With crowd-pleasing Mexican flavours, this tasty stew will attract meat lovers, too!
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|1. Heat oil in large rondeau set over medium heat; cook squash and onions for 3 to 5 minutes or until slightly softened. Add garlic, cumin, oregano, smoked paprika, salt and pepper. Cook, stirring, for 3 to 5 minutes or until fragrant.|
|2. Stir in Signature Vegan Vegetable Soup; bring to simmer, stirring often. Stir in 1 cup (250 mL) water, quinoa, black beans and corn. Cook for 15 to 20 minutes or until stew is thickened. Keep warm for service. Makes 16 cups (4 L) stew.|
- Ladle 1 cup (250 mL) stew into serving dish. Top with 0.4 oz (11 g) avocado slices, 2 tbsp (30 mL) tomatoes and 1 tsp (5 mL) green onions. Serve with lime wedge.