Wednesday, November 18, 2009

Warm sweet potato and corn stew

My mother-in-law subscribed me to Better Homes and Gardens a while back and I found this recipe last month that I've been wanting to veganize. The magazine itself is adding more vegetarian recipes but many are not. This recipe is actually called Sweet Potato and Hominy Stew. Hominy can look a bit scary looking, it is actually corn without the hull or processed corn, not everyone likes it and if you do you have to really be in the mood to eat it. So I decided to use corn to replace the hominy. Below are the changes that I made to the recipe. The stew has a nice sweet and subtle flavor you can also add beans if you'd like.

6 cloves garlic, minced
1 medium onion, chopped
1 Tbsp. olive oil
2 14-oz. cans vegetable broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tbsp. chili powder
1 tsp. dried oregano, crushed
1 tsp. ground cinnamon
1 tsp. ground cumin
1 lg bag frozen corn
1 large red sweet pepper, coarsely chopped
10 oz. seitan, sliced(store bought or homemade)*
bbq sauce
Lime wedges

First prepare the seitan. If you are using pre-made slice up and add bbq sauce. If homemade seitan, I made the seitan cutlets from VCON and then browned in a skillet. Next I sliced 4 of them and added bbq sauce. Let it sit for at least 3 hours.

1. In saucepan or Dutch oven cook garlic and onion and red pepper in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in corn and sliced seitan. Cook and stir 5 minutes or until heated through.
2. Serve with cilantro, lime wedges, and Cumin Polenta. Makes 8 servings.

Cumin Polenta: In large heavy saucepan combine 2, 14-oz. cans veggie broth and 2 teaspoons ground cumin; bring to boiling. Reduce heat; gradually whisk in 1 cup yellow cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in 1/2 cup non-dairy milk and 1 tablespoon EB. Season with salt and pepper.


  1. That looks delicious! I love sweet potato in soups and stews.

    I recently made this Chili with Sweet Potato and Quinoa... yum!

    Thanks for the post!

  2. JoLynn,

    Thanks for your comment on my blog, and glad you'd like to win my cookbook! But the comment on my blog doesn't count as an entry--the book is being given away by Alisa at Frugal Foodie. See the link on my post! :)

  3. that's too funny on your hominy comment - it is indeed kinda scary looking & probably one of the reasons i have yet to actually try it. i'm a bit intimidated by it. ah ha ha! i love that you veganized this recipe, JoLynn - it sounds wonderful and looks so comforting and filling and yummy! mmmmmm! i think i'm gonna have to try this, but with some sauteed tempeh so i can keep it gluten-free. i love sweet potatoes, corn, cilantro, and lots of garlicky goodness.