Vegan green chile for a seasonal favorite on Meatless Monday
It's the time of year when dozens of chile stands pop up along Federal Boulevard, complete with roasters. Although some people insist that green chile must have pork, the chiles are really key -- and it's easy to make a good meat-free version. This recipe was adapted from the Sam's No. 3 Kickin' Green Chile recipe on the Food Network website, only modified for vegans with soy curls instead of pork and Smart Balance dairy-free butter instead of regular butter.
We used medium-heat chiles, and it turned out pretty spicy; we'd recommend medium or mild. Go with hot or dynamite only if you're sure you can handle it!
See also:
- Lentil soup for a hearty meal on Meatless Monday
- Split-pea soup to help chase away winter for Meatless Monday
- Black bean soup to welcome fall on Meatless Monday
You will need:
25 fresh roasted green chiles
2 sticks Earth Balance (half the size of regular butter sticks) plus 2-3 tablespoons Earth
Balance butter
1 cup soy curls (optional)
2 large white onions
Salt to taste
Freshly ground black pepper to taste
2 tablespoons dry mustard powder
2 teaspoons dried oregano
2 teaspoons granulated garlic
6 large tomatoes
2 (14 1/2-ounce) cans diced tomatoes
3 fresh jalapenos
1 cup flour
8 cups water
1. Soak the soy curls in warm water for five to ten minutes, until softened.
Drain the soy curls.
2. Peel the roasted chiles and remove most of the seeds.
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