Bánh Mì Chay (Vietnamese Vegetarian Meatball Sandwich)

Traditional bánh mì can be made with or without meat, and as I’ve seen in many restaurants and online recipes, tofu is a go-to filling. Now, don’t get me wrong, I love my tofu in soup, sandwiches, whatever. But sometimes a vegetarian needs a break, you know? I’m sick of it. So I went with another soy-based protein, but one that spices things up a bit.

I made the meatball recipe and pickled veggies in advance so putting together the sandwiches took no time. The hardest part of this recipe is cutting all the vegetables into match sticks. It looks great, the texture is perfect once it’s in the sandwich, but damn it’s annoying. Maybe I don’t have a good technique down yet.

I was super hungry when I made this—it was lunchtime and I hadn’t eaten breakfast, so naturally I wanted to take photos as quickly as possible and devour my amazing-smelling masterpiece. Unfortunately, as hungry people tend to be, I was getting impatient and while rushing to take photos, dropped my sandwich on the floor. I was trying to put it all back together nicely for photos, while cleaning sriracha off my kitchen floor and swearing, thinking about my increasingly room-temperature sandwich. Luckily I had just cleaned everything (and the five-second rule is in effect here) so I still ate it and had no regrets, except for maybe being so clumsy.

Bánh Mì Chay

Bánh Mì Chay


Makes 4 sandwiches

For the pickled veggies:

  • 1 small daikon, cut into thin match sticks
  • 2 carrots, cut into thin match sticks
  • 1/2 cucumber, cut into thin match sticks
  • 1/2 jalapeno pepper, finely chopped
  • 1/3 cup white wine vinegar
  • 1/3 cup rice vinegar
  • 1/2 tsp. each salt and sugar
  • Water as needed

For the rest:

  • 1 batch of Spicy Vegan Meatballs (you can make these days in advance)
  • 4 large Vietnamese sandwich buns, or a baguette-style loaf cut into sections and halved
  • Softened butter for spreading
  • A few shakes of garlic powder
  • A bit of mayonnaise per sandwich—this will depend on personal preference
  • 1 cup fresh cilantro, washed with large stems removed
  • Sriracha hot sauce, to taste


Place the daikon, carrot, cucumber and jalapeno in a tall mason jar or an air-tight container that is liquid safe. Cover in both vinegars, salt and sugar. If the liquids don’t cover everything in your jar, use water for the rest. Tightly screw on the lid and give it a good shake, then place in the fridge for at least one hour.*

Have a batch of the vegan meatballs ready. This can be done days in advance, but they also don’t take long to make. Once they’re done, you can move on to the next step.

Set your oven to a high broil. Take each bun and spread a light amount of butter on the insides of the top and bottom, then sprinkle with a little garlic powder. Place open-faced on a baking sheet. Repeat for the remaining buns, then place in the oven (keeping a very close eye) for about 2 minutes until golden brown. Remove from the oven; you are now ready for assembly.

Spread each bun with your preferred amount of mayo. Stuff as many meatballs as you can into your sandwich—I’ll say four or five does the trick—then add your pickled veggies. Fill blank spaces with fresh cilantro sprigs and liberally drizzle sriracha overtop. It’s done! Try not to drop it on the floor like I did.

* This can be made days in advance, as can the meatballs, so you can make your sandwich in no time.

Bánh Mì Chay

Spicy Vegan Meatballs

Sometimes the eternally upset redditors get mad at me for calling things by their meat-based names when there’s no actual meat in the ingredient list. I thought about changing the name of this dish to “mockballs” but something doesn’t quite seem appetizing about that, does it. I don’t feel too guilty calling them meatballs, either; they hold their own. There’s a ton of flavour and heat packed into each ball, plus they’re a great source of protein.

If you’re not a big fan of spicy, you can still alter this recipe to make it work. Take out the chili flakes and hot sauce and maybe throw in some fresh chopped herbs or tangy barbecue sauce instead to get a strong flavour going. As long as the texture is there, you’re in the clear.

Also for those of you following my garden updates, I’ve just begun growing cucumber, beans, sunflowers, onions and beets. I’m also experimenting with re-growing from scraps, so if that works (fingers crossed) you’ll be reading about it.

This is an original recipe.

