Vegan Caldo Tlalpeño Recipe
This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth
Servings 4 servings
Calories 246kcal
Ingredients
- ½ cup Diced, white onion
- 3 cloves Garlic, minced
- 10 cups Vegetable Stock
- 2 sprigs Cilantro, fresh
- ¼ cup Rice, long grain
- 1 cup Potatoes, diced
- ¾ cup Carrots, diced
- 1 ½ cups Zucchini, diced
- 1 cup Chickpeas, canned, drained
- 1 ea. Chipotle chile, adobo, chopped
- ½ Avocado, cut into cubes
- 1 Lime, cut onto quarters
Instructions
- Heat a large pot to medium-low heat. Add 1/4 of water (or 1 tbsp. oil), add onions and sweat for 3-4 minutes until tender and translucent. Add garlic and let cook for 1 more minute
- Pour in vegetable stock and cilantro sprigs in a large pot, and bring to a simmer.
- Add rice and simmer for 4 minutes.
- Add potatoes and simmer for 4 minutes.
- Add carrots and simmer for 4 minutes.
- Add chipotle in adobo and zucchini and simmer for 5 minutes.
- Add chickpeas and simmer for 6-7 minutes or until all the vegetables and rice are tender.
- Season with salt and pepper.
- Serve with avocado cubes and lime wedges.
Notes
To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.
Nutrition
Serving: 1cup | Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 2430mg | Potassium: 725mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5653IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 4mg