We’ve gone easy on you so far, but this week’s recipe is what delicious vegan cooking is all about. Sure, the difficultly level may be upped, but challenge yourself with this amazing dinner recipe that provides amazing leftovers for the rest of the week. And with Thanksgiving fast approaching, why not impress the f*ck out of your family and bring this dish to dinner, it’s like a big warm hug on a cold ass day. No guts, no glory – not only is this tasty recipe easier than it looks but everyone will be thankful you didn’t bring Tofurky again.
Part soup, part chili, pozole is a hearty dish that you can trick out with a fuckton of toppings.
Makes enough for 6 hungry people, no fucking problem
5 large dried chiles (guajillo, ancho, whateverthefuck kind of big chiles you can find hanging at the end of the spice aisle)
2 cups warm water
1 large onion
5 cloves garlic
2 tablespoons unsweetened cocoa powder (yeah, the same shit you use to make brownies)
1 teaspoon olive oil
8 ounces of tempeh
2 teaspoons soy sauce or tamari
1 can (29 ounces) hominy (hominy is made by soaking maize kernels in a lime mixture to soften their hulls causing them to swell up. It’s fucking awesome. You can buy hominy already cooked in cans near the beans and salsa at the store, or you can find it dried and cook it yourself like the package says)
1 tablespoon dried oregano
2 teaspoons ground cumin
¼ teaspoon salt
5 cups vegetable broth
1 teaspoon maple syrup or other liquid sweetener
Juice of 1 lime
Toppings: sliced cabbage, sliced green onions, radishes cut into matchsticks, cilantro, sliced avocado, lime wedges
1. Grab a big pot or griddle and toast the dried chiles on both sides until they get a little bendy and soft, about 2 minutes. Don’t let these fuckers burn. Stay focused. When they are all good, throw them in a bowl with the warm water and let them soak for 15 to 20 minutes.
2. While that’s going down, chop up the onion, garlic, and zucchini. When the chiles are nice and rehydrated take them out of the water but hold on to the water. Cut off the chile tops, remove the seeds and chop them all up. Throw them in a blender or food processor with the water they were soaked in, the garlic, and cocoa powder, and run it until the chile-garlic paste looks all mashed up with no big chunks left.
3. Heat up the oil in a large soup pot over medium heat. Add the onion and sauté that shit for 2 minutes. Grab the tempeh and crumble that fucker right into the pot in dime-and-nickel-sized chunks and sauté until both the onion and tempeh start to brown, about 3 more minutes. Add soy sauce for a little flavor. Next, add the zucchini, hominy, oregano, cumin, and salt. Stir that all together and then add the chile-garlic paste you made earlier. Toss all that around so that everything is well coated and then add the broth. Cover that bastard and let it simmer for 15 to 20 minutes to get all the flavours to combine. Next add the maple syrup and lime juice. Taste that fucker and adjust the spices to the way you want it.
4. Serve hot with your favourite toppings.
Don’t forget to tag @HouseofAnansi and #ThugKitchen in your tweet or Instagram and send us a pic of your food porn to win one a Thug Kitchen prize pack. Get your submissions in by Thursday, October 16th at 5 pm! Must be a Canadian resident (excluding Quebec) to win.