Vegetarian Pozole with Quorn Steak Strips

Name: Vegetarian Pozole with Quorn Steak Strips
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Cuisine: Mexican
Ingredients: 1 x 300g Pack of Quorn Vegetarian Steak Strips; 5 cloves garlic, sliced; 1 teaspoons salt; 1 yellow onion, sliced; 2 bay leaves; 1.5l Vegetable Stock; 3 dried gaujillo chiles; 3 dried ancho chiles; 1 dried chiles de arbol (optional, for spicier soup); 1 tablespoons oil; 1/2 tablespoon oregano; 1/2 teaspoon ground cumin; 400ml passata; 1 teaspoon white vinegar; 1 x 400ml cans white beans; Salt and pepper to taste

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Pozole soup garnished with avocado slices, shredded cabbage served in a bowl on a wood board with a green napkin and side of bread.

This vegetarian pozole is packed full of flavour and is perfect for colder weather with its spicy kick! This spicy Mexican pozole soup features Quorn Vegetarian Steak Strips, white beans and combines three types of chillis for a flavourful kick.

Top your vegetarian pozole with a squeeze of fresh lime, shredded cabbage and fresh coriander!

Vegetarian Steak & Strips Recipes Vegan and Vegetarian Soup Recipes Vegan And Vegetarian Mexican Recipes Spicy Vegan & Vegetarian Recipes

Serves 4

35 mins

A Little Effort

308 cals
(Per serving)

5g of fat
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Strips

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

1 x 300g Pack of Quorn Vegetarian Steak Strips
5 cloves garlic, sliced
1 teaspoons salt
1 yellow onion, sliced
2 bay leaves
1.5l Vegetable Stock
3 dried gaujillo chiles
3 dried ancho chiles
1 dried chiles de arbol (optional, for spicier soup)
1 tablespoons oil
1/2 tablespoon oregano
1/2 teaspoon ground cumin
400ml passata
1 teaspoon white vinegar
1 x 400ml cans white beans
Salt and pepper to taste

Method

In a large pot, fry off the onions and 2 cloves of garlic until translucent.
Add the stock, and bay leaves and bring to a simmer.
While the soup simmers, cover the dried chillies with boiling water in a separate bowl and leave for 10 minutes.
Remove the chillies and put in a blender with a spoon of the liquid and blend with the remaining garlic until smooth.
Cook the chilli mixture in a small saucepan for 10 minutes stirring regularly.
Pour the chili sauce mixture into the soup along with the passata, oregano, cumin, white vinegar, white beans and Quorn Vegetarian Steak Strips. Season with salt and pepper to taste. Bring to a slow boil and then simmer for 10 minutes.
Top with handfuls of shredded cabbage, chopped onion, fresh coriander, and a squeeze of fresh lime juice!