I find this recipe to be very filling. Plus, I can make a huge pot of it and have plenty of leftovers for when I am tired of cooking healthy and tempted eat poorly.
Vegan Mexican Stew
INGREDIENTS:
5 medium potatoes, peeled and
cubed
2 carrots, chopped
1 stalk celery, chopped
4 1/2 cups water
4 cubes vegetable bouillon
1 tablespoon olive oil
1 large onion, diced 4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 1/2 tablespoons seasoned salt
1 (29 ounce) can hominy or corn, drained
2 cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes
with green chile peppers ( I use hot for added kick)
salt and pepper to taste
I cup fresh cilantro
DIRECTIONS:
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, beans, cilantro and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.
I find this recipe to be very filling. Plus, I can make a huge pot of it and have plenty of leftovers for when I am tired of cooking healthy and tempted eat poorly.
Vegan Mexican Stew
INGREDIENTS:
5 medium potatoes, peeled and
cubed
2 carrots, chopped
1 stalk celery, chopped
4 1/2 cups water
4 cubes vegetable bouillon
1 tablespoon olive oil
1 large onion, diced 4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 1/2 tablespoons seasoned salt
1 (29 ounce) can hominy or corn, drained
2 cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes
with green chile peppers ( I use hot for added kick)
salt and pepper to taste
I cup fresh cilantro
DIRECTIONS:
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, beans, cilantro and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.
I found this recipe and made several changes to make it vegan friendly. It makes a nice wintertime soup.
Kale & Potato Soup
1 package Tofurkey Italian Style meatless sausage links, sliced
1 onion, chopped
3 cloves minced garlic
32 oz veggie broth
32 oz organic mushroom broth
2 cups water
10-12 small potatoes, diced
1-2 heads chopped kale
2 Cups soy or almond milk
1/2 tsp. salt
1 Cup vegan mozzarella cheese (Daiya melts well)
Extra Virgin Olive Oil
Brown the meatless sausage in a large pot with olive oil and set aside. Reserve some drippings to sauté onions until translucent. Add garlic and kale and cook until kale is wilted, then set aside. In a large pot, stir in veggie and mushroom broths, water and potatoes, boil for 15 minutes or until potatoes are nearly done. Reduce heat to low and mix all remaining ingredients except the vegan cheese together. Simmer 30 minutes, adding the vegan cheese in the last 10 minutes.