Vegan Chitlins
Vegan Chitlins
Ingredients
For the Base
- 2 tablespoons grapeseed oil
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- 1/2 yellow onion, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 teaspoon Golden Chick Seasoning
For the Vegan Chitlins
- 8 ounces dried rolled bean curd, chopped into irregular 1-inch pieces
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegan ham bouillon
- 1 tablespoon Better Than Bouillon No Chicken Base
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon vegan Worcestershire sauce
- 1/2 teaspoon liquid smoke
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried thyme
- as needed hot sauce, for serving
Instructions
- 1
Heat grapeseed oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add diced red bell pepper, jalapeño, yellow onion, and celery to the pot. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and Golden Chick Seasoning. Cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the chopped dried rolled bean curd to the pot with the sautéed vegetables. Stir to combine.
⏱️ 2 min
- 5
Pour in the water. Add salt, black pepper, vegan ham bouillon, Better Than Bouillon No Chicken Base, garlic powder, onion powder, vegan Worcestershire sauce, liquid smoke, Cajun seasoning, crushed red pepper, and dried thyme. Stir well to ensure all ingredients are evenly distributed.
⏱️ 3 min
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until the bean curd is tender and has absorbed the flavors, and the sauce has thickened to a stew-like consistency.
⏱️ 35 min
- 7
Taste and adjust seasonings as needed. If desired, add more crushed red pepper for extra heat.
⏱️ 2 min
- 8
Serve hot, optionally topped with your favorite hot sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Chitlins
Ingredients
For the Base
- 2 tablespoons grapeseed oil
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- 1/2 yellow onion, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 teaspoon Golden Chick Seasoning
For the Vegan Chitlins
- 8 ounces dried rolled bean curd, chopped into irregular 1-inch pieces
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegan ham bouillon
- 1 tablespoon Better Than Bouillon No Chicken Base
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon vegan Worcestershire sauce
- 1/2 teaspoon liquid smoke
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried thyme
- as needed hot sauce, for serving
Instructions
- 1
Heat grapeseed oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add diced red bell pepper, jalapeño, yellow onion, and celery to the pot. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and Golden Chick Seasoning. Cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the chopped dried rolled bean curd to the pot with the sautéed vegetables. Stir to combine.
⏱️ 2 min - 5
Pour in the water. Add salt, black pepper, vegan ham bouillon, Better Than Bouillon No Chicken Base, garlic powder, onion powder, vegan Worcestershire sauce, liquid smoke, Cajun seasoning, crushed red pepper, and dried thyme. Stir well to ensure all ingredients are evenly distributed.
⏱️ 3 min - 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until the bean curd is tender and has absorbed the flavors, and the sauce has thickened to a stew-like consistency.
⏱️ 35 min - 7
Taste and adjust seasonings as needed. If desired, add more crushed red pepper for extra heat.
⏱️ 2 min - 8
Serve hot, optionally topped with your favorite hot sauce.
⏱️ 1 min