Vegan Pozole

I knew eventually I was going to have to make Pozole veganized.  I put it off knowing it would be a feat to capture the essence of what used to contain loads of fatty chicken thighs and spicy Italian Sausage.  This version takes a few shortcuts utilizing canned ingredients I had on hand.  I am going to include serving suggestions and additions I'm sure would make it a hit on any festive occasion.

Vegan Pozole
1 Yellow Onion
4 Jalapeno Peppers
1 Large Tomato
1 Tablespoon Canola Oil
1 large can White Hominy (rinsed, drained)
1 large can Red Enchilada Sauce
1 Cup Red Lentils (rinsed, drained)
2 Cups Vegetable Broth
1 Cup Water
4 Tablespoons Chili Powder
3 Tablespoons Sugar
1 Tablespoon Ground Cumin
1 teaspoon Oregano
1 teaspoon Sea Salt
1 teaspoon Black Pepper
Lime and Cilantro (for garnish)
2-4 Vegan Spicy Italian Sausages and/or Chorizo-Style Smart Dogs (Optional)

Begin by finely dicing Onion, Peppers and Tomato and saute in Canola Oil in a large pot over medium heat.  For a super fine dice utilize your food processor if you have one.  After sauteing for about 5 minutes add all remaining ingredients and reduce heat to low.  Cook covered, stirring occasionally for at least 45 minutes.  Serve in bowls with a garnish of Lime, chopped Cilantro, Vegan Sour Cream and Crusty Croutons.  Chef's Note:  For a hearty addition, chop up some vegan spicy Italian Sausage or Chorizo Style vegan Smart Dogs (or both) and add them in with the soup half way through cooking.

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