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Vegan Mexican Stew

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Vegan Mexican Stew



Ingredients :

  • 5 medium potatoes
  • peeled and cubed
  • 2 carrots
  • chopped
  • 1 stalk celery
  • chopped
  • 4 ½ 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 ½ tablespoons seasoned salt
  • 1 (29 ounce) can hominy
  • drained
  • 1 (28 ounce) can diced tomatoes with green chile peppers
  • salt and pepper to taste
  • Methods :

  • 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.
  • 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.
  • 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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