Best 3 Vegetarian Posole With Tvp Recipes

Vegetarian posole is a hearty and flavorful soup that is perfect for a cold weather meal. It is made with a vegetable broth, hominy, and a variety of vegetables, and is typically seasoned with chili peppers, cumin, and oregano. TVP, or textured vegetable protein, is a plant-based meat substitute that can be used in place of ground beef or chicken in many recipes. It is made from soybeans that have been processed to resemble meat in texture and flavor, and is a good source of protein and fiber. In this article, we will provide you with a recipe for vegetarian posole with TVP that is sure to warm you up on a cold day.

Here are our top 3 tried and tested recipes!

VEGETARIAN POSOLE

Vegetarian Posole image

Posole can be eaten year round is particularly abundant during the holidays. While posole is traditionally made with pork, you won't miss it in this vegetarian version, which has plenty of garlic and meaty mushrooms. Warm up your kitchen and your soul with this seriously satisfying soup.

Provided by Cook for Your Life Staff

Categories Soups

Number Of Ingredients 1

Ingredients

10 dried guajillo chiles (fewer if you want a milder soup; see Chef Tips) 2 tablespoons olive oil 1 small onion, chopped 5 garlic cloves, chopped 4 portobello mushroom caps, gills removed and chopped 4 cups chopped kale ½ cup white rice 6 cups vegetable stock 2 bay leaves 1 (16 ounce) can pinto beans, drained and rinsed 1 (16 ounce) can hominy, drained and rinsed (see Chef Tips) ¼ cup fresh lime juice (about 1-2 limes) Salt and pepper to taste

Steps:

In the pitcher of a blender, add chiles. Cover with warm water, place lid on blender and let sit for 15 minutes. When chiles are soft, blend until smooth.
In a large pot over medium high heat, heat olive oil. Add onions, garlic and mushrooms. Sweat for about 15 minutes, or until vegetables begin to soften. Add kale and rice and season with salt and pepper.
Add stock, pepper puree and bay leaves. Bring to a boil, reduce heat to simmer and cook, uncovered, for about 20 minutes.

Nutrition Facts : Calories 1595

POSOLE (VEGETARIAN)

Posole (Vegetarian) image

This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it!

Provided by SherryKaraoke

Categories Stew

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 13

Ingredients

1 cup textured vegetable protein, chunks
3 cups water, boiling
2 onions, chopped
4 fresh garlic cloves, minced
1 tablespoon canola oil or 1 tablespoon olive oil
1 (4 ounce) can diced green chilies
2 (15 ounce) cans white hominy or 2 (15 ounce) cans yellow hominy
4 diced tomatoes (fresh or canned)
vegetarian chicken broth (I use Frontier brand powdered broth)
1 tablespoon chili powder (I use Frontier brand Fiesta Blend)
3 -5 stalks fresh cilantro, chopped
6 cups water (additional)
lime juice

Steps:

Add several tablespoons of powdered broth (to your taste) to boiling water.
Stir until dissolved.
Add Textured vegetable protein chunks.
Cover and remove from heat.
Let the chunks absorb the liquid while you prepare the rest of the soup.
In a large soup pot, saute onion until soft.
Add garlic and continue sauteing until fragrance is released.
Add chili powder to sauteed vegetables and mix well.
Add 6 cups of water and bring to a boil.
Stir in chilies, hominy and tomatoes.
Add Textured vegetable protein chunks and additional broth powder to taste.
Simmer for 10-20 minutes to blend flavors.
Add fresh cilantro to bowl (Some folks don't care for the taste).
Add a squirt of lime juice to taste.
Serve with corn chips or tortilla chips.

Nutrition Facts : Calories 149.2, Fat 3.9, SaturatedFat 0.4, Sodium 542.8, Carbohydrate 26.3, Fiber 4.8, Sugar 4.9, Protein 2.9

VEGETARIAN POSOLE WITH TVP

Vegetarian Posole With Tvp image

A combo of several different posole recipes, with a mild spiciness but rich flavor. Yummy served with tortillas or over rice.

Provided by Silverlan

Categories Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

2 dried New Mexico chiles, stemmed and seeded
2 dried ancho peppers, stemmed and seeded
1 cup textured vegetable protein (textured vegetable protein 240 cal or dry cup)
1 1/2 cups boiling water
4 1/2 cups onions, chopped (about 2 large onions, yellow or white)
4 minced garlic cloves
1 1/2 cups green bell peppers, chopped (about 1 whole pepper, red is good too)
1 (29 ounce) can hominy, drained & rinsed
1 (14 1/2 ounce) can diced tomatoes
4 cups vegetable broth (or vegetarian "chicken" broth)
1 tablespoon olive oil
2 teaspoons dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1 teaspoon salt
1/3 cup orange juice
chopped green onion
chopped cilantro
chopped avocado
shredded iceberg lettuce
hot sauce

Steps:

Put chile peppers in a small bowl; cover with boiling water, and let stand while you chop other vegetables.
In small saucepan, bring TVP and 1 1/2 cups of broth to a boil; turn off heat and let TVP soak up liquid while prepping other veggies.
Saute onions 5-7 minutes, then add garlic and bell pepper. Continue to saute until onions are soft (another 5-7 minutes).
While onions saute, transfer chiles and soaking liquid to a blender; blend until smooth.
When onions are soft, add hominy, tomatoes, blended chiles, 2 1/2 cups broth, TVP, oregano, cumin, coriander, and salt.
Simmer over medium heat 30 minutes to let flavors blend. (Can simmer longer if needed. Add extra broth or water if you like a thinner stew.).
Stir in OJ and serve garnished with chopped green onions, radishes, cilantro, avocado, shredded lettuce, and/or hot sauce.

Tips:

For a smoky flavor, toast the TVP before adding it to the soup. You can toast it in a pan on the stovetop or in a toaster oven.
If you don't have TVP, you can use another type of plant-based protein, such as tofu, tempeh, or seitan.
To make the soup more flavorful, use a variety of vegetables. Some good options include carrots, celery, onions, garlic, bell peppers, and corn.
If you want a spicy soup, add some chili peppers or cayenne pepper.
Serve the soup with your favorite toppings, such as avocado, cilantro, sour cream, or cheese.

Conclusion:

This vegetarian posole recipe is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give this vegetarian posole a try. You won't be disappointed!

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