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Author Notes: This is a delicious, healthy raw vegan chili that can be warmed gently on the stove top or in the dehydrator. A great hearty raw recipe for fall and winter. —Rawmazing
- 1 cup lentils, soaked overnight and drained
- 1 cup diced onion
- 4 carrots, diced
- 2 cups mushrooms, chopped
- 1/4 cup olive oil
- 2 tablespoons Nama Shoyu or other soy sauce
- 2 tablespoons raw agave nectar
- 1/4 cup sun-dried tomatoes
- 2 tablespoons olive oil
- 4 dates
- 4 medium ripe tomatoes
- 2 tablespoons raw apple cider vinegar
- 1 tablespoon raw agave nectar
- 2 tablespoons chili powder
- pinch Himalayan salt
- In a large bowl stir together: lentils, onions, carrots and mushrooms. Set aside
- Make the marinade by whisking together 1/4 cup olive oil, nama shoyu and agave. Pour over veggie mixture and let sit for 1 hour.
- Combine remaining ingredients in high-speed blender. Pour over marinated veggies and stir together
- Add Himalayan salt to taste.