Vegan Mexican Stew Recipe

Name: Vegan Mexican Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 medium potatoes, peeled and cubed, 2 carrots, chopped, 1 stalk celery, chopped, 4 1/2 cups water, and more.

Yes, Vegan Mexican Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Mexican Stew

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