Vegan Menudo Recipe: Easy, Delicious, and Authentic Taste

Menudo is a beloved traditional Mexican soup known for its rich, hearty flavors and comforting qualities. Traditionally made with tripe and a spicy red chili broth, menudo offers a soulful experience that warms you from the inside out.

But what if you’re following a vegan lifestyle or want to try a plant-based twist on this classic? Our vegan menudo recipe brings all the warmth and zest of the original dish without any animal products, making it perfect for vegans, vegetarians, or anyone looking to enjoy a nutritious, delicious meal.

This vegan version uses wholesome ingredients like jackfruit to mimic the texture of tripe, combined with a vibrant, smoky chili broth and hearty hominy. The dish is packed with flavor, thanks to a blend of traditional Mexican spices and fresh herbs.

Whether you’re preparing for a festive gathering or craving a comforting bowl on a chilly day, this recipe promises satisfaction in every spoonful.

Why You’ll Love This Recipe

This vegan menudo ticks all the boxes for a satisfying, plant-based meal. It’s:

• Rich in flavor: Uses traditional Mexican spices and chilies to deliver authentic taste.
• Nutritious: Loaded with fiber, protein, and vitamins from jackfruit, hominy, and vegetables.
• Comforting: A warm, hearty soup perfect for colder days or when you need a cozy meal.
• Allergy-friendly: Free from common allergens like dairy, eggs, and soy.
• Easy to customize: You can adjust spice levels or add your favorite vegetables.

Plus, it’s a fantastic way to introduce traditional Mexican cuisine into your vegan kitchen!

Ingredients

• 2 cups young green jackfruit (canned in water or brine, drained and shredded)
• 1 cup dried hominy (or 2 cups canned hominy, drained)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican oregano)
• 6 cups vegetable broth
• 2 large tomatoes or 1 cup canned crushed tomatoes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 tablespoon apple cider vinegar
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)
• Optional: sliced radishes, chopped onions, and avocado for topping

Equipment

• Large pot or Dutch oven
• Blender or food processor
• Strainer (for soaking and draining dried hominy and chilies)
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

1. Prepare the dried hominy: If using dried hominy, rinse it thoroughly and soak overnight in water. The next day, drain and rinse again. Place hominy in a pot with fresh water, bring to a boil, then simmer for about 1.5 to 2 hours until kernels are tender but not mushy. Drain and set aside. If using canned hominy, simply rinse and drain.
2. Rehydrate the chilies: Place the guajillo and ancho chilies in a bowl and cover with hot water. Let them soak for 20 minutes until softened.
3. Make the chili sauce: Drain the softened chilies and add them to a blender along with the tomatoes, minced garlic, smoked paprika, cumin, oregano, and 1 cup of vegetable broth. Blend until smooth and set aside.
4. Sauté the aromatics: Heat olive oil in your large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Pour in the chili sauce and cook for an additional 5 minutes, stirring occasionally.
5. Add jackfruit and broth: Stir in the shredded jackfruit, remaining vegetable broth, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld.
6. Add hominy: Incorporate the cooked hominy into the pot. Season with salt and pepper to taste. Simmer for another 10 minutes to heat through.
7. Adjust seasoning: Taste and adjust salt, pepper, or spice as needed. If you want more heat, add a pinch of cayenne or a diced jalapeño.
8. Serve: Ladle the vegan menudo into bowls. Garnish with chopped fresh cilantro and serve with lime wedges. Add optional toppings like radishes, chopped onions, or avocado for extra texture and flavor.

Tips & Variations

“For a smoother chili sauce, strain the blended sauce through a fine mesh sieve before adding it to the pot.”

• Jackfruit Substitute: If you can’t find jackfruit, shredded oyster mushrooms or hearts of palm can provide a similar texture.
• Make it spicier: Add chopped chipotle peppers in adobo or fresh serrano chilies.
• Richer broth: For a deeper flavor, roast the tomatoes and onions before blending.
• Use canned hominy: To save time, canned hominy works perfectly without soaking or long cooking.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
• Freeze leftovers: This menudo freezes well in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan menudo is best enjoyed hot, straight from the pot, with a side of warm corn tortillas or crusty bread. Adding a fresh squeeze of lime juice enhances the flavors and adds a bright, zesty finish.

For a traditional touch, serve with chopped onions, radishes, and avocado slices on the side so everyone can customize their bowls. A simple Mexican rice or a light green salad pairs beautifully to round out the meal.

For more delicious vegan Mexican-inspired dishes, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners and Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals for unique fusion ideas.

Conclusion

Our vegan menudo recipe brings a classic Mexican favorite to your table with a compassionate plant-based makeover. Using jackfruit and hominy in a rich, smoky chili broth, this dish delivers the hearty, comforting experience you crave without compromising your values or dietary choices.

It’s perfect for family dinners, festive occasions, or whenever you want to enjoy a bowl of soulful soup. The recipe is approachable for cooks of all skill levels and offers flexibility to adjust to your taste preferences.

Give this vegan menudo a try and embrace the vibrant flavors of Mexico in a healthy, sustainable way.

For more hearty vegan recipes, be sure to explore our Slow Cooker Recipes Vegan Easy Meals for Busy Weeknight and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to add variety and ease to your cooking routine.

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