This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.
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 .
Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 large onion diced
- ▢ 4 cloves garlic minced or pressed
- ▢ 2 teaspoons chili powder
- ▢ 1 1/2 teaspoons ground cumin
- ▢ 1 to 1 1/2 teaspoons salt
- ▢ 1/2 teaspoon pepper
- ▢ 4 cups vegetable broth or chicken broth
- ▢ 1 heaping tablespoon tomato paste
- ▢ 5 small red potatoes cubed
- ▢ 2 carrots peeled and sliced 1-inch thick
- ▢ 2 stalks celery sliced 1-inch thick
- ▢ 1 15-ounce can corn drained
- ▢ 2 14-ounce cans diced tomatoes with green chilies
Instructions
- Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds. The pot will be quite hot, so have your broth ready to pour in so your garlic doesn’t burn.
- Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
- Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.
- Allow to cool for at least 10 minutes, serve, and enjoy.
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.
Saturday Morning Snapshot
Photographed a ridiculously fun recipe today. Can’t wait to share it with you in a couple of weeks…
State of the Blog
Some Baking Mischief recipes were included in a few roundups around the web this week: 26 Hearty & Delicious Soups to Keep You Satisfied Through the Rest of Winter and The Great Cupcake Bake Sale: 31 Flavors To Choose From for Parade’s Community Table and 9 Seasonal Vegetables to Eat in March for Mode. There are some really great recipes by other bloggers in those posts!
This week on the blog, we had the first entry in our March Meatless Mondays series, a lightened up version of a restaurant favorite, and the second Girl Scout cookie inspired cupcake.
Next week I have a vegan dish planned, a perfect side to serve alongside it, and another Girl Scout cookie cupcake recipe.
Recipes/posts released this week were:
Slow Cooker Baked Potatoes With Broccoli and Cheese Sauce – Slow cooker baked potatoes piled high with broccoli and a glorious cheddar cheese sauce. Perfect for Meatless Mondays! Lightened Up Copycat Carmela’s Chicken – Chicken, mushrooms, and delicious caramelized onions cooked up in a wine and cream sauce and served over rigatoni. A lightened up version of the Macaroni Grill favorite. Do-si-do Cupcakes – Intensely peanut buttery cupcakes topped with peanut butter buttercream.
Pop-culture Corner
Any Game of Thrones fans here? What did you think of the trailer that was released this week? I was a little soured on the show after last season, but that trailer was pretty rousing. It’s also exciting as a fan of the novels to be almost completely off the book map this year.
The final Captain America: Civil War trailer dropped. Are you #TeamCap or #TeamIronMan? We’re #TeamCap around here.
I love this article on the perfectly practical reasons why every woman on television has the exact same hair.
We are getting into TV cancellation/renewal season. Are any of your favorites on the bubble? The CW mildly surprised everyone by renewing basically everything on its network. This is great news for the lovely Jane the Virgin and Crazy Ex-Girlfriend (the latter has been killing it lately) and bad news for my sanity, because it looks like I will be watching new episodes of Supernatural until the end of time.
Meal Planning
Saturday: Hamburgers with Macaroni Salad Sunday: Pasta Primavera Monday: Broiled Steak With Mustard Sauce Tuesday: Light and Healthy BLT Salad Wednesday: Broccoli and Quinoa Casserole Thursday: Basil Chicken Friday: Easy and Comforting Ham and Potato Soup
Moist and sweet cornbread muffins topped with homemade honey butter make a tasty and easy side dish!
Cornbread is one of those foods people seem to love or hate, and even people who love it have very specific requirements for their cornbread. Are you a savory or a sweet cornbread person. Dense and gritty or light and fluffy?
Me? I love cornbread. How do I like my cornbread? Like cake. I like my cornbread to be cake.
Okay, not quite, but my ideal cornbread is definitely sweet. Savory cornbreads, I just don’t get you. And I want it to be fluffy and slightly moist, not dry and crumbly. Ick.
Maybe I love wrongly. Maybe I’m just trying to turn cornbread into an excuse to eat dessert with my meal, but I don’t care. I’m an adult and I do what I wanna. (Except for all the things I’m not allowed to do.) So that’s what today’s cornbread muffins are.
