For a richer flavor, consider using homemade vegetable broth. If you prefer a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the broth while simmering. Feel free to experiment with other types of mushrooms, such as oyster or cremini, in addition to or in place of the shiitake mushrooms. Garnish with fresh cilantro for a vibrant, fresh flavor. For a more authentic touch, serve with warm tortillas or crusty bread for dipping.
Vegan Mexican Menudo
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS6
Experience the vibrant flavors of Mexico with this hearty and comforting vegan menudo. Rich shiitake mushrooms swim in a deeply flavorful broth of tomatoes, ancho chiles, and aromatic spices, creating a meatless masterpiece that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Fiber7 g
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Protein8 g
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Saturated Fat1 g
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Sodium560 mg
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Sugar9 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Rehydrate the Chiles and Tomatoes: Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more to fully rehydrate the chiles. (Total: 10 minutes)
02
Step
2 mins
Blend the Sauce: Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Strain the sauce through a fine-mesh sieve, discarding the solids. This ensures a silky, refined texture. (Total: 5 minutes)
03
Step
6 mins
Build the Flavor Base: Heat olive oil in a large saucepan or Dutch oven over medium heat. Crush minced garlic with cumin in a small bowl to release their aromas, then add to the hot pan. Cook and stir until fragrant, about 1 minute. Add sliced shiitake mushrooms; cook and stir until softened and lightly browned, about 5 minutes. (Total: 6 minutes)
04
Step
25 mins
Simmer the Menudo: Pour the strained tomato-chile sauce over the mushrooms and season with salt to taste. Let simmer until the sauce is slightly thickened, about 5 minutes. Add vegetable broth and bring to a boil. Reduce heat and let the soup simmer gently until the flavors meld and deepen, about 15 minutes. (Total: 20 minutes)
05
Step
0 mins
Serve: Ladle the menudo into individual bowls. Garnish generously with finely chopped white onion and dried oregano. Serve immediately with lime wedges and red pepper flakes on the side, allowing each person to customize the flavor to their preference.
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Gustave Okon
Jul 1, 2025Easy to follow and the result was restaurant-quality menudo!
Adrienne Jakubowski
Jul 1, 2025I added a can of hominy for a more traditional menudo texture.
Mitchel Romaguera
Jun 30, 2025I used a smoky paprika in addition to the ancho chiles for an even smokier taste.
Emanuel Dare
Jun 30, 2025This recipe is amazing! The depth of flavor is incredible, and I never missed the meat.
Mertie Rolfson
Jun 30, 2025My family loved this! Even my meat-eating husband said it was delicious.
Antonina Legros
Jun 30, 2025The straining step is crucial for a smooth and refined sauce.
Aylin Collins
Jun 29, 2025Next time, I will double the recipe because everyone wanted seconds.