Vegetarian Posole with Tvp
Dive into the soul-warming flavors of this hearty Vegetarian Posole with TVP, a plant-based twist on the classic Mexican stew. Packed with protein-rich textured vegetable protein (TVP) and vibrant hominy, this dish delivers a satisfying, meaty texture without the meat. Infused with a bold blend of spices—think smoky paprika, earthy cumin, and zesty chili powder—every spoonful offers a rich depth of flavor enhanced by red enchilada sauce and fire-roasted tomatoes. Perfect for chilly evenings, this one-pot wonder comes together in under an hour, making it an ideal choice for busy weeknights. Top it off with fresh cilantro, crisp radishes, lime wedges, and optional crushed tortilla chips for a festive, customizable finish. This comforting vegan posole is a delicious way to explore traditional flavors while embracing plant-based ingredients!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 6 cups Vegetable broth
- 2 15-ounce cans White or yellow hominy, drained and rinsed
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 15-ounce can Canned diced tomatoes
- 1 cup Red enchilada sauce
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 0.5 cup Thinly sliced radishes (for garnish)
- 1 lime Lime wedges (for serving)
- 1 cup Crushed tortilla chips (optional, for serving)
Instructions
In a medium bowl, combine 1 cup of TVP with 1 cup of warm vegetable broth. Let sit for 5-10 minutes, or until the TVP has absorbed the liquid and is rehydrated. Set aside.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic, dried oregano, ground cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the canned diced tomatoes (with their juices), red enchilada sauce, and the remaining 5 cups of vegetable broth to the pot. Stir to combine.
Bring the mixture to a low boil, then reduce the heat to a simmer. Add the hominy, rehydrated TVP, salt, and black pepper. Stir well.
Cover the pot and let the posole simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust seasonings if necessary, adding more salt or spices as desired.
Ladle the posole into bowls. Garnish with chopped cilantro, thinly sliced radishes, and crushed tortilla chips if using. Serve with lime wedges on the side for squeezing.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 9.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
