Dairy-free Gluten-free Low-fat Mains Raw Recipes

Hearty Vegetable Salsa & Crunchy Mushroom-Walnut “Chili”


Chopped Vegetable Salsa & Crunchy Mushroom-Walnut “Chili”

Happy “Meat-free” Monday everyone!

Mondays don’t have to be nor sad nor boring… They can be joyful, colourful and full of yummy new flavours.

If this is something you usually struggle with, I can assure you that no more Monday blues with the meat free recipes I am about to bring you every week. 🙂

Ready for this?

Today, I am happy to introduce you to the most delicious and healthy plant-based crunchy Mexican inspired dish – a raw vegetable salsa paired up with some oven cooked mushroom-walnut “Chili”.

This flavourful, hearty, partially raw, chili will certainly feed your chili craving yet leave you feeling light and satisfied.

This dish is different, is rich and yummy, and it’s perfect to “wow” your friends at your next gathering and it can be served hot or cold, depending on your preference.

Perfect for a hot summer Sunday lunch and/or perfect to be prepared in a large batch ahead of busy week.

This mushrooms and walnuts mix provide all the texture this hearty chilli needs. The salsa is vibrant, packed full of flavour, thanks to the well-balanced mix of herbs, spices and lemon juice. Apart from being really simple to make, it is also a super healthy dish that can be served hot or cold.  

For a completely different variation of a Vegan Chili, check this other recipe here: Healthy Loaded Jacket Potatoes with Chili .


Hearty Vegetable Salsa & Crunchy Mushroom-Walnut “Chili
Serves 2
A quick and simple hearty dish with a mushrooms and walnuts mix that provide all the texture that a good chili needs. The salsa is packed full of flavour, thanks to the well-balanced mix of herbs, spices and lemon juice
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. For the Vegetable Salsa
  2. • 1 small red onion, (1/2 cup diced)
  3. • 1 medium courgette (1 cup diced)
  4. • 1 medium red or yellow pepper (1 cup diced)
  5. • 2 tomatoes (1 cup diced)
  6. • 1 bunch coriander (1/2 cup chopped)
  7. • 2 small cloves garlic
  8. • 2 tsp maple syrup or agave
  9. • 2 tbsp of lemon juice
  10. • 1/2 tsp ground cumin
  11. • 1 tsp ground coriander
  12. • 1/2 tsp chili powder
  13. • 1/2 tsp sea salt
  14. For the Mushroom-Walnut "Chili" Mix
  15. • 1 cup button or chestnut mushrooms
  16. • 1/2 cup raw walnuts
  17. • 1/2 cup raw sunflower seeds
  18. • 1 clove garlic
  19. • 2 tsp ground coriander
  20. • 2 tsp ground cumin
  21. • 1 tbsp tamari or soy sauce
  22. • 1/2 tsp freshly ground black pepper
Preparing the Raw Vegetable Salsa
  1. To prepare the salsa, first dice the onion, courgette, red pepper and tomato and place into a bowl. Roughly chop the cilantro and mince the garlic and add to the bowl.
  2. Next, add the maple/agave syrup, coriander, cumin, chili powder and salt. Add the lemon juice to the mixture.
  3. Fold everything together. At this point, remove about 1/3 of the mixture and place into the food processor. Pulse several times until fairly smooth. Add this mixture back to the bowl of salsa and stir to combine.
  4. Set aside while you prepare the chili mix.
Preparing the "Chili" Mix
  1. Preheat your oven to 180°C.
  2. To prepare the ingredients, place everything into a food processor and pulse until the mixture is crumbly (not mushy) and just starts to come together.
  3. Place this mixture onto a parchment lined baking tray and bake for about 15 minutes or until the moisture from the mushrooms has evaporated and the mixture has browned nicely. Be sure to stir the mixture once or twice during cooking.
  4. To serve the dish, serve it with some rice or quinoa, place some of the salsa on top of it and top with some of the mushroom chili mixture. Garnish with some fresh coriander, mashed avocados, if desired, and enjoy.
Adapted from Rouxbe
Adapted from Rouxbe
Comidamor https://www.comidamor.co.uk/
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