Crispy Tempeh Posole with Lime, Radishes & Sour Cream

Crispy Tempeh Posole

with Lime, Radishes & Sour Cream

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dinner

Fall Recipes Comfort Foods Nut-Free High-Protein Gluten-Free Tempeh Root Vegetables Soup Dinner Mexican
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
320
FAT
10g
CARBOHYDRATES
52g
PROTEIN
22g

MAIN INGREDIENTS

  1. 2 dried chiles de arbol
  2. 1 onion
  3. 1 chipotle pepper in adobo
  4. 2 cloves garlic
  5. ¼ tsp ground cumin
  6. 1 package tempeh
  7. 10 oz hominy
  8. 1 tsp Mexican oregano
  9. 1 packet vegetable broth concentrate
  10. Fresh cilantro
  11. 1 lime
  12. 2 radishes
  13. 2 tbsp vegan sour cream
  14. 2 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Medium saucepan
  • Blender
  • Small skillet

INSTRUCTIONS

1
Hydrate the chile
Add the chiles de arbol and 2 cups water to a medium saucepan. Bring to a boil and cook until softened, about 8 to 10 minutes. Peel and dice the onion. Peel the garlic.
2
Make the chile puree
Add ¼ cup of the cooking liquid from the chiles de arbol, and the chiles themselves to a blender. Add just ¼ cup diced onion, chipotle in adobo, garlic, ground cumin, and a pinch of salt. Blend on high until smooth. Taste the chile puree and adjust seasoning with salt as needed.
3
Cook the chile puree
Place a small skillet over medium-high heat with 1 tsp vegetable oil. Once hot, add the chile puree and cook until it’s slightly thickened and darkened in color, about 4 to 6 minutes.
4
Crisp the tempeh
Cut the tempeh into cubes. Return the medium saucepan to medium-high heat with 1 tbsp vegetable oil. Add the tempeh and cook, stirring occasionally, until browned in places, about 3 to 5 minutes.
5
Finish the posole
Add the remaining diced onion to the saucepan with the tempeh. Cook until softened, about 3 to 5 minutes. Add the chile puree, hominy, Mexican oregano, vegetable broth packet, and 2 cups water. Reduce heat to low and simmer until the posole thickens slightly, about 8 to 10 minutes.
6
Serve
Chop the cilantro stems and leaves. Thinly slice the radishes. Halve the lime and cut half into wedges. Add just half the cilantro and the juice from just half the lime to the posole. Stir to combine, taste, and adjust seasoning with salt and pepper to taste. Ladle the crispy tempeh posole into bowls and top with remaining cilantro, radishes, and sour cream. Serve with lime wedges.