Vegan Mexican Menudo Recipes
VEGAN MEXICAN MENUDO
This vegan Mexican menudo is meatless and totally delicious, with shiitake mushrooms cooked in a vegetable broth with tomatoes and ancho chiles.
Provided by Ana Martínez
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
- Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
- Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
- Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 25.8 g, Fat 7.8 g, Fiber 6.5 g, Protein 7.6 g, SaturatedFat 1 g, Sodium 559.5 mg, Sugar 8.7 g
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