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Bowl of chile verde on a white and yellow tablecloth, tortillas, and Mexican rice.
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Vegan Chile Verde

For this meatless version of chile verde I use soy curls, simmered with zucchini and potatoes in a spicy tomatillo and green chile salsa.
Course Main Course
Cuisine Mexican
Diet Vegan
Cook Time 30 minutes
10 minutes
Total Time 45 minutes
Servings 4
Calories 323kcal
Author Dora R.

Ingredients

Salsa Verde:

  • 1 pound tomatillos, about 6 medium
  • ½ large white onion, chopped
  • 3 to 4 chile serrano
  • 3 garlic cloves
  • 1 cup water or broth
  • ½ cup packed cilantro
  • 1 teaspoon salt

Soy Curls:

  • 4 oz dried soy curls
  • 3 cups warm vegetable broth
  • 1 tablespoon shiitake mushroom powder
  • 1 tablespoon soy sauce

Chile Verde:

  • 1 tablespoon avocado oil
  • ½ large white onion, chopped
  • 3 medium white potatoes, cut into large cubes
  • 1 Mexican zucchini, cut into large cubes
  • 1 cup vegetable broth
  • ½ teaspoon Mexican oregano
  • ⅛ teaspoon cumin
  • ½ teaspoon salt

Instructions

To make the salsa verde:

  • Fill a medium pot with water and add tomatillo, onion, chile Serrano, and garlic. Simmer over low heat for 15 minutes. Drain and transfer to the blender, add 1 cup of water. Add cilantro, and salt and blend until smooth. Set aside.

To prepare the soy curls:

  • In a large bowl whisk together the warm broth, mushroom powder, and soy sauce. Add the soy curls and let them soak for 10 to 15 minutes. Drain and with your hands squeeze out all the liquid from the soy curls. Chop into smaller pieces.

To make the chile verde:

  • Heat oil in a large pot over medium heat, add the soy curls, and cook until golden brown, 5 to 6 minutes. Remove from the pot and add the onion, reduce heat to low and cook until for 5 to 6 minutes until the onion is soft and translucent.
  • Add potatoes and zucchini and cook for one minute. Pour in the salsa verde and simmer for 5 minutes. Add in vegetable broth, oregano, cumin, and salt, and simmer for 15 minutes. Add the soy curls and cook for 6 more minutes or until the potatoes are tender.
  • Serve with rice, beans, and warm corn tortillas.

Notes

  • You can substitute the soy curls with TVP, seitan, tempeh or mushrooms.
  • You can use other vegetables such as swiss chard, caulilflower, or nopales.
  • To increase or reduce spiciness, reduce or increase the amount of chile serrano.
  • If you want firmer zucchini, add it to the pot with the soy curls (step 3 in the chile verde process).

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 52g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2088mg | Potassium: 1232mg | Fiber: 12g | Sugar: 14g | Vitamin A: 1776IU | Vitamin C: 59mg | Calcium: 147mg | Iron: 6mg