Ingredients
1 tablespoon olive oil
1 medium yellow onion -diced
2 cups of ground seitan
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper* optional
1 1/2 cups vegan broth(I used vegetarian better than bouillon “no beef base”
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
Vegan cornbread
1 cup almond milk add 1 tbsp of vinegar (set aside)
1/2 cup vegan butter
Egg Replacer (3 tsp and 4 tbsp of warm water) You can find this in the grocery stores
1 cup of cornmeal
1 cup of flour
2/3 cup of sugar
1/2 tsp salt
1/2 baking soda
Pre-heat oven to 375
Melt vegan butter in pan, remove from heat and stir in sugar. Add egg replacer and blend, then add vegan buttermilk(stir before adding) and baking soda and mix. Add remaining 3 ingredients cornmeal, flour and salt.
Bake for 30 to 40 mins. I bake for 40.
