plantsapalooza
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This authentic Vegan Pozole is packed with smoky flavor from dried chiles and plant-based protein from beans. Swipe up for Slow Cooker and Instant Pot methods.
– dried chili peppers – white onion – garlic – avocado oil – cremini mushrooms – cumin – bay leaf – teaspoon dried oregano – teaspoon fine sea salt to taste – pinto beans – hominy – vegetable broth – cilantro
Serves: 4
Cook Time: 45 Min
Ingredients
optional garnishes: sliced avocado, shredded cabbage, sliced radish, sliced jalapEÑO, LIME WEDGES & MORE!
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Boil the chilies and onion in water until soft. Then drain the water from the chilies then blend until smooth.
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Strain the purée through a fine mesh sieve and set aside.
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Heat the oil in a 5-quart or larger Dutch oven and sauté the mushrooms and spices until browned.
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Add the remaining ingredients to the pot and stir to combine, simmer for 20 minutes. Top with optional toppings and serve.