Video: Vegan cooking with Alan Cumming

The TV and Broadway star on his vegan lifestyle and the chili he loves to make for his friends.

Alan Cumming’s backstage dressing room parties have become legendary on Broadway. The Cabaret star (who also appears on The Good Wife on TV, and is the author of the recent memoir, Not My Father’s Son) turns his dressing room, dubbed Club Cumming, into a hang out space for castmates and friends. Wednesdays, in particular, are big day at Club Cumming. Since he performs in the show twice that day, he often prepares vegan meals in his Crockpot to share with friends before and after the performances. “Food brings people together,” Cumming says. “I like having people around me, and it’s actually nice to bring the party to you.” Even though Cabaret is ending its run on Broadway, Cumming plans to carry on the spirit of his backstage afterparties with the hopes of hosting Club Cumming pop-ups as a way to raise money for charity. We're getting into the spirit of an Alan Cumming Crockpot party by having the actor show us how he prepares his vegan chili. As you can see in the video above, Cumming’s simple recipe involves a lot of fresh veggies and a few secret ingredients. Check out the complete recipe below.

Alan Cumming’s Vegan Chili

Ingredients:
2 Tbsp olive oil

1 large onion, diced

3 medium garlic gloves, minced

2 medium carrots, chopped

2/3 cup of diced green, yellow, and/or red peppers

1 small zucchini, diced

2 celery stalks, copped

chili peppers (“Choose the spiciness of your chili by how many and what kind of peppers to use,” Cumming says.)

1 tsp turmeric

I (28 oz) can of diced tomatoes

1 cup of dry textured vegetable protein (TVP) (“Add more liquid or TVP dependent how you want the consistency of your chili to turn out,” Cumming says. “If you like it more soupy, add less TVP; if you like it more like a stew, add more.”)

1 can (6 oz) black olives, drained and sliced

2 (8 oz) cans kidney beans, rinsed and drained

1 vegetable bouillon cube + 2 cups of water

1 Tbsp soy sauce

1 tsp Worcestershire sauce

1 Tbsp balsamic vinegar

1 tsp salt, or to taste

1 tsp black pepper, or to taste

Juice of 1 lime

1/3 cup fresh cilantro, chopped

Directions:
Combine all ingredients in a slow cooker and cook on low for about 5 hours. Reduce the cooking temperature after 3 to 4 hours. Serve in a mug with a spoon and a suitable alcoholic beverage (Cumming's go to drink is vodka, FYI) and enjoy.

Recipe consultation by Lauren Blake, RD, LDN