Ingredients (use vegan versions):
- 1 pkg. Tofu or other meat substitute(equivalent to 1.5lbs. meat)
- 2 tablespoon olive oil
- 1 large red onion, chopped
- 4 cup water
- 4 potatoes, quartered
- 4-8oz. green chilies, chopped and seeded
- 1 cup cilantro leaves, chopped
- 1/2 cup water
- 4 zucchini, chopped
- 1 teaspoon oregano
- 2 cloves garlic
- 1 sm. potato, grated
- salt and pepper
- fat free vegan sour cream (optional, but highly recommended)
Directions:
First, one caveat about the tofu. You can add texture to untextured
soy bean curd by freezing it and then thawing it before preparation.
Begin by cooking the onion with the oil in a large saucepan until
soft (the larger the pan, the better). Deglaze pan with 2 cups water.
Add the remaining water, reseving the 1/2 cup for later. Simmer
covered for 30 minutes. Add potatoes and cook until tender. In a
blender or food processor puree the chilies, cilantro and 1/2 cup
water. Add to the potatoes along with the zucchini, oregano, garlic,
grated potato, salt and pepper. Cook 15 minutes. Serve in large
bowls and top with sour cream.
Serves: 8
Preparation time: 1 to 1.5 hrs.
Nutrition Information: While I do not know the exact numbers, the only fat in this meal
comes from the tofu and olive oil. So this will vary depending on
the type of tofu used and size of the package. Additionally, the oil
can be reduced considerably if cooking on a non-stick surface. All in
all, this is an excellent low-fat vegan meal.
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