How To make Seitan Posole Stew
1 c Dried posole or canned
-hominy 4-8 cups of water
1 ts Sea salt
1 ea Bay leaf
3 ea Dried chipotle chiles
1 tb Chili powder (optional)
2 tb Corn or olive oil
1 tb Whole cumin seed
1 ea Onion, finely diced
5 cl Garlic, minced
1/2 c Chopped jalapeno peppers
2 c Cooked seitan, cubed
1 tb Mexican oregano
1 ts Sage
2 tb Fresh lime juice
To prepare posole: rince dried posole and soak overnight (or up to 24 hours). Rince and place in heavy pot with enough water to cover. Bring to a boil, then add sea salt, chipolte chiles and bay leaf. Cook for 3-4 hours, until tender, adding water as necessary. You can also pressure cook posole for one hour and simmer for an additional hour. The goal is to have the posole kernels split open and tender in a gently flavored broth. To prepare stew: saute cumin, onions, garlic and jalapenos in oil with a pinch of sea salt. When cumin is fragent and onions are translucent, add seitan cubes and continue to saute until seitan is seared. Add oregano and sage and saute for one more minute. Add mixture to posole and continue to cook for one hour. Taste and adjust seasonings about ten minutes before finishing. Add lime juice 5 minutes before finishing. Garnish with chopped tomatoes, avocado and cilantro. Serve with warm tortillas. Cook's note: when using canned posole or hominy, pre-soak the chipotles and chop finely before adding with bay leaf and salt. Cook for one hour before proceeding with the stew directions.
How To make Seitan Posole Stew's Videos
VEGAN ASADA TACOS | Homemade Salsa | Street Tacos | Easy Mexican Food | Marinated “Beef/Steak”
Hi guys! Welcome back to my channel. My name is Airam pronounced like “Eye-rum.”
Today I am making Vegan Asada tacos! I grew up around tacos my entire childhood. You know with my parents being taqueros and all! I actually worked at my parents taqueria pre-vegan days. I have since then been inspired to veganize authentic taco meats! I made the tastiest marinade to create the savory, delicious taste traditional asada tacos have! First I did pastor, now asada. What’s next?
I hope you guys enjoy!
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Ingredients used:
Asada + Marinade:
8oz Pack of Soya
1 Cup Fresh Squeezed Orange
1/2 Cup Fresh Squeeze Lime
1 Tbsp Minced Garlic
4 Tbsp Maggi Jugo Sauce (Mexican One)
1 Cup Vegan Beef Broth (Orrington Farms, Linked Below)
1/2 Tbsp Black Pepper
1/2 Tbsp Seasoning Salt in marinade
(Stovetop)
1/2 Cup Vegetable Oil
1/2 Tbsp Seasoning Salt (Lawrys)
3/4 Cup Onion
Salsa:
8 Tomatillos
2 Serranos
15 Chile De Arbol
2 Raw Garlic Cloves
1 1/2 Tsp Salt or to taste
*3 Tbsp Water
Homemade Tortillas:
1 Cup Maseca
1 to 1 1/4 Cup Hot Water
Other Ingredients:
Cilantro
Onion
Lime Wedges
Grilled Serranos
Links:
Soya Chunks (Cheaper in person!)
Soy Curls
Vegan Beef Broth
My Vegan Al Pastor Tacos
Chicken Tinga⎜Vegan shredded chicken Mexican stew⎜Super easy!
Chicken Tinga⎜Vegan shredded chicken Mexican stew⎜Super easy!
INGREDIENTS:
2 cups of vegan shredded chicken
2 medium red onions
3 cloves of garlic
1 can of peeled tomatoes
1 teaspoon cumin
1 teaspoon vegetable bouillon
1 teaspoon of salt
1 chipotle pepper
1 tablespoon tomato puree
1 tablespoon vegetable oil
1/4 teaspoon oregano
1 tablespoon vegan parmesan cheese
cilantro for garnishing
METHOD:
Peel the onions, cut one of them in quarters and the other one in slices. reserve.
Add the quartered onion to a blender, along with with the 2 cloves of garlic, the peeled tomatoes, the chipotle, the cumin, salt, the tomato puree, the vegetable bouillon and blend for 1 minute until smooth.
add vegetable oil to a skillet, when hot, add the sliced onions, the crushed garlic, and the shredded chicken and saute until the chicken is golden, it will be about 4 minutes on medium heat.
Add the marinade, stir it and let it cook for 5 minutes.
Turn off the heat and serve it as desired!
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-Chicken Tinga⎜Vegan shredded chicken Mexican stew⎜Super easy! recipe by Chef Jana Pinheiro
#chickun #chickwheat #seitan #veganchicken #unchicken
The BEST Mexican Vegan Meat Recipe
Hello & welcome to the Views Kitchen, On today's meatless Monday we will be preparing a flavorful well-seasoned Chilorio using soy crumbles/curls. Chilorio is shredded seasoned pork that originates from Sinaloa, Mexico, and so happens to be one of my favorites. We will also be discussing yesterday's recipe regarding the thinly sliced potatoes debate ????????⚖️???????? Remember this plant-based protein pairs well with many with a taco bowl, potatoes, and the options are endless amigos. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
Social Media
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????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
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8 Oz. Soaked and hydrated soy
5 Guajillo dried chiles
2 ancho or pasilla dried chiles
2 Bay leaves
2 1/2 cubes Garden veggie bouillon (Edward & Sons) or 2 Tbsp choice of veggies seasoning
1/2 Tbsp Mexican Oregano
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1 tsp black pepper
1 tsp ground cumin
1/8 tsp ground clove (spice)- (use half of a 1/4 tsp measurement amigos : )
1/2 Tbsp sugar (optional)
1 Tbs oil + extra for searing soy crumbles
Soaking soy ingredients
8 Oz. bag of soy crumbles or soy curls
4 cups warm water
1 Tbsp apple cider vinegar
1/2 tsp salt (Himalayan)
Vegan Cotija
1/2 cup cashews
2 Tbsp nutritional yeast (not baking yeast amigos : )
*save 2 1/4 cups of chili water to blend chiles
*Please make sure to cook soy chilorio a minimum of 20 minutes for the best flavor.
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn't be here without you ???? Thank you ????
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Vegan Pozole
Hello, thank you for watching the video I hope you enjoy it. I made this dish for my vegan mother who fell in love with Pozole, I decided to learn how to make it for her. Please subscribe I will be posting more cooking videos.
1 Tbsp Salt
1 tsp Smoked Paprika
1 tsp Chili Powder
1 tsp Cumin
1/8 tsp Oregano
1/4 tsp Cayenne Pepper
Pinch of white or black pepper
1 bay leaf
Half of a white onion
5 cloves of garlic
6 Cups of Water or Vegetable Broth
1 pack of Seitan
Garnish
One head of Cabbage
One bunch of Cilantro
1 or 2 limes
2 Radishes sliced thin (Optional)
Vegan Pozole
A fantastic warming dish for all the family!
Pozole, Veganized
Uploads every Sunday, Tuesday, and Thursday
Tuesday's video:
Recipe for today's video:
#Pozole #CincoDeMayo #VeganPozole #PlantBasedPozole #Veganized