Vegan Peruvian Potato Stew with Edamame and Sweet Potato

A hearty and flavorful vegan stew featuring Peruvian potatoes, edamame, sweet potato, corn, and a blend of Peruvian spices. A satisfying and nutritious meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.75/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

British

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1lbPeruvian potatoes (baby potatoes)(yellow or red, halved or quartered if large)

£1.50

1largeSweet potato(peeled and cubed)

£0.80

1cupFrozen edamame (shelled)(thawed)

£0.75

1cupFrozen corn

£0.30

1mediumRed bell pepper(diced)

£0.70

1mediumOnion(diced)

£0.30

3clovesGarlic(minced)

£0.15

4cupsVegetable broth(low sodium)

£0.60

2tablespoonsTomato paste

£0.20

1tablespoonsAji Amarillo paste(adjust to taste, can substitute with a dash of cayenne pepper if unavailable)

£0.75

1teaspoonGround cumin

£0.05

0.5teaspoonSmoked paprika

£0.05

0.5teaspoonDried oregano

£0.05

1tablespoonSoy sauce or Tamari(for umami flavor)

£0.10

2tablespoonsOlive oil

£0.20

1tablespoonLime juice(freshly squeezed)

£0.10

0.3cupFresh cilantro(chopped, for garnish)

£0.40

to tasteSalt

to tasteBlack pepper

Total Cost

£7.00

£1.75 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes.
2.
Add garlic, cumin, smoked paprika, and oregano. Cook for 1 minute more, until fragrant.
3.
Stir in tomato paste and Aji Amarillo paste. Cook for another minute.
4.
Add Peruvian potatoes, sweet potato, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes and sweet potatoes are tender.
5.
Stir in frozen edamame and corn. Cook for another 5 minutes, or until heated through.
6.
Stir in soy sauce and lime juice. Season with salt and pepper to taste.
7.
Serve hot, garnished with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (550g)

395 kcal / 1653 kJ

Carbs

62g

24% of RDA

Fat

13g

19% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a creamier stew, mash some of the potatoes before serving.

Add other vegetables like carrots, zucchini, or green beans for extra nutrition.

Adjust the amount of Aji Amarillo paste based on your spice preference.

Serve with a side of quinoa or rice for a more complete meal.

For a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 5 minutes of cooking.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a creamier stew, mash some of the potatoes before serving.

Add other vegetables like carrots, zucchini, or green beans for extra nutrition.

Adjust the amount of Aji Amarillo paste based on your spice preference.

Serve with a side of quinoa or rice for a more complete meal.

For a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 5 minutes of cooking.

Vegan Peruvian Potato Stew with Edamame and Sweet Potato

Ingredients

Instructions