Vegan Mexican Menudo recipe

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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
½ cup water
salt to taste
1 quart vegetable broth
¼ cup finely chopped white onion
¼ teaspoon dried oregano
1 lime, cut in wedges
1 teaspoon red pepper flakes

Nutrition Info

213.6 calories
carbohydrate: 25.8 g
cholesterol: : -
fat: 7.8 g
fiber: 6.5 g
protein: 7.6 g
saturatedFat: 1 g
servingSize: -
sodium: 559.5 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 cups

Recipe Note

This vegan Mexican menudo is meatless and totally delicious, with shiitake mushrooms cooked in a vegetable broth with tomatoes and ancho chiles.

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