Spicy Vegan Meatballs

Sidenote: I recently posted an update about some of my writing for the CBC. Here’s a post from Steven and Chris’ Facebook page for you to see!


Makes about 15 balls

  • 1 320g pack of vegetarian ground round
  • 1/4 cup panko breadcrumbs
  • 3 tbsp. whole hemp hearts
  • 1 tsp. nutritional yeast flakes
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 tsp. Dijon mustard
  • Generous squeeze of Asian-style hot sauce
  • Pinch of chili flakes
  • 1/2 tsp. black pepper
  • Salt to taste


Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside.

Mix all ingredients together in large bowl with a fork. Form teaspoon-sized balls, roll until smooth and place on the baking sheet until all the mixture is used up. Brush the tops of each ball with a light coating of vegetable oil to give them a nice brown colour when baking.

Place in the oven and bake for 20 minutes, turning the balls over halfway. The balls don’t have egg in them, so they will be fragile. Not crack-apart-in-your-hands fragile, but still enough that you want to be careful when flipping. I found using a hard, thin metal spatula worked best for turning them over.

Allow to cool for 2 minutes before tossing into pasta, baking onto a pizza or putting into a fat sandwich. If you’re anything like me, half of them will be eaten before they can serve their intended purpose. Enjoy!

Spicy Vegan Meatballs

Pulled Spaghetti Squash Tacos

Embrace laziness with tacos. The ultimate crowd pleaser and stress-free dinner with room for picky eaters.

These are a great vegetarian option for summer potlucks, weeknight dinners, etc. because they’re light and easy to prep in advance. Realistically you could make everything in advance then just heat up the squash and shells when you’re ready to eat (which means leftovers are easy too).

The other day I had some friends over and one of them asked me what my top 3 goals for the summer were. I said to get my driver’s license (because 18 year olds are now more capable than me), to fix my shoulder injury which has been annoying me for a long time, and to go camping. The more I thought about it, the more I wanted to do the 3rd, which really requires the 1st and 2nd to be enjoyed to the max. Not the mention the good stack of campfire food which will be photographed despite mosquitoes.

Over the past weekend my mom, boyfriend and I picked out all the veggies to grow in the garden. To list a few we got watermelon, swiss chard, Romanian peppers, corn and garlic. I’m pretty pumped (there’s a ton more but if you’re not into gardening you’re probably bored with my list of plants). I also tried a fun experiments with regrowing scallions from scraps—it’s working so effectively I’m going to have to post it up and share.

Pulled Spaghtti Squash Tacos


Serves 4 hungry people
  • 1 small spaghetti squash, halved and gutted
  • Vegetable oil for roasting
  • Salt and pepper to taste
  • 12 crispy taco shells (I got mine from a basic grocery store kit)
  • 1 batch of creamy peanut slaw
  • 1/3 cup smoked barbecue sauce
  • 1/2 tsp. spicy paprika
  • 1 tsp. fresh lime juice
  • A big bowl full of leafy greens for garnish
  • 1 jalapeño, finely chopped (simmered in maple syrup if you’re feeling fancy)


Preheat oven to 350 degrees F.

Rub vegetable oil on each half of the squash, then place cut side down on a baking sheet. Place in the oven and roast for roughly 50 minutes to 1 hour until the insides easily come apart with a fork. Allow to cool until you can touch with your hands, then scrape out the squash threads into a saucepan.

Add the barbecue sauce, paprika and lime juice to the saucepan and give a good stir. Bring the squash to a low simmer. Meanwhile, bake your shells and prep your remaining fillings. Remove from heat and layer tacos to your heart’s desire!

Pulled Spaghtti Squash Tacos

Pulled Spaghtti Squash Tacos

Creamy Peanut Slaw

It’s been a few weeks since my last post, which is the first time in almost 3 years I’ve fallen so behind. I’m now back on track, and I have a bunch of awesome posts coming up to make up for lost time.

As my regular readers may know, each year I harvest a small batch of backyard veggies. I’ve tried zucchini, tomato, hot peppers, radish, beets, eggplant, and many more, but I want your gardening suggestions and tips. I am going to be planting in the next 2 weeks and progressive posts will be going up about the development and recipes that come from the (hopefully) awesome garden.

