Vegan Mexican Stew

Vegan Mexican Stew

70
cameronmeyer 5

"This vegan stew is absolutely excellent. A spicy hearty dish that is sure to make everyone smile. Top with chopped cilantro, if desired."

Ingredients

1 h 30 m {{adjustedServings}} servings 227 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1166 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Place the potatoes, carrots, and celery in a pot with enough lightly salted water to cover, and bring to a boil. Cook about 10 minutes, until slightly tender. Drain, and set aside.
  2. Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil, and cook until bouillon cubes have dissolved. Remove from heat, and set aside.
  3. Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder, cumin, and seasoned salt. Mix in the potatoes, carrots, and celery. Cook and stir about 2 minutes, until heated through. Mix in the water and dissolved bouillon cube mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.
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Reviews

70
  1. 83 Ratings

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1 pot method: saute onions/garlic/spices. Then add potatoes/carrots/celery/water/boullion. Then the rest.

Father, forgive me, I used chicken broth and added chicken parts, I could hear them clucking in protest the whole time... cluck cluck, cluck! It was great! A major hit. A mexican man where I he...

I hate to be the voice of dissent here, but I really didn't enjoy this very much. I followed the recipe exactly and think I might like it better with some tweaking. I like spicy foods but all ...