Vegan Shiitake and Eggplant Chili with Vegan Cornbread

Vegan Shiitake and Eggplant Chili with  Vegan Cornbread

Shiitake and Eggplant Chili

1 cups diced onions

2 Tablespoons olive oil

1 medium egg plant with stem removed and diced into 1/2 inch pieces

1 sweet pepper, stemmed, seeded and diced

2 teaspoons dried oregano

1-tablespoon ground cumin

1/2 teaspoon ground black pepper

2 teaspoons chili powder

1 teaspoon Hungry Bear Farm Garlic Salt

12-16 ounces mushrooms, including shiitake,  stemmed and diced into 1/4 inch pieces

2 ½ cups tomato puree or 5-6 diced fresh tomatoes

1 can kidney beans, drained and rinsed

1 tablespoon Bragg Liquid Aminos (or soy sauce if you don’t have Bragg’s on hand)

In a large pot, sauté the onions in the oil for about 2 minutes.  Add the peppers, diced eggplant, and spices and continue to sauté until the onions and eggplant are soft. Stir in the the mushrooms, the tomato puree, and the Braggs and simmer until the mushrooms are tender. Stir in the drained kidney beans and continue simmering until they are warmed.  Serve with corn bread.

Vegan Corn Bread

2 ½ cups flour

1 ½ cups cornmeal

1-cup sugar

3 teaspoons baking powder

1-teaspoon salt

2/3 cups applesauce

1-cup soy or almond milk

¼ cup vegetable oil

¼ cup maple syrup

Combine the applesauce and baking powder in a dish and set aside (the apple sauce will foam up so be sure to use a dish with a little room for this).  Mix the dry ingredients in a large bowl.  Fold the wet ingredients into the dry ingredients, mixing until just combined.  Place the batter into a 13x9x2 baking dish.  Bake in a preheated 350 degree oven for about 30 minutes or until the bread springs back when pressed by a fingertip near the center.