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Christmas is around the corner, and I’m sure you’ve been looking for options for your Vegan Mexican Christmas menu.  I have crafted this incredible menu for you with the help of some blogger friends, so you can have a feast this Christmas. I wanted the menu to be similar to what a Mexican family might have for their Christmas Eve dinner, so there are some non-Mexican dishes like lasagna on there, because I do know families that make lasagna for Christmas. What are some of your favorite dishes??

Appetizer/Salad:

1. Nochebuena Salad

beet, apple and pomegranate salad                    dorastable.com

A refreshing salad of romaine lettuce, roasted beets, oranges, jicama, pomegranate, and peanuts. Find the recipe here.

2. Macadamia Nut Queso Fresco w/ Pineapple Chipotle Salsa

macadamia-nut-queso-fresco topped with salsa                                                      dorastable.com

Make a cheese platter with these macadamia nut cheese. It pairs well with nuts, fruits, and crackers or toasted baguette. Find recipe here. 

3. Mexican Hummus with Chiles Toreados

hummus in a blue bowl topped with charred onions and peppers                                          brownsugarandvanilla.com

This spicy hummus is perfect for dipping veggies or tortilla chips. Find recipe here.

4. Potato and Spinach Croquettes

creamy spinach croquettes                               cilantroandcitronella.com

They are crispy and golden brown, but warm and satisfying. Great finger food! Find recipe here.

 

Entrees:

5. Vegan Jackfruit Pozole Rojo

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidaysdorastable.com

Jackfuit replaces the pork in this recipe with great results. Serve with tostadas, radishes, lime juice, and cabbage. Find recipe here.

6. Vegan Pozole Verde

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl       dorastable.com

The green version of pozole is flavored with poblano peppers, tomatillo, and jalapeño. Find the recipe here. 

7. Vegan Menudo

menudo in a clay bowl        mexicanmademeatless.com

What?? It is possible. This recipe uses oyster mushrooms to replace the pancita. Find recipe here.

8. Vegan Bacalao a la Vizcaina

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.                    dorastable.com

A traditional salt cod dish, remade with mashed chickpeas, olives, tomatoes, potatoes, capers, and red peppers. Find recipe here

9. Espagueti Verde

spaghetti on green poblano sauce in a white bowl      dorastable.com

Spaghetti in a creamy poblano pepper sauce. It’s just the right amount of spicy. Find recipe here.

10. Lasagna

vegan lasagna slice on a white plate                              cilantroandcitronella.com

Lasagna on Christmas?? Yes, even Mexicans eat lasagna. It makes for a good entree. Find the recipe here. 

11. Potato Adobo Tamales

Two vegan tamales on a wooden board, one cut open                                                     dorastable.com

Tamales filled with potatoes in adobo sauce. Serve just out of the steamer. Find recipe here.

12. Red Chile Jackfruit Tamales

Red chile jackfruit tamales in a white and green tea towel                             dorastable.com

Jackfruit once again replaces pork in this northern Mexico version of tamales. Find recipe here.

Dessert:

13. Buñuelos

buñuelos on a dark blue platelivingmividaloca.com

Fried dough sprinkled with cinnamon-sugar. For sure a childhood favorite. Find recipe here. 

 

14. Mexican Wedding Cookies (Polvorones)

vegan mexican wedding cookies in a poinsetta box with a ribbon       dorastable.com

Also known as hojarascas. I like them sprinkled with cinnamon sugar, but you can also do powdered sugar. Find recipe here. 

15. Vegan Tequila Truffles

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

Rich an boozy truffles that are great for gifting. Find recipe here.

16. Strawberry Tamales

A pink tamal surrounded by strawberries on a blue plate.                                                         dorastable.com

If you are not familiar with sweet tamales, you have to try these first. Find recipe here.

17. Chocolate Tamales

Making vegan tamales doesn't have to be complicated. With over 50 detailed pictures, this ebook will guide you step-by-step in the tamal making process.                                dorastable.com

Filled with semi-sweet chocolate chips, and pecans. Find recipe here. 

Drinks:

18. Ponche

fruit punch in clay mugs

A hot spiced fruit punch. Served with or without alcohol. Find recipe here.

19. Champurrado

Unlike any hot chocolate you’ve ever had. It is thickened with masa or masa harina. Find recipe here.

20. Atole Almendrado

This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage.                    dorastable.com

A warm corn based beverage, meant to warm you up this winter. Find recipe here.

21. Vegan Rompope

two glasses of rompope sprinkled with cinnamon                                    kroger.com 

Mexican eggnog. Also a traditional Christmas drink. Find recipe here.

