Behold the tomatillo, the best-dressed plant in the produce section. It is vibrant, tangy, and so stylish in its little sheer jacket. My favorite thing about the tomatillo, though, is the mellow, zesty oomph it contributes to this vegan chile verde.
In this recipe, soy curls stand in for the more traditional pork. You probably won’t find them at your local mainstream supermarket, but you may have more luck with natural foods stores. Otherwise, you can order online from a variety of sources, including directly from the manufacturer, Butler Foods.
If soy curls are completely unavailable, or if you would prefer not to use soy, there are plenty of other options.
Pinto, kidney, or black beans would work well, and I’m sure that seitan or jackfruit would also taste terrific. Or you could forgo beans or meat stand-ins altogether and simply add a variety of vegetables to make a colorful stew. Bell peppers, zucchini, and corn are all good additions, and can be roasted along with the peppers, onions and tomatillos if you want to crank up the smokey flavor.
I have added zucchini or summer squash and blended it along with the peppers with good results. This will cut the heat of the peppers a bit, but it’s a great way to use up extra veggies. For colorful bell peppers or corn, though, I’d keep those out of the food processor or blender. Just add them to the sauce when it’s simmering on the stove.
Customize your spice level
I’m a big fan of spicy food, but I’m not the most hardcore pepper enthusiast you’ll ever meet. That’s why I like to use just about a handful of hot peppers to add some heat to the chile verde. Because peppers are plants, there is natural variation in their level of spiciness, so it can be tricky to predict exactly how hot the chile will be. I like to err on the side of caution — just barely — and then, at the table, add hot sauce to taste.
If you prefer milder flavors, you can definitely modify the recipe to suit your taste. To make it very mild, replace the hot peppers with one of the following:
- One poblano pepper
- Another mild pepper, like a cubanelle or bell pepper
- Peppers with less heat, like anaheim or shishitos
If a face-melting heat level is what you’re going for, you probably don’t need me to tell you how to make that happen. But just to get you started, I would recommend adding a habanero or two in addition to the peppers listed in the recipe.
What you’ll need to make vegan chile verde
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- A sheet pan
- A large, heat-safe bowl
- A blender or large food processor
- A large saucepan
Chile Verde with Soy Curls
Saucy, spicy, and irresistible — fold this chile verde into tacos, tortillas, or tamales. With so many ways to enjoy, it's a great option for meal prep.
Ingredients
- 3 cups soy curls
- 2 cups hot water
- 1 teaspoon "Better than Bullion" vegetarian chicken OR 1 vegetarian chicken bullion cube
- ½ medium red onion
- 3 tomatillos
- 2-3 poblano peppers
- 3-4 hot green chili peppers
- 1 tablespoon olive oil
- 6 cloves garlic
- ½ teaspoon salt
- 2 T chopped cilantro (or more, to taste)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ½ teaspoon smoked paprika
- salt to taste
Instructions
- Preheat oven to 425° F.
- Heat the water ( in kettle, microwave, or on stovetop) to around boiling.
- In a large bowl, whisk the bullion into the water, then add soy curls. Set aside to let them soften.
- Quarter the tomatillos. Then chop the onion and all of the peppers, making chunks of similar or larger size compared to the tomatillo pieces.
- Peel the garlic cloves and smash them lightly with the flat of your knife.
- Combine the onion, tomatillos, peppers, and garlic in a large bowl.
- Add the olive oil and ½ teaspoon salt.
- Transfer the mixture to a sheet pan. I usually use a silpat or a sheet of parchment paper to keep the veggies from sticking. Roast in the oven for about 20 minutes, until the veggies are fairly soft and have a few dark, charred spots.
- Remove from oven and let cool enough to handle. Using a blender or food processor, pulse or blend the veggies along with the cilantro until the sauce is the consistency you prefer. I pulse 10-15 times to get a slightly chunky sauce.
- Add the sauce to a medium saucepan. Stir in the cumin, oregano, and smoked paprika. Then, fold in the soy curls along with any remaining soaking liquid.
- Bring to a simmer and then reduce heat to low. Let simmer, stirring occasionally, for at least 10 minutes to let the soy curls absorb the flavors.
Notes
- If you are planning to serve in tacos or similar dish, leave the pan uncovered. This will allow the sauce to reduce. If you are going to serve as a stew, keep the pan covered for a saucier final product.
- I like to serve this with warm corn tortillas and vegan cheese, and garnished with plenty of chopped radishes, green onions, and cilantro.
Nutrition Information
Yield 6Amount Per Serving Calories 107Total Fat 5.3gSaturated Fat .4gSodium 402mgCarbohydrates 10.4gFiber 3 gSugar 2.3gProtein 6.3g
Mom says
I’m making this next week! I’ve ordered the soy curls from Butler Foods. I’m excited to try them. My grocery store was completely out of tomatillos yesterday. Why? I don’t know. Weird. I will also need to pick them up so I will be ready when the soy curls arrive.
Meg Kramer says
I’m so excited to hear how it turns out! I think you will really like this one. Let me know if you make it spicy, or if you switch up the hot peppers for something milder!