Vegetarian Menudo Recipe Easy and Delicious to Make

Menudo is a beloved traditional Mexican soup known for its rich flavors and hearty ingredients, typically featuring tripe and a robust red chili broth. But what if you’re looking for a vegetarian twist on this classic dish?

Our Vegetarian Menudo Recipe offers all the comforting warmth and vibrant flavors without any meat. By using a medley of textured vegetables, hearty mushrooms, and chickpeas, this recipe transforms menudo into a delicious plant-based meal that’s perfect for any occasion.

This vegetarian version is not only packed with flavor but also loaded with nutrients, making it a wholesome option for vegetarians, vegans, or anyone wanting to enjoy a meatless Mexican favorite. Whether you’re preparing for a family gathering, a cozy weeknight dinner, or a festive celebration, this recipe will satisfy your craving for something hearty, spicy, and deeply satisfying.

Why You’ll Love This Recipe

This Vegetarian Menudo captures the essence of the traditional dish while being accessible for plant-based eaters. It features robust, smoky flavors from dried chilies combined with the hearty texture of mushrooms and hominy, creating a soup that’s both filling and flavorful.

It’s a great way to enjoy the vibrant Mexican culinary heritage in a healthier, cruelty-free way. Plus, the recipe is flexible — perfect for customizing with your favorite vegetables or adjusting the spice level to suit your palate.

With its comforting warmth and rich taste, this menudo will become a new favorite in your recipe collection.

Ingredients

• 2 cups hominy (canned or cooked)
• 1 ½ cups oyster mushrooms, shredded (or any meaty mushroom)
• 1 cup chickpeas, cooked
• 4 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 1 medium white onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• 2 limes, cut into wedges for serving
• Optional: chopped radishes, diced avocado, or chopped onions for topping

Equipment

• Large pot or Dutch oven
• Blender or food processor
• Cutting board and sharp knife
• Strainer or colander
• Wooden spoon or ladle
• Measuring cups and spoons

Instructions

1. Prepare the chilies: Place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
2. Make the chili sauce: Drain the chilies and transfer them to a blender. Add 1 cup of vegetable broth, garlic, cumin, and oregano. Blend until smooth. Set aside.
3. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4. Add mushrooms: Add the shredded oyster mushrooms to the pot. Cook for another 5-7 minutes until they begin to brown slightly and release moisture.
5. Combine broth and sauce: Pour the remaining vegetable broth and the blended chili sauce into the pot. Add the bay leaf and stir well.
6. Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Let it simmer gently for 20 minutes to develop flavors.
7. Add hominy and chickpeas: Stir in the hominy and cooked chickpeas. Continue simmering for another 10-15 minutes, allowing the flavors to meld.
8. Season to taste: Add salt and pepper as needed. Remove the bay leaf before serving.
9. Serve warm: Ladle the menudo into bowls. Garnish with fresh cilantro and offer lime wedges on the side. Top with optional radishes, avocado, or onions for added texture and freshness.

Tips & Variations

Tip: Toast the dried chilies lightly before soaking to enhance their smoky flavor even more.

Variation: For an extra protein boost, add cubed tofu or tempeh marinated in a bit of soy sauce and lime juice.

Make it spicier: Add a pinch of cayenne pepper or include a few dried chipotle chilies in the chili sauce blend.

Hominy substitute: If you can’t find hominy, use cooked corn kernels or canned white beans for a similar texture.

Nutrition Facts

Serving Suggestions

This hearty vegetarian menudo pairs beautifully with warm corn tortillas or crusty bread to soak up the rich broth.

For a complete meal, serve alongside a fresh Mexican salad such as Vegetarian Swiss Chard Recipes for Healthy Meals or a simple guacamole and chips spread.

Garnish your bowls with a squeeze of lime, chopped onions, and radishes for authentic flavor and crunch. A side of steamed rice or refried beans can also complement this dish well.

Conclusion

This Vegetarian Menudo Recipe is a wonderful way to enjoy the beloved flavors of traditional menudo while embracing a plant-based lifestyle. It’s hearty, flavorful, and packed with wholesome ingredients that nourish both body and soul.

Whether you’re looking to add more vegetarian meals to your routine or want a comforting twist on a Mexican classic, this recipe delivers on all fronts.

Making menudo vegetarian doesn’t mean sacrificing taste — the smoky chili sauce, tender mushrooms, and hominy create a rich and satisfying soup perfect for any season. Give it a try, and don’t forget to explore our other delicious recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to keep your vegetarian menu exciting and fresh!

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