We’ve had a bought of cooler weather and rain this week in Richmond. We could all use a little comfort right now, don’t you think? This is a stew I threw together about a year ago, and it was so good, I’ve made it a few times since. The key ingredient is soy chorizo, lending that spicy, substantive kick that is the base of the soup’s flavor. So if you’re looking for a new way to use this tasty vegan meat substitute, keep reading!
As you know, soups and stews are super forgiving. Sub whatever veggies you like or have on hand. I always use potatoes in this stew. With this batch, I also used zucchini because I happened to pick up some at the Ashland Farmer’s Market along with the new red potatoes I used today, both from my friends Bruce and Maureen at Red Dog Farm. I look at soup recipes as a jumping off point to lend your own twist on an idea. So have fun!
- One T olive oil
- One onion, diced (I used Vidalia; use whatever kind you like!)
- One clove garlic, minced or pressed, or use a Dorot crushed garlic cube.
- One can diced tomatoes (I used petite because it’s what I had on hand. Use whatever kind you like!)
- One can beans, drained and rinsed. (I used pinto here. Black, kidney, any white beans would also work)
- One small zucchini, cut into small slices.
- One large baking potato, peeled, OR 3-4 red or yellow potatoes (skin on), cut in quarters and sliced thinly.
- One half package of soy chorizo, removed from plastic casing (I used Trader Joe’s brand)
- Sam’s Choice Vegan Protein Broth
- One tsp. cumin
- Salt and pepper to taste
- Place a stew pot or Dutch oven over medium heat.
- Once the pot is warm, add your olive oil and allow to warm.
- Add your onions, cooking 2-3 minutes until translucent.
- Add your garlic and cook an additional minute.
- Add about a tsp. of salt and the cumin, stirring until aromatic.
- Add your cut potatoes and veggies, allowing to brown slightly.
- Add the soy chorizo, tomatoes, and beans, and stir to combine.
- Add Protein Broth until desired consistency is achieved; I added about half the container, or two cups.
- Bring the mixture to a boil, and then reduce to simmer and cover, cooking until veggies are tender, about 20-30 minutes.
- Taste and adjust seasonings as necessary. Add additional broth if needed to bring the stew back to desired consistency.
- Serve and enjoy!
- Garnish with avocado, vegan cheese, hot sauce as desired. I used Kite Hill vegan ricotta cheese here, which is my current vegan prepared food obsession, which is saying a lot, because I typically don’t care for vegan cheese!
- Serve over cooked rice if desired.
- Veggie suggestions to sub for the zucchini or in addition to include bell pepper, yellow squash, okra.
- Canned green chilies are another welcome addition.
- I’ve discussed how much I love the Sam’s Choice Organic Vegan Protein broth before. It’s a lentil based broth, so it’s actually creamy. If you can’t find this at Walmart, you can sub vegetable broth, but your stew won’t be as rich. It does not seem to be available online, only in store.
If you try this recipe, let me know what you think! As always, I hope you all are safe and healthy.