The broth, meanwhile, is the backbone, and it should be deeply flavored and a little smoky.
Garza’s one-pot recipe, from his new book “The 30-Day Vegan Meal Plan for Beginners,” gets that flavor from a little adobo sauce from canned chipotles that you blend into the base of tomatoes and aromatic vegetables. You brown mushrooms in the same pot with spices, then simmer them in the broth before stirring in some corn, cilantro and lime juice shortly before serving. The recipe is such a breeze to put together, it surprised me that it resulted in such complex flavors. I made one addition — a can’s worth of black beans for protein.
Given that I’ve been trying to cook more low-sodium dishes for my husband lately, I also followed one of Garza’s suggested alternatives, to pan-fry corn tortillas instead of using store-bought chips. It adds only 10 minutes