





Lifestyle magazine for the local Black community
November 14, 2016 by Las Vegas Black Image Magazine
Filed under Food
Recipe by CHEF STACEY DOUGAN
INGREDIENTS (Serves 4-6)
PREPARATION
Heat 2 tablespoons cooking oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly tender, about 3 minutes. Add sweet potatoes, chili powder, onion powder, garlic powder, cumin, paprika, oregano, and red pepper fl akes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture.
Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes, vegan protein “beef” and kidney beans into sweet potato mixture. Add sea salt to taste and simmer over low heat until flavors have blended, about 45 minutes.
Add diced avocado, scallions or vegan sour cream for that extra kick!
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