Groxie

John and I have instituted a crazy new plan. We cook almost all of our meals on Sunday in order to have a more relaxed week. With both of us in the kitchen, the works goes by quickly, and we end up eating out less when there are tons of options ready in the fridge.

It turns out that some of our favorite make ahead and make lots recipes are vegan! I thought I’d share them in case anyone else is looking to lighten their cooking burden and grocery bills. I’ll try to post a new one each week.

Vegan Chili

I love this recipe because it is so versatile. You can throw pretty much anything into it. It is hearty and thick, and it freezes pretty well if you make extra. I like to use dried beans if I have time, and we recently found some dried hominy super cheap at a local Mennonite place—in fact we found lots of great stuff there. I also usually use fresh jalapeños and habañeros instead of the canned chiles. We like it plain, or over baked potatoes.

Vegan Chili Recipe by Vegetarian Times »