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Vegan Mexican Stew

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."

Rating: This weblink has been rated 42 times with an average star rating of 4.5 Read Reviews (35)

Rate/Review | 1,377 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 227 | Total Fat: 3.2g | Cholesterol: 0mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2005 by chefjudge 
Father, forgive me, I used chicken broth and added chicken parts, I could hear them clucking... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2005 by KISMET37 
I hate to be the voice of dissent here, but I really didn't enjoy this very much. I followed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2004 by DENISE911 
This stew was AWESOME! Definitely delicious. I added okra, zucchini and tiny red lentils,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2007 by JED901 
This tasted great but I sure did not like the hominy. I'd substitute whole kernel sweet corn... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2007 by TBGYMMIE 
I love it! As a new Vegan, previously, my idea of cooking was heating something in the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2005 by CITEREH 
This stew was very good. I added two jalapenos because I like things extra spicy and some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2008 by SUNDROPFAIRY 
We make this at work and get requests for the recipe everytime we serve it. We follow the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2007 by Marion 
Delicious!!! We changed a few things, but not too much. We used broth instead of boullion, no... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2005 by YN096 
Yummy. I sometimes change the amount and types of veggies, and it still comes out great. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2008 by klyaeger 
1 pot method: saute onions/garlic/spices. Then add potatoes/carrots/celery/water/boullion. ... MORE

 
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