Happy Monday, all! We are on week number two of March Meatless Monday Meals and today’s recipe is one that brings back so many busy-college-student memories. Remember last week in my Slow Cooker Baked Potatoes with Broccoli and Cheese Sauce post when I mentioned I was vegan for a while in college and survived on vegan hot dogs and oreos? That’s not 100 percent true. I also had this Mexican Vegan Vegetable Stew. I must have made this stew at least twice a month, and at the time, it was God sent. It’s the type of recipe that get’s better with age, so I could make a pot on a Sunday and happily eat it all the way through Friday with nary a complaint. Seriously, by the time Friday rolled around, I would practically be licking the bowl after I finished the last spoonful because I was so sad to see it go. The garlic, cumin, and chili powder give it an intense (but not insanely spicy) flavor, that deepens and matures the longer it sits and its tomato base is tangy, sharp, and perfectly offset by the mild vegetables.
This stew makes a fantastic dinner when served with warm tortillas or my Sweet Buttermilk Cornbread Muffins, or as a delicious and healthy lunch. It’s packed with vegetables, so it’s fantastically filling, but so low in calories, you won’t feel an ounce of guilt over indulging in dessert. Mexican Vegan Vegetable Stew is one of the few vegan things that stuck after I went back to being an omnivore. Soy ice cream is a thing of the past, and I don’t eat veggie dogs or many oreos these days, but this soup is still a favorite in the rotation.
Looking for some more Meatless Monday Meals?
My Homemade Margherita Pizza is a huge favorite around here. I dare you not to enjoy my Easy Fettuccine Alfredo with Broccoli. Crepes for Two make a great vegetarian Breakfast for Dinner. This Ginger Sweet Potato Carrot Soup from West via Midwest is another great vegan option! OR, you could always check out this post where I compiled a year’s worth of Meatless Monday Meal Ideas.
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you. Nutritional Information for Mexican Vegan Vegetable Stew Recipe Adapted From: Allrecipes Small-yield Instructions: For the oil and tomato paste, 1/2 of 1 tablespoon is 1 1/2 teaspoons. You can use two or three potatoes and an entire can of corn if you’d like. This stew is flexible. Everything thing else halves cleanly. No prep or cooking changes are necessary. Make-ahead Instructions: Carrots, celery, onions, and garlic can be cut up to two days in advance and stored in the refrigerator in airtight containers. Potatoes should be cut just before cooking to avoid browning. Freezer Notes: I prefer not to freeze this stew because of the potatoes, but it can be frozen in an airtight container for up to 4 months.
