How To make Seitan Posole Stew
1 c Dried posole or canned
-hominy 4-8 cups of water
1 ts Sea salt
1 ea Bay leaf
3 ea Dried chipotle chiles
1 tb Chili powder (optional)
2 tb Corn or olive oil
1 tb Whole cumin seed
1 ea Onion, finely diced
5 cl Garlic, minced
1/2 c Chopped jalapeno peppers
2 c Cooked seitan, cubed
1 tb Mexican oregano
1 ts Sage
2 tb Fresh lime juice
To prepare posole: rince dried posole and soak overnight (or up to 24 hours). Rince and place in heavy pot with enough water to cover. Bring to a boil, then add sea salt, chipolte chiles and bay leaf. Cook for 3-4 hours, until tender, adding water as necessary. You can also pressure cook posole for one hour and simmer for an additional hour. The goal is to have the posole kernels split open and tender in a gently flavored broth. To prepare stew: saute cumin, onions, garlic and jalapenos in oil with a pinch of sea salt. When cumin is fragent and onions are translucent, add seitan cubes and continue to saute until seitan is seared. Add oregano and sage and saute for one more minute. Add mixture to posole and continue to cook for one hour. Taste and adjust seasonings about ten minutes before finishing. Add lime juice 5 minutes before finishing. Garnish with chopped tomatoes, avocado and cilantro. Serve with warm tortillas. Cook's note: when using canned posole or hominy, pre-soak the chipotles and chop finely before adding with bay leaf and salt. Cook for one hour before proceeding with the stew directions.
How To make Seitan Posole Stew's Videos
Holiday Cooking: New Mexico Style
In this episode of Teach Me How To Vegan we share our favorite traditional New Mexican foods to enjoy during the winter time, and discuss how we make them. We share recipes and tips for making tamales, posole, biscochitos, green chile apple pie, green chile stew, and atole. Whether you celebrate any holidays or not, there is always a good reason to cook up some festive New Mexican comfort food.
Recipes Mentioned
Tamales
Posole
Biscochitos
Green Chile Apple Pie
Green Chile Stew
Atole (use plant-based milk of your choice)
Products Mentioned
Canned Jackfruit
Chile Powder
Frozen Red Chile
Morningstar Chik’n Strips
Seitan Cubes
Better Than Bouillon
Masa Harina
Restaurants Mentioned
Vegos
Buen Provecho
The Acre
Tomato Café
Golden Crown Panaderia
La Salita
Wanderlust Vegan Eatery
Plantita Bakery
Tracy’s Baked Goods
Planty Sweet
Root 66 Café
Resources Mentioned
Holiday Cooking NM Edition Webinar
Atole Workshop Webinar
VEGAN DEALBREAKERS: Ep. 1 VEGAN POZOLE
Hey guys, check out this delicious Vegan Pozole Recipe. Instrcuted by my Good Friend Marlen! You won't regret trying this recipe out!
Vegan Pozole
Ingredients:
3 cans Hominy
2 dried guajillo peppers
1 dried chile de arbol pepper
2 TBSP Dried Oregano
3 Packets of Seitan (we used BBQ flavored)
½ Head of Green Cabbage
1 Cup Cilantro
¼ of an Onion
5 Radishes
3 Limes
1 pack of Toastadas
Instructions:
For the base:
Put about 2 cups of water to boil in a pot. Take 3 dried peppers and gut out the seeds. Place in a bowl and pour bowling water in bowl and allow to sit for 5 minutes. Once peppers are soft and wilted place in a blender with about ¾ cups of water and add salt to taste, and 1 TBSP of Oregano(crush in hands) blend until combined
For the Pozole:
Place medium to large pot with approximately 10 cups of water over a medium heat. Add 3 cans of Hominy and allow to boil until cooked (10-15 minutes).
Chop Seitan into smaller pieces and cook in a separate pan.
Drain the cooked Hominy and place back in pot over medium heat. Add the base. Mix in. Add about 6 cups of water as cooked seitan then bring to a boil. Once the water is bowling take the other 1 TBSP of Oregano and add it to the Pozole. Allow to Simmer for ten minutes!
For the toppings:
Thinly chop the Green cabbage and place in a bowl.
Finely chop Cilantro and place in a bowl.
Dice the onion and place in a bowl.
Dice Radish and place in a bowl.
Cut up lemons and place in a bowl.
Pour Pozole in a bowl, add desired toppings and enjoy with tostadas!
Music:
Thank you for watching!
Everything shot on my iPhone 7!
Mic: BOYA by M-1 Lavalier Mic
Tri Pod: Acuvar 50 Aluminum TriPod
How to Perfectly Prepare Jackfruit So its Neutral in Taste | SaharBelle Ep.21
Hi Guys ♡
In this Episode I will Show you How to Perfectly Prepare Jackfruit So it doesn't have that Briney, canned taste & it has that Meaty Texture.
By doing this method you Essentially prepare the Jackfruit to take On any flavor you put into it, without having a weird or gross aftertaste.
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First About Me Vlog:
My Wholesome VegFest Vegas Vlog:
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Equipment Used~
Camera
Phone
Tripod Phone Adapter
Tripod
Tripod Mount
Ring Light
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VEGAN Jackfruit Pozole Verde | VivaVerduras
Hello everyone! I hope you all enjoy my recipe for delicious vegan pozole verde. As you can see, I added PLENTY of green delicious ingredients to bring out that vibrant color to the pozole. The jackfruit has to be my favorite part about this dish. I was experimenting with the jackfruit to get the most chicken like flavor and was surprised with what I came up with.
Some things to note:
1) I did not include the recipe for the preparation for jackfruit in this video. To prepare is pretty simple, what you need to start with is a can of jackfruit in its brine. Drain the jackfruit and release all excess water. Once as dry as possible, but the tips of the jackfruit (they are in little triangles). Then shred the jackfruit and place in a plastic bag. Add some vegetable stock - enough to match the amount of jackfruit...if that makes sense. Then add poultry seasoning, a jalapeño (slit the jalapeño in the middle), 2 bay leaves, an onion wedge and for added flavor some garlic cloves. Let sit over night. Then boom!
2) The recipe calls for pepitas (pumpkin seeds) but I improvised by using sunflower seeds since I was out.
3) I am sorry I am not the best with exact measurements. I promise to get better!
Follow my Instagram @vivaverduras
Thank you for watching :)
Platillo listo! Pozole vegetariano
Pozole vegetariano, solo me faltaron los rábanos.
Real Mexican Vegan Tacos?
We learn how to make some of the best vegan tacos in Mexico from a Vegan Taquero!
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Credits:
MUSIC
Licensed via Audio Network
EXTERNAL CREDITS
Álvaro Hernández Blanco
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Álvaro Hernández Blanco