How to make The BEST Mexican Vegan POZOLE

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*affiliate link- I earn commissions from my sponsored links. Thank you for your support ❤️ For more delicious recipes, visit our website https://www.viewsontheroad.com Hello & welcome to the Views Kitchen! Today I’ll be showing you how to prepare an unforgettable vegan pozole rojo. I have a few tips and trick when using soy meat and also combining seasonings the provide all the texture comforts and flavors, that we love from pozole. 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
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Ingredients
5 cups water + extra for boiling chilis and soy (Total water needed 13 cups water)
8 to 10 guajillo chiles
2 1/2 cups white or yellow hominy
1 cup soy meat/soy curls
4 bay leaves
1 Tbsp Mexican Oregano
1/2 medium white or yellow onion + 1/2 chopped onion
1 small garlic bulb (6 to 8 garlic cloves)
5 Tbs bouillon of choice (See tip below and end of the video)

Topping options- chopped cabbage, lettuce, cilantro, pepper flakes, or lemon

Bouillon TIP
*I used a blend of 3 Tbsp “Lee Brand vegetable broth mix” & 2 Tbsp “Orrington Farms broth base & seasoning” for BEST flavor
-I recommend combining your favorite veggie seasonings and make it comfortable for your home
-veggie broth seasonings will require 1 Tbsp per 1 cup water (Please adjust as needed)
-taste broth after 15 minutes of boiling, adjust veggie broth seasoning 1/2 Tbsp at a time, and continue to boil until you achieve desired flavor.
-Once you achieve the desired flavor add soy+ Mexican oregano

Boil chilis in 4 cups hot water till soft (8 mins) save 1 cup chili water for blending
-Boil soy meat in 4 cups hot water for 4 mins

How spicy are Mexican chilis video    • MEXICAN CHILI PEPPERS 101  
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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 Sunday- Wednesday. After all, we wouldn't be here without you 😘 Thank you 💕
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