Hominy Stew


1 tablespoon canola oil
1 1/2 cups diced white onion (one large)
1 cup diced celery (roughly two stalks)
3/4 cup diced carrot (one large)
1 cup diced green bell pepper (about one)
1 teaspoon minced garlic
2 cups organic vegetable broth
1 teaspoon chili powder
1/2 teaspoon cayenne powder
28-ounce can low sodium diced tomatoes, not drained
1 pound seitan, cubed (can substitute tempeh, tofu or mock meat of choice)
15.5-ounce can white hominy, rinsed and drained
15-ounce can romano beans, rinsed and drained


1. Heat oil in a large saucepan over medium-high heat.

2. Add onion, celery, carrot, green pepper and garlic to pot; saute 5 minutes.

3. Add broth and remaining ingredients to pot; bring to a boil.

4. Reduce heat, and simmer 15 minutes or until vegetables are tender.