Plant-Based White Bean and Seitan Pozole Verde
This brilliant contrast of steamy, brothy stew topped with crunchy vegetables and tortilla strips makes for a mouthwatering Mexican favorite.
Ingredients
- 8 oz sliced seitan into thin strips
- 2 tbsp lime juice
- 2 crushed garlic cloves
- 1 tsp salt
- 2 tbsp olive oil
- 1/4 cup olive oil
- 1 peeled, quartered large yellow onion and cut into ¼-inch slices
- 4 chopped, peeled garlic cloves and
- 2 diced, roasted large poblano peppers and
- 1 (14-ounce) can white beans
- 1 (14-ounce) can hominy corn rinsed well
- 1/2 pound diced yukon gold potatoes unpeeled and
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 4 cup vegetable broth
- 1 tbsp lime juice
- 1 -ounce bottle mexican lager beer or 1⅓ cups vegetable broth
- 2 cup chopped coarsely kale
- 4 diced red globe radishes scrubbed and thinly about 1 cup
- 1 cup shredded red cabbage
- 1/2 cup diced red onion finely
- 1/2 cup chopped roughly cilantro
- 1 diced large tomato
- 2 tbsp lime juice
- 1 tsp salt
- 1 diced ripe haas avocado pitted and
- 4 corn tortillas
- 1 tbsp olive oil
- cilantro for garnish
Nutrition
4 servingsInstructions (click to mark complete)
For the seitan, in a glass container, whisk lime juice, garlic, salt, and olive oil
For the seitan, in a glass container, whisk lime juice, garlic, salt, and olive oil. Add sliced seitan, cover, shake to coat with marinade, and marinate in refrigerator.
For the soup, in a 2-quart pot over medium heat, warm oil until shimmering and stir in onion and garlic
For the soup, in a 2-quart pot over medium heat, warm oil until shimmering and stir in onion and garlic. Fry until onion is soft and transparent, about, then stir in diced poblano peppers. Add marinated seitan and fry for, or until edges just start to get brown. Add beans, hominy, potato, chili powder, cumin, oregano, salt, broth, lime juice, and beer. Increase heat to medium-high and bring soup to a rapid simmer for, then reduce heat to low and partially cover.
Simmer soup another, or until hominy and potato are very tender
Simmer soup another, or until hominy and potato are very tender. Stir in greens and simmer for another to wilt. Turn off heat and keep covered until ready to serve.
Preheat oven to 350 degrees and brush corn tortillas on both sides with oil
Preheat oven to 350 degrees and brush corn tortillas on both sides with oil. Cut tortillas into 1-inch-wide strips and place them on a baking sheet in oven for until crisp and browned.
In a large mixing bowl, toss together radishes, cabbage, onion, cilantro, tomato, lime juice, and salt
In a large mixing bowl, toss together radishes, cabbage, onion, cilantro, tomato, lime juice, and salt. Cover and allow to marinate. Then fold in diced avocado.
Ladle soup into wide serving bowls
Ladle soup into wide serving bowls. Top with tortilla strips, radish-avocado salad, cilantro, and serve with lime wedges.
Original source: https://vegnews.com/recipes/vegan-bean-seitan-p...