Vegan Mexican Stew

Vegan Mexican Stew

68 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Recipe by  cameronmeyer

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (68)

Rate This Recipe


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 held the function came out of the warehouse and meekly approached me and asked me what it was I was cooking. When I told him, he quietly told me that he came out because it smelled like his grand-mama's house when she would make menudo. He seemed really moved by the whole thing. I have to say this is a wonderful soup, I had to keep adding liquid as I went because it can tend to steam off, and it just continued to get better and better. Make a batch and put it in the fridge, you'll have something delicious and hearty to eat all week!



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 I can taste in this is a lot of heat. Less chili powder? Less cumin? I'm not sure what this needs. I tried serving it with little dollops of sour cream on top, but this didn't really help. I will probably not make this again.

More Reviews

Similar Recipes

Mexican Bean Stew

Mexican Bean Stew

Vegan Stew

Vegan Stew

Drunken Winter Stew

Drunken Winter Stew

Vegetarian Green Chile Stew

Vegetarian Green Chile Stew

Mexican Posole Stew

Mexican Posole Stew

Pork and Hominy Stew

Pork and Hominy Stew


Amount Per Serving (8 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1214 mg
  • 49%

Based on a 2,000 calorie diet



previous recipe:

Pork and Hominy Stew


next recipe:

Vegan Guinness Stew