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Saucy Mushroom, Bean and Tofu Chili (Vegan)
Saucy Mushroom, Bean and Tofu Chili (Vegan)

Before you jump to Saucy Mushroom, Bean and Tofu Chili (Vegan) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as economically as they should. You can easily save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen alone offers you many small methods by which energy and money can be saved. It is reasonably straightforward to live green, all things considered. A lot of it truly is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to saucy mushroom, bean and tofu chili (vegan) recipe. You can cook saucy mushroom, bean and tofu chili (vegan) using 9 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Saucy Mushroom, Bean and Tofu Chili (Vegan):
  1. Get 150 g Chestnut Mushrooms
  2. Get 400 g Red Beans
  3. Provide 125 g Smoked Tofu
  4. Provide 6 Green Chillies
  5. Use 5 Cloves Garlic
  6. Prepare Fresh Basil (to taste)
  7. You need Spices (see Step 3)
  8. You need Dash Soy Sauce
  9. Get Olive Oil
Steps to make Saucy Mushroom, Bean and Tofu Chili (Vegan):
  1. Cut mushrooms into halves. Dice three of the green chillies. Dice the cloves of garlic. Coat the frying pan (I used a wok) with olive oil and wait for it to heat up. After it does, add the mushrooms, chillies and garlic and fry for 5 minutes over medium-high heat.
  2. Dice the smoked tofu into cubes (I prefer fairly large chunks) and drain and wash the red beans (if canned). Add the tofu and the red beans to the pan, as well as the remaining chilli peppers (they'll be used for decoration).
  3. Add spices: turmeric, herbes de provence (or rosemary, marjoram and/or thyme), chives, fresh basil, chilli flakes or powder, salt and pepper. Mix the spices in and add a dash of soy sauce. Fry for 5 more minutes.
  4. Stir the ingredients periodically. Add 1dl of water to the pan and stir more. When the water evaporates a bit, add 1dl more and fry until it evaporates slighlty, stirring from time to time. There should be plenty of sauce, but not so that it covers the ingredients.
  5. By now, the ingredients should be soft and saucy, getting their colour from turmeric and soy sauce. That's it, enjoy your meal and remember to decorate it with the three undiced chillies! 🙂

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