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have
loved the flavor of green chile since my youth here
in New Mexico, and green chile stew provides a
special kind of "chile fix" that is hard to beat,
especially during the cold of mid-winter. I've
tried different approaches to a vegetarian
rendition of the traditional recipe (which uses
beef), and have settled on this tempeh-based
version as the most satisfying. The liquid smoke is
the key to giving it a boost of meaty
flavor.
This
recipe is completely vegan if you use Tofutti sour
cream and omit the cheese garnish.
Green
Chile Sauce
1/2
onion, chopped
6 cloves garlic, sliced
1 Tbsp whole-wheat flour
1 13-oz. container frozen green chile
1 tsp oregano
1 cup vegetable broth
olive oil
Sautee
onions in olive oil over medium-high heat until
translucent. Add garlic and flour, sautee until the
ingredients begin to brown. Add vegetable broth, a
little at a time, to make a gravy. Add green chiles
and oregano and let simmer for at least 30 minutes.
If you like, you may add a chopped tomatillo, a
tablespoon of sour cream, and/or some chopped fresh
cilantro. I like to partially puree the sauce with
an immersion blending, being sure to leave some
whole pieces of chile.
This
sauce can also be used as enchilada sauce, in
burritos, or with nachos. It can be made ahead of
time and kept in the refrigerator for a week or
so.
The
Stew (4 servings)
1
package tempeh, chopped into small cubes
1 small onion, chopped
green chile sauce (above)
vegetable broth, as desired
1 potato, chopped into small cubes
1 tsp Bragg's liquid aminos (or 1/2 tsp salt)
dash of liquid smoke
Sautee
the onions and tempeh until they brown in spots.
Add the green chile sauce, potatoes, Bragg's, and
liquid smoke. Add vegetable broth as needed to
maintain the desired thickness. (We like ours
pretty thick, but some dilution of the chile sauce
is still required.) Let simmer for about 20
minutes, or until potatoes are fully cooked. You
may top each serving with a dollop of sour cream or
a sprinkling of grated white cheese (jack, asadero,
or mozarella). Serve with a flour tortilla.
Ingredient
Corner
Bragg's
liquid aminos is a salty product, similar to soy
sauce but with a less pronounced flavor.
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