SALISBURY TWP., Pa. – Plant-based meals can be just as tasty and satisfying as your favorite comfort foods.

Chefs Domenic and Will from Northampton Community College’s Hampton Winds Restaurant visited 69 News at Sunrise Friday morning.

The chefs featured vegan cheese sauce, vegan chili, and a rice wine vinegar pickle.

Vegan nacho cheese sauce:

Dairy free, nut free, gluten free. Makes about 2 quarts.

3 x Russet Potatoes (Peeled and Diced)

1 x Carrot (Peeled and Diced)

3/4 Cup Water

3 Tbsp Nutritional Yeast

2/3 Cup Avocado Oil

1 Tbsp Lemon Juice

1 Tbsp Kosher Salt

2 Tsp Onion Powder

2 Tsp Garlic Powder

1 Tsp Ground Cumin

1 Tsp Smoked Paprika

1/2 Tsp Ground Turmeric

1) Boil or steam the potatoes and carrots until tender, but make sure they are cooked all the way through. A little overdone is okay too! Strain them into a colander.

2) Add the cooked potatoes and carrots into the blender, along with the rest of the ingredients.

3) Blend all of the ingredients on high power until smooth, it may take a little while. The better the power on the blender, the better your result will be.

Vegan chili:

Makes about 2 quarts of finished chili.

1 lb Cremini Mushrooms (cleaned and sliced)

1 x Spanish Onion (peeled and diced)

1 x Red Bell Pepper

4 cloves Garlic (peeled)

1 Cup Cilantro (washed and chopped)

3 Tbsp Ground Cumin

2 Tbsp Smoked Paprika

2 Tbsp Onion Powder

1 Tbsp Garlic Powder

12 oz Tomato Puree

4 oz Water

12 oz Black Beans (cooked and drained)

Salt and Pepper to Taste

1) Preheat oven to 350°F / 177°C

2) Roast the mushrooms on a sheet pan, making sure they have enough room to roast and dry out a bit. You’re looking for them to feel a little bit leathery. When the mushrooms have released all of their moisture and shriveled up a bit, remove them from the oven and let them cool to room temperature.

3) Once cooled, grind the mushrooms in a food processor. Make sure to grind them, and not to make them into a paste.

4) Blend the onion, garlic, bell pepper, cilantro, and spices in a blender until smooth. This is your prepared sofrito.

5) In a large enough pot to hold the entire Vegan Chili, add the oil to the pan and set it to medium heat.

6) When oil is hot, add the sofrito. Sauté the mixture until the liquid in it is reduced by half, about 4 minutes.

7) Add the ground mushrooms to the sofrito, and sauté for one minute.

8) Add the tomato puree and water, and bring to a simmer.

9) Add the black beans, simmer until mixture is thickened, about 10 minutes.

10) Season with salt and pepper to taste.

Rice wine vinegar pickle:

SMALL BATCH

1 CUP Water 

1 CUP Rice Wine Vinegar 

6 TBL Sugar 

2 ½ TSP Salt 

 LARGE BATCH

1 GAL Water

1 GAL Rice Wine Vinegar

6 CUP Sugar

¾ CUP Salt

1 TBL Salt

1) In a large enough container to hold the entire batch, mix all ingredients together