This recipe is from Thug Kitchen‘s cookbook. I’ve made a few others from their site and it’s a hilarious cookbook with drool-worthy pictures. Plus, I’ve been really getting into coleslaw lately and the Szechuan taste was a nice change (and no dairy!). It’s super easy to make, healthy, fast, and you can do all the prep work in advance then pour the dressing in whenever you’re ready to serve. I’d make the dressing at least 10-20 minutes in advance before pouring it over the salad mix so the flavours have time to develop.

You can eat this alongside a number of meals like rice bowls, soups, tacos (hint to an upcoming post, maybe?)—essentially anything that goes with peanut will go with this. My dad refuses to eat peanut butter in any other way but on toast, and even he liked this slaw.

Creamy Peanut Slaw

Creamy Peanut Slaw

Sidenote: Last week I had my first official freelance piece for the CBC go up. It’s all about vegetarian essentials. Click here to take a look and keep your eye our for a few more recipe posts done for them.


Serves 4-5 as a side


  • 3 cups red cabbage, chopped
  • 3 cups green cabbage, chopped
  • 3 carrots, shredded or cut into thin matchsticks
  • 1 green onion, thinly sliced (I also used from fresh chives)


  • 3 tbsp. smooth peanut butter
  • 2 tbsp. warm water
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. fresh lime juice
  • 1 tbsp. minced fresh ginger
  • 11⁄2 tsp. Sriracha or another Asian-flavoured hot sauce
  • 1⁄2 tsp. soy sauce


Combine all the dressing ingredients in a bowl, whisking until no clumps remain and it can easily be poured.  Set aside and allow to sit for a minimum of 10 minutes so the flavours develop.

Mix together both cabbages, carrot and green onion in a large bowl. Pour the peanut dressing overtop, toss and serve.

Creamy Peanut Slaw

Spiced Black Bean Burgers (a.k.a. the Instant Classic)

In all my years as a vegetarian, I have never made a veggie burger this good. It held its shape when cooking, tasted amazing, it’s high in protein and nutrients, and it stands its ground in the burger game. From now on I’m going to use this as my base for burgers and go from there—if you can’t tell I’m seriously happy with the results.

I need you to understand how hungry I was when I was taking these photos. I get pretty excited over a good veggie burger, especially when they’re homemade and don’t fall apart on the grill or pan. I took a bite half way through shooting and sloppily took the remaining shots while trying not to get burger crumbs all over my camera lens (unsuccessfully, may I add).

I wrote up this post, saved it as a draft and it all got deleted (gah)! So in a fit of tired half-assed rage I re-typed it (never as good as the original rantings, of course) and that’s what you’re looking at now. I based my recipe off of this one from The Pioneer Woman, but instead of cooking mine all up at once I froze or refrigerated most of mine; I separated them with parchment paper to make sure they didn’t all stick. I found that after a day in the fridge the patties really firmed up and the flavours developed even more.

Sidenote: My friend and I started up a little photography business in Toronto called Social Imagery, give us a look!

Black Bean Burgers


Serves 6

  • 2 (19 oz.) cans black beans, drained but not rinsed
  • 1 1/3 cups panko breadcrumbs
  • 3 tbsp. grated white onion
  • 3 tbsp. green onion, minced
  • 2 tbsp. fresh jalapeno, minced
  • 1 large egg
  • 1/2 tsp. apple cider vinegar
  • 2 drops liquid smoke
  • 1 tsp. chili powder
  • 1/2 tsp. ground black pepper
  • Pinch of salt
  • 1-2 tsp. hot sauce of choice (optional)
  • 6 burger buns (optional)
  • Toppings of choice for garnish (e.g. avocado, spinach, jalapeno)


Place black beans in a large bowl and use a potato masher to mash them. Work them until they’re mostly broken up, but still have some whole beans visible (imagine “smashed” not “mashed”). Add panko, both onion types, jalapeno, egg, apple cider vinegar, liquid smoke, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.

Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat (if using cast iron, heat the pan before adding oil or butter to avoid sticking). Form the bean mixture into patties slightly larger than the buns you’re using; the patties will not shrink when they cook (this is a great tip from The Pioneer Woman).

This was taken with my phone in the making--not the best quality but it gives you an idea of what the patties should look like!

This was taken with my phone in the making–not the best quality but it gives you an idea of what the patties should look like!

