Gochujang Vegan Chili Recipe

Gochujang vegan chili

About The Recipe

Dive into the world of hearty, plant-based cuisine with this Gochujang Vegan Chili. This recipe transforms the traditional chili by incorporating the bold flavors of Korean Gochujang, a fermented chili paste. The chili features a mix of beans, vegetables, and tofu, simmered in a rich, spicy tomato-based sauce. The Gochujang adds depth and a subtle heat, elevating the chili's flavor profile. This dish is not just warm and comforting but also packed with nutrients, making it a perfect meal for health-conscious individuals or anyone looking to enjoy a flavorful vegan dish.

Directions

Soak soy protein with warm water or vegetable broth for 20 minutes.
2. In a large pot, saute onion, garlic and chili with olive oil for about 3 minutes.
Add soy protein and cumin then cook for 3 minutes stirring well.
Add beans, corn, bell pepper, tomato and gochujang and mix well.
Simmer and cook for 15 minutes under low heat.
Season with salt and black pepper and serve with your favorite toppings.

Ingredients

Granulated textured soy protein 100 gr
Warm water or vegetable broth to soak soy protein 200 ml
Olive oil 15 ml
Onion, chopped 15 gr
O’Food Gochujang Korean Chili Sauce 15 gr
Garlic, chopped 2
Green chili, sliced 1
Cooked or canned kidney beans 100 gr
Corn 50 gr
Bell pepper, diced 50 gr
Cumin to taste
Can or fresh tomato, diced 250 gr
Table salt to taste
Crushed black pepper to taste