The vegan Tlalpeño broth is a delicious dairy-free version of this traditional Mexican dish. With intense flavors and simple preparation, it’s an excellent choice to enjoy on any occasion. Enjoy trying this healthy and tasty alternative.
In a pot, cook onions, garlic, celery, tomatoes, carrots, zucchini, and chickpeas.
Then add water and vegetable broth cubes, and cook for 10 minutes.
Add cilantro, parsley, and chipotle peppers, and let cook for another 10 minutes.
Remove the peppers, add salt, and cover the pot for an additional 5 minutes.
Ready to serve.
Vegan Tlalpeño Broth
Ingredients
1 Large onion, diced finely
3 Garlic cloves, finely chopped
2 Celery stalks, diced finely
1 Finely chopped parsley sprig
1 Finely chopped cilantro sprig
2 liters of Water
3 Vegetable broth cubes
1 tablespoon of Oil
2 Roasted tomatoes, diced
3 Carrots, sliced
2 Italian zucchinis, diced
1 cup of Pre-cooked chickpeas
4 Marinated chipotle peppers
1 pinch of Salt
Preparation
Step 1 : In a pot, sauté the onion, garlic, and celery with a tablespoon of oil over medium heat until the onion becomes translucent.
Step 2 : Add the tomato, carrots, zucchini, and chickpeas, and cook for about 6 minutes, stirring constantly.
Step 3 : Add water and wait for it to boil.
Step 4 : Then add vegetable broth cubes and cook on medium heat for 10 minutes.
Step 5 : Next, add cilantro, parsley, and the desired amount of chipotle peppers, and cook for another 10 minutes.
Step 6 : After that time, remove the peppers and add salt to taste.
Step 7 : Cover the pot and cook on low heat for another 5 minutes.
Step 8 : The broth will be ready to serve.
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