This one-pot wonder brings all the flavours of Mexico into one bite. Perfect for breakfast, lunch or dinner, this kid-friendly vegan meal is packed with veggies and meaty kidney beans.
4-5 PEI Russet medium-sized potatoes, cut in 2-inch cubes
1 red onion, finely chopped
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp chilli powder
Salt to taste
1 red bell pepper, cut into 2-inch chunks
1 yellow bell pepper, cut into 2-inch chunks
1 400 mL can kidney beans, drained
1 400 mL can diced tomatoes
1 341 mL can whole kernel corn
250g medium mushrooms, quartered
½ cup vegan cheddar cheese, grated
½ cup vegan mozzarella cheese, grated
Fresh coriander (optional)
When you want to gather for the Sunday evening game, or warm - up after street hockey , this one - pot “Sweet & Smokey Slow - Cooker Chili” is a guaranteed win! Loaded with kidney beans, sweet bell peppers, smoked paprika and lean beef this go - to recipe is a triple sensation. It’s satisfaction, energy, and comfort all in one bowl!
These vegetarian burgers are hearty and protein packed. This recipe can be made vegan by substituting the egg with a “flax egg” and using vegan mayo. If you want to use the “flax egg” you need to combine 1 Tbsp of flax + 2 Tbsp of water and let it set for 10 minutes.
If you're all about quick, vegetarian weeknight dinners these days then this quesadilla is for you! It uses just a handful of ingredients blitzed together in a food processor - crimini mushrooms, black beans, salsa, and a few spices. A recipe that everyone in the family will love!