Ingredients
The following ingredients have 6 Servings
- 2 tbsp extra virgin olive Oil
- 5 stalks celery (finely diced)
- 2 cloves garlic (minced)
- 1 1/2 tsp ground cinnamon
- 2 tsp chili powder
- 4 tsp ground cumin
- 1 ½ tsp smoked paprika
- 2 peppers large chipotle in adobo (minced)
- 2 green bell peppers (finely diced)
- 2 zucchini (diced)
- 8 oz cremini mushrooms (minced in a food processor)
- 1 1/2 tbsp tomato paste
- 1 15 oz can diced tomatoes
- 3 cups water
- 1/2 cup coconut milk
- 2 1/2 cups soy meat (crumbled)
- 1 cup raw walnuts (minced)
- 1 tbsp unsweetened cocoa powder
- Salt and pepper (to taste)
- 2 tbsp Fresh cilantro leaves
- 1 Avocado (sliced)
- 2 tbsp Sliced radishes
Instruction
- Heat the oil in a large pot over medium heat. Add the celery and cook for 4 minutes. Add in the garlic, cinnamon, chili powder, cumin and paprika and stir until fragrant, about another 2 minutes.
- Add the bell peppers, zucchini, mushrooms and cook for 5 minutes.
- Add the chipotle, tomato paste, tomatoes, water, coconut milk, soy meat, walnuts and cocoa powder. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
- Season with salt and pepper, to taste. Top with avocado, radishes, and cilantro.
