Vegetarian

Vegan Veggie Mex Stew is for Dinner.

Vegan Veggie Mex Stew takes 20 minutes to prepare.

Vegan Veggie Mex Stew takes 30 minutes to cook.

Vegan Veggie Mex Stew makes 12 servings.

The ingredients for Vegan Veggie Mex Stew are:

*Extra Virgin Olive Oil, 2 tbsp
Onions, raw, 1 large
Carrots, raw, 225 grams
Chili powder, 3 tbsp
Cholula Hot Sauce Chipotle, 9 tsp
*Summer Squash, 1 medium
Zucchini, 208 grams(
Green Pepper, 1
*Peppers, sweet, red, fresh, 1 medium
Sweet Corn, Fresh, 2 cups
Spinach, fresh, 170 grams (1 package)
Tofu, extra firm, 1 block
Beans, red kidney, 1 can
Beans, black, 431 can
*Tomatoes, red, ripe, raw, 1 medium whole
Molasses, 1 tbsp

Here is how you make Vegan Veggie Mex Stew:

Heat oil, add onions and spices. Cook with chopping other veggies. Add all veggies. When onions are transparent, squash is soft and spinach is welted, add tofu, beans and molasses. Cook until a broth forms, with all veggies and beans soft.Serving Size: 12, 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user BASSAI_DAI.

The nutritional information for Vegan Veggie Mex Stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 202.0

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 243.1 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 9.2 g
• Protein: 11.6 g

Vegan Veggie Mex Stew is Mexican cuisine.

The dietary needs meet for Vegan Veggie Mex Stew is Vegan