Vegan pozole

A hearty, plant-based take on the classic Mexican pozole, simmered with smoky guajillo chiles, tender hominy corn and textured soy protein. It is a slow, comforting bowl (about 2.5 hours start to finish) that you finish at the table with crisp cabbage, avocado, radish and a squeeze of lime.

Prep Time 30

Cook Time 2

Total Time 2 30

Choose Serving Size 6 +

Ingredients

For the base sauce:

3 cups water
30 g guajillo hot peppers dried
4 cloves garlic

For the pozole soup:

4 liters vegetable stock
2 tablespoons olive oil
200 g textured soy protein patties dry
4 cloves garlic chopped
500 g 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 stock over medium heat.
In a separate pan, lightly toast the guajillo 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 let them soak for 10-15 minutes.
In a separate pan over medium heat, warm 2 tablespoons of olive oil. Add 4 cloves of chopped garlic and saute until the garlic turns golden.
Transfer the rehydrated textured soy protein to the pot with the soup. Add the drained white corn, bay leaves, ground cumin, dried oregano, and salt.
Bring it to a boil, then let it simmer over low heat for a further 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 used to soak the peppers and blend until you reach a creamy consistency. Strain this mixture through a sieve into the pot with the soup.
Let the soup simmer for another hour.
To serve, divide the chopped vegetables among bowls, ladle the hot soup over the vegetables, and garnish with fresh herbs. Enjoy!

Notes

Set out the fresh toppings so everyone can build their own bowl, and serve the soup piping hot. The guajillo soaking liquid can turn bitter, so add it to the blended sauce gradually and taste as you go. Leftovers keep in the fridge for up to 3 days and the flavour deepens overnight.