Raw Vegan Chili

November  4, 2012
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

  • Serves 4
  • 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 This Recipe
  1. In a large bowl stir together: lentils, onions, carrots and mushrooms. Set aside
  2. 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.
  3. Combine remaining ingredients in high-speed blender. Pour over marinated veggies and stir together
  4. Add Himalayan salt to taste.

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