If you’ve never tried vegan pozole verde you’re in for a treat. Wild mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with creamy avocado, crisp lettuce and fresh radishes.

mushrooms cooking in a pot for vegan pozole verde

Pozole is a dish of pre-hispanic origins, the name pozole comes from the Nahuatl word “pozolli” which means ‘frothy’. Which refers to the appearance of the white corn as it’s boiled. It was a dish reserved for special celebrations and religious ceremonies. Legend has it that it was made with human flesh, as an offering to the gods for a fruitful harvest. (Gross!)

pumpkin seeds, tomatillos, cilantro and poblano in blender for vegan pozole verde

Nowadays, there are actually 3 most common types of pozole: rojo, blanco and verde. Red pozole is seasoned with a mixture of dried chiles, white pozole is seasoned with herbs, and green pozole usually contains pumpkins seeds, tomatillos, and green chiles.

Smooth green sauce in blender for vegan pozole verde

The recipe varies according to the state that you’re in. For pozole verde you can find a version from Jalisco, one from Guerrero, and one from Guanajuato.  They are all very similar with small variations like adding poblano peppers, or the toppings change from state to state.

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

I loved the addition of pumpkin seeds to this vegan pozole verde, because it adds a touch of creaminess to the broth without using oil or cream. You can make this pozole anytime, but it would be a great addition to your Christmas or Thanksgiving menus.

I’m not going to lie, I enjoyed this so much I ate the whole batch myself in a couple of days! I hope you like it too.

The Recipe: Vegan Pozole Verde

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of Serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.
  • Enjoy

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl
4.63 from 8 votes
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Vegan Pozole Verde

Vegan pozole verde, mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with avocado, lettuce and radishes.

Course Main Course, Soup
Cuisine Mexican
Keyword pozole verde, vegan pozole
Total Time 45 minutes
Servings 4 servings
375 kcal
Author Dora S.

Ingredients

  • 1 tbsp. Vegetable oil (optional)
  • 1 ½ lb. Maitake or oyster mushrooms, chopped
  • 1 cup Diced onion
  • 6 cloves Garlic, minced
  • ½ cup Raw pumpkin seeds, pepitas
  • 2 Poblano peppers
  • 3-4 Serrano peppers
  • 4 Tomatillos, medium
  • 1/2 cup Chopped cilantro
  • 1 cup Leafy greens, spinach, radish greens, swiss chard
  • 1 sprig Epazote
  • ¼ tsp. Cumin, ground
  • ¼ tsp. Mexican oregano, dried
  • 2 qts. Vegetable stock
  • 1 can (29oz) White hominy 29 oz, drained, and rinsed

Garnishes:

  • 1 Avocado, pitted and diced
  • 4 Red radishes, sliced
  • ½ Head Romaine or iceberg lettuce, finely shredded (julienned)
  • 4 Tostadas

Preparation

  1. In a large pot set to medium heat sauté the mushrooms in 1 tbsp. of oil until golden brown about 6-8 min.
  2. While the mushrooms are cooking, toast the pumpkin seeds lightly in a small sauté pan over medium heat. Remove from pan and set aside.
  3. Remove the mushrooms from the pot, and add the onions. Turn heat down to medium-low and sweat onions until tender and transparent about 4-5 minutes.
  4. Add garlic and cook for two more minutes. Return the mushrooms to the pot. Pour in the vegetable stock and hominy and simmer softly until you are ready to add the sauce.
  5. Turn oven broiler on to HI setting.
  6. Place the poblano peppers, serrano peppers, and tomatillos on a sheet tray lined with foil. Place under the broiler for 3 minutes or until the peppers have begun to get dark spots. Flip the peppers and tomatillos over and let cook for 3 more minutes. Remove from the oven and set aside.
  7. Place the poblano peppers in bowl and cover with plastic wrap. Let sit 5 minutes.
  8. Peel poblano peppers and remove the stems and seeds.
  9. Place the poblano peppers, serrano peppers, pumpkin seeds, tomatillos, greens, epazote, cilantro, cumin, and oregano in a blender and process until smooth.
  10. 10. Strain the sauce into a medium sauce pot set to medium-low heat. Let sauce simmer for 5-6 minutes or until it changes to a darker green color.
  11. 11. Pour sauce into the pot with the mushrooms and hominy and bring to a simmer. Simmer for 8-10 minutes, and season with salt and pepper.
  12. 12. Serve with garnishes.

Chef's Notes

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.
Nutrition Facts
Vegan Pozole Verde
Amount Per Serving
Calories 375 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Sodium 2053mg 86%
Potassium 1460mg 42%
Total Carbohydrates 44g 15%
Dietary Fiber 12g 48%
Sugars 11g
Protein 14g 28%
Vitamin A 52.1%
Vitamin C 80.9%
Calcium 7%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.

Pozole is a hearty, spicy, satisfying Mexican soup. It is said to be a hangover cure, which I cannot confirm, but it is certainly a special occasion dish and is often served on Christmas and New Year’s. There are three varieties most commonly served: rojo, verde y blanco. Traditionally pozole is made with pork shank, trotters and shoulder, but of course, this will no longer work for us, so I have created this jackfruit vegan pozole rojo recipe just for you.

