vegan chile colorado

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.

Vegan Chile Colorado

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

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 &amp; celery, then add to a dutch oven

Add enough water to prevent sticking and saute until softened

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