- Preparation Time 15 Minutes
- Cooking Time 25 Minutes
- Serves 4-5
This time of the year nothing beats a good thick tasty stew. Something that sticks to your ribs and warms you from the inside out. This one fits the bill in so many ways, packed with flavour and spices, just what you expect from Mexican food. Containing quinoa which is a complete protein and the two different beans it has great health benefits for vegans and vegetarians. The roasted red peppers and cumin provide a smokey background to the dish.
A fabulous stew to share with friends and for relaxing at the weekend. Easy to throw together and cooked in one pot. The garnishes make it extra special.
Make sure you rinse the quinoa well before using. The grains are coated naturally with a chemical by the name of Saponin. This can irritate the gut and also make the quinoa taste bitter. Most are removed in the processing but it is best to rinse the quinoa under a running tap in a fine-mesh sieve.
- 1 tbsp Olive oil, or spray oil
- 3 Carrots diced
- 1 white onion chopped
- 2 Sticks of celery chopped
- 4 Crushed cloves of garlic
- 2 Roasted red peppers fresh or in brine rinsed
- A handful of chopped coriander
- 2 red or green peppers
- 2 Tins of chopped tomatoes
- 900ml Water
- 1 Tin of black beans rinsed and drained
- 1 Tin of kidney beans rinsed and drained
- 2 tsp cumin
- 2 tsp salt
- 85g Dried quinoa, well rinsed
- 1/8th tsp smoked paprika
- ground black pepper
Garnishes of your choice such as
- Diced avocado
- Grated cheese
- Sour cream
- Tortilla chips
- Soft Tortillas
- If you are using fresh red peppers, which I recommend, preheat the oven to 220C, slice off the cheeks of pepper and place on an oiled baking sheet and spray with oil. Cook until the skin is blackened. This takes roughly 20 minutes. Once done take them out of the oven and place on one side.
- While this is doing heat a large deep saucepan and add the oil.
- To the pan add the chopped onion, carrots, garlic and celery and cook for around 10 minutes until the vegetables start to soften
- Next add the black beans (not the kidney beans), tomatoes, water, spices, quinoa, seasoning and coriander and bring a boil. Lower the heat and let it simmer with the lid on for around 15-20 minutes, until quinoa is cooked.
- In a blender or food processor place the red peppers and 3 cups of the stew and blitz and return to the pan, add the kidney beans and warm them through. Taste to see if the seasoning needs to be adjusted.
- This will keep in the fridge for 4-5 days in airtight containers or freezes well for around 3 months.
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.
- Vegan Cottage Pie
- Smoky Red Lentil & Carrot Soup
- Soft Gluten-Free Bread Rolls
- Hearty Vegetable & Ale stew with Dumplings
- Cream of Mushroom Soup