Vegan Pozole (with Jackfruit or TVP)

This hearty and flavorful vegan pozole is perfect for the cooler fall weather! You can make it with either jackfruit or textured soy protein (carne de soya) for a plant-based twist on the traditional dish. It's comforting, nourishing, and sure to be a hit!

Ingredients:

• 1 can (20 oz) young green jackfruit in water or brine or 1 cup textured soy protein (carne de soya)

• 1 medium white onion, chopped

• 5 garlic cloves

• 5 dried guajillo

• 3 chiles de arbol

• 2 ancho chilies (seeded and soaked in hot water)

• 6 cups vegetable broth

• 2 cans (15 oz each) hominy, drained and rinsed

• Salt and pepper to taste

• Fresh lime wedges, for serving

  
  

Toppings:

• Shredded cabbage

• Radishes, thinly sliced

• Avocado slices

• Fresh cilantro

• Diced onion

• Tortilla chips

• Dried Oregano

Instructions:

1. Prep the Jackfruit/Carne de Soya:

   • If using jackfruit, drain and rinse the jackfruit, then shred it with your hands or a fork to resemble pulled meat. Set aside.

   • If using carne de soya, rehydrate it by soaking it in hot water for 10-15 minutes, then drain and squeeze out excess water. Set aside.

2. Prepare the Chili Base:

   • In a blender, add the soaked chiles (remove the seeds first), a bit of the soaking water, 1/4 of an onion 2 garlic cloves and blend until smooth. Set aside.

3. Simmer the Soup:

   • Add the blended chili sauce, vegetable broth, shredded jackfruit or rehydrated soy protein, and hominy to the pot. Stir to combine.

   • Bring the mixture to a simmer, then lower the heat and let it cook for 20-25 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

4. Serve:

   • Ladle the pozole into bowls and serve with fresh lime wedges and your choice of toppings like shredded cabbage, radishes, avocado, cilantro, and tortilla chips.

     
     

Enjoy this plant-based take on a classic Mexican dish, perfect for sharing with family and friends this fall! Tag me when you make it! @plantatu_lifestyle