vegan mexican stew
Recipes
Soups & Salads
Vegan Mexican Stew
A plant-based stew brimming with beans, corn, tomatoes, and Mexican spices. Bold, satisfying, and completely meat-free—perfect for vegans craving traditional flavors.
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, drained
- 1 (28 ounce) can diced tomatoes with green chile peppers
- salt and pepper to taste
Directions
- 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.
- 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.
- 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.
