Sweet Potato Tortilla Stew

This is a new version of a tortilla soup recipe I posted a while ago... but this version is a) more delicious and b) corn free (since that's our new issue around here.)

You do need to make your own enchilada sauce, which I do ahead of time and freeze. Depending on your allergy issues, you can use a can of some sauce that works for you, or make your own. (But it's a really good recipe and freezes well.)

Enchilada Sauce recipe:

If you can get your hands on tomatillos, then peel, dice and throw those in the blender or food processor (about 2-3 cups worth)

If you can't, I've been using a jar of this per batch of tomatillo salsa. (these are larger batches of sauce, to allow for freezing some)

Ok, so either a jar of tomatillo salsa or blended tomatillos.

1 cup raw green pumpkin seeds

4 cups veggie stock

1 medium yellow onion

6 cloves garlic, pressed or minced

2 T chili powder

2 tsp coriander

2 tsp brown rice syrup

1/2 tsp salt

pepper to taste

Saute the onions & garlic together with the spices in a stock pot. Pour in the broth and the salsa/tomatillo puree and bring to a boil over medium heat. Reduce the heat to medium-low and cook for about 15 minutes.

veggie oil

1 onion, minced

1 package Upton's Chorizo-style seitan (corn free!)

3-4 cloves garlic, pressed or minced 

1 1/2 cups enchilada sauce

2 cups veggie stock

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

salt and pepper to taste

2-3 sweet potatoes, pre-baked

1 diced tomato

1 T tomato paste

4 (6 inch) tortillas, cut into strips and cooked on a griddle

You can either microwave the sweet potatoes until they are soft, or bake them in the oven. I do one or the other, depending on how much prep time I have. I bake them with the skins on, and once they're soft and cooked, soak them in a large bowl of cold water. This wrinkles the skin and makes it really easy to remove, as well as cooling the exterior so you can actually touch and remove the skin. Once you've removed the skin of the sweet potatoes, dice them.

In a large pot, sauté the onions and the garlic in the veggie oil. Once the onions are cooked well, add the seitan and saute for a few minutes. Add the seasoning and diced tomatoes, and saute a few more minutes. 

Once the tomatoes and seasoning have cooked a little, add the sweet potatoes, stock, enchilada sauce, and tomato paste. Cook for about 10 minutes. At the end of the cooking time, cook your tortillas on a griddle, slice, and add to the stew. Simmer for a few more minutes and serve!

In a separate bowl, mix the enchilada sauce and stock. Add the chile powder, cumin, salt and/or pepper. Add this mixture to the pot with the onions and Quorn, bring to a boil, then reduce heat to low. Mix in the beans and tomatoes. Cook the tortillas on a griddle until cooked enough for tacos, and then slice into strips and add to stew. Simmer until heated through.