Place the patties in the skillet and cook them about 5 minutes on the first side, covered with a lid. Flip them to the other side and continue cooking for another 5 minutes, or until the burgers are heated through and browned on the outside.

If using, grill the buns until golden. Spread the buns with your favourite toppings (I used avocado and hot sauce), then place the patties on the buns. Finish up your toppings and you’re all set!

Black bean burgers

Low-Sodium Potato Waffles

If you’re anything like me, your stomach can’t handle a sugar-overload kind of breakfast. I love pancake, waffles and french toast just as much as the next person, but I actually prefer them later in the day or I’ll probably feel like I should just crawl back into bed. These waffles give you something fun to eat for breakfast while still keeping you feeling good.

As some of you may have seen, April is going to feature all low-sodium recipes on The Vegetarian Ginger. I see it as an initiative to stop leaning on salt as a flavour crutch and to expand out to try different cooking techniques, seasonings and ingredients.

Admittedly the photos for these didn’t turn out great—it was the morning and I wanted to eat. The most important part is that the recipe works well and you can throw them together in half an hour (or use leftovers for super quick ones). The only issue I had while cooking these was that the outer edges weren’t getting crispy; if I waited for them to crisp up, the middle burnt. I cooked mine on a lower heat and pressed down on the waffle maker which helped a bit as well. It’s still safe to eat the outer edges if they’re a bit softer though. I adapted this recipe from here.

Sidenote: I’ve been getting asked a lot of questions lately about cookware—specifically on what pots and pan are best for certain dishes, and how to safely clean and store everything. I big question that people seem to have is how to cook on a cast iron pan without lots of sticking. The easy answer to that one is heat the pan before adding any oil or butter, but if you’re looking for a more in-depth lesson you can check it out here.

Potato Waffles


Makes 6 waffles

  • 1 tbsp. unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. black pepper
  • 1 tsp. dried dill
  • 2 cups mashed potatoes (6 potatoes, peeled, boiled and mashed)
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Sour cream for garnish
  • Minced jalapeno for garnish
  • Shredded cheese for garnish


Melt butter over medium heat in a small pan. Add the onion and cook for 3-4 minutes until aromas rise from the pan. Add garlic, stir for one minute, then add in pepper and dill. Allow to cook for 5 minutes on low heat until softened.

Preheat a waffle iron to medium-low heat and coat to prevent sticking.

Combine onion mixture, mashed potatoes, flour, eggs, salt and pepper in a large bowl. Scoop 1/2 cup batter into the centre of your waffle iron, close the lid tightly and cook for 5 minutes until golden brown. Serve immediately with sour cream, jalapenos and cheese.

Potato Waffles

Peppered Peach Tarts with Goat Cheese and Honey

I will be one of many to admit that I’m in denial of winter still clinging to its last few weeks. Toronto has been a cluster of warm, sunny days mixed with snow-covered cars and winds. This has resulted in some very entertaining people watching since there are some who are still in full-blown winter mode (hat, mitts, scarf, down jacket, etc.) and some who are wearing shorts (yes, shorts in March in Canada, I know). I’m not quite in that deep in denial, but I am to the point that I’m planning cottage trips and making desserts that will at some point require fresh summer peaches.

Unfortunately, in the time being, I had to use frozen peaches instead of fresh because it’s just what I had on hand. Obviously this makes a big difference in flavour and texture but either way they still tasted amazing.

I also only had about a handful of peaches left in the bag because I didn’t plan ahead very well, so I just sliced up some apple and used that instead of peach on some of them. Still tasted great. I’m sure you could do this with mango, orange slices, berries, etc. whatever you have on hand that you want to use up.

If you’ve never worked with puff pastry before, know that it is tricky and may look a little ugly if you make mistakes but it will almost always taste good and look impressive after baking. You need to thaw it out (don’t try to use it half-thawed, it won’t work and you’ll be annoyed) and it can dry out or be sticky if you wait too long. I basically kept mine in the fridge right up until I had to cut it into pieces and that worked well for me. I found this recipe on Some The Wiser.

