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Export 14 ingredients for grocery delivery
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