To all my vegan friends out there: this is a recipe you should try and serve to all your meat eating friends!

This was one of my best recipes EVER, modified from some cook book recipes.
It has two parts: a sweet and sour chili as well as a couscous caserole.

Ingredients for the chili:
1 chopped yellow onion
3 TBsp chopped garlic
olive oil
1 package of tempeh- cut in to tiny crumbles (1/2cm x 1cm rectangles is what I did)
2 cans diced tomatoes
1 cup cashews
2 cans red kidney beans
1 can green chilis
1 can tomatoe paste
2 TBsp brown sugar
1 TBsp chili powder
1 TBsp cinamon
1 tsp cayenne pepper
1 tsp cumin

Directions: In a large pot heat 2 TBsp olive oil with the onions and garlic for 3 minutes on high.
Add the various spices (brown sugar, chili powder, cinamon, cayenne, and cumin) and stir in, keeping at high heat for 2 minutes.
Then add all the remaining ingredients and reduce heat to medium. Stir frequently and let simmer for 30 minutes.


The chili itself was delicious, and could be served as a meal itself, but making the caserole below was really the winner...

For the caserole:
ingredients:
the above chili
1 box of cooked couscous
daiya vegan cheese, both mozarella and cheddar
1 can green chilis

Directions:
In a caserole dish layer the cooked couscous about 1 inch high along the bottom of the dish.
Then layer some mixed daiya vegan cheese (mozarella and cheddar)
Then place a layer of chili almost up to the top of the dish
Spread the can of green chiles over the top of the chili
Apply one more layer of vegan cheese sprinkled over the top.
Cook at 350 for 30 minutes.
ENJOY! Mark and I ate it with tortilla chips, it was honestly one of my best meals in awhile.

I am definitely going to make it for a wine night at some point this year.