Vegan pozole
I invite you to discover an authentic Mexican culinary experience with the vegan pozole recipe. This delicious dish combines rich flavors and complex textures to give you a memorable taste sensation. So, prepare your taste buds for a culinary journey full of flavor with this vegetable version of a Mexican classic.
Ingredients
For the base sauce:
- 3 cups water
- 30 g dry hot pepper guajillo type
- 4 cloves garlic
For the pozole soup:
- 4 liters 135 floz vegetable stock
- 2 tablespoons olive oil
- 200 g 7 oz textured soy protein patties, dry
- 4 cloves garlic chopped
- 500 g 17.6 oz hominy white corn, drained (alternatively, use canned corn)
- 3 bay leaves
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- salt and pepper to taste
Vegetables for pozole:
- ½ small white cabbage chopped
- 1 bunch parsley chopped
- 1 bunch coriander chopped
- ½ white onion sliced
- 2 avocados sliced
- 2 limes cut into 4
- 6 red radishes cut into 4
- 1 bunch green onion
- 10-15 cherry tomatoes
Instructions
- In a large pot, heat 4 liters of vegetable broth over medium heat.
- In a separate pan, lightly toast the hot peppers over low heat for a few minutes until they become slightly soft.
- Boil 3 cups of water in another pot and add the hot peppers to the boiling water. Cover with a lid and allow them to soak for 10-15 minutes.
- In a separate pan over medium heat, heat 2 tablespoons of olive oil. Add 4 cloves of minced garlic and sauté until the garlic turns golden.
- Transfer the rehydrated textured soy protein to the pot with the soup. Also, add the drained white corn, bay leaves, ground cumin, dried oregano, and salt.
- Bring it to a boil, then let it simmer on low heat for an additional 15 minutes.
- While the soup is simmering, prepare the base sauce. In a food processor, combine the soaked hot peppers and 4 cloves of garlic. Gradually add the water from soaking the peppers and blend until you achieve a creamy consistency. Strain this mixture through a sieve into the pot with the soup.
- Allow the soup to simmer for another hour.
- To serve, divide the chopped vegetables among bowls, pour the hot soup over the vegetables, and garnish with fresh herbs. Enjoy!
Nutrition
Serving: 1gCalories: 271kcalCarbohydrates: 23gProtein: 12gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 5mgSodium: 344mgFiber: 7gSugar: 6g
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