Recipe: Vegan Mexican Stew

Updated: Dec 14, 2020

I often recommend to my clients to create their own little repertoire of tried & tested recipes, which must be easy and quick to prepare, as well as healthy and nourishing (for both the body and mind!).

This recipe is a great one to add to your recipe book, and it makes about 5 to 7 portions. It can be paired with rice, quinoa, used in a wrap or just enjoyed on its own!


- 2 tbsp oil (I used coconut) - 1 large red onion, thinly chopped - 2 cloves of garlic - 2 tsp cumin powder - 1 tsp smoked paprika powder - 1 tsp mixed spices - 2 small carrots , finely chopped - 2 bell peppers, roughly chopped - 2 cans* of chopped tomatoes - 1 cup of water - 2 cans* of beans (I used two types: kidney and pinto) - 1 block of Taifun fermented tofu, scrambled

- a large handful of fresh coriander leaves - salt and pepper to taste


1. Heat the oil in a sauce pan, sauté the garlic and onion for a few minutes, until softened. 2. Add the spices, carrots and peppers for an additional two minutes. 3. Add the chopped tomatoes and the water, cover and simmer for about 30 minutes. 4. Once the carrots are cooked, add the beans, scrambled tofu, coriander and salt and pepper to taste. 5. Add extra spices if desired. Leave to simmer for 5 more minutes. 6. Serve with rice or quinoa, and a big spoon of freshly made guacamole. This stew keeps well in the fridge for 3 days (preferably in an air tight container) or in the freezer for up to 3 months.

*when buying canned beans or vegetables, make sure you buy organic and BPA free cans. I use Biona Organic as theirs are guaranteed BPA free.

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