I’m doing a project where I find a food from every country and vegan-ify it. For Belize, I made a vegan version of a Maya-style chicken caldo. I did a full write-up with instructions [here,](https://jannekeparrish.com/around-the-world-in-vegan-ways/vegan-caldo-belize) but the recipe is also included below. Ku méejtech uutsil!
**Ingredients**
6 cups (1.5 litres) vegetable broth
1 butternut squash, cubed
2 medium potatoes, cubed
1 cup mushrooms, chopped
1 can hominy
3 cloves garlic
1/3 cup (10g) fresh cilantro
1/3 cup (10g) fresh dill
1/4 cup (10g) dried mint
2 tbsp paprika
1 tbsp cayenne pepper
Salt
Pepper
Tortillas (optional)
**Instructions**
1. Set the vegetable broth to boil. Once boiling, add the hominy, vegetables, herbs, and spices.
2. Lower the heat to a simmer and let simmer for 25-30 minutes.
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I’m doing a project where I find a food from every country and vegan-ify it. For Belize, I made a vegan version of a Maya-style chicken caldo. I did a full write-up with instructions [here,](https://jannekeparrish.com/around-the-world-in-vegan-ways/vegan-caldo-belize) but the recipe is also included below. Ku méejtech uutsil!
**Ingredients**
6 cups (1.5 litres) vegetable broth
1 butternut squash, cubed
2 medium potatoes, cubed
1 cup mushrooms, chopped
1 can hominy
3 cloves garlic
1/3 cup (10g) fresh cilantro
1/3 cup (10g) fresh dill
1/4 cup (10g) dried mint
2 tbsp paprika
1 tbsp cayenne pepper
Salt
Pepper
Tortillas (optional)
**Instructions**
1. Set the vegetable broth to boil. Once boiling, add the hominy, vegetables, herbs, and spices.
2. Lower the heat to a simmer and let simmer for 25-30 minutes.