Vegan Menudo Just as Greasy as Mama Made

Vegan Menudo Just as Greasy as Mama Made

So let me start by saying this Vegan Menudo will NOT disappoint you because it is just as fatty as our moms made and packed with flavor. I encourage that you make the sauce from scratch because the powdered or canned stuff will not cut it here. The recipe for this red sauce is already on the website Homemade Enchilada Sauce. You will be making this sauce in its entirety the only ingredient you will omit is the tomato sauce. Remember what is left over of the sauce you can use it on pozole (recipe coming soon). Or on the Vegan Enchiladas I already have on the website so please do not waste it or throw it away. I love how diverse this sauce is in the Mexican home because guess what? This sauce can also be tweaked and used in Tamales (recipe coming soon).

Why use oil in this Vegan Menudo Using Oyster Mushrooms ?

The reason this recipe will call for oil is to mimic the greasiness of actual menudo. Now I know some of you may be oil-free and this will not be a recipe you may want to try looking at the picture. But you can also saute in water. However I highly encourage that you try it at least once so you can see the difference that the oil makes. In it’s origin Menudo is very greasy and for some of us that did not grow up in a vegan home the oily surface or greasiness will be reminiscent of those flavors we grew up knowing and loving. Personally this menudo took me back to Mexico on Christmas day sitting around the table with my grandparents and if that means I had to use a little oil then I am okay with that.

Vegan Menudo

Vegan Menudo using Oyster Mushrooms

conflictedvegan
4.95 from 18 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Main Course, Soup
Cuisine Filipino, Mexican
Servings 3

Equipment

  • Stove
  • Soup Pot

Ingredients
  

  • 1 Cup Roughly Chopped Oyster Mushrooms
  • 1/2 Cup Red Sauce linked above
  • 1 Cup Hominy color of your choice
  • 2 Cups Water or Vegetable Broth
  • 2 Tsp Oregano this should be crushed in the palm of your hands
  • Salt
  • 2 TBS Neutral Oil
  • 1 Cup Hominy liquid

Garnishes

  • 2 Whole Limes
  • 1/2 Cup Onion
  • 1/3 Cup Diced Jalapenos
  • Tortillas optional

Instructions
 

  • Remember that you will need to have the red sauce ready minus the tomato sauce before beginning. Recipe linked above.

Making the Menudo

  • On medium heat use 2 TBS of oil for your soup pot and place on the stove so you can pan fry the mushrooms.
  • Cut the mushrooms into small squares.
  • Fry the mushrooms until they reach a nice golden brown edge. This should take about 7 to 10 minutes depending on what pot you are using.
  • Pour the 1/2 cup of red sauce onto the mushrooms and the 2 Tsp of oregano and fry all of the ingredients together to build flavor for about 5 to 7 minutes. Remember to crush the oregano in the palm of your hands to release oils and break down to a fine texture.
  • After your ingredients have fried together add your 2 cups of water or vegetable broth and 1 cup of the hominy liquid along with the hominy and simmer for about 10 to 15 minutes. At this point at some salt.
  • Your menudo is now ready to enjoy! Garnish with onions, jalapenos and squeeze some lime on top. Enjoy dipping your tortillas in the broth.
    Vegan Menudo

Notes

I hope you enjoyed this recipe as I had so much fun making it.  As always don’t forget to subscribe to my weekly newsletter for new vegan recipes every week.  Are you on social media?  So am I.  Follow me for daily vegan meal inspiration and recipes that did not make it to the website yet.
 
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Need another heartwarming soup? Try this Easy Chickpea Soup from my friends over at GreenHeartLove.com
Keyword how, menudo, oyster mushrooms, plantbased,, vegan, vegano


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