Vegan Menudo
Going meatless doesn’t mean having to give up menudo. Amigos this vegan menudo recipe is way better than the yucky tripe version. You’re going to love this!
Table of Contents
What Is Menudo
Menudo, or pancita, is what we in Mexico call tripe soup.
Blah! I know pretty gross.
But don’t worry because I’m going to be showing you how to make a delectable vegan menudo that you’re absolutely going to love — yes, even those that love the classic version will devour this vegan twist!
How is Traditional Mexican Menudo Made
Menudo is traditionally made with a red chile sauce base. In my family we use chile guajillo and chile de arbol.
The chiles are boiled with onion and garlic until everything is soft. Then they are blended with some of the boiling liquid to make a smooth chile sauce.
As previously mentioned, tripe is the meat used in traditional menudo. It’s washed, boiled with other ingredients then cut up before being combined with the chile sauce, herbs and spice and broth to make the menudo.
We, of course, won’t be using tripe here. My recipe uses oyster mushrooms as the meat substitute. They work incredibly well in adding not only great flavor, but a nice texture too.
Another mushroom that would resemble the tripe would be dried white fungus mushrooms. If you have access to them.
The menudo is allowed to simmer until ready to eat. To serve typically chopped onion, cilantro, dried crushed Mexican oregano, lime juice are used as toppings.
I always also liked some fresh warm corn tortillas on the side. And depending on my mood I may drizzle some spicy sauce into the menudo.
Does Menudo Have Hominy
Typically when you think of a Mexican stew with hominy you think pozole.
Growing up I can remember the menudo we ate didn’t have hominy. Or if it did it was very few grains here and there.
It really depends on the region in Mexico you’re from or even your family’s recipe. Some like to use hominy and others don’t.
For me it depends on my mood — mostly how hungry I am. If I want a heartier menudo I’ll add hominy. I actually did so for my Instant Pot Menudo.
Some vegans like to add cooked garbanzos. As always, there are many variations to this dish. So feel free to adjust to your personal taste.
Menudo is a Sunday Meal in Mexico
Growing up my parents would buy menudo for our Sunday meal and I was never happy with the choice, just the thought of the…ummm…meat…disgusted me!
Much to the dismay of my parents, I would only eat the broth and push the tripe out of my bowl. Anyone else do this too?
All I’m going to say now is, Thank goodness for vegan menudo!!
I’d like to give my sister a special thank you for sharing her vegan menudo tips with me, gracias hermanita, you helped my menudo taste so delish!
Vegan Menudo Recipe
Now you’re going to see just how easy vegan menudo is to make. Same great taste to the broth, minus the tripe!! (lol)
Vegan Mexican Menudo Recipe
Ingredients
- 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
Toppings
- chopped onion
- chopped cilantro
- limes
- Mexican oregano
Instructions
INSTRUCTIONS
- In a small pot bring plenty of water to boil. While you wait for it wipe the chiles clean with a damp paper towel, remove the stems and the seeds. Also prepare the garlic cloves and onion. Once the water is at a soft boil add all of the chiles, the onion and the garlic and simmer until everything is soft. Remove from the heat and allow to cool slightly before blending the chiles, onion and garlic with once cup of the boiling broth. Blend until you have a smooth sauce, set aside.
- In a large pot heat the oil then add the chopped mushrooms and a sprinkling of salt, then sauté until they begin to brown a bit. Place a colander over the pot and very carefully pour in your chile sauce. Then add the epazote, half a teaspoon of salt, half a teaspoon of dried Mexican oregano, quarter teaspoon of ground cumin and two bay leaves. Give the ingredients a good stir and cook for 5 minutes before pouring in all of the vegetable broth. Stir again, cover and simmer for 40 minutes.
- After 40 minutes, taste the broth and if needed add more seasoning if needed or desired — I added half a teaspoon of salt and a quarter teaspoon of ground cumin. After adding more seasoning simmer for 10 more minutes.
TO SERVE
- Serve each bowl with freshly chopped cilantro, white onion, a sprinkling of dried Mexican oregano, lots of limes and plenty of warm corn tortillas. If you’d like you can also serve with some chopped raw chilies or your favourite spicy salsa.
TO EAT
- The traditional way of eating is to roll up a tortilla and dip it into the broth. The taste is fantastic!
Video
Notes
Nutrition
Amigos let me tell you, this vegan menudo tastes so similar to the classic version that it’s going to blow your mind that there was no yucky tripe involved in this recipe.
The broth is super flavorful and has just a touch of heat. The vibrant broth with the tender oyster mushrooms, the crunch of the onion the burst of the cilantro and oregano and the tartness of the lime — yum the tastes and textures are amazing together.
Let’s not forget a rolled up tortilla to dip into the broth before taking a bite. Amigos, I’m talking toe-curling foodie heaven!
I really hope you make this menudo and see how fantastic it tastes!
Disclosure: Purchasing your ingredients through our Amazon product affiliate links helps support this website. Every purchase means a small commission for this website, which helps fund more free recipes for you. ❤️ Thanks so much!
