Makes 1 large pot of soup.
INGREDIENTS 1 can of coconut cream 4-5 tomatoes, roasted 1-2 large carrots 3 cups fresh veggie-stock, sub store-bought 1 cup water 1-2 oz. avocado oil 1-2 oz. coconut oil 2-3 garlic cloves 1 knob of fresh ginger 1 handful fresh cilantro, chopped 1-2 cups chopped purple cabbage 1 head of cauliflower 1 bushel of kale, any variety 1 package of rice noodles 1-2 limes 1/2 oz curry powder Dash of cayenne, smoked paprika, sriracha and tamari Sea salt and pepper to taste Garnish with raw cabbage and chopped cilantro Optional - add vegan teriyaki strips for added meatiness
This can be a rather labor-intensive recipe depending on how you want to approach it. For those who want to accelerate the process, you can sub a can of roasted tomatoes instead of actually roasting them and you can always sub store-bought veggie stock instead of the real thing. If you're all about depth of flavor and have a whole afternoons-worth of time to dedicate to making chili, here's what you'll need to do:
First, make the stock ahead of time.
Next, you'll want to start roasting the tomatoes and cauliflower. For the toms, I would suggest something plump, on the softer side, and even a little overripe if you can find them. When ready, preheat the oven to 375. Wash the tomatoes, and coat them in a little avocado oil. Sprinkle with sea salt and bake for about 90 minutes or until the tomatoes resemble a bean-bag chair that's melted. The time may vary depending. Remove from oven when ready (try to line it up so you're starting your soup when the tomatoes are finished)
For the cauliflower, simply cut into florets and toss in a large bowl with about a third of the curry powder, some salt, pepper, cayenne, and a little coconut oil. Coat cauli and place in oven with tomatoes. Bake about 20 minutes.
Next, you'll want to get a big soup pot going with a generous glug of avocado oil and coconut oil. Add the garlic, minced ginger, and chopped carrot. Cook about 4-5 minutes. Now add the mushed, roasted tomato mixture, with the coconut cream, tamari, seasonings, sriracha and some of the fresh cilantro. Give a couple good stirs and let it simmer on medium-ish heat. Wash, dry, and give your kale a good massage. For real, it's much better this way. Remove stems of kale by hand and add chunks to the creamy, tomato-ey, mixture. Cook a few minutes and slowly begin to add the stock, letting it heat up to a simmer each time you add a little more. When all of the stock is added, simply leave on medium low heat and simmer until noodles and the rest of the toppings are prepped.
When ready, add a big pile of noodles, ladle on broth, and top with roasted cauliflower, raw purple cabbage, lime juice, and grilled teriyaki strips. Next time, see if you can stuff a few more veggies into the dish.