They are sweet, but not too sweet, and made with tangy buttermilk, which keeps them moist and soft, while still maintaining that dense, cornbread texture. They are fantastic on their own, but even better when topped with homemade honey butter. If you like your cornbread on the sweet and cakey side like I do, welcome to your new favorite cornbread recipe!
Meals to Serve With Cornbread Muffins
- Country-style Pork Ribs
- Creamy Chicken Noodle Soup
- Vegan Mexican Stew
- Simple Beef Stew
- Roasted Tri-tip
Ingredients
Muffins
- ▢ 1 cup ( 120g ) all-purpose flour
- ▢ 1 cup ( 120 g) yellow cornmeal
- ▢ 2/3 cup ( 132 g) granulated sugar
- ▢ 1 teaspoon salt
- ▢ 1 1/2 teaspoons baking powder
- ▢ 1/2 teaspoons baking soda
- ▢ 1 egg
- ▢ 1 cup buttermilk
- ▢ 1/3 cup vegetable oil
Honey Butter
- ▢ 1/2 cup ( 4oz ) butter room temperature
- ▢ 3 tablespoons ( 64 g) honey
Instructions
Cornbread Muffins
- Preheat oven to 400°F. Line muffin pan with liners or grease well with cooking spray.
- Whisk together flour, cornmeal, sugar, salt, baking powder, and baking soda.
- Add egg, buttermilk, and vegetable oil. Mix until combined.
- Spoon batter into muffin cups, filling them just under 2/3’s of the way full.
- Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.
Honey Butter
- In a medium bowl, whisk together butter and honey until well-combined.
- Store leftovers by spooning the butter onto a sheet of parchment paper and rolling into a log. Secure with tape and place in the freezer for 15 minutes before transferring to the refrigerator. Slice off pieces as needed.
Nutritional Information Muffins Nutritional Information Honey Butter Recipe Adapted From: AllRecipes
Small-batch Instructions: For the oil, 1/2 of 1/3 cup is equal to 2 tablespoons and 2 teaspoons. Instead of halving the egg, this recipe is fine if you just use an entire egg yolk. No other prep or cooking changes are needed. Freezer Notes: In testing, I found frozen muffins a little dry, but not horribly so, and much improved when heated for 10-15 seconds in the microwave. If freezing, wrap individually in foil and freeze together in an airtight container for up to one month. To defrost, unwrap and allow to come to room temperature on a wire rack (so the bottom doesn’t become soggy) for about half an hour.
This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.
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 .
Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 large onion diced
- ▢ 4 cloves garlic minced or pressed
- ▢ 2 teaspoons chili powder
- ▢ 1 1/2 teaspoons ground cumin
- ▢ 1 to 1 1/2 teaspoons salt
- ▢ 1/2 teaspoon pepper
- ▢ 4 cups vegetable broth or chicken broth
- ▢ 1 heaping tablespoon tomato paste
- ▢ 5 small red potatoes cubed
- ▢ 2 carrots peeled and sliced 1-inch thick
- ▢ 2 stalks celery sliced 1-inch thick
- ▢ 1 15-ounce can corn drained
- ▢ 2 14-ounce cans diced tomatoes with green chilies
Instructions
- Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds. The pot will be quite hot, so have your broth ready to pour in so your garlic doesn’t burn.
- Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
- Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.
- Allow to cool for at least 10 minutes, serve, and enjoy.
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.
Mexican Vegan Vegetable Stew
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced or pressed
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 to 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 4 cups vegetable broth or chicken broth
- 1 heaping tablespoon tomato paste
- 5 small red potatoes cubed
- 2 carrots peeled and sliced 1-inch thick
- 2 stalks celery sliced 1-inch thick
- 1 15-ounce can corn drained
- 2 14-ounce cans diced tomatoes with green chilies
Instructions
- Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds. The pot will be quite hot, so have your broth ready to pour in so your garlic doesn’t burn.
- Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
- Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.
- Allow to cool for at least 10 minutes, serve, and enjoy.
