- Carrots, diced
- Celery, diced
- Onions, diced
- Red peppers, diced
- Tomatoes, chopped
- Garlic, pureed
- Chickpeas, pureed
- Cremini mushrooms, pureed
- Cilantro stems, pureed
- Dried black beans, follow cooking instructions
- Vegetable stock
- Tomato Paste
- Canned chipotle
- Grape seed oil
- Herbs and spices: cumin, paprika, garlic, onion powder, celery salt, salt & pepper
- Roasted red pepper
- Nutritional yeast
- Toss your diced tomatoes in oil, salt and pepper and put it in the oven at 500 degrees for 15-20 min. You want to char those tomatoes.
- While tomatoes are roasting, sauté carrots, celery and onions with grape seed oil, on HIGH heat. Once sauteed, lower heat to MED and add spices, cumin, paprika, celery salt, garlic powder, onion powder, salt and pepper.
- Using a food processor, pulse chickpeas, garlic, mushrooms, chipotle and cilantro stems. You don’t want to purée it, keep the consistency like ground meat. Add to your pot with tomato paste. Slow-cook all ingredients on MED-LOW.
- Strain your soaked beans and add them to your pot with your charred tomatoes and vegetable stock.
- Cook till your beans are tender, approximately 30-40min. Stir occasionally.
- Roughly chop tempeh and stir fry with grapeseed oil on HIGH heat until browned, 3-4min.
- Taste and adjust seasoning.
- Soak cashews for at least 4 hours, strain.
- Peel carrots and potato, and roughly chop.
- Boil potato and carrots until soft.
- Strain potatoes and carrots, save the water.
- Add cashews to the food processor with nutritional yeast and the cooked potato and carrots. Blend by adding small amounts of potato water until you reach the desired consistency.
- Pulse your roasted red peppers to finish.
Recipe by Chef Pi Reyes (Pivate Chef):