VEGAN MENUDO RECIPES

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VEGAN MENUDO | MEXICAN MADE MEATLESS™



Vegan Menudo | Mexican Made Meatless™ image

A Mexican classic soup recipe gets a scrumptious vegan makeover! Amigos this vegan menudo tastes similar to the classic version but without any animal products. It's so delicious that even those that enjoy classic menudo will devour this vegan version.

Provided by MexicanMadeMeatless.com & Nancy Lopez-McHugh

Categories     dinner    lunch    Main Course

Total Time 48 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 2

Number Of Ingredients 16

8 oz oyster mushrooms, chopped roughly (it's one small pack)
8 cups or 1.8 liters low-sodium vegetable broth
5 guajillo chiles desseded & stem removed
3 chiles de arbol stem removed & for milder taste seeds removed if desired
6 large cloves of garlic
half large white onion
4 cups water for boiling
1 teaspoon salt ( adjust to taste)
5 leaves of fresh epazote (can substitute with 1 Tablespoon dried)
1/2 teaspoon dried Mexican oregano ( to start & adjust to taste)
2 dried bay leaf
1/4 teaspoon ground cumin seed (adjust to taste)
chopped onion
chopped cilantro
limes
Mexican oregano

Steps:

  • INSTRUCTIONS
  • TO SERVE
  • TO EAT

Nutrition Facts : ServingSize 4 servings, Calories 149 kcal, CarbohydrateContent 31 g, ProteinContent 10 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 1219 mg, FiberContent 10 g, SugarContent 9 g

VEGAN MENUDO WITH MUSHROOMS RECIPE | EPICURIOUS



Vegan Menudo With Mushrooms Recipe | Epicurious image

Serve this vegan menudo, whether or not you're looking for a hangover cure. The earthiness of the hominy and smoky chiles makes this dish so soothing.

Provided by Jocelyn Ramirez

Total Time 2 hours

Cook Time 1 hour

Yield 6–8 servings

Number Of Ingredients 14

3 Tbsp. vegetable oil
3 pasilla or ancho chiles, seeds removed, rinsed
7 guajillo chiles, seeds removed, rinsed
½ large white onion, thinly sliced
4 garlic cloves, peeled
½ tsp. kosher salt
1 tsp. dried oregano
1 tsp. ground cumin
12 oz. dried hominy, preferably whole kernel, soaked overnight
Kosher salt
4 cups low-sodium vegetable broth
3 oz. dried snow mushrooms (tremella or white fungus mushrooms)
2 Tbsp. dried oregano, plus more for serving
Chopped white onion, finely chopped cilantro, crushed red pepper flakes, warm corn tortillas, and lime wedges (for serving)

Steps:

  • Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they’ll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
  • Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12–15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
  • Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don’t have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
  • Drain hominy and place in a large pot; pour in fresh water to cover by 2". Season generously with salt. Bring to a boil, then reduce heat and partially cover. Simmer, adding more water as needed to keep hominy covered by 2", until hominy is tender and blooming (maize has burst), 1½–2 hours.
  • Bring broth to a boil in a medium pot over medium-low heat; season with salt. Add mushrooms, remove from heat, and let sit until mushrooms are softened, 10–20 minutes.
  • Using a slotted spoon, transfer, mushrooms to a cutting board. Cut mushrooms into bite-size pieces with a chef’s knife or kitchen shears and add to hominy along with broth, chile base, and 2 Tbsp. dried oregano. If the soup is very thick, add water to loosen. Simmer, stirring occasionally, until flavors meld, 20–30 minutes. Taste menudo and season with more salt if needed.
  • Divide menudo among bowls. Top with onion, cilantro, red pepper flakes, and more oregano. Serve with tortillas and lime wedges for squeezing over. Do ahead: Menudo can be made 3 days ahead. Let cool; transfer to an airtight container and chill. Hominy will continue to soak up liquid as it rests, so you may need to add more water or broth when reheating.

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