Getting back to my New Mexican roots today by making this delicious Vegan Chile Colorado, a hearty veggie stew made with a red chile broth.
- 4 oz Butler soy curls™ (1/2 bag)
- 9 dried Guajillo red chiles
- 2 dried Ancho chiles
- 1 white onion
- 1 large carrot (about 1/2 cup)
- 3 ribs celery (about 1/2 cup)
- 4 potatoes (red or russet - about 4 cups)
- 4 cups low-sodium vegetable broth
- 1 cup water
- 2 tsp ground cumin
- 1 tsp marmite (or add soy sauce and/or salt to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3-4 cloves garlic, minced
- 2 Tbs Masa Harina (or corn/potato starch)
- 1 Tbs Mexican oregano (use Italian oregano if you must)
- Rehydrate soy curls by placing them in a bowl and covering them with hot water. Set aside.
- Clean chiles by removing stems, seeds, and veins.
- Wash your hands thoroughly after handling chiles!
- Toast chiles in a 250° F oven for 5 minutes
- Rehydrate chiles by placing them in a saucepan and covering with hot water
- Simmer for 10 minutes or until soft
- Strain chiles into a blender reserving some of the chile water
- Blend the chiles using a little of that chile water to get a smooth thick paste, then set aside
- Dice the onion, chop the carrots & celery, then add to a dutch oven
- Add enough water to prevent sticking and saute until softened
- Add the chile paste.
- Then add 1 cup of water to the blender to rinse out any remaining sauce, then add to the pot too
- Stir well then add veggie broth and potatoes
- Bring stew to a simmer then add marmite, cumin, garlic powder, and onion powder - stir well
- Drain the soy curls and add them along with the minced garlic - stir well
- Simmer stew until potatoes are fork-tender. then add masa harina to thicken
- Once the stew thickens. remove from heat and crumble in the oregano
- Let set 5 minutes for the flavors to meld
- Serve with your favorite garnish
Keywords: vegan Chile Colorado