Seared Seitan And Mushroom Pozole Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and sauté until fragrant.
• STEP 2.Add the seitan and mushrooms to the pot, and cook until they are browned and slightly crispy.
• STEP 3.Stir in the hominy, vegetable broth, diced tomatoes, chili powder, cumin, and oregano. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Season with salt and pepper to taste. Serve the pozole hot, garnished with lime wedges, avocado slices, and cilantro.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Cooking Tips

• For extra flavor, you can add a splash of lime juice or a dollop of vegan sour cream to each bowl of pozole.
• If you prefer a spicier soup, you can add some chopped jalapenos or a pinch of cayenne pepper to the pot.
• Feel free to customize the toppings to your liking. Other options include diced red onion, shredded cabbage, or chopped radishes.

Storage and Serving

• Serve the seared seitan and mushroom pozole hot, garnished with lime wedges, avocado slices, and cilantro.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.