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
Hola, I tried your vegan Menudo last night since I don’t eat meat on Fridays. I was very impressed.I had tried one a while ago, but hated it. It’s the mushrooms, isn’t it? Thanks for posting. My broth was mushroom/vegetable broth.
I loved this recipe! It was so good to be able to enjoy menudo again!
My pleasure, so happy you were able to have menudo again. Thank you.
I can’t wait to try your recipe. I do have one question for you. If I were to add hominy, when would I do that? Thanks for the recipe!
Add it with all of the other ingredients so it simmers, softens and absorbs the flavors. Thank you & enjoy!
How many ounces is one pack of oyster mushrooms?
How much is “1 pack” of oyster mushrooms?
Yes! It’s mid May 2020
And this recipe was amazing! I mean not my abuelitas real meat one but still really darn good! I’m not vegan but made this for my siblings whom are.
They didn’t care for mushrooms so I didn’t add them!
But I did change the broth to Vegan “chickn” broth.
Thank you! Thank you! Thank you! Now it’s like I don’t even need the meat!
Love the recipe (: if u use a regular size of mushrooms use more lol mine sauteed to almost nothing, I also added hominy. The broth seemed a little thin to me so i blended 1cup of hominy and strained it in so the broth could be a little thicker. It was awesome!
Hi Judith! Thank you so much for trying my recipe and am happy to hear you adjusted it to your liking. Thanks and hope you make it again soon. 🙂
Hello, can you tell me how can i make vegetable broth?
Hi Kavan! I usually buy it, just look for a low sodium one without any artificial fillers or MSG. Thank you!
Okay!! Thank you so much! I will let you know how it turned out.
Thanks and enjoy!
Kavan, you can purchase powdered vegan veggie stock or Better than Bullion – this way you can quickly make the amount of broth you need when you need it. Its cheaper and less wasteful. If you have more time, save all sorts of raw veggie scraps from cooking prep in your freezer. Simmer them and strain when ready and freeze extra for use as needed.
Thank you Leola for sharing this very helpful information. 🙂
I’m giving it a try right now. My family always had menudo on the weekends and now I can again. Graicias
Thank you Sara and enjoy!
I grew up in El Paso and Las Cruces eating Menudo which I loved the broth (with hominy) but hated the tripe. This recipe looks close to the way my mom made it. I dont like mudhrooms but wondered if this would be good with silken tofu (which I love!). I was also thinking of thickening it with a little corn starch for hesrtiness.
Hi Brent! I’ve never made it with tofu nor corn starch — the later I would really suggest against because then the texture is going to be like gravy and not menudo. If you want to make it hardier do add the hominy, serve some side dishes with it or and maybe some vegetables. Thank you and enjoy!
Hola Nancy,
I rarely write reviews about recipes but in your case I felt I had too. This is absolutely delicious! I’ve never had Menudo before because of the tripe so my main Mexican ‘soup’ dish has always been a vegan pozole, which our family loves. But when I saw your recipe for a vegan version of Menudo I had to try it. I make a lot of Asian dishes so I could see how well King oyster mushrooms would work in this recipe as a sub for the tripe. I followed the recipe to a tee except that I used half Better Than Boullion Vegan Beef and half BTB Vegetable for the broth in place of the salt. I’d like to add that the addition of some onion, cilantro, lime juice and dried oregano at serving as you suggest is a must to make it come truly alive and binge worthy…it was hard to stop eating it. Thanks so much for the great recipe, it’s always a pleasure to add something new and delicious to our meal planning.
Hi Ted!
Thank you so much for the fantastic feedback. I really appreciate it and am thrilled that you enjoyed my vegan menudo so much. I’d love it if you could give the recipe a star rating. Thanks!
Regards,
Nancy
I have made this several times and love it. Works with different kinds of mushrooms depending on what you have available. I don’t recommend wiping peppers with paper towel (why use something disposable?) – just rinse and slice carefully so as not to burn fingers with hot peppers. I use whatever type of peppers and oregano I have on hand – this recipe is versatile and delicious! I use better than boullion for the broth and avoid additional salt also. We make a more condensed version I guess – I just use 8 cups of diluted broth and no water when boiling the peppers onion garlic etc. Then I add the mushrooms/spices to the blended mix and simmer. Thanks for great recipe!
Thank you Leola!
Menudo is my most favorite soup. When we went plant based I thought I would never be able to have my favorite soup again. It’s been over 4 years since I’ve had it. This made me so happy to make this recipe, as I started eating it my eyes filled with tears of joy to not only be able to eat it but to be able to make it in my own home. It tasted so fresh and clean and no fat to upset my stomach. I used the white fungus “snow mushrooms” they have little flavor and the perfect texture to replace the tripe. I added hominy and garnished with cilantro, raw onion, Mexican oregano, cabbage and big squeeze of lime. With my heart filled with joy and my belly full of Menudo, I thank you. ❤️
Hi Cindy!
Oh your words totally made my day. I’m so happy you found my vegan menudo recipe and that you enjoyed it. What you expressed is exactly why I do this. Sending you a big hug – thank you!