Vegan Menudo Made With Mushrooms

Vegan Menudo:
Vegan menudo using mushrooms

Vegan Menudo is the exact thing I’ve been waiting to make. I remember years ago my Uncle Ron telling me he had a friend who was vegetarian who had started making meatless menudo with mushrooms as the replacement for the tripe. At the time I couldn’t wrap my head around it. Menudo is something I was raised on, and reminds me so much of my grandfather. It’s usually the first thing Mexican vegetarians and vegans say they miss ‘food-wise’ since going meatless. Me being one of those people I had to resolve this craving. A few weeks ago I set out to do just that with my vegan menudo recipe. I basically kept the same chile sauce and hominy that I used to use when making menudo and substituded the tripe with sauteed mushrooms and onion. To give the soup some substance I used vegetable broth and blended some of the hominy into it which worked perfectly as a thickener. Go ahead and give this recipe a spin… you won’t be disappointed.

Chiles used to make broth for vegan menudo

Ingredients for Vegan Menudo:

  • 3 – guajillo chiles
  • 2 – California chiles
  • 2 – ancho chiles
  • 6 – chile de arbol
  • 5 to 6 – garlic cloves
  • 2 – white onion ( 1 – onion will be cut into 1/4 inch slices and the other onion will be cut in half, 1/2 to be used for the chile, and 1/2 to be diced for the top of the vegan menudo)
  • 1/2 – teaspoon salt
  • 48 oz – vegetable broth
  • 6 – cups hominy (3 – 29 oz cans) , drained and rinsed
  • 1 – tablespoon olive oil
  • 2 lbs – baby bella mushrooms (each mushroom cut into fours)

Toppings:

  • chopped onion
  • dried oregano
  • lime
  • cilantro
  • chili flakes

Directions:

  1. Remove stems and seeds from all chiles.
  2. Boil all chiles in a pot for 30 minutes. Remove from flame and reserve water chiles boiled in.
  3. Add chiles, garlic cloves, 1/2 of onion, salt and 1 1/2 cups of water the chiles boiled in to a blender. Blend until completely smooth.
  4. Pour chiles through sieve and with the back of a spoon swirl until all chile is collected in a bowl and the seeds and skin remain in the sieve.
  5. In a large pot over a medium flame add vegetable broth, hominy, and chile. Bring to a boil, then lower to a simmer.
  6. Remove two cups of hominy from pot and place in a blender. Blend until smooth then pour back into pot. This help thicken the broth just slightly giving it a heartier taste.
  7. In a large frying pan over a medium high flame add in 1 tablespoon of olive oil and sliced onion. Saute until onion is limp for about 6 minutes. Add onion to broth and hominy mixture. sauteed onions about to be added to the vegan menudo
  8. In the same frying pan over a medium high flame fry mushrooms until slightly browned for about 6 minutes, stirring every two minutes. Add mushrooms to the broth and hominy mixture.baby bella mushrooms cut in fours and sauteed for vegan menudo
  9. Allow soup to continue to simmer for 15 minutes, then serve.
  10. Garnish with any of the fixings above!
  11. Watch my mini video below for a quick how to!

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