½ cup canola oil
1 yellow onion, diced
4 garlic cloves, diced
1 tablespoon Smart Balance
1 tablespoon blue corn meal
1 teaspoon oregano
2 teaspoons cumin
1 teaspoon chili powder
2 cups vegetable stock
2 cups tomato juice
2-3 canned chipotle chilies
2 chayote squash or zucchini sliced
1 cup corn
Sliced 2 cups cabbage
Fresh diced jalapenos, onion, cilantro and tomatoes, vegan sour cream, corn tortillas and Daiya cheddar for optional toppings
Pan sear squash and cabbage till browning and set aside
Pan roast corn in ¼ cup canola oil adding cumin and chili powder; sauté till aromatic and set aside.
Dice onion and sauté with ¼ cup canola oil till browned; add garlic; add Smart Balance to melt and blue corn meal to make a roux. Add vegetable stock, chipotle chilies and tomato juice and reserved vegetables and oregano and heat through.
Top with optional toppings. You can add other veggies as well.
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