Vegan Mexican Menudo Tasty Recipes

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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."

Ingredients :

• 4 Roma tomatoes
• 2 ancho chile peppers, seeded and deveined
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 pinch ground cumin
• 2 pounds shiitake mushrooms, sliced
• 1/2 cup water
• salt to taste
• 1 quart vegetable broth
• Garnish:
• 1/4 cup finely chopped white onion
• 1/4 teaspoon dried oregano
• 1 lime, cut in wedges
• 1 teaspoon red pepper flakes

Instructions :

Prep : 10M	Cook : 4M	Ready in : 55M

• 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.

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