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vegan chile colorado
Your Recipes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 1 hours

Servings: 6


Remove All · Remove Spices · Remove Staples

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Step 1

Rehydrate soy curls by placing them in a bowl and covering them with hot water. Set aside.

Step 2

Clean chiles by removing stems, seeds, and veins.

Step 3

Wash your hands thoroughly after handling chiles!

Step 4

Toast chiles in a 250° F oven for 5 minutes

Step 5

Rehydrate chiles by placing them in a saucepan and covering with hot water

Step 6

Simmer for 10 minutes or until soft

Step 7

Strain chiles into a blender reserving some of the chile water

Step 8

Blend the chiles using a little of that chile water to get a smooth thick paste, then set aside

Step 9

Dice the onion, chop the carrots & celery, then add to a dutch oven

Step 10

Add enough water to prevent sticking and saute until softened

Step 11

Add the chile paste.

Step 12

Then add 1 cup of water to the blender to rinse out any remaining sauce, then add to the pot too

Step 13

Stir well then add veggie broth and potatoes

Step 14

Bring stew to a simmer then add marmite, cumin, garlic powder, and onion powder - stir well

Step 15

Drain the soy curls and add them along with the minced garlic - stir well

Step 16

Simmer stew until potatoes are fork-tender. then add masa harina to thicken

Step 17

Once the stew thickens. remove from heat and crumble in the oregano

Step 18

Let set 5 minutes for the flavors to meld

Step 19

Serve with your favorite garnish

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