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Vegan Mexican Stew finished dish

Vegan Mexican Stew

There is nothing more comforting than a big bowl of a warm and hearty stew on a cold winter day. Perhaps we would normally associate a stew with meat, but our Vegan Mexican Stew is a plant-based option that carries all the flavour without having to use any meat. It’s all about building flavours, using aromatics and good seasoning.

Our Chipotle Paste is a brilliant ingredient to add to your soups or stews; it not only adds a kick to your meals but it is also packed with loads of flavour in itself.

We cannot recommend enough to always have a jar of Chipotle Paste in your kitchen cupboard, It will become your favourite cooking ingredients. Whether you use it to add a kick to a dressing,  depth of flavour for sauces or soups, or as a rub for meat or vegetables before roasting, it’s always a good idea to add a bit of Gran Luchito Mexican magic.

Now back to this delicious vegan stew, try using lentils, chickpeas, beans or vegan sausages to make your stew more substantial, adapt the recipe to what you may have in your fridge and pantry.

The same goes for vegetables: courgette, aubergine, sweet potatoes, swede, butternut squash, etc. Just make sure to use a good amount and variety of veggies to bring even more taste and texture to your stew.

This Spicy Vegan Stew is a meal all own its own but a handful of Lightly Salted Tortilla Chips would go nicely on the side to use for dunking purposes! Mexican food works well as a vegan option because many vegan Mexican recipes are full of fresh veggies, zesty flavour and spices.

  • Prep time

    15 mins

  • Cook time

    50 mins

  • Total time

    65 mins

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    5

How to make it

  1. Finely dice your onions and shallot, mince the garlic. Heat the oil into a large saucepan and fry the onion, shallots and garlic slowly.
  2. In the meantime wash and peel the carrots, cut them into bite size chunks, cut your potatoes in half (no peeling necessary), dice your red pepper and cut the chestnut mushrooms in half.
  3. Add the red peppers, carrots and potatoes into the pan with the onions, stir and add the Chipotle Paste and tomato paste, throw in a couple of bay leafs and a few sprigs of thyme. Stir and cook for 8-10 minutes.
  4. Then add the mushrooms, chopped tomatoes, Smoky Chipotle Fajita & Taco Mix, tamari sauce, sugar and vegetable stock, stir, bring to a boil and then simmer on a medium heat with a lid on , for 45-50 minutes until your vegetables are cooked through.
  5. At the end pour in the cooked chickpeas and simmer for a further 8 minutes, taste and adjust seasoning if necessary.

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Matt
Matt
1 month ago
Rating :
     

Hey guys
We’re excited to try this and are making it right now.
just letting you know that the tomato paste mentioned in the method isn’t in the ingredients and the mushrooms are in the ingredients but aren’t in the method 🙂
no big deal we’re making it up!

Editor
1 month ago
Reply to  Matt

Thanks for letting us know Matt! I have just added these. Let us know how it went!

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