Hello fellow lovers of vegetarian food! Since Lisa and Laurel are busy doing other things, I've snuck in to give you all a fabulous guest post. You've seen my recipes on here before, but this time I've fully commandeered the rig. So let's get to it.
This recipe is one of my Grammy's favorites, albeit I tweaked it a bit to fit my particular taste profile, which is spicier and more robust. I call it faux-rizo sweet potato stew. I hope you like it!
2 Tbs olive oil
1 medium onion, chopped
3 garlic cloves, chopped or pressed
1 tsp ground ginger (original recipe calls for fresh. I also used more.)
1 1/2 C sweet potato, peeled and cut into 1/2 inch cubes
2 bell peppers (I used red and yellow), chopped
1 tsp garam masala (I used more)
Cayenne or your favorite powdered heat, to taste
1/2 C vegetable broth
1 can black beans, drained
1 package soy chorizo (I used tofurky's just to try it, but trader joe's is just as good and much cheaper)
Salt and pepper
Lime for garnish, as you like
In a soup pot or large skillet you can cover, saute onion, garlic, ginger, and bell peppers in oil for about 5 minutes, stirring frequently. Add sweet potatoes, garam masala, and cayenne and mix well. Add veggie broth, then cover and cook on low heat for about 10 minutes, or until sweet potatoes are tender. Add beans and soyrizo and cook another 5 minutes until heated through. Add salt and pepper and adjust other seasonings to your liking. Serve immediately with hot tortillas, garnished with lime. Enjoy!