Vegan Menudo

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.

vegan menudo mexican soup in a bowl.

Vegan Menudo 

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 with cilantro and onion on top.

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.

More Comforting Mexican Soups:

Vegan Pozole Verde

Pozole Rojo

Poblano Bean Soup

Vegan Albondigas Soup (Mexican Meatball Soup)

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vegan menudo mexican soup in a bowl.

Vegan Menudo

  • Author: Anna Rios
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


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.


  • 34 Snow Mushrooms, dried (see above)
  • 6 Shiitake mushrooms, sliced
  • 1 cup soya (optional but recommended, see above)
  • 4 cups hominy
  • 3 chiles California, dried
  • 4 chiles Guajillo, dried
  • 3 tomatoes, large
  • 1/2 white onion
  • 2 garlic cloves
  • 1 bay leaf
  • 68 cups vegetable broth (see above)
  • 12 tbsp avocado oil
  • Salt to taste (I used about 2 tsp)


  • 1/2 purple onion, diced
  • 1/4 cup oregano
  • 45 limes
  • Tortilla chips or tostadas
  • 1.4 cup cilantro, minced


  1. Begin by removing the stems, seeds, and veins from the dried chili peppers. Add to a large bowl along with snow mushrooms and add boiling hot water. Soak for 30 minutes.
  2. Put a griddle or comal on medium-high heat and place tomatoes, garlic, and half onion to roast for 10-15 minutes until charred on all sides. Garlic roasts faster to make sure to not burn it. You can also air fry at 400 F for 10-12 minutes.. (take out garlic at about 7-8 min).
  3. Save water where the chilies are soaked but drain chilies and set snow mushrooms aside. Add soaked chilies, roasted tomatoes, onion, garlic, and about 1 cup of chili-soaked water to a blender. Blend until very smooth, strain, and set aside.
  4. Use a knife to dice snow mushrooms into bite-sized pieces along with shiitake mushrooms.
  5. Turn a pot on medium heat and add oil. Add in all mushrooms and saute until golden brown for about 5 minutes. Next, add the chili sauce and let simmer for 5 minutes.
  6. Add in the vegetable broth, soya, bay leaf, hominy, and salt, and let simmer for at least 10 minutes before serving.
  7. Serve in a bowl, add lime juice, oregano, and cilantro, and enjoy!
  • Prep Time: 20
  • Cook Time: 20
  • Category: Soups
  • Method: Stove
  • Cuisine: Mexican


  • Serving Size: 1 cup

Keywords: vegan menudo, menudo recipe, plant based menudo

8 thoughts on “Vegan Menudo

    • Anna Rios says:

      Thanks for trying it Michelle! so glad you loved it 🙂 I think you might also like the one of my pozole recipes especially the pozole verde if you’ve never tried it. Have a great week!

  1. John G says:

    This has to be by far my favorite Plant based menudo recipe! I introduced this to my parents and I’m telling you, life changing! Please make this for your next family meals, gathering, parties and much more! Im in love love love with it.

  2. Melanie Rodriguez says:

    I made this because I’m working on going Vegan again and my son who is not tried it and now request that I make vegan Menudo as part of our Sunday traditions.

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