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
The BEST Mexican Vegan Meat Recipe
Hello & welcome to the Views Kitchen, On today's meatless Monday we will be preparing a flavorful well-seasoned Chilorio using soy crumbles/curls. Chilorio is shredded seasoned pork that originates from Sinaloa, Mexico, and so happens to be one of my favorites. We will also be discussing yesterday's recipe regarding the thinly sliced potatoes debate ????????⚖️???????? Remember this plant-based protein pairs well with many with a taco bowl, potatoes, and the options are endless amigos. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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8 Oz. Soaked and hydrated soy
5 Guajillo dried chiles
2 ancho or pasilla dried chiles
2 Bay leaves
2 1/2 cubes Garden veggie bouillon (Edward & Sons) or 2 Tbsp choice of veggies seasoning
1/2 Tbsp Mexican Oregano
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1 tsp black pepper
1 tsp ground cumin
1/8 tsp ground clove (spice)- (use half of a 1/4 tsp measurement amigos : )
1/2 Tbsp sugar (optional)
1 Tbs oil + extra for searing soy crumbles
Soaking soy ingredients
8 Oz. bag of soy crumbles or soy curls
4 cups warm water
1 Tbsp apple cider vinegar
1/2 tsp salt (Himalayan)
Vegan Cotija
1/2 cup cashews
2 Tbsp nutritional yeast (not baking yeast amigos : )
*save 2 1/4 cups of chili water to blend chiles
*Please make sure to cook soy chilorio a minimum of 20 minutes for the best flavor.
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn't be here without you ???? Thank you ????
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Easy Vegan One Pot Meal (Mexican Cuisine Recipe)
Easy vegan one pot meal. Learn how to make this Mexican red rice! Mexican cuisine is really delicious, and this recipe is perfect for lunch or dinner. What's even better is that it only takes one pot to cook this meal so it's super easy. More vegan food recipes coming every week so make sure to subscribe!
2 tbsp coconut or olive oil
2 minced garlic cloves
1/2 green chili
1 red bell pepper
1 large onion
11/2 Cups of Seitan
1/2 teaspoon Black pepper
1/2 Teaspoon cumin
1/2 Teaspoon oregano
1 tsp Paprika
1 tsp salt
11/2 cups red rice
5 cups water plus 4 tbsp vegan buillon broth
3/4 cup tomato sauce
Handful of black kalamata olives
Shredded meltable vegan cheese
How to make this Mexican one pod casserole
The first thing you’re going to do is take 11/2 cups of seitan and add it in to your food processor and process for a few seconds until your Seitan is finely minced. Set that aside and then to a frying pan you’re going to add in the two tablespoons of oil , two minced garlic cloves, half of a green chili, one red pepper, and one large onion. Give that a good mix for about a minute or so and then you’re going to add in one and a half cups of seitan and also all of the spices, that is the; pepper, cumin, oregano, paprika and salt.
At this point you’re also going to add in the red rice and you’re going to give it a good mix and you’re gonna let that cook For about five or six minutes and then you’re going to add in 3/4 of a cup of tomato sauce and five cups of broth. Give that a good mix and then put the lid on and let that cook for fourty minutes. After fourty minutes you’re going to add in one and a half cups of frozen mixed vegetables and then you’re going to cover that with a lid for another twenty minutes. After twenty minutes you’re going to add in the olives and your choice of vegan cheese. cover with a lid for another few minutes and let simmer on low heat until all the cheese has melted.
Enjoy!
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VEGAN ASADA TACOS | Homemade Salsa | Street Tacos | Easy Mexican Food | Marinated “Beef/Steak”
Hi guys! Welcome back to my channel. My name is Airam pronounced like “Eye-rum.”
Today I am making Vegan Asada tacos! I grew up around tacos my entire childhood. You know with my parents being taqueros and all! I actually worked at my parents taqueria pre-vegan days. I have since then been inspired to veganize authentic taco meats! I made the tastiest marinade to create the savory, delicious taste traditional asada tacos have! First I did pastor, now asada. What’s next?
I hope you guys enjoy!
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Ingredients used:
Asada + Marinade:
8oz Pack of Soya
1 Cup Fresh Squeezed Orange
1/2 Cup Fresh Squeeze Lime
1 Tbsp Minced Garlic
4 Tbsp Maggi Jugo Sauce (Mexican One)
1 Cup Vegan Beef Broth (Orrington Farms, Linked Below)
1/2 Tbsp Black Pepper
1/2 Tbsp Seasoning Salt in marinade
(Stovetop)
1/2 Cup Vegetable Oil
1/2 Tbsp Seasoning Salt (Lawrys)
3/4 Cup Onion
Salsa:
8 Tomatillos
2 Serranos
15 Chile De Arbol
2 Raw Garlic Cloves
1 1/2 Tsp Salt or to taste
*3 Tbsp Water
Homemade Tortillas:
1 Cup Maseca
1 to 1 1/4 Cup Hot Water
Other Ingredients:
Cilantro
Onion
Lime Wedges
Grilled Serranos
Links:
Soya Chunks (Cheaper in person!)
Soy Curls
Vegan Beef Broth
My Vegan Al Pastor Tacos
Vegan Pozole Verde | Green Pozole Recipe | Silent Vlog #vegan #pozole #lunchideas
@PeacefulCooking365
Welcome to Peaceful Cooking, Silent Vlog.
Today I would like to share with you a vegan pozole verde.
As a Peaceful Cooking Vlog, I am sharing here my favorite meals I learned during my vegan journey.
I know that beginnings are not easy so I would like to show you that vegan food is easy to make, delicious and healthy.
I hope you enjoyed this peaceful video.
God Bless you! ????????????
VEGAN POZOLE VERDE
Full video here:
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Vegan Pozole
A fantastic warming dish for all the family!
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