Comments on: Creamy Vegan Southwest Bean and Potato Stew recipe

By: Jen (@PlantBasedRecipe)

Jen (@PlantBasedRecipe) — Thu, 12 May 2022 21:25:48 +0000

In reply to LJ Grant. I'm so, so glad you liked it!! Thanks for the comment! It's a regular on our end too, largely for those easy leftovers :)

By: LJ Grant

LJ Grant — Wed, 30 Mar 2022 17:35:10 +0000

This recipe is so darned good! We’ve made it twice now, and it seems like a “no fail” affair (though we are experienced WFPB cooks already.)

Thank you so much for this wonderful stew — it makes enough for us to have leftovers (just we two eaters) and it’s absolutely just as good reheated as directly out of the pot. Kudos to you!

By: Jen @ Plant Based Recipe

Jen @ Plant Based Recipe — Wed, 23 Sep 2020 21:49:16 +0000

In reply to Kirsten. So glad you liked it!! Gosh and thanks for noting the blender -- the oat milk/water was meant to be in the blending step. Oops! Corrected that :) Thanks so much for the note so I could make the correction!

By: Kirsten

Kirsten — Tue, 22 Sep 2020 00:25:39 +0000

We really enjoyed this soup! Had it over brown basmati rice. Will definitely make this soup again.

I didn’t have any oat milk, so, just added a cup of water. Then, the seasoning mix was tough to get out of the vitamix even after blending with some of the water, so, I decided to add 1/3 cup cashews and 1 cup of water to the carafe to make a spicy cashew milk. Also, we didn’t have enough chipotle powder and ending up subbing half smoked paprika.