Seared Seitan And Mushroom Pozole Recipe

Recipe By Slurrp

Seared Seitan and Mushroom Pozole is a hearty and flavorful Mexican soup made with seared seitan, mushrooms, hominy, and a rich broth. This vegan version of the traditional pozole is packed with protein and bursting with umami flavors. The seitan and mushrooms are seared to perfection, adding a deliciously meaty texture to the soup. Serve this comforting dish with fresh lime wedges, avocado slices, and cilantro for a satisfying and nutritious meal.

4.9
21 Rating -
Rate
1hr 15minstotal
35minsPrep
1hr 15m.total
35m.Prep
Seared Seitan And Mushroom Pozole
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ingredients serve

Ingredients for Seared Seitan And Mushroom Pozole Recipe

  • 0.33 tablespoon Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1.33 ounce Seitan, Sliced
  • 1.33 ounce Mushrooms, Sliced
  • 0.33 can Hominy, Drained And Rinsed
  • 0.67 cup Vegetable Broth
  • 0.17 can Diced Tomatoes
  • 0.33 tablespoon Chili Powder
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Dried Oregano
  • As required Salt And Pepper, To Taste
  • as per your need Lime Wedges, For Serving
  • as per your need Avocado Slices, For Serving
  • as required Fresh Cilantro, For Serving

Directions: 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.
Nutrition
value
570
calories per serving
13 g Fat45 g Protein67 g Carbs16 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    45g
  • Carbs
    67g
  • Fiber
    16g

MacroNutrients

  • Carbs
    67g
  • Protein
    45g
  • Fiber
    16g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    48mg
  • Iron
    7mg
  • Vitamin A
    211mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    26mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    114mg
  • Manganese
    2mg
  • Phosphorus
    458mg
  • Selenium
    30mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp