Vegan Pozole

1 onion, diced

8 oz package tempeh, cut into half-inch cubes
2 T. soy sauce
2 T. garlic chili sauce
juice of 2 limes

3 or 4 dried guajillo chilies
1/2 C. hot water
4 cloves garlic
1 tsp. dried oregano

1 can of black beans, drained and rinsed
2 cans of hominy (pozole), drained and rinsed

4 C. vegetable stock
1 tsp. cumin powder
salt 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.