Tempeh Chili with Cornbread

Tempeh Chili with Cornbread

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Prep & Cook Time 35 min
Servings 2
Calories 1043
Fat 31g
Carbohydrates 150g
Protein 45g
Main Ingredients
  • - Vegano Cornbread Wet Ingredients
  • - Vegano Cornbread Dry Ingredients
  • - Vegano Tempeh Chili Sauce
  • - Cashews
  • - Vegano Sour Cream
  • - Green Onion
Contains Allergens
  • Soy
  • Gluten
  • Nuts
What you'll need
  • Vegetable oil
  • Muffin Tin
Instructions
Step 1: Preheat oven

Preheat oven to 400F.

Step 2: Mix cornbread batter

Mix Vegano Cornbread Dry Ingredients in a bowl until fluffy. Slowly add Vegano Cornbread Wet Ingredients to the dry mixture. Mix until smooth.

Step 3: Prepare cornbread

Using a pre oiled, or non stick muffin tin, fill each hole ½ way with batter.

Step 4: Bake cornbread

Once the oven is preheated, bake for 20 minutes.

Step 5: Blend Vegano Sour Cream

While cornbread bakes, mix Vegano Sour Cream with cashews in a high speed blender for one minute. Set aside for plating.

Step 6: Prepare Vegano Chili

Heat a medium sized frying pan over medium heat with 1 tbsp of vegetable oil. Add Vegano Chili and cook for 5-7 minutes.

Step 7: Slice green onions

Slice green onions and set aside for topping.

Step 8: Remove cornbread from oven

After 20 minutes of baking, remove cornbread from the oven and use a toothpick or fork to ensure they are cooked through (fork must come out clean with no wet batter visible).

Step 9: Plate your meal

Serve Vegano Chili in a bowl topped with a scoop of Vegano Sour Cream, scallions, and cornbread on the side for dipping.