Greeting fellow steempunks! I successfully made a simple vegan dish both my parents liked! Woot Woot. As you may or may not know my parents are in Cambodia for 2.5 weeks. Though we want to spend as much time together as we can yesterday I decided to make a simple vegan meal for them to try!

And they loved it... or at least they said so hehe! Yes, even my meat-loving dad finished his plate!

As I said before my parents will never be vegans, and that's fine, but I was so proud they tried and loved it. Who knows they will at least incorporate Meatless Mondays from now on (or Veggie Thursdays, which is the Belgian initiative).

SPICY BLACK BEAN VEGETABLE CHILI WITH CASHEW PARMESAN

INGREDIENTS (SERVES 4)

For the chili

1 cup onion
3-4 cloves of garlic, minced
1.5 cup carrot, chopped
1.5 cup celery, finely chopped
1.5 cup bell pepper (any color), chopped
2.5-3 cups tomatoes, chopped
1/2 cup jalapenos, chopped (or more to taste)
1-1.5 cup water
Dried oregano to taste
1 bay leaf
Chili paste to taste
Black pepper and sea salt to taste
Fresh chopped parsley and or chives (cilantro works too but my hubby hates the taste)

For the cashew parmesan

1 clove of garlic
1/2 cup raw cashews
2-3 tbsp Nutritional yeast
Sea salt to taste

DIRECTIONS

For the chili

Heat cooking oil over medium heat and saute onion for 3-5 minutes before adding the garlic. Cook for another minute while stirring regularly.
Then add carrots, celery and bell pepper and cook for 3-5 minutes more.
Blend half of the tomatoes in a blender until smooth. Add all other ingredients (except parsley) with the blended tomatoes to the pan and cook, covered, on low for 30-45 minutes. When ready stir in fresh parsley.
Serve with fresh chives and cashew parmesan (see below) on top.