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

This is an adaptation of my grandmother’s famous recipe. Every Christmas for as long as I can remember my grandmother would make two of the biggest pots of pozole and menudo I have ever seen. The adults would salivate over it, talk about how good it was going to be, and would go over to the kitchen and stir the pots to see how much longer it would be until they finally had their pozole. One year I decided I was going to see what the big deal was, and I waited until the kitchen was empty. Then I went over to the pot and grabbed the ginormous ladle. I gave the whole thing a stir and almost fainted and threw up all over myself at the same time! (I must have been about 8 yrs. old.) When I stirred the pot a couple of pork trotters rose up to surface and I swear I saw a pig snout, but I might of imagined that. After that, it took me years to give pozole a try, but I eventually became one of those salivating adults waiting for the pozole to be done each Christmas.

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

Now that I no longer eat meat it was only natural that I made a vegan version of this dish. Originally, I was going to make this with mushrooms instead of jackfruit, since I know jackfruit is not easily accesible to many. However, when I went to the grocery store I discovered that here in Hawaii button mushrooms are $8.00 a pound! I quickly decided instead to pay about $5 for two cans of green jackfruit. I am so happy with the result and I know you will be too. It is just as I remember it, so deeply satisfying.

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

The Recipe: Jackfruit Vegan Pozole Rojo

I have used canned hominy to speed things up, but if you have access to dried hominy you can use that instead. (Dried hominy takes about 2 hours to cook.) Pozole is all about the toppings. Serve with dried oregano, diced white onion, lime wedges, sliced radishes, and shredded cabbage. My grandma used to serve a salsa macha on the side as well for the ones who wanted more heat. Here is a recipe from Mexico in my Kitchen that is very similar to my grandma’s, only she used chile piquín instead of árbol. Enjoy!

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays
4.6 from 27 votes
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Jackfruit Vegan Pozole Rojo

Vegan Jackfruit Pozole Rojo, a spicy soup made with dried chiles, hominy, jackfruit, and veggies. 

Course Soup
Cuisine Mexican
Keyword jackfruit, vegan pozole
Total Time 40 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 1 can (29 oz.) White hominy, drained, rinsed
  • 3 quarts Vegetable Stock
  • 5 Chile guajillo, dried, stemmed and seeded
  • 2 Chile ancho, dried, stemmed and seeded
  • 5 Chile de árbol, dried, stemmed and seeded
  • 6 cloves Garlic
  • ½ Onion, white
  • 1 tbsp. Vegetable oil (optional)
  • 2 cans (20oz./ea) Young green jackfruit brine, drained
  • 1 Zucchini, medium, cut into dice

Toppings

  • 1 White onion, small, minced
  • 6 Red radishes, sliced into batons
  • 2 tbsp. Oregano, dried
  • ½ Green cabbage, cored, thinly sliced
  • 4 Limes cut into quarters
  • 1 bag Corn chips or tostadas

Preparation

  1. In a large pot, combine the vegetable stock and hominy and bring to a LOW simmer.

  2. While the hominy is simmering, remove stems and seeds from the chile ancho, arbol, and guajillo. Rinse and place in a medium pot with water.
  3. Bring pot to a boil over medium-high heat. Reduce heat and simmer for 10 min.
  4. Drain chiles, but reserve 1 ½ cups of the chile water. Place chiles, garlic and onion in the blender, add the chile water and blend until smooth. Strain.
  5. To prepare the jackfruit, drain the jackfruit, rinse, and pat with paper towels. Cut out the core of the jackfruit (tip of the triangle pieces), and cut pieces in half. Heat 1 tbsp. of oil in a large sauté pan set to medium heat. Add the jackfruit and cook for 3 -4 minutes on each side or until it begins to brown. Pour the chile sauce over the jackfruit and reduce heat to low-medium. Simmer for 10 minutes or until jackfruit begins to break down and the sauce has thickened slightly. Use a fork to shred the jackfruit as it cooks down. Season with salt and pepper.
  6. Your hominy should still be simmering very slowly. Scoop out one cup of the hominy-vegetable stock mixture and blend until smooth. Pour this back into the pot with the hominy

  7. Raise heat to medium-low, and add the zucchini and shredded jackfruit with sauce. Let simmer for 8- 10 minutes or until the zucchini is tender. Season to taste with salt and pepper. 

  8. Serve your pozole with all of the toppings on the side.

Recipe Video

Chef's Notes

If you don’t have access to jackfruit you can use 2lbs. of mixed mushrooms or soy curls instead. You can substitute the zucchini with chayote with excellent results. If you like your pozole really spicy serve it with this salsa macha from Mexico in my Kitchen