Vegan Mexican Stew Recipe

Vegan Mexican Stew Recipes

  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 30 mins 


Original recipe makes 8 servings

  •  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.

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