Estofado con papas (plant-based)

5 from 3 votes
This is a magical Guatemalan stew. You will be wrapped in a warm embrace of potatoes, peppers, tomatoes, beans, plant-based meat, and rich stew spices.
Healthy comfort food at its best!
Today's inspiration for creating more peace in ourselves and in the world comes from Thich Nhat Hanh:
"I am determined not to speak when anger manifests in me.
I will practice mindful breathing and walking to recognize and look deeply into my anger.
I know that the roots of anger can be found in my wrong perceptions and lack of understanding of the suffering in myself and the other person.
I will speak and listen in such a way as to help myself and the other person to transform suffering and see the way out of difficult situations."
May we all find a little bit more peace in our day today.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Guatemala
Keyword beans, comfort food, gluten-free, onepot, plant-based, potatoes, soup

Ingredients

  • 1 Tbsp olive oil
  • 1 onion, minced
  • 4 cloves garlic
  • 1 red bell pepper, diced
  • 1 tsp thyme
  • ½ pound plant-based beef-less strips, cut into cubes, or other vegan meat
  • 2 Tbsp flour
  • 1 cup red wine, port, or vegetable broth
  • 3 potatoes, cubed
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 cup crushed tomatoes
  • 1 can red kidney beans, rinsed and drained
  • Water just to cover the veggies
  • Salt and pepper to taste

Directions 

  • In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes until softened, then add the garlic, peppers, and thyme. Stir and cook until the onion and peppers are nicely browned.
  • Toss the plant-based meat in the flour to coat the pieces, then add to the onion-pepper stirfry mix. Cook for another couple of minutes, stirring often.
  • Deglaze the pan by adding the red wine or broth, using a spatula to incorporate all the yummy bits from the bottom of the pan.
  • Next, add the potatoes, carrot, celery, tomato, and beans. Add enough water to just cover the potatoes and veggies, stir, and bring to a boil. Turn the heat down to medium-low and simmer for 20 minutes to soften the veggies.
  • Taste for salt and pepper and add as much as desired. If you'd like the stew a bit thicker, feel free to mix in 1 Tbsp flour at a time and stir well to thicken it. Serve your estofado con papas hot from the stove, and settle in for your nice, warm hug.
Notes
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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