Robust raw vegan Mexican chilli made with mushrooms, celery, peppers, and walnuts / tempeh in a taco-spiced tomato sauce.
In a mixing bowl, combine the diced mushrooms, celery, bell pepper, and onion. Add the olive oil and mix until the ingredients are well and evenly coated.
Spread the mixture on a dehydrator tray lined with Paraflexx sheet and dehydrate for 30-45 minutes. This step is not essential but it helps to concentrate the flavours of the vegetables and give a more traditional chilli flavour.
Once the vegetables are briefly dehydrated, place them in a bowl and add the chopped walnuts (or cooked beans / cooked crumbled tempeh). Set aside while you prepare the sauce.
In a blender, combine the rehydrated sun-dried tomatoes, tomatoes, and taco seasoning, and blend on high speed until smooth. Add the tomato mixture to the vegetable mixture and fold together until combined. Taste and adjust the seasonings and texture. Add water to desired consistency, and add tamari if you prefer a deeper, more savoury chilli.
This dish tastes best if it is allowed to sit for at least one hour. So it is best to plan ahead and prepare early. Serve the chilli in tacos or as part of a Mexican salad bowl with avocado, slaw, sour cream, and cilantro.
Homemade onion and garlic powder. I try to make my own dried spice powders if possible to avoid anti-caking agents in commercial ones. To prepare onion and garlic powder, slice onion and garlic thin, spread on dehydrator sheets, and dry in the dehydrator for 24 hours or until completely dry. Put the dried onion / garlic in a spice grinder and blend until a powder. Onion and garlic powders are prone to clumping. To avoid this sticky situation, add a few grains of dried rice or beans, which will help to absorb moisture, into your storage container.
Variation - Hungarian Paprikash. Replace the Taco Seasoning with 1 tbsp sweet paprika and 1/2 tbsp smoked paprika.