Vegan Pozole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 onion, diced8 oz package tempeh, cut into half-inch cubes2 T. soy sauce2 T. garlic chili saucejuice of 2 limes3 or 4 dried guajillo chilies1/2 C. hot water4 cloves garlic1 tsp. dried oregano1 can of black beans, drained and rinsed2 cans of hominy (pozole), drained and rinsed4 C. vegetable stock1 tsp. cumin powdersalt and pepper to taste.
Marinate the tempeh in the soy sauce, garlic chili sauce and juice of 1 lime.
Remove stems from dried chilies and soak in hot water to soften. When soft, puree with garlic cloves and oregano.
In 1 T. of olive oil in the soup pot, brown the tempeh. Remove. Add the second T. of oil and soften the onions until translucent.
Add the chili puree, vegetable stock, beans and hominy. Bring to a boil and simmer for 15-20 minutes. Add the cumin, tempeh, and juice of 1 lime. Simmer another 15 minutes.
Serve with grated cheese, shredded cabbage, diced avocado, scallions, or tortilla strips (not in calorie count).
Makes 4-1 1/2 C. servings
Number of Servings: 4
Recipe submitted by SparkPeople user HZRWFW.
Remove stems from dried chilies and soak in hot water to soften. When soft, puree with garlic cloves and oregano.
In 1 T. of olive oil in the soup pot, brown the tempeh. Remove. Add the second T. of oil and soften the onions until translucent.
Add the chili puree, vegetable stock, beans and hominy. Bring to a boil and simmer for 15-20 minutes. Add the cumin, tempeh, and juice of 1 lime. Simmer another 15 minutes.
Serve with grated cheese, shredded cabbage, diced avocado, scallions, or tortilla strips (not in calorie count).
Makes 4-1 1/2 C. servings
Number of Servings: 4
Recipe submitted by SparkPeople user HZRWFW.
Nutritional Info Amount Per Serving
- Calories: 447.6
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,749.0 mg
- Total Carbs: 58.1 g
- Dietary Fiber: 13.2 g
- Protein: 22.0 g
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