Rachel's Vegan Taco/Chili

I was working on trying a raw veggie/fruit week and the cold weather got to me. I'm pretty sure  I was born in the wrong state. And somehow I have yet to leave this frozen tundra. 
So I made tacos because what else warms up a cold body better? Okay, I could think of a few other things, but I am not spending my whole day at the gym (as much as I would like to). A spicy taco made life a little bit warmer for a few minutes. 

Note: this could also be put in the slow cooker in the morning and you can come home to a chili in the evening.

Veggie Taco (or Chili)

1 chopped zucchini

1 chopped yellow squash

(Chopped carrots optional – cook longer if adding carrots)

3/4 to 1 cup of fresh salsa

¼ a cup chopped fresh cilantro

1 can of rinsed and drained red kidney beans

1 can of rinsed and drained black beans

½ packet of Trader Joes taco seasoning or equivalent seasoning packet

¼ - 1 cup of water or vegetable broth – use your judgment if your making chili or taco's



Throw everything in a pot, stir occasionally over medium heat.

NOTE: Eyeball the water (or broth) to make sure you have enough so nothing burns.

Cook on stove top for approximately 15 minutes or until it seems done to you.

I add Agar-Agar to thicken it towards the end.



Oh – almost forgot

This is the vegan 'cheese'. It is soy and casein free.