Vegetarian Posole With Tvp Recipes

EASY VEGAN MEXICAN POSOLE

Steps:

• Place the all the Spice/Herb Ingredients in a small bowl (except the bay leaf), mix well, set aside.
• In a large ceramic/enamel lined Dutch oven or skillet (or similarly large stockpot/skillet) add the chopped onions, sauté over medium-high heat until the onions soften, approx. 7 to 9 minutes. Add a splash of water (or broth) if needed, if the onions start to burn.
• Add the minced garlic, stir constantly for 1 minute. Then add the Spice/Herb mix, stir constantly to allow the spices to release their fragrance, approx. 1 minute, then add all the remaining Base Ingredients and the bay leaf, stir well to incorporate, increase the heat and bring to a boil, then immediately lower to a s Simmer for 3 minutes.
• After 3 minutes, add the hominy, pinto beans and black beans. Simmer for 10 minutes to allow the flavors to develop.
• Remove the bay leaf, served topped with freshly chopped cilantro, avocado slices and tortilla chips.

POSOLE (VEGETARIAN)

Steps:

• Add several tablespoons of powdered broth (to your taste) to boiling water.
• Stir until dissolved.
• Add Textured vegetable protein chunks.
• Cover and remove from heat.
• Let the chunks absorb the liquid while you prepare the rest of the soup.
• In a large soup pot, saute onion until soft.
• Add garlic and continue sauteing until fragrance is released.
• Add chili powder to sauteed vegetables and mix well.
• Add 6 cups of water and bring to a boil.
• Stir in chilies, hominy and tomatoes.
• Add Textured vegetable protein chunks and additional broth powder to taste.
• Simmer for 10-20 minutes to blend flavors.
• Add fresh cilantro to bowl (Some folks don't care for the taste).
• Add a squirt of lime juice to taste.
• Serve with corn chips or tortilla chips.

VEGETARIAN POSOLE WITH TVP

Steps:

• Put chile peppers in a small bowl; cover with boiling water, and let stand while you chop other vegetables.
• In small saucepan, bring TVP and 1 1/2 cups of broth to a boil; turn off heat and let TVP soak up liquid while prepping other veggies.
• Saute onions 5-7 minutes, then add garlic and bell pepper. Continue to saute until onions are soft (another 5-7 minutes).
• While onions saute, transfer chiles and soaking liquid to a blender; blend until smooth.
• When onions are soft, add hominy, tomatoes, blended chiles, 2 1/2 cups broth, TVP, oregano, cumin, coriander, and salt.
• Simmer over medium heat 30 minutes to let flavors blend. (Can simmer longer if needed. Add extra broth or water if you like a thinner stew.).
• Stir in OJ and serve garnished with chopped green onions, radishes, cilantro, avocado, shredded lettuce, and/or hot sauce.

INSTANT POT® VEGETARIAN POZOLE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and guajillo chiles. Cook for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Saute function.
• Pour broth, pinto beans, hominy, and enchilada sauce into the pot. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard the guajillo chiles. Stir in cilantro and lime juice.