Vegan chili is a delicious dish made with kidney beans, white beans, lentils, tofu and fresh vegetables. Vegan chocolate cake is moist and rich with flavor and is ready to eat in one hour.
To make the chili, soak 1/2 cup each of dry kidney beans, white beans and lentils overnight. Drain, rinse and add to a large pot. Cover the beans with water and boil for one hour over high heat. In a large saucepan, bring 6 cups of chopped tomatoes and 6 cups of water to a boil. Simmer, uncovered, for one hour or until the tomatoes are soft and broken.
Add the tomatoes to the larger pot. Stir in 1 cup of chopped mushrooms and 1/2 cup each of chopped green bell pepper, red bell pepper, green beans and celery. Add in 1/4 cup of chopped onion, 1/4 cup of chopped red onion and 3/4 cup of drained and crumbled extra firm tofu. Add salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for two to three hours.
For the vegan chocolate cake, lightly grease a 9x5-inch loaf pan. In a bowl, sift together 1 1/2 cups all-purpose flour, 1 cup white sugar, 1/4 cup cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Add 1/3 cup vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon distilled white vinegar and 1 cup water, stirring to mix well. Pour mixture into pan and bake for 45 minutes at 350 degrees Fahrenheit.