Pepper Peach Tarts with Goat Cheese and Honey

Pepper Peach Tarts with Goat Cheese and Honey


Makes 6 tarts

  • 1 large sheet frozen puff pastry, thawed
  • 5oz. goat cheese, softened
  • 1 cup peach slices, fresh or frozen*
  • Black pepper to garnish
  • 4-5 tbsp. honey, for drizzling

*If you’re using frozen, thaw out your peaches in the fridge overnight.


Preheat the oven to 425 degrees F.

Cut sheet of puff pastry into 6 rough squares (I used a pizza cutter); they don’t have to be perfect. Slather on some goat cheese onto each one, leaving a small border around the edges. If your cheese is being uncooperative and crumbly, microwave it for 20 seconds so it spreads easily. Lay your peaches (or other fruit of choice) on top of the cheese, then grind a small amount of black pepper onto the tops of the fruit.

Bake in the oven for 20 minutes until puffy and golden brown on the edges. Drizzle a bit of honey on the top of each tart and they’re ready to serve!

Pepper Peach Tarts with Goat Cheese and Honey



Vegetarian Ginger Promo copy

April on The Vegetarian Ginger is going to feature all low-sodium or salt-free recipes. Share your tips and join in!

Quick Cowboy Cookies

What’s a cowboy cookie? It’s essentially like an oatmeal cookie went on Pimp My Ride (oh hey, 2004 MTV reference) and became extra-awesome.

This cookie mix was actually given to me in a jar as a gift by my boyfriend at Christmas with the instructions attached. Just like these brownies I made a few months back, I had to tweak the instructions to make sure it made sense to people who are making it from scratch.

Sidenote: I bought a crêpe pan, so any awesome recipes you have for those please send my way. Also, I am going to be visiting New York at the end of March and I really want to see as many amazing foodie places as I can. Any suggestions?

Cowboy Cookies


Makes 24 cookies

  • 1/2 cup butter, melted
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • 1 ½ cups rolled oats
  • 1 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • ½ cup pecans, chopped
  • 1 cup semisweet chocolate chips


Preheat the oven to 350 degrees F.

In a large mixing bowl, beat together the butter, egg and vanilla until smooth and creamy. In a separate bowl, combine the oats, flour, baking soda, baking powder and salt. Add in both sugars and loosely mix. Fold in pecan pieces and chocolate chips, then add the dry mix into the wet mix, stirring well with a fork or your hands, if you don’t mind the mess.*

Line two baking sheets with silicon baking mats or parchment paper. Form dough into roughly 24 walnut-sized balls, then bake in the oven for 12 minutes. Remove from heat, allow to cool for 5 minutes on the cookie sheet, then transfer to a wire cooling rack. Store in an airtight container on the counter for up to a week, or freeze for up to 3 months. If you want them extra gooey, throw them in the microwave for 15 seconds before eating.

Cowboy Cookie

Paleo Blueberry Pumpkin Breakfast Bars

Breakfast is a fickle time. Some people don’t have time or desire to throw anything together in the morning. Others love it, but sometimes it can get repetitive—a variation of eggs, toast, maybe some vegetables or ham for you meat eaters out there. Muffins are good sometimes but end up being filled with more sugar than dessert and lack actual nutrition. These bars take elements from all breakfast eaters’ habits and combine them: easy to make, grab-and-go, and healthy.

These were made gluten-free with coconut flour but you could easily make them with all-purpose flour as well. You can also get flexible with the toppings—I almost tripled how much crumble to put on top because I like a good crunch. I also added in a bunch of assorted nuts and seeds, and used sweetened coconut. Like I said, get creative and make your own. This is just a guideline. I adapted this recipe from PaleOMG.

The one major thing I would change is the amount of flour used in the batter. It ended up being really moist, which is fine if that’s your thing, but I wanted mine to be a little bit firmer. I ended up waiting for mine to cool, cutting them up into bars, then baking them on my cooling racks in the oven at 200 degrees F for about 20 extra minutes.

