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Vegan Mexican Menudo
Vegan Mexican Menudo
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Vegan twist on Mexican menudo: Shiitake mushrooms in spicy ancho chile-tomato broth.
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
  • salt to taste
  • 1 quart vegetable broth
  • 0.25 cup finely chopped white onion
  • 0.25 teaspoon dried oregano
  • 1 lime, cut in wedges
  • 1 teaspoon red pepper flakes
Instructions:
  • In a pot, add tomatoes and ancho peppers, cover with water, and bring to a boil. Simmer until tender for approximately 5 minutes. Let sit in the hot water for an additional 5 minutes.
  • In a blender, combine tomatoes, ancho peppers, and 1/2 cup of water. Securely cover and use a potholder to ensure the lid is firmly in place; pulse a few times before blending until smooth. Pass the sauce through a sieve to remove solids.
  • In a saucepan over medium heat, warm oil. Combine crushed garlic with cumin in a bowl, then add it to the pan. Saute until fragrant, approximately 1 minute. Add mushrooms and cook until tender, about 5 minutes. Pour in tomato sauce, season with salt, and simmer until slightly thickened, around 5 minutes. Stir in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes to blend flavors.
  • Divide the soup into serving bowls, then top with fresh onion and oregano. Serve with lime wedges and red pepper flakes on the side.

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