Vegan Mexican Menudo Recipe

Name: Vegan Mexican Menudo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Roma tomatoes; 2 ancho chile peppers, seeded and deveined; 2 tablespoons olive oil; 2 garlic cloves; 1 pinch ground cumin; 2 pounds shiitake mushrooms, sliced; 1/2 cup water; salt to taste; 1 quart vegetable broth; Garnish:; 1/4 cup finely chopped white onion; 1/4 teaspoon dried oregano; 1 lime, cut in wedges; 1 teaspoon red pepper flakes

Servings: persons

4 Roma tomatoes
2 ancho chile peppers, seeded and deveined
2 tablespoons olive oil
2 garlic cloves
1 pinch ground cumin
2 pounds shiitake mushrooms, sliced
1/2 cup water
salt to taste
1 quart vegetable broth
Garnish:
1/4 cup finely chopped white onion
1/4 teaspoon dried oregano
1 lime, cut in wedges
1 teaspoon red pepper flakes

1
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.
2
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. Strain sauce through a sieve, discarding the solids.
3
Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
4
Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Roma tomatoes, 2 ancho chile peppers, seeded and deveined, 2 tablespoons olive oil, 2 garlic cloves, and more.

Yes, Vegan Mexican Menudo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Mexican Menudo

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