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 using Oyster Mushrooms
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.
Notes
Oh Girl, this is so awesome! I love the honesty and the beauty of using some fat for the flavour. Fabulous recipe 🙂
Thank you so much.
I love Menudo, can’t wait to try this💕💕💕 I’ve had it at a restaurant. I’m just confused about making the Red Sauce without the tomato sauce. So we just cook up the chilies, blend them, then follow the directions for the Menudo, adding the chilies in?
Yup. I am so sorry for the delay I have been battling a cold.
My menudo came out perfectly, thank you for this recipe. I used lions mane and oyster mushrooms. 👏🏽
Im so happy you enjoyed it Ed. Lions mane sounds divine, Gonna have to make it this way too.
O. EM. GEE. As a (an?) Hispanic in south Texas, I know I need never go without the delicious foods I grew up with – as long as I know that AAAAAAANY recipe can be modified for vegan consumption! After all, what are our memories but remembering that which was? It is the memory of the way something TASTED. This. The TASTE. The remembering. As I continue my journey – collecting and modifying – I am glad I can add this recipe to my repertoire…of memories. Thank you!
Thank you so much for your kind words.
Such a belly warming and flavorful soup for the winter season. Delicious!
This is the first time I have tried menudo and it was amazing! Love how easy it is to make and it is so delicious. Everybody here loved it and went back for seconds.
I am living for this vegan menudo! I am from Salinas, California and grew up eating menudo at my friends houses. It has been one of the things I have missed the most since going vegan. This was so perfect.
GREAT RECEPIES.
Thank you Olga Happy Holidays
I love this so much! I’ve been a vegetarian most of my life so I’ve never had a chance to try menudo despite living here in the Southwest. I can’t wait to try it!
Its so delicious hope you give it a chance.
Thanks for this amazing recipe. I love how you made it vegan. I never ate menudo in my life. I should correct that. ASAP!
Thank you!
Hope you enjoy it you give a chance.
this is such a mouth watering recipe.
looks delicious and can’t wait to try.
the diversity of the sauce is simply awesome.
thanks for sharing this fantastic recipe.
Thank you.
I love menudo and learn to make it plantbased but never thought of adding mushrooms! Thanks for this 🙂 I can add mushroom next time!
Delicious! I thought it would not be possible to make Menudo without tripe but this is amazing and satisfying thanks to the oyster mushrooms..
This sounds amazing!! I’ve never heard of menudo before but this is definitely a dish I want to try!
I love how you turn Filipino recipes which are normally so meat-heavy vegan. I am going to tell my sister about you. Great recipe x
Thank you Marita. I have a buddy that is also Filipino that said the same thing. Tell your sister to check it out and subscribe for first dibs on all recipes. Thank you so much for stopping by.
This looks absolutely fantastic! I love that it’s meat free and packed full of hearty mushrooms. YUM!
OMG, last night I made a cilli sin carne that looked very much like this, with lots of chickpeas, but I completely forgot about mushrooms. I’ll have to make your menudo soon! Thanks for the recipe!
Hope you enjoy. And chili sin carne sounds so good for the coming season.
That looks delicious! I’m a meat-eater myself, but this will be worth trying.
Gotta try it for Meatless Monday Alex.
Yum! I love mushrooms. This looks so good.
Mushrooms need a glow up like cauliflower for sure. I have been eyeing your strawberry cobbler.. YUM
We used to get the best Menudo in California but it’s been a long time. I’m so glad I found your recipe!
Menudo is so good next time I make it I will have to combine it with this Coconut Lime Margarita I just saw. Hope you try the recipe.
I have never heard of Menudo, but I love the sound of it! It looks warm and comforting. Thanks for sharing!
Menudo is awesome especially after a night out and for early weekend mornings. Traditionally it is very fatty but this take on it makes it a little better. Hope you give it a go.
This recipe is exactly what I was looking for- thank you!
Hope you enjoy it.