This potato stew with bell peppers is the perfect comfort food on colder days. It's filling, packed with flavor, healthy, and completely vegan. And the recipe comes together in just 30 minutes!
First, finely chop the onion and the garlic. Then dice the bell peppers.
Cut the carrots into slices and the potatoes into cubes (about 1 inch).
In a large pot, heat some oil and cook the vegan ground meat until lightly browned (or follow the instructions on the package).
Then add the onions and the garlic and sauté for 2-3 minutes.
Add the potatoes, bell peppers, and carrots. Cook for 4 minutes on high heat. Stir often. Then add the diced tomatoes, the tomato paste, the spices, the vegetable broth, and salt and pepper.
Cook for 15 to 20 minutes on medium heat until the vegetables are tender.
Sprinkle with freshly chopped parsley and serve with a bit of vegan sour cream. I like to eat the potato stew with fresh whole wheat bread.
Notes
Not a fan of vegan meat replacements? Then just leave out the vegan ground meat. If you want, you could add canned kidney beans a few minutes before the cooking time is over.
This vegan stew is also great with pan-fried crispy smoked tofu cubes instead of vegan ground meat. Add them just before serving the stew.
I used store-bought vegan sour cream to top off this recipe. However, you can easily make a homemade version with cashews or silken tofu.