Paleo Breakfast Bars


Makes 8 bars

For the crust:

  • ⅓ cup pumpkin purée
  • ⅓ cup real maple syrup (none of that Aunt Jemima stuff)
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 1 tsp. vanilla extract
  • ¼ cup coconut flour
  • 1 tbsp. pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon powdered ginger)
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • Pinch of salt

For the blueberry layer:

  • 2 cups of frozen blueberries work, thawed
  • 2 tbsp. honey
  • 2 tbsp. coconut cream concentrate
  • 1 tsp. lemon juice
  • Zest of ½ a lemon
  • 2 tbsp. coconut flour

For the crumble:

  • ½ cup mixed nuts, chopped (I used pecans and blanched almonds)
  • 3 tbsp. sweetened shredded coconut
  • 1 tsp. sesame seeds
  • 2 tsp. pepitas, chopped
  • ½ tsp. poppy seeds
  • 2 tbsp. raw hulled hemp seeds
  • 1 tbsp. honey
  • Sprinkle of cinnamon
  • Pinch of salt


Preheat oven to 350 degrees F.

Mix together pumpkin purée, maple syrup, coconut oil, eggs, and vanilla extract in a large bowl. In a separate bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt. Slowly pour the dry ingredients into wet ingredients and mix well.

Lightly grease an 8×8 baking dish, then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish. This way you can pick the bars out of the dish without breaking them apart.

Pour the batter into the lined baking sheet and spread out evenly with a rubber spatula. Bake for 30-35 minutes until cooked completely through.

While the crust bakes, place a small saucepan over medium heat and add blueberries. Add honey, coconut cream concentrate, lemon juice, and lemon zest. Mix well. Once the blueberries begin to burst, remove from heat, pour out half the liquid, and add coconut flour. Mix until completely combined. Let sit for about 5 minutes to thicken up. When the crust is done cooking, pour the blueberry mixture on top.

In a bowl, add nuts and seeds, coconut, honey, cinnamon and salt and mix together and mix. Add clumps of the nuts to the top of the blueberry mixture. Place back in the oven and bake for 15 minutes.

Let cool for 10 minutes, remove from pan, then place on a cool rack to cool for 5 more minutes before cutting into 6-8 squares. Store in fridge for up to 5 days.

Paleo Breakfast Bars

Paleo Breakfast Bars

Pumpkin Tequila Chili

I love chili. While it’s easy enough to make at home with the basics—tomatoes, onion, beans, broth—I often find I can’t reduce it down to the level of thickness I really want. That’s why when I saw this recipe, I got excited right away. It’s described as a “hearty spoon-stands-up-on-its-own” chili. Hungry yet?

My favourite go-to canned veggie chili is Stag. I have tried to replicate it a few times but have yet to succeed, although this recipe matches the consistency perfectly. Using pumpkin thickens up the broth and adds a ton of vitamins and flavour that you wouldn’t be getting otherwise.

This recipe is from Thug Kitchen’s cookbook, which if you haven’t had the pleasure of looking through I suggest you wander over to your nearest bookstore and flip through it. It’s fantastic. The writing is hilarious and the photos are killer. The tequila was my addition to the recipe. I’ve said it before and I’ll say it again, booze makes all recipes better.

Pumpkin Tequlia Chili


Serves 4-6 people

  • 1 medium-sized yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 1 bell pepper of your choice, seeded and chopped
  • 1 tsp. olive oil
  • 3 cloves garlic, minced
  • 1 fresh jalapeño, minced*
  • 2 tsp. soy sauce
  • 2½ tbsp. mild chili powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 2 cap fulls of tequila
  • 1 (14.5oz) can low-salt diced tomatoes
  • 1½ cups pumpkin purée**
  • 2 cups vegetable broth
  • 3 cups cooked beans of your choice
  • 1 tbsp. lime juice
  • Fresh cilantro for garnish

*If you want a little less spice, de-seed the jalapeño. Be careful to wash your hands afterwards though—that could be unpleasant.

** I thought this was common sense but in the original recipe, they note not to use pumpkin pie filling because it will turn out disgusting.


Heat olive oil in a large pot over medium-high heat. Add onion, carrot and pepper and sauté them until a strong aroma comes off and they begin to brown, about 5 minutes. Add garlic, jalapeño, soy sauce and spices, stirring together and allowing it all to cook for about 1 minute. Add the tequila and allow to burn down, then add the tomatoes, pumpkin, broth and beans; stir well to mix.

Turn down the heat, cover, and simmer for 15 minutes, stirring occasionally. Once done, remove from heat, stir in lime juice, and top with cilantro. Get creative with extra garnish by adding sliced avocado, tortilla strips and sliced jalapeño.

Pumpkin Tequlia Chili