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 |
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- 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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