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!
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.
Chop the green chiles.
3. Wash, de-seed and chop the jalapenos. (Make sure you wash your hands thoroughly before touching your face or any other part of your body after this step!)
4. Chop the onion.
5. Melt a tablespoon or two of the Earth Balance in a deep pot over medium heat.
Saute the soy curls in the pot for five or so minutes, until lightly browned.
6. Add the onion, mustard, granulated garlic and oregano.
Stir together and saute for ten minutes more, until translucent.
7. While the onions cook, melt the two sticks (half the size of a regular butter stick) of Earth Balance in a small pot.
Add the flour to the butter when it's melted.
When the onions are ready, it's time to start adding the rest of the ingredients.
8. Add the jalapenos, salt and pepper.
9. Chop the tomatoes and add them to the pot.
Add the canned tomatoes.
Add the water.
Stir everything together.
10. Turn the heat up to high and bring the mixture to a boil. Cook for ten more minutes.
11. Stir in the roux and cook for five more minutes or so, then turn off the heat.
Serve immediately or cool and then stash in the fridge. (You can also freeze this.) Serve it on veggie burgers and tots, or in a bowl with a tortilla, wrapped up in breakfast burritos -- wherever you'd enjoy pork green chile!
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