Steemit Culinary Challenge #43 : Hearty, Meaty, Protein Packed Vegetarian Chili (In Pumpkin Bowl)

For Steemit Culinary Challenge number 43 , the host, @woman-onthe-wing is having a special theme of Autumn Feast as her son turns 2 years old this autumn season🎂🎂

Each participant has to enter 2 recipes of savory and sweet items, woo-hoo💃💃💃💃

So celebrating autumn equinox, I am bringing this following dish (as entry A) to the banquet table! It is hearty, ''meaty", protein packed, and certainly could feed a crowd 😉

Vegetarian Chili (In Pumpkin Bowl)

• In a bowl, place 1/3 c x 2 white quinoa and pour 2 c of hot boiling water. Let stand while you prepare the rest.

• In a separate bowl, place 1/2 c of TVP (texturized vegetable protein) and pour enough hot water to cover it, set aside.

Ingredients

• 2 tbsp olive oil
• 1/4 c diced onion
• 4 garlic, thinly sliced
• 1 box of white button mushrooms
• 1 c frozen mixed veggies (corn, green beans, peas, carrots), give a quick rinse
• 1/3 c mixed beans ready to use (red kidney beans, chickpeas, white kidney beans)
• 1 box (900 ml) of mushroom broth
• 1 handful (1/4 c) of dehydrated vegetables (potato, carrots, celery, green onion)
• 1/2 tbsp cumin powder
• 1/2 tsp cayenne powder
• 4 heaping tbsp pumpkin puree
• 2 heaping tbsp tomato paste
• 3 heaping tbsp BBQ sauce
• Vegeta powder (or vegan bouillon paste, or vegan bouillon powder, or just salt, pepper, sugar), to taste

Directions

• Peel the mushrooms skins and dice

• Heat oil and saute onion and garlic until soften and fragrant, on medium-high heat

• Stir in the rest, lower heat to medium

• Pour in broth, followed with puree, paste, and sauce. Stir to combine.

• Season and cover with lid. Cook for 15-20 minutes.

• Serve warm, sprinkle with nooch (nutritional yeast), top with vegan cheese, such as Daiya, corn chips, and El Yucateco hot sauce (if you'd like to)!

For the pumpkin bowl, I use acorn squash

To cook the acorn:

• Line a jelly roll pan with aluminum foil

• Wash acorn squash and pat to dry

• Slice the top of acorn squash and clean the inside (you can toast the seeds in oven or keep it to plant next year!).

• Place acorn upside down as shown and bake on preheated 425 F for 15-20 minutes (until soften and cooked).

• Ready to use 😉

Give this vegetarian (well vegan actually) chili a try. It is oh so good IMO 😀 and to serve it in the pumpkin bowl, is perfect for Thanksgiving menu too 😉 Yes am still all about Thanksgiving. Our Canadian Thanksgiving is super close, a week to go. Love, love, love autumn and Thanksgiving big time ❤️❤️❤️❤️

Thanks for looking!