Vegan Mexican Stew Recipes

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MEXICAN BLACK BEAN STEW (VEGAN)



Mexican Black Bean Stew (Vegan) image

This Mexican Black Bean Stew (Vegan) is a quick and healthy vegetarian dinner - preparation takes minutes and most of the work is done in a saucepan.

Provided by Monika Dabrowski

Categories     Dinner     Side

Time 45m

Number Of Ingredients 12

11.99 ounces black beans (from a can or presoaked and then cooked,see Notes)
1x14.11oz can chopped tomatoes
2 garlic cloves (finely chopped)
1 onion (finely chopped)
½ celery stalk (finely chopped)
1 red chilli pepper (finely chopped)
1½ tablespoons sweet chilli sauce and tomato puree (each)
⅔ teaspoon paprika and coarse sea salt (each)
½ teaspoon ground cumin
⅓ teaspoon oregano, coriander and onion powders (each)
2 tablespoons olive/vegetable oil
4 tablespoons cilantro/fresh coriander (chopped, plus zest of 1 lime for serving)

Steps:

  • In a saucepan heat up the oil, add the garlic, chilli, onion and celery, stir and fry over a medium heat for 4 minutes, stirring often. Add the beans, tomatoes, tomato paste, chilli sauce, spices, stir, cover and simmer for 30 minutes, stirring occasionally.
  • Remove from the heat, add the cilantro, lime zest and serve with tacos, tortillas, rice, nachos, salsa, chopped avocado or a dollop of sour cream/yogurt.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 20 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 6 g, Sugar 3 g, Calories 153 kcal

VEGAN MOROCCAN STEW



Vegan Moroccan Stew image

This is what I have tried as an imitation of a 'Moroccan stew' I had at a vegan restaurant many years ago. I used to work down the street and had this probably twice a week for lunch, but now it's an hour and a half drive away, so I had to try to make it myself! I like to have mine over lentils that have simple wilted greens mixed in such as Swiss chard, kale, spinach, etc.

Provided by Hester

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h45m

Yield 6

Number Of Ingredients 17

1 tablespoon cumin seeds
1 tablespoon coriander seeds
3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, thinly sliced
3 tablespoons matchstick-sliced ginger
1 lemon, zested and juiced, divided
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground allspice
2 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes, lightly crushed by hand
2 cups cubed peeled carrots
1 large butternut squash, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes

Steps:

  • Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.
  • Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.
  • Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.
  • Taste stew and season with more salt, if desired.

Nutrition Facts : Calories 305 calories, Carbohydrate 59.9 g, Fat 8 g, Fiber 11.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1200.4 mg, Sugar 15.5 g

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