About the Recipe
This raw vegan Chilli is rich, creamy, satisfying and absoluty delicious. its is also a personal favorite of mine and of my husbands also.
1/4 cup of ground pumpkin seeds
2 corriander leaves
1 red onion
4 dehydrated tomatoes
1 tsp of smoked paprika
1/2 tsp of dried oregano
2 cloves of garlic
200g of peeled and chopped carrot
1.5 cups of water
Vegetables for body of the chilli
3 peeled and cubed carrots
2 cubbed red bell peppers
One head of caulflower with all stalks removed and broken into small florets
One small finely chopped red cabage
2 small chopped red onions
The kernels of 2 raw corn cobs
Marinade for vegatables
1 tbs of tamari
1 clove of crushed garlic
1 tsp of dried chilli flakes
Step 1 Prepare the vegetables for the body of the chilli by putting all of the chopped vegetables except 1 of the chopped onions and the corn kernals into a frezzer worthy container and freeze for 12 hours.
Step 2 Removed vegetables from the freezer.
Step 3 Make the marinade for the vegetables by mixing the ingredients together by hand in a small bowl.
Step 5 Add the marinade to the pre frozen vegetabes and toss together will with a spoon.
Step 6 Place all the pre frozen vegetables onto dehydrator sheets and dehydrate for 4 hours.
Step 7 Remove the vegetable fro the dehydrator and put into a large mixing bowl.
Step 8 Make chilli sauce by putting all of the ingredients into a high powered blender and blend on the highest power until the sauce is warmed to 110f.
Step 9 Pour the chilli sauce over the dehydrated vegetables and mix together well with a spoon.
Step 10 Transfer the chilli to serving bowls.
Step 11 Serve and enjoy immedietly while warm.
For this recipe you will need a high powered blender.
For this recipe you will need a dehydrator.