Creamy and delicious, this Southwest Bean and Potato Stew is sure to tick all the boxes. Serve on its own, over rice, or wrapped up in a oh so tasty Sonora Tortilla.
https://www.plantbasedrecipe.com/articles/creamy-vegan-southwest-bean-and-potato-stew-recipe/#recipe
Add the vegetable broth to a large pot on the stovetop and heat to a simmer.
While the broth is heating, add the oat milk or water, garlic, nutritional yeast, sunflower seeds, syrup, onion powder, chipotle powder and potato starch to a high powered blender and blend until smooth (this is all remaining ingredients under the "broth and seasonings" category above). Use more water or broth from the stovetop pot if necessary to blend. Add spice blend to the pot on the stove.
Wash and prepare the vegetables and add to the pot when done. Note that you can reserve the swiss chard or kale to add closer to the end of cooking if you prefer.
Bring to a simmer, and then allow to simmer for about 30 minutes, or until the potatoes and carrots are fork tender to your preference.
Serve on its own, over rice, or with tortillas.
Ingredients
Directions
Add the vegetable broth to a large pot on the stovetop and heat to a simmer.
While the broth is heating, add the oat milk or water, garlic, nutritional yeast, sunflower seeds, syrup, onion powder, chipotle powder and potato starch to a high powered blender and blend until smooth (this is all remaining ingredients under the "broth and seasonings" category above). Use more water or broth from the stovetop pot if necessary to blend. Add spice blend to the pot on the stove.
Wash and prepare the vegetables and add to the pot when done. Note that you can reserve the swiss chard or kale to add closer to the end of cooking if you prefer.
Bring to a simmer, and then allow to simmer for about 30 minutes, or until the potatoes and carrots are fork tender to your preference.
Serve on its own, over rice, or with tortillas.
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