Red Enchilada Stew with Green Chile Cornbread

Okay, so this is more New Mexico Mex, but…

I’ve blogged about them before: Desert Gardens mixes are fantastic. Most of the items in their line are vegan, they contain recognizable, natural ingredients, and the handy little packets have simple, step-by-step instructions that are easy to veganize. For the Red Enchilada Stew, I used pan-fried Soy Curls (thanks, Alin!) in place of the chicken, and for the Green Chile Cornbread, the only necessary alteration was replacing one egg (I used a water, oil, and baking powder mixture that worked beautifully).

This was a perfect weeknight meal: I just had to mix up the stew and put it in the pot to simmer and mix up the batter and put it in the oven to rise. And, yes, it was as good as it looks.

Cross posted from stellatex.