A Food Empowerment Project
Vegan Mexican Food

Entrées :
Recipe courtesy of Martha Aguilar
Prep time: 20 to 30 minutes
Cook time: 40 minutes


Oil for sautéing

Medium onion, diced (reserve 3/4 cup diced onion for later)

3-4 medium dried California peppers

3 garlic cloves, peeled

1 tsp dried oregano

4 cups veggie broth

2 cups water

29 oz can hominy, drained

1 package faux chicken (chopped) or tofu (cubed)

2 cups shredded cabbage

1 cup sliced radishes

1 lemon

1 tin of beans (any kind) (optional)

Salt to taste


1. Rinse dried peppers, remove stems and seeds, and soak in hot water for about 20 minutes.

2. When soft, blend peppers in 2-3 Tbs of soaking water with garlic and 1 tsp oregano until very smooth. Add more soaking water as needed, this step may take a while.

3. In a medium pot, sauté onions for about 2 minutes.

4. If you are using faux chicken or tofu, sauté these for about 3 minutes.

5. Add broth and small portions of chile mixture a little at a time to your liking.

6. Add hominy.

7. Add salt to taste.

8. If you’re using beans, add them now.

9. Heat through for about 15-20 minutes on medium heat.

10. Serve in a bowl and add small amounts of cabbage, diced onion, and radish.

11. Add lemon (to taste) and dried oregano (to taste).