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Nathan Joy

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New Mexican Green Chile Stew, Vegan Style

So one of the iconic stews that I miss from before I went vegan is Green Chile Stew. It's hot, spicy, filling, delicious, and full of meat. Derrick (recipe below) has a wonderful recipe in the linked post for the original omnivore version.

Anyway, I saw that post and decided to attempt a vegan version, with actual crumbly bits that somewhat resemble the version made with pork sausage.

Brief aside on how to fake meaty bits in liquid as a vegan: You're trying to replicate three things. Small chewy bits, fat, and a meaty flavor. Sometimes also smoke or salt. So, there's something called TVP, or Textured Vegetable Protein. It's soy beans that have been dehydrated then shredded into bits so they somewhat resemble hamburger when dehydrated. So, that's your chewy bits. For fat, just add your favorite oil. Mushrooms have a lot of umami (meaty flavor) if you simmer them down. So to get pretty close to ground sausage in something, add oil, TVP, and mushrooms diced very fine (I used a food processor with a blade).

So, recipe:

1 lb dry pinto beans (~2 cups, 2 lbs cooked)

Olive oil
2 white onions, diced.
6 stalks of celery, diced.
16 oz mushrooms (baby Bella is fine), diced fine (I used a food processor)
2 bay leaves

A head of garlic (or more, to taste), minced.
1 pint or so (2 cups diced) New Mexican Green Chile, at whatever spiciness you like.
Splash of Apple Cider Vinegar or sherry

1.5 lbs of tomatillos, husks removed, scrubbed under hot water, and cut into sixths.
2-3 large potatoes, cut into 1/2" cubes. I use russet to thicken the stew.
4 cups corn (large bag of frozen)
1 cup TVP

1 tbsp oregano
1 tbsp thyme
1 tbsp marjoram
1 tsp coriander
Lots of fresh ground black pepper

~4 cups vegetable or fake chicken broth.

Seasoning salt (Lawry's, Bay Seasoning, Slap Yo Mamma, etc)


Soak the dry beans in water overnight (yes, it's worth the effort.)

Put about 1/4" of olive oil in the bottom of a big stock pot that can fit at least 8 Quarts on high heat. Add onion, celery, mushrooms, and bay leaves, top with a large pinch of salt. Cook in the oil until the onion starts to turn translucent.

Add garlic, Chile, and cook down some more. Once it starts to get a bit gummy, deglaze with a splash of apple cider vinegar or Sherry. Drain the water the beans soaked in, then add the beans, and all the rest of the ingredients and spices. Add a LOT of fresh ground black pepper. Like till you think that's enough, then grind some more for a minute or so. Mix everything together, then add enough broth to get to about 8 Quarts of stew (this should be about 4 quarts).

Bring to a rolling boil, boil for half an hour. Taste for salt, and add seasoning salt. Reduce to a simmer, simmer for another hour. Taste again and adjust spices. Check beans to make sure they're done.

Freeze, refrigerate, or eat. It will get spicier over time. Serve with crusty bread, or with tortillas lightly toasted in a skillet or the oven. You can add a can of full fat coconut milk if you want it creamier or some corn starch if you want to thicken it more.

+Derrick Sanders
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Know what's wonderful? Cumin spiced rice with peas, topped with tempeh tikka masala. I'm going to make this the winter of Indian food, courtesy of Vegan Richa's Indian Kitchen which is so far wonderful.
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Does anyone know if it's possible to print the Dracula Unredacted PDF that kickstarter backers have without the annotations?  I was going to print it out and put it in a handout, but doing it in color would be expensive, so I was thinking I could print it in black and white without the annotations, then write in the annotations myself.  The PDF is NAMED Dracula_Unredacted_Layered.pdf, but I can't find any layers to disable.  Do I just need a different PDF viewer/editor?  I've been using SumatraPDF.
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