Vegan Mexican Stew Good Recipes

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Vegan Mexican Stew

"This vegan stew is honestly fantastic. A spicy hearty dish this is positive to make all of us smile. Top with chopped cilantro, if favored."

Ingredients :

five medium potatoes, peeled and cubed
2 carrots, chopped
1 stalk celery, chopped
4 1/2 cups water
four cubes vegetable bouillon
1 tablespoon olive oil
1 big onion, diced
four cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 half tablespoons pro salt
1 (29 ounce) can hominy, drained
1 (28 ounce) can diced tomatoes with inexperienced chile peppers
salt and pepper to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H30M

Place the potatoes, carrots, and celery in a pot with sufficient lightly salted water to cover, and produce to a boil. Cook approximately 10 minutes, until barely gentle. Drain, and set apart.
Place the four half of 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 apart.
Heat the olive oil in a massive pot. Saute the onion and garlic till smooth. Season with chili powder, cumin, and pro salt. Mix in the potatoes, carrots, and celery. Cook and stir approximately 2 minutes, until heated through. Mix in the water and dissolved bouillon dice mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce warmness, and simmer forty five mins. Season with salt and pepper to flavor.

Notes :

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