Vegan Pozole, Two Different Ways

Everybody knows that the best part of the holidays is.. the FOOD! Ok, just kidding, it’s really about family. Food and family, family and food, food with family? Whatever.

The holidays mean tamales and pozole, two Mexican traditional favorites. I always crave tamales during this time of the year, but I couldn’t find the energy to make them or think of ways to make them vegan (maybe I’ll make a recipe for next year?). If you’ve ever made tamales, you know how much of a process it is. But, I did find the energy to make pozole because well, it’s friggin’ delicious, easy to make, and the perfect soup to eat when it’s all chilly outside. It also requires only a few, cheap ingredients.

Vegan Pozole

Pozole is traditionally made with pork or chicken, my dad always made it with roast so that’s how my family makes it now. My sister who uses my dad’s recipe and she has been kind enough to make Zack and me our own version of pozole (without animal products) these past two years, which has inspired me to tweak it a bit and share it with you all.

Vegan Pozole

For anyone who wants to be vegetarian, vegan, or just cut down on the amount of animal products and struggles because of their family’s culturally defined diet, especially during the holidays, I hope this can serve as a resource for you. If a Mexican who grew up eating beef pozole, beef tamales, and other meat/cheese filled dishes can do it, it’s not impossible for anybody. It might be harder for some, but not impossible.

So, I hope you all enjoy these two versions of pozole, the first one is my dad’s recipe (tweaked a little) and is the easier one to make in my opinion, but it can also be adjusted to be even easier and faster. The second version is traditional red pozole with pieces of protein, which can be substituted for other meat alternatives. My family eats pozole with a side of bread rolls, called Mexican Bolillos, that are cut in half, toasted in the oven, then topped with butter. But you can also have pozole with tostadas, tortillas, or whatever bread you prefer.

Vegan Pozole

They are both packed with protein, flavor, spice, and Mexican goodness.

Vegan Pozole Pozole Rojo


Vegan Pozole, Two Different Ways

Recipe Type: Dinner
Author: Becological
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Serves: 10
A traditional favorite, veganized with more flavor and love. This healthy soup is perfect during the cold weather and the holidays. Using only a few, cheap ingredients, it will transform the way you think about pozole. ENJOY!




Version 1 Pozole (Brown)

  • 1 cup Pinto Beans*
  • 1 (25oz) can white Mexican style hominy
  • 1 medium white onion
  • 2 cups vegetable broth or 2 tblespns vegetable bouillon
  • 3 garlic cloves
  • ~1 quarter cabbage
  • ~1/2 bunch green onions
  • ~1/2 bunch of cilantro
  • ~10 cups water
  • ~1 tblespn menudo mix (optional)
  • Lemon (optional)
  • 1 tblespn dried oregano & a dash of salt

Version 2 Pozole Rojo

  • 1 (25oz) can white Mexican style hominy
  • 1/2 package of dried bean curd (soy protein)*
  • 1 32 oz vegetable broth*
  • 5 guajillo chilies*
  • 6 cloves garlic
  • 1 white onion
  • 1 tblespn dried oregano
  • 1 tblespn cumin
  • ~1 quarter cabbage
  • ~1/2 bunch green onions
  • ~1/2 bunch of cilantro
  • ~1 tblespn menudo mix (optional)
  • Lemon (optional) & salt


For version 1:

  1. Bring water to a boil in a medium sized pot, add beans, whole onion, and garlic cloves.
  2. Cook for about 1-2 hours until beans are soft but not mushy, stirring occasionally.
  3. Finely chop cabbage, cilantro, and green onions for garnish.
  4. Add vegetable broth to beans after about an hour, along with hominy, menudo mix, and salt to taste.
  5. Serve with cilantro, green onions, cabbage and a squeeze of lemon.

For version 2:

  1. Bring vegetable broth to a boil, add 1/2 onion and 3 cloves garlic.
  2. Soak bean curds in warm water until soft (about 10 mins), drain and rinse.
  3. Seed and de-vain the dried chilies, place in bowl with hot water and 1/2 onion. Once chilies are soft, put them in a blender along with 1/4 cup of the water they were in. Add 3 cloves garlic, oregano, cumin, 1 tblespn hominy, and salt to the chilies, blend until smooth
  4. Finely chop cabbage, cilantro, and green onions for garnish.
  5. Add the rest of hominy, bean curds, and red sauce to the pot, let simmer for another 10-15 mins.
  6. Serve with cilantro, green onions, cabbage and a squeeze of lemon
-If you don’t have time to cook the beans, you can substitute them for a cup of canned beans and add them toward the end
-The bean curds I used were bought at a local asian supermarket but you can also use soy protein places found in the Mexican aisle or tempeh, tofu, or whatever meat alternative you like. In the video I used the whole package of protein but I suggest using only half to avoid them taking over the dish. You might need to add more water later if you find that there is not enough broth since the soy pieces absorb a lot of liquid.
-You can use other chilies like California dried chilies or substitute it for an already made red sauce. The chilies are not spicy.
-Though Menudo Mix is optional, it is highly suggested since it adds some ‘kick’ and extra spice. You can find it in the Mexican aisle near the spices.

Please let me know if you liked these recipes or completely hated them by commenting below or  on my Youtube channel. Please subscribe to my channel and share my recipes to support my work. Thank you for checking it out! Cheers.

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