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Note: This recipe makes a large batch. You’ll likely want to adjust the recipe so it serves 12.

Ingredients

• 6 Cups Chopped yellow Onions
• 1/2 C +1/2 C coconut oil, divided
• 8 Green Onions
• 2 C chopped Carrots
• 6 Cups Shiitake Mushrooms
• 3 jalapeno peppers (remove some or all seeds based on spice preference)
• 4 Serrano peppers (remove some or all seeds based on spice preference)
• 8 cups tempeh (chopped finely or to your preference)
• 2 T Crushed dried chilies
• 4 C Tomatoes (skin peeled)
• 2 C chopped kale
• 4 heads of chopped garlic
• 1 T chopped fresh turmeric
• 3 T chopped fresh ginger
• 1.5 T Thai Basil
• 2 cups chopped Kidney Beans (that’s right, chop the beans)
• 1.5 cups chopped pinto beans
• 6 cups chopped black beans
• 2 cups chopped garbanzo beans
• 1 Cup Tahini
• 1 T Crushed red chili flakes
• 2 T Chili oil
• 1 T Vegan Worcestershire sauce
• 2 t salt
• 1 cup chili garlic sauce
• 3 cans of coconut cream
• 1/4 cup Brags Liquid Aminos (soy sauce)
• 1/4 Cup Vegan Red Miso
• 1/4 cup lime juice
• 1/4 cup lemon juice

Garnish

• Cilantro
• Wheat grass
• Kumquat
• Coconut Lemon sorbet

Instructions

1. On medium (or medium/high) heat, saute yellow Onions in 1/2 C coconut oil.
2. After a minute add the white part of the green onions (add the green part at the end) and carrots. Note: Continuously stir throughout the process.
3. After another two minutes, add Shiitake mushrooms, Serrano peppers, jalapenos, and tempeh (this can be chopped to any size you like).
4. After another two minutes, add another 1/2 C coconut oil, dried chilies, tomatoes (skin peeled), kale, garlic, turmeric, ginger, and Thai Basil.
5. After another two minutes add the beans, tahini, and crushed red pepper flakes.
6. Two minutes later, add the chili oil, worcestershire sauce, salt, chili garlic sauce, and coconut cream.
7. Lastly, turn down the heat to simmer and add the liquid aminos (soy sauce) and red miso. Let simmer for as long as you’d like – you can test the flavor throughout – and just before serving add the lime and lemon juices. Garnish as desired.

This recipe makes 24+ cups.