Vegan Mexican Stew Recipe -
Vegan Mexican Stew Recipe
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Vegan Mexican Stew

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Jul 22, 2008

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

Most Helpful Critical Review
Oct 15, 2005

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.

May 22, 2005

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!

Aug 13, 2004

This stew was AWESOME! Definitely delicious. I added okra, zucchini and tiny red lentils, which made it very hearty. I will probably expirement with different veggies each time. Thanks for sharing the recipe! :)

May 12, 2007

This tasted great but I sure did not like the hominy. I'd substitute whole kernel sweet corn next time. Maybe also add cubed sweet potato and sliced squash (the squash during the last 10 minutes, as it cooks quickly). These are in a Mexican Beef Stew recipe I have that is similar to this, and they work well.

Jul 29, 2008

We make this at work and get requests for the recipe everytime we serve it. We follow the directions exactly, but I like the idea of adding pinto beans to give it some good protein.

Jul 16, 2010

I am a new vegan but have loved Mexican food forever, and this is the perfect vegan replacement for my favorite chicken tortilla soup recipe- so delicious and so flavorful you don't even notice the absent of meat or chicken broth. Another amazing thing about this recipe is that it is SO EASY and can be tweaked depending on what veggies you have on hand. Hard to mess this one up. 5 stars!

Apr 23, 2007

I love it! As a new Vegan, previously, my idea of cooking was heating something in the microwave or boiling water for spaghetti. So I'm VERY new to cooking! So I always follow recipes exact and don't "tweak". I saw the recipe and it sounded delish. I followed the recipe exactly and thought it rocked! I'll definitely be making this again!


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 1166 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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