How do I ensure the potatoes cook evenly in the stew?

Slice the potatoes into thin, uniform rounds to ensure they cook evenly. Stir the stew occasionally while simmering to prevent the potatoes from sticking to the bottom of the pot and to distribute heat uniformly.

Can I adjust the spice level of this stew?

Yes, you can adjust the spice level by increasing or decreasing the amount of chili powder. For a milder version, use less Bedagi Mirchi powder or substitute it with a milder chili powder variety. Adding a splash of coconut milk at the end can also mellow the heat.

What is the role of Maggi Hot & Sweet Chilli Tomato Sauce in this recipe?

The Maggi Hot & Sweet Chilli Tomato Sauce adds both tanginess and a subtle sweetness, balancing the heat from the chili powder. If you don't have this specific sauce, you can substitute it with a mix of tomato puree and a small amount of sweet chili sauce or sugar.

Can this stew be made ahead and stored?

Yes, this stew can be made ahead and stored in the refrigerator for up to 3 days. Reheat it on the stove over medium heat, adding a splash of water if it has thickened too much. Avoid freezing, as the texture of the potatoes may become grainy.

How can I tell if the stew is done cooking?

The stew is done when the potatoes are tender and can be easily pierced with a fork. The liquid should have thickened slightly, but still be saucy enough to coat the ingredients. Taste the stew and adjust seasoning as needed before serving.

Vegan Chili Tomato Stew Recipe

Name: Vegan Chili Tomato Stew
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Mexican
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

Mexican cuisine · 600 calories

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

How to make Vegan Chili Tomato Stew

Brown the tempeh. Heat 2 tablespoons of olive oil in a large pot over medium heat, then cook 400 g of crumbled tempeh for 3-5 minutes until lightly browned.
Add potatoes and spice. Add 7 medium potatoes, peeled and sliced into thin rounds, then sprinkle 1 tablespoon of chili powder over the mixture and stir well.
Simmer the stew. Pour in 1 can (400 ml) of tomato sauce and enough water to cover, bring to a boil, then simmer covered for 30-45 minutes until the potatoes are tender.

Frequently asked questions

How do I ensure the potatoes cook evenly in the stew?: Slice the potatoes into thin, uniform rounds to ensure they cook evenly. Stir the stew occasionally while simmering to prevent the potatoes from sticking to the bottom of the pot and to distribute heat uniformly.
Can I adjust the spice level of this stew?: Yes, you can adjust the spice level by increasing or decreasing the amount of chili powder. For a milder version, use less Bedagi Mirchi powder or substitute it with a milder chili powder variety. Adding a splash of coconut milk at the end can also mellow the heat.
What is the role of Maggi Hot & Sweet Chilli Tomato Sauce in this recipe?: The Maggi Hot & Sweet Chilli Tomato Sauce adds both tanginess and a subtle sweetness, balancing the heat from the chili powder. If you don't have this specific sauce, you can substitute it with a mix of tomato puree and a small amount of sweet chili sauce or sugar.
Can this stew be made ahead and stored?: Yes, this stew can be made ahead and stored in the refrigerator for up to 3 days. Reheat it on the stove over medium heat, adding a splash of water if it has thickened too much. Avoid freezing, as the texture of the potatoes may become grainy.
How can I tell if the stew is done cooking?: The stew is done when the potatoes are tender and can be easily pierced with a fork. The liquid should have thickened slightly, but still be saucy enough to coat the ingredients. Taste the stew and adjust seasoning as needed before serving.