Vegan Menudo
Author: 
Recipe type: Vegan
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Vegan menudo tastes so authentic, you'd think it was the real thing!!!
Ingredients
Menudo Base
  • 6 dried guajillo chiles
  • 2 dried cailfornia chiles
  • 1 dried pasilla pepper
  • 2 tablespoons vegetable oil
  • 6 cloves garlic, minced
  • 1 small yellow onion, minced
  • 4 cups vegan beef broth or vegetable broth
  • 1 teaspoon ground oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
Menudo
  • Menudo base (recipe above)
  • 2 tablespoons vegetable oil
  • 1 yellow onion, roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 1 - 3 oz package of dried snow fungus mushrooms
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 6 cup vegan beef broth or vegetable broth
  • 1 -29 ounce can of white or yellow hominy, drained
  • 1 tablespoon ground oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
Garnishes (optional)
  • Sliced radish
  • Avocado
  • Cilantro
  • Jalapeno
  • Cabbage
  • Red onion
Instructions
  1. Cover dried mushrooms with enough warm water so that they are fully submerged. Set aside for 30 minutes to rehydrate.
  2. Turn oven broiler on high.
Menudo Base
  1. Remove stems and as many seeds as you can from the dried chiles.
  2. Broil chiles for 1-2 minutes on the middle rack of the oven. Make sure not to broil the chiles too long, or they will burn and ruin the base of your menudo. Remove from oven and set aside.
  3. In a pot on high heat, add oil and pan fry onions until they become crispy on the edges, about 2-3 minutes.
  4. Add garlic and toss until fragrant, about 1-2 minutes.
  5. Add broth, dehydrated chiles, and seasonings.
  6. Bring to a boil for about 3-5 minutes. Remove from heat and set aside to cool, about 15-20 minutes.
  7. Once cooled, add all ingredients to a blender (including broth). Save the pot aside for menudo.
  8. Blend on high until you reach the smoothest consistency. For us, it took about 2 minutes.
  9. In a fine mesh strainer, strain chile liquid into a bowl of any extra seeds, skin, ect.
Menudo
  1. Once your dried snow mushrooms are rehydrated, chop roughly and set aside.
  2. In the same pot you used to rehydrate your chiles, add oil on medium high heat.
  3. Once oil is hot, saute onions, jalapeno and garlic for about 5-7 minutes.
  4. Add broth, menudo base or chile paste, rehydrated snow mushrooms, oregano, and cumin.
  5. Stirring constantly, bring to a boil.
  6. Reduce heat to low, add hominy and simmer for 10 minutes. Add carrots and simmer another 10 minutes or until carrots are cooked through.
  7. Garnish with desired toppings, serve and enjoy
Notes
1. Dried guajillo chiles can be found at most local grocery stores in the Mexican food aisle.
2. We buy our Not Chick’n broth from Sprouts Grocery Store. The brand is Edward & Sons.
3. If you cannot find bouillon cubes, you can substitute for vegetarian chicken broth or vegetable broth.
4. Dried snow fungus mushrooms can be purchased at most Asian specialty markets. They resemble tripe and have almost no flavor, so they take on any flavor you season them with!
Recipe by Eat Figs, Not Pigs at https://prev.eatfigsnotpigs.com/vegan-menudo/