Spicy Veggie Sofritas

This vegan switcheroo for regular taco meat or sofritas comes in handy for all sorts of quick and easy weeknight meals. Try in a whole wheat tortilla with veggies or atop a salad as shown here with a squeeze of fresh lime juice. Add your favorite toppings such as lettuce, tomatoes, shredded cheese and avocado.
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Ingredients
  

  • 2 cloves garlic , minced
  • 1 Tbsp canola oil
  • 1/2 of a large red onion , chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (7 oz) jar chipotle peppers in adobo sauce, undrained
  • 2 poblano peppers , seeded and chopped
  • 2 limes , juiced
  • 1 Tbsp brown sugar
  • 1 1/2 tsp cumin
  • 1 1/2 tsp oregano
  • 1 1/2 tsp unsweetened cocoa powder
  • 1 package frozen veggie crumbles
  • 3 cans kidney beans , rinsed and drained
  • 1 bunch of fresh cilantro leaves
  • 1 cup dry brown rice , prepared according to package instructions

Instructions
 

  • To large pot, heat canola oil over medium heat. Saute onion and garlic 3-5 minutes or until onion begins to turn translucent.  Meanwhile, to food processor, create sauce by blending tomatoes, peppers, lime juice, cocoa and seasonings until smooth. To pot, add veggie crumbles, kidney beans and prepared sauce. Stir to combine, cover and cook over low heat 15 minutes to combine flavors, stirring occasionally. Remove from heat. Stir in rice and cilantro leaves.
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