Vegan Menudo is just as comforting as authentic Mexican Menudo soup. It’s made with a savory chili broth, two different kinds of mushrooms, and hominy. It’s perfect for a cold winter day or as a hangover cure.
I grew up eating Menudo on Sundays after church but I didn’t always like Menudo because it’s made of tripe. Tripe is the lining of the stomach of various farm animals like cows, sheep, and pigs. The flavor is mild and not very meat-like but the texture is what most people find appealing. The texture is chewy, dense, and almost similar to calamari. It also has a lot of little flaps that add a lot of texture.
In this vegan version, I use a mix of snow mushrooms, shiitake mushrooms, and soya to achieve a very similar texture. I had both my parents taste-test it before publishing this recipe because I wanted to make sure I did it justice. They were both so impressed that they requested seconds before even finishing their first bowl! They love how the snow mushrooms imitate tripe very well but is much more tender and overall healthier. My mom went out and bought snow mushrooms the very next week so you know it’s a hit 🙂
Vegan Menudo Key Ingredients:
- Snow mushrooms: The star of the show! This is the meaty mushroom that imitates tripe in Menudo. You can find it at most Asian grocery markets in the dried mushroom section. If you can’t find them in-store, click here to order them online! They are well worth it so I don’t recommend leaving them out.
- Shiitake Mushrooms: They simply add a meaty texture to this vegan Menudo. You can also use portobello or king oyster mushrooms as a substitute. If using king oyster mushrooms, shred them using a fork for great texture.
- Soya: This is an affordable soy nugget that can be found in the dried chili section of the grocery store. It comes in a see-through bag and it is labeled “soya”. Without this ingredient, this recipe is low in protein so I love adding it for extra “meatiness” and a good protein source.
- Hominy: This is the carbohydrate and fiber source of this recipe. It is the same grain used for pozole. Find it in a large can in the Mexican canned section of the grocery store.
- California/Guajillo chilies: These dried chilies add all the flavor to this soup. I recommend buying a big bag because you can also use these for enchiladas, pozole, and more.
- Broth: I like to use Better than Bouillon Vegetable paste and dilute it in water to make my own broth. Knorr also has a vegan bouillon option that is also perfect for this recipe.