Homemade Mexican Vegan Menudo Recipe

Vegan menudo is a plant-based version of the Mexican tripe soup, using oyster mushrooms in place of tripe for a similarly meaty texture. It’s simmered in a red chile broth with garlic, onion, epazote and Mexican oregano, then served with warm corn tortillas, lime, coriander and chopped onion, the same way the traditional dish is eaten.

What Is Mexican Menudo?

Menudo has long been regarded as a hangover remedy. It is traditionally prepared using cow’s tripe, and there are variants of it in Spain and the Philippines. It’s referred to as Menudo or Pancita in Mexico, but Callos, Guatitas, or mondongo in other nations.

Nobody truly knows where it came from, although it’s supposed to be a variation of the Spanish mondongo dish. Although some claim that the indigenous Purépechas originated this cuisine after the Spaniards refused to give them chunks of beef and instead offered them offal in central Mexico. It has now become a favourite meal for Sunday breakfasts and other events such as Christmas.

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But don’t fret, I’m going to teach you how to prepare a delicious vegan Menudo that you’ll adore, yep, even those who prefer the traditional version will enjoy this vegan variation!

What makes traditional Mexican Menudo so special?

Menudo is usually prepared with a foundation of red chile sauce.

The chiles are cooked in a pot with onion and garlic until tender. They’re then combined with a little of the hot liquid to form a smooth chile sauce.

Tripe is the meat utilised in traditional Menudo, as previously stated. It’s cleaned, then cooked with other ingredients before being sliced up and blended with the chile sauce, herbs and spices, and broth to create Menudo.

We will not be using tripe here. The meat alternative in my dish is oyster mushrooms. They’re fantastic at giving not just terrific taste but also a nice consistency.

Dried white fungus mushrooms are another mushroom that looks similar to tripe. You can use them if you have them available.

Leave the Menudo to simmer till ready to eat. Toppings often include chopped onion, coriander, dry crushed Mexican oregano, and lime juice.

On the side, I usually preferred some fresh warm corn tortillas. I may also sprinkle some hot sauce into the Menudo based on my cravings at the time.

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List of Ingredients

• 1/4 tsp ground cumin seed adjust to taste
• 1/2 tsp dried Mexican oregano to start & adjust to taste
• 1 tsp salt adjust to taste
• 2 dried bay leaves
• 5 leaves of fresh epazote can be replaced with 1 tbsp dried
• 3 chiles de Arbol stem removed and for milder taste (seeds removed if desired)
• 5 guajillo chiles (deseeded and stem removed)
• 6 large cloves of garlic
• ½ large white onion
• 4 cups of water for boiling
• 8 cups or 1.8 litres of low-sodium vegetable broth
• 8 oz chopped oyster mushrooms (roughly, it’s one small pack)

The Toppings

• chopped coriander
• chopped onion
• limes
• Mexican oregano

Directions

1. Boil approximately six quarts of water in a compact pot. While you’re waiting, clean the chiles with a moist paper towel and discard the stems and seeds. Prepare the onion and garlic cloves as well. When the water is softly boiling, throw in all of the chiles, onion, and garlic and continue to cook until everything is tender. Remove the pan from the heat and set aside to cool somewhat before mixing the chiles, onion, and garlic with a cup of the hot broth. Set aside until you have a creamy sauce.
2. Heat the oil in a big saucepan, then put in the chopped mushrooms, a pinch of salt, and cook until they begin to brown. Put a colander over the saucepan and pour in the chile sauce slowly and cautiously. The epazote, 1⁄2 teaspoon of salt, 1/2 teaspoon of dried Mexican oregano, 1/4 teaspoon of crushed cumin, and two bay leaves are then added. Mix in all of the ingredients and simmer for 5 minutes before adding all of the vegetable broth. Stir once more, cover, and cook for 40 minutes.
3. Check the broth after 40 minutes and season to taste if necessary or preferred - I used ½ teaspoon of salt and a quarter teaspoon of ground cumin. Simmer for another 10 minutes after adding extra spice.

How Do You Serve Vegan Menudo?

Serve with fresh coriander, white onion, a dusting of dry Mexican oregano, plenty of limes, and warm corn tortillas in each bowl. Serve with a side of chopped raw chilies or your favourite spicy salsa if desired.

How Do You Eat Vegan Menudo?

A tortilla is rolled up and dipped into the soup in the traditional style of eating. The flavour is incredible!

Suggestions for Vegan Menudo Recipe

This Vegan Menudo recipe yields two big or four small portions, but you may simply double or quadruple the quantities as needed!

Some individuals add tomatoes and dried chile anchos.

Others prefer to throw in some hominy or cooked garbanzo beans. Feel free to experiment with different additives and see what you like.

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