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Vegetarian Green Chile Stew

Category: Soups

Suitable for a: vegetarian diet



3 tablespoons vegetable oil

1 large onion, diced

2 cloves garlic, minced

6 cups vegetable broth

1 pound red or white potatoes, diced

Kosher salt

3 cups roasted, peeled, chopped green chiles

3 tablespoons diced red bell pepper

1 package frozen Quorn Tenders

2 tablespoon chopped cilantro

Optional garnishes:

Crumbled tortilla chips

Shredded Cheddar or Monterey Jack cheese

Sour cream

Diced avocado



In a small stockpot or Dutch oven, heat oil over medium heat. Add onions and cook until translucent, 3 to 5 minutes. Add garlic and cook an additional minute.

Add broth, potatoes, and ½ teaspoon kosher salt; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 30 minutes.

Add green chiles, red bell pepper, and Quorn Tenders; return to a boil. Reduce heat and simmer until Tenders are warmed through, about 15 minutes. Add kosher salt to taste. Remove from heat, stir in cilantro, garnish if desired, and serve.

Additional comments:


Serve this up with warm tortillas on the side, or garnish with crumbled tortilla chips, shredded dairy or soy cheese, or diced avocado.
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