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Vegan Chile Verde. I use soycurls as a meat substitute but you could use tofu, mushrooms, or seitan #veganmexican #chileverde #soycurlrecipes

Vegan Chile Verde

Salsa Verde:
1 pound tomatillo (about 6 medium)(453g)
1/2 large white onion, chopped (175g)
3 to 4 chile serrano (26g)
3 garlic cloves (9g)
1 cup water or broth (236ml)
1/2 cup packed cilantro (16g)
1 teaspoon salt

Soy Curls:
4 oz dried soy curls (113g)
3 cups warm vegetable broth (709 ml)
1 tablespoon shiitake mushroom powder
1 tablespoon soy sauce

Chile Verde:
1 tablespoon avocado oil
1/2 large white onion, chopped (175g)
3 medium white potatoes, cut into large cubes (465g)
1 Mexican zucchini, cut into large cubes (224g)
1 cup vegetable broth (236ml)
1/2 teaspoon Mexican oregano
1/8 teaspoon cumin
1/2 teaspoon salt

1. 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. cilantro, and salt and blend until smooth. Set aside.
2. To prepare the soy curls, in a large bowl whisk together the warm broth, mushroom powder, ad 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.
3. 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.
4. Serve with rice, beans, and warm corn tortillas.