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

• - Filippo Berio Garlic Flavoured Olive Oil
• - Agromonte Salsa Pronta
• 400 g Manning Impex Frozen Tempeh 400G
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Chilli Powder Rajah

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.

Frequently asked questions

Can I adjust the spice level in this recipe?

Yes, you can easily adjust the spice level by modifying the amount of chili powder used. For a milder stew, start with half a tablespoon and taste as you go. If you prefer more heat, you can add extra chili powder or even a pinch of cayenne pepper.

Why are baby Hasselback potatoes used, and can I substitute them?

Baby Hasselback potatoes offer a unique texture and visual appeal because of their thin, even slices, which help them cook evenly and soak up the flavors of the stew. If unavailable, you can substitute with thinly sliced regular potatoes, but ensure they are cut uniformly for even cooking.

How can I tell when the potatoes are fully cooked in this stew?

The potatoes are done when they are fork-tender, meaning a fork can easily pierce through without resistance. Be sure to stir occasionally during the simmering process to prevent the potatoes from sticking to the bottom of the pot.

Can this stew be made ahead of time and reheated?

Yes, this stew can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stovetop over medium heat, adding a splash of water if it has thickened too much. The flavors may deepen and improve after resting.

What can I use if I can't find Filippo Berio Garlic Flavoured Olive Oil?

If you can't find garlic-flavored olive oil, you can use regular olive oil and sauté a few minced garlic cloves in it before adding the tempeh. This will infuse the oil with a similar garlic flavor, ensuring the dish retains its intended taste.