06. taco soup.

I happened to see this in an email or somewhere randomly from whole foods, and since I had I everything on hand tagged it and decided to make it the following night for dinner. I wanted to scream from the rooftops when I was done -This was bursting with flavor, Seriously. And it came together in no time. We definitely will be making this alot this winter. I always love new ways to transform a taco!

Below is the recipe, the way that I made it (the real recipe calls for beef)

Mexican Taco Stew – Serves 4

1/2 package uptons seitan ground beef
1 medium onion, chopped
2 garlic cloves, finely chopped
2 tablespoons taco seasoning
2 cups low-sodium veggie broth
1 (15-ounce) can no-salt-added black beans*
1 (14.5-ounce) can diced tomatoes*
1 cup frozen corn kernels*
1 cup medium salsa* (trader joe’s red Salsa authentica was definitely the winning ingredient here!)
I had some leftover brown rice, so i threw that in there too.

Brown seitan in a large pot over medium high heat. Remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add seitan back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Serve with vegan cheese, sour cream and/or avocado.


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