Vegan Mexican Stew

Vegan Mexican Stew

71
cameronmeyer 5

"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

1 h 30 m servings 227 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1166 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

71
  1. 84 Ratings

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Most helpful positive review

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

Most helpful critical review

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 ...

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 he...

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 ...

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 s...

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...

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.

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 ...

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 ...

Delicious!!! We changed a few things, but not too much. We used broth instead of boullion, no celery and (accidently, although...YUM) added double the chili powder. Very hearty and good for cl...