Smoky Incan Stew With Crispy Tortas ~ Vegan

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA This recipe comes from the cookbook “Isa Does It”, by Isa Chandra Moskowitz. It’s a book of vegan recipes which I was introduced to by my neighbor Trish, who is a vegan. For some time, I held the belief that there couldn’t possibly be any flavor in a vegan meal, but Trish, and this cookbook changed my mind. Sandy ordered a copy for me and this is the first dish I’ve made.  “Isa Does It” is a book filled with recipes for meals that are layered with rich flavors, they’re colorful and they are healthy! I recommend this cookbook to everyone, vegan or not. My opinion has changed: vegan food is very tasty and fulfilling! This stew is easy to make and was beautifully coupled with crispy tortas, a cold, Sunday afternoon, and a football game on the television. Enjoy!

1 Tbsp. olive oil

1 medium yellow onion, diced

3/4 Tsp. salt, plus a pinch

3 cloves garlic, minced

1/4 cup chopped chipotles in adobo sauce, seeded  (I used about 1 Tbsp. Sriracha Hot Chili Sauce instead)

3/4 cup quinoa (red looks prettiest)

4 cups vegetable broth

Freshly ground black pepper

1 1/2 Lbs. sweet potatoes, peeled and cut into 3/4 inch chunks

1 1/2 cups corn kernels, (preferably fresh, but frozen is okay)

1 (15 ounce) can whole tomatoes, drained and juice reserved, tomatoes crushed into pieces with hands

1 (15 ounce) can black beans, rinsed and drained (1 1/2 cups)

1/2 cup loosely packed fresh cilantro, chopped


Preheat a 4-quart pot over medium heat and add the oil. Saute the onion in the oil with a pinch of salt for about 5 minutes, until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Add the chipotles, quinoa, broth, remaining 3/4 Tsp. salt, and pepper. Cover the pot and bring to a boil. Let boil for 7 minutes, until the quinoa is almost ready.

Lower the heat to a simmer and add the sweet potatoes. Cover the pot and simmer for about 12 minutes. The sweet potatoes should be tender and the quinoa fully cooked. Add the corn, tomatoes, black beans, and cilantro and simmer for about 7 minutes, just until everything is heated through. It tastes best if you let it sit for a few minutes before serving, allowing the flavors to marry. You may need to add some of the reserved tomato juice to thin it out to your liking. Serve hot.


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