle BBQ Quinoa Chili

Chipotle BBQ Quinoa Chili.  Vegan. GF.

I recently received a copy of Mary Mattern’s first cookbook and already being a huge fan – I couldn’t wait to dive in.  This was my first recipe I wanted to test and it was a huge hit for my Meatless Monday menu.  I cooked for a group that encompasses carnivores, v/gf, df/gf and vegan diners and it was enjoyed by all! My husband was also quick to pack it for lunch today as well.  Seriously, cooking at my house resembles that of a diner.  Ha ha.  So bring on fall and this delicious sweet chili recipe.  Congrats Mary on a wonderful cookbook! [Read more…]

— Knead to Cook

Vegan Pumpkin Chili.

October 16, 2014 by Knead to Cook Filed Under: Beans, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Running/Races, Vegan, Vegan proteins, Wheat Free 1 Comment

Vegan Pumpkin Chili.

Vegan Pumpkin Chili by Knead to Cook.

Vegan Pumpkin Chili.

Last week I was thrilled to purchase Thug Kitchen’s first cookbook.  Scouring each vulgar sentence (that’s their schict) and recipes of this masterpiece – I wanted to try a protein-packed recipe first.  I made this recipe Monday and have enjoyed it all week as leftovers topped with my smoky spicy cashew cheese sauce, which elevated it to a whole new level.  I modified their recipe a bit and absolutely LOVE it and will be making it again and again this winter.  Even your most hardcore carnivores won’t be missing the meat in this flavor-packed chili.

Thug Kitchen tweeted me back after seeing my post… I’m honored and so happy but can’t retweet due to the vulgarity.  Sorry – ha ha.
[Read more…]

— Knead to Cook

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