Ditalini-o's

Feel like being a kid again?  These Ditalini-o's taste like a heartier version of a childhood favorite, Spaghetti-o's!

1/2 box Ditalini pasta
1 can Progresso Hearty Tomato soup

Makes: 2 extra large bowls

1: Cook pasta according to instruction

2: Add hearty tomato soup, cover and simmer on low for about five minutes

Sweet & Spicy Chili

While experimenting in the kitchen, I decided to ditch the tomato sauce and try something different when I eyed a can of Manwich on the shelf... So glad I did because this sweet chili is perfect for those who don't like things too spicy, but still enjoy a hearty bowl of beans.  Loved this so much, I ate it again the next day with a Grilled Daiya (cheese)!

1 can white kidney beans
1 can red kidney beans
2/3 can Manwich sloppy joe sauce
chopped onions and peppers
2 tbsp chili powder
1 tbsp smoked paprika
cracked pepper & salt

1: Saute onions and peppers

2: Add drained beans, sloppy joe sauce, chili powder, smoked paprika (and salt & pepper to your taste)

3: Cover on low-medium heat until beans are softened, stirring occasionally

Option: Add these ingredients to a Crock-pot and simmer the afternoon away for a more flavor-infused chili

Chunky Chili

Make this for the omnivores in your life and they will never know it's vegan!  My brother said it tasted like "regular chili"... I'll take that as a compliment!  ;)

1/2 package of Smart Ground Original Veggie Protein Crumbles
3 cans kidney beans
2 cans (each 14 oz) tomato sauce
1/2 onion
2 stalks celery
2 tbsp chili powder
salt & cracked pepper

Optional: Daiya Cheddar shreds to melt on top

Makes: 4 servings (or in my case, leftovers for lunch and dinner the next day too!)

1: Saute veggie protein with a bit of olive oil until thoroughly heated

2: Add chopped onions and a 2 tbsp chili powder

3: Then add 2 cans tomato sauce and chopped celery; cook on medium for about 10 minutes, until celery is a bit softened

4: Drain kidney beans and add to mix. I like to add more chili powder, but you may want to keep your chili mild.  Lots of salt and cracked pepper too!

5: Stir completely, cover and simmer for an hour on LOW.  Serve immediately with Daiya cheddar shreds and/or Premium oyster crackers

 

Alternate: After step 3, you may choose to transfer the base along with the kidney beans to a crockpot and simmer for two-three hours on LOW instead.

Vegetable Stew

Great for the crockpot...and if you have the time, throw some bay leaves in there and let it sit all afternoon for an even more flavorful soup!

5 red potatoes

1/2 onion

2 peeled carrots

2 cans (or 3 1/2 cups) vegetable broth

1 package of vegetarian brown gravy

salt & pepper

Optional: small garden tomatoes

1: Add broth and gravy mix to crockpot and whisk together

2: Add chopped potatoes (I leave the skin on), sliced carrots and chunked onions to broth mix.  I also added some small red and yellow tomatoes that my friend gave me from her mother's garden
3: Add salt and pepper, cover the crockpot and cook on high for an hour, stirring a few times.  Eventually turn to low heat for another hour or two.  The longer you have to simmer it, the more the flavors will come out.

4: Serve immediately with some yummy oyster crackers (I used Premium brand, as the off-brands of crackers have whey in them)