Vegan Menudo

Ashley

This vegan Menudo is a comforting plant-based take on a classic - made with snow mushrooms for an authentic tripe-like texture!

5 from 19 votes

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Prep Time 45

Cook Time 1

Course Main, Main Course, Soup

Cuisine Mexican-Inspired

Servings

Ingredients

2 ounces dried snow fungus mushrooms

Base:

4 cups vegan beef broth or vegetable broth
4 dried guajillo chiles, stems and seeds removed
3 dried Cailfornia chile, stem and seeds removed
1 dried chile de arbol, optional, stem and seeds removed
1 small white onion, roughly chopped
Jalapeno, halved
6 cloves garlic, minced
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
Salt and pepper, to taste

Menudo:

2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
8 cup vegan beef broth or vegetable broth
1 28-ounce can of white or yellow hominy, drained and rinsed
1 tablespoon dried Mexican oregano
1 teaspoon ground cumin
3 large carrots, peeled and roughly chopped
Salt and pepper, to taste

Garnishes (optional):

Thinly sliced radish
Thinly sliced avocado
Fresh cilantro
Mined Jalapeno
Thinly sliced cabbage
Minced red onion

Instructions

Cover dried mushrooms with enough room temperature water so that they are fully submerged. Set aside for 35 to 45 minutes to rehydrate.
Once the mushrooms have rehydrated, trim off and dispose the woody base.
Chop into small bite-size pieces and set aside.
Meanwhile, prepare the base for the menudo.
Place the broth, chiles, 1 onion, jalapeno, and 6 cloves garlic in a pot over medium-high heat.
Bring to a boil, reduce heat to low and simmer until the chiles are softened, 5 to 7 minutes.
Remove from the heat.
Transfer everything to a blender with 1 teaspoon dried Mexican oregano and 1 teaspoon ground cumin. Pulse until smooth. Taste and adjust seasonings, adding salt and pepper, if necessary. Set aside.
Heat the vegetable oil in a large pot over medium-high heat.
Once the oil is hot, add the diced and cook, stirring often, for 1 to 2 minutes.
Add the garlic and cook for another 1 to 2 minutes.
Pour in the reserved menudo base, broth, hominy, and rehydrated snow mushrooms.
Season with the dried Mexican oregano and ground cumin, mixing to combine.
Bring to a boil, reduce the heat to medium-low, partially cover and simmer until the hominy is just tender, 20 to 30 minutes.
Add the carrots and simmer until the carrots are crisp-tender, 10 to 15 minutes.
Taste and adjust seasonings, if necessary.
Serve hot with preferred garnishes and enjoy!

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