The Edgy Veg

Vegan Pozole Rojo

I’m going to show you how to make a vegan pozole rojo recipe (also spelled posole rojo) in under 60 minutes! This vegan version of pozole is a smokey and savoury soup recipe that’s easy and full of flavour! The soup is also gluten-free!

This soup recipe makes a large batch and can be frozen or kept in the fridge and later warmed up for cozy healthy meals all week. It’s also perfect for meal prep on colder weeks. This soup is warm and full of spices and peppers that give it a rich flavour, and mushrooms to give the meaty flavour while keeping this meal whole-foods plant-based. 

Related Recipe: Vegan Chicken Noodle Soup

Vegan Pozole (Posole Rojo Recipe)

Vegan Pozole Rojo

This recipe is inspired by traditional pozole rojo but made vegan. It uses dried chiles which add a rich, deep flavour and slight spice and smokiness. I remove the seeds to keep this posole from being too spicy. I like to top my soup bowl with shredded cabbage, sliced radishes, cubed avocado and tortilla chips on the side. 

Hominy is an ingredient I love but rarely get to use. You’ll find it in a can and is made from dried corn kernels. It is a key ingredient in this soup, as well as the chiles and pinto beans. Typically, pozole rojo includes chunks of meat, so to make this vegan I swapped it for chunks of thick mushrooms like portabello which provides a meaty texture. If you can get your hands on it, Mexican oregano is the best oregano for this recipe, but the Italian version will also work. You can also make a quick batch of my homemade vegan sour cream which really adds a nice touch to the final dish. 

Related Post: Vegan Potato Leek Soup

Vegan Pozole Rojo Recipe



Full Recipe Down Below!

4.7 from 3 reviews
Vegan Pozole Rojo
Prep time
Cook time
Total time
I'm going to show you how to make a vegan pozole rojo recipe (also spelled posole rojo) in under 60 minutes! This vegan version of pozole is a smokey and savoury soup recipe that's easy and full of flavour! The soup is also gluten-free!
Recipe type: Main
Cuisine: Vegan
Serves: 6 servings
Optional toppings:
  1. In a medium-sized saucepan, add the dried chiles and onion and enough water to cover completely. Cover and bring everything to a boil. Reduce heat to a simmer and cook for 15 mins, or until chiles are soft.
  2. When chiles are softened, add them to a blender along with ½ cup of the liquid the chiles were cooked in, garlic, cilantro, vinegar. oregano. cumin, and salt, and blend until smooth. Add more chile cooking liquid as needed to get a tomato paste consistency.
  3. Meanwhile, in a large pot heat vegetable oil of choice over medium-high heat. Add carrots and mushrooms and a pinch of salt, and cook until the mushrooms release their liquid and are browned slightly (about 10 minutes).
  4. Add blended chiles and cook for 3-5 minutes or until it begins to turn darker in colour.
  5. Add pinto beans, hominy, vegetable broth and bay leaves, and stir to combine.
  6. Bring the soup to a boil and then reduce heat to medium, and partially cover the pot. Simmer for about 30-40 mins or until hominy is tender, and soup has reduced slightly.
  7. Taste and season with salt to taste.
  8. To serve, add pozole to bowls and top with your favourite optional toppings.
  9. NOTE: add more peppers if you want it spicy
Nutrition Information
Serving size: 1 serving Calories: 277 Fat: 11.2g Carbohydrates: 27.3g Sugar: 6.8g Fiber: 8.7g Protein: 9.3g

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Soup Recipes?

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

Share My Recipe on PinterestVegan Pozole Rojo Recipe



Order Edgy Veg Cookbook

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • I went and picked up some chilis for this in Kensington Market and they were super perfect. I love mexican dishes.

  • How spicy is this with the 3 different chili’s?

    • after removing seeds and stems, it’s not so spicy. The chilis add flavour but aren’t overly hot

  • Literally delicious, making again!

  • This pozole is delicious! I agree that the spice level, as written (sans seeds), is manageable (ie not hot) for those who aren’t fans of hot spice. If you want to up the spice, include some chile seeds or additional chiles as suggested. Pasilla is generally the most mild in terms of spice level, guajillo is hotter, arbol spicier–each has it’s own unique flavor that is worth looking into! I will likely double the number of chiles next time.

    This makes a LOT, at least 2-4 cups more compared to many soup recipes I’ve made, before additional veggies/add-ons. I ended up using about double the containers for storing. So I might either invite friends over for dinner this week or cut it in half if I make it again for meal prep (or both!).


Cookbook on sale now

cook book

Easy Eats