Print

Vegan Pozole

Bowl of Vegan Pozole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

A little bit of pozole a little bit of tortilla soup. This delicious healthy soup is packed full of poblano peppers, bell peppers, zucchinis, patty pan squash, hominy, and pinto beans. Plus it’s plant-based and just good clean eating. Top it off with more veggies: some purple cabbage, grilled corn, sliced jalapeño, avocado, cilantro, and vegan feta cheese. It’s sooooooo delicious!

  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10-12 bowls 1x
  • Category: Soup
  • Cuisine: Healthy
  • Diet: Vegan

Ingredients

Scale
  • One tablespoon olive oil
  • One red onion, chopped
  • Four poblano peppers, chopped
  • Four cloves of garlic, finely chopped
  • One 28 ounce can of diced tomatoes
  • One tablespoon of ground cumin
  • Two bay leaves
  • Eight cups of water
  • 2 small zucchinis or pattypan squashes, chopped
  • One 28-ounce can of hominy, rinsed and drained
  • Two 15 ounce cans of pinto beans, rinsed and drained
  • Salt to your liking

Toppings

  • Two ears of corn, grilled and cut off the cob
  • One jalapeño, thinly sliced
  • One cup of purple cabbage, thinly sliced
  • 1 avocado, sliced
  • Handful of fresh cilantro
  • Sprinkle of vegan feta cheese
  • 1 lime, cut into wedges
  • Crusty bread, like ciabatta
  • Honey

Instructions

  1. Add the olive oil to a large soup pot and kick the heat up to medium-high.
  2. Add the onion and cook until translucent, stirring frequently about 5 minutes.
  3. Add the poblano peppers and garlic, cook for another 5 minutes stirring frequently.
  4. Next, add the diced tomatoes, ground cumin, bay leaves. Continue to cook on medium-high for 15 minutes.
  5. Add the water to the soup pot, squash, hominy, and pinto beans. Give it a quick stir to mix everything up. Once the soup comes to a boil, reduce the heat to medium-low and cook for another 20 minutes. Remove bay leaves.

To Serve

  1. Scoop soup into a bowl and load it up with toppings.
  2. Add a handful of corn, purple cabbage, avocado slices, some jalapeño to your spicy preference, cilantro.
  3. Top it off with a sprinkle of vegan feta cheese.
  4. Serve with a lime wedge and a warm crusty bread. I like to drizzle a little honey on my bread and then dip it in the soup. I know it sounds weird, but you really should try it.

Notes

This soup is absolutely delicious as leftovers. So make a big pot and you’ve got delicious, healthy meals for days!

 

Will keep in the refrigerator for about five days.

Find it online: https://www.bowlofyum.com/2020/08/vegan-pozole/