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Vegan green chile for a seasonal favorite on Meatless Monday

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

Vegan green chile for a seasonal favorite 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

Vegan green chile for a seasonal favorite on Meatless Monday

1. Soak the soy curls in warm water for five to ten minutes, until softened.

Vegan green chile for a seasonal favorite on Meatless Monday

Drain the soy curls.

Vegan green chile for a seasonal favorite on Meatless Monday

2. Peel the roasted chiles and remove most of the seeds.

Vegan green chile for a seasonal favorite on Meatless Monday

Chop the green chiles.

Vegan green chile for a seasonal favorite on Meatless Monday

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!)

Vegan green chile for a seasonal favorite on Meatless Monday

4. Chop the onion.

Vegan green chile for a seasonal favorite on Meatless Monday

5. Melt a tablespoon or two of the Earth Balance in a deep pot over medium heat.

Vegan green chile for a seasonal favorite on Meatless Monday

Saute the soy curls in the pot for five or so minutes, until lightly browned.

Vegan green chile for a seasonal favorite on Meatless Monday

6. Add the onion, mustard, granulated garlic and oregano.

Vegan green chile for a seasonal favorite on Meatless Monday

Stir together and saute for ten minutes more, until translucent.

Vegan green chile for a seasonal favorite on Meatless Monday

7. While the onions cook, melt the two sticks (half the size of a regular butter stick) of Earth Balance in a small pot.

Vegan green chile for a seasonal favorite on Meatless Monday

Add the flour to the butter when it's melted.

Vegan green chile for a seasonal favorite on Meatless Monday

Whisk together.

Vegan green chile for a seasonal favorite on Meatless Monday

When the onions are ready, it's time to start adding the rest of the ingredients.

Vegan green chile for a seasonal favorite on Meatless Monday

8. Add the jalapenos, salt and pepper.

Vegan green chile for a seasonal favorite on Meatless Monday

9. Chop the tomatoes and add them to the pot.

Vegan green chile for a seasonal favorite on Meatless Monday

Add the canned tomatoes.

Vegan green chile for a seasonal favorite on Meatless Monday

Add the water.

Vegan green chile for a seasonal favorite on Meatless Monday

Stir everything together.

Vegan green chile for a seasonal favorite on Meatless Monday

10. Turn the heat up to high and bring the mixture to a boil. Cook for ten more minutes.

Vegan green chile for a seasonal favorite on Meatless Monday

11. Stir in the roux and cook for five more minutes or so, then turn off the heat.

Vegan green chile for a seasonal favorite on Meatless Monday

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!