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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This vegan stew is absolutely excellent. A spicy hearty dish that is sure to make everyone smile. Top with chopped cilantro, if desired. 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 |
Directions:
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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