Tempeh and Cabbage Chili over Wild Rice
  • 5 small or 3 large prunes
  • 1 tablespoon neutral coconut oil
  • 1 large yellow onion - chopped
  • 2 medium carrots - sliced
  • 2 teaspoons cumin seeds
  • sea salt
  • 5 garlic cloves - sliced
  • 1 lb crimini mushrooms - cut into quarters or eighths for bigger mushrooms
  • freshly ground black pepper
  • 4 oz tempeh (half of an 8 oz package - the remaining half to be used for enchilada filling) - crumbled
  • 2 tablespoons tomato paste
  • 1-2 tablespoons chili powder (depending on how spicy it is)
  • pinch of red pepper flakes
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • juice from 1 lime, divided
  • 1 cup cooked mung beans (from above)
  • 3 cups cooked black beans
  • 1 small green cabbage - cored, sliced into wedges and then into bite-sized chunks
  • 4-5 cups mung bean broth (reserved from cooking mung beans)
  • 28 oz box or can crushed tomatoes
  • cilantro - for garnish
  • avocado - for serving
  1. Put the prunes in a small bowl and pour hot water over them to cover. Let them soak and soften until ready to use.
  2. Warm the oil in a large soup pot over medium heat. Add the onion, carrots, cumin and salt and sauté for 10 minutes, until the onion is translucent and the carrots soften. Add the garlic and stir it around for 30 seconds, until fragrant.
  3. Drain the prunes and cut them into small pieces. Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8-10 minutes, until all the liquid, released by the mushrooms, evaporates.
  4. Add the tempeh, tomato paste, the rest of spices and half of the lime juice, and sauté for 2 more minutes. Add the mung beans and black beans, cabbage, another pinch of salt and the mung bean broth. At this point, the broth will not be covering all the ingredients, but the cabbage should release plenty of water when cooking, making the mixture more soupy. Stir everything to coat, bring to a boil, lower the heat to a simmer, cover and cook for 30 minutes. Check the cabbage, it should be soft at this point, if not, cook it for another 10-15 minutes, or until soft and completely cooked through.
  5. Mix in the crushed tomatoes, bring everything back up to a simmer and cook for another 10 minutes, until all the flavors are well-combined. Stir in the remaining juice of half a lime. Taste for salt, adjust if needed and remove from heat. Serve the chili over rice, garnished with avocado and cilantro.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-winter-meal-plan-part-1/