Vegan Chili Tomato Stew Recipe

About this recipe

A hearty and comforting vegan stew made with plant-based protein, tender potatoes, and a flavorful tomato-chili base. Perfect for a satisfying dinner.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 500 g X 2 Organically Grown Potato Combo
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 250 g Mirchi Powder (Bedagi)
• 200 g Maggi Hot & Sweet Chilli Tomato Sauce

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of olive oil.
2. 2. Add 400 g of crumbled tempeh to the pot and cook until lightly browned, about 3-5 minutes. Stir occasionally.
3. 3. Peel and slice 7 medium potatoes into thin rounds.
4. 4. Add the sliced potatoes to the pot with the tempeh. Sprinkle 1 tablespoon of chili powder over the mixture and stir well.
5. 5. Pour in 1 can (400 ml) of tomato sauce and enough water to cover the ingredients. Stir to combine.
6. 6. Bring the mixture to a boil, then reduce the heat to medium. Cover the pot and let it simmer for 30-45 minutes, stirring occasionally, until the potatoes are tender.
7. 7. Taste and adjust seasoning if needed. Serve hot and enjoy your vegan chili tomato stew.