Vegan Posole
1 (29 ounce) can hominy (I used Juanita's brand)
6 cups water
2 1/2 tablespoons bouillon (I used Better than Bouillon no-chicken base)
1/2 onion, chopped
4 cloves garlic, chopped
1/2-1 teaspoon oregano
pepper, to taste
1 cup vegan roast, chopped, optional (I use Celebration Roast field roast)
1/4 small cabbage, shredded or roughly chopped
4 radishes, thinly sliced
1 avocado, sliced
handful cilantro, roughly chopped
1 lemon, quartered
handful tortilla chips, crushed
1. Combine the hominy, water, bouillon, onion, garlic, oregano, pepper, and roast (if using) into a large pot and bring to a boil.
2. Meanwhile, prepare the garnish plate. Arrange the cabbage, radishes, avocado, cilantro, lemon, and chips on a large plate.
3. After the soup is boiling, reduce heat to medium and cook for about 10-15 minutes, just letting the onion and garlic soften, and flavors combine.
4. To serve, pour the soup into bowls, bring to the table, and let everyone take want they want from the garnish plate (I recommend a lot of everything), and squeeze lemon juice on top.
Enjoy. The soup is also great without the roast, but if you want a substitute for the traditional shredded pork, it works.
Source of recipe: After looking for a recipe online, I messed around in the kitchen and came up with this one.
SO HOW'D IT GO?
Loved this! I added some adobo sauce/peppers which gave it a little bit of a smokier and spicier flavor. My non-veg family loved it better than the meatier alternative. Mission accomplished