Vegan Menudo: A Modern Twist on a Traditional Favorite

Menudo, a beloved Mexican soup traditionally made with beef tripe, has been reimagined for the plant based community.

 

By substituting snow mushrooms, this vegan menudo captures the authentic texture and depth of flavor that fans of the original cherish.

 

It's a testament to how culinary traditions can evolve to embrace diverse dietary choices.

 

**Ingredients:**

 

**For the Base:**

 

- 4 cups vegan beef broth or vegetable broth

 

- 4 dried guajillo chiles, stems and seeds removed

 

- 3 dried California chiles, stems and seeds removed

 

- 1 dried chile de árbol (optional), stem and seeds removed

 

- 1 small white onion, roughly chopped

 

- 1 jalapeño, halved

 

- 6 cloves garlic, minced

 

- 1 teaspoon dried Mexican oregano

 

- 1 teaspoon ground cumin

 

- Salt and pepper, to taste

 

**For the Menudo:**

 

- 2 ounces dried snow fungus mushrooms

 

- 2 tablespoons vegetable oil

 

- 1 yellow onion, diced

 

- 3 cloves garlic, minced

 

- 8 cups vegan beef broth or vegetable broth

 

- 1 (28-ounce) can white or yellow hominy, drained and rinsed

 

- 1 tablespoon dried Mexican oregano

 

- 1 teaspoon ground cumin

 

- 3 large carrots, peeled and roughly chopped

 

- Salt and pepper, to taste

 

**Garnishes (optional):**

 

- Thinly sliced radish

 

- Thinly sliced avocado

 

- Fresh cilantro

 

- Minced jalapeño

 

- Thinly sliced cabbage

 

- Minced red onion

 

Instructions:

 

1. **Rehydrate the Mushrooms:**

 

- Place the dried snow fungus mushrooms in a bowl and cover with room temperature water.

 

- Let them soak for 35 to 45 minutes until fully rehydrated.

 

- Once rehydrated, trim off and discard the woody base, then chop the mushrooms into bite-sized pieces.

 

2. **Prepare the Base:**

 

- In a pot over medium-high heat, combine the broth, guajillo chiles, California chiles, chile de árbol (if using), chopped white onion, halved jalapeño, and minced garlic.

 

- Bring to a boil, then reduce the heat and simmer until the chiles are softened, about 5 to 7 minutes.

 

- Remove from heat and transfer the mixture to a blender.

 

- Add the dried Mexican oregano and ground cumin.

 

- Blend until smooth.

 

- Season with salt and pepper to taste.

 

3. **Cook the Menudo:**

 

- In a large pot, heat the vegetable oil over medium-high heat.

 

- Add the diced yellow onion and cook, stirring frequently, for 1 to 2 minutes.

 

- Add the minced garlic and cook for another 1 to 2 minutes.

 

- Pour in the blended menudo base, additional broth, hominy, and the rehydrated snow mushrooms.

 

- Stir in the dried Mexican oregano and ground cumin.

 

- Bring the mixture to a boil, then reduce the heat to medium-low.

 

- Partially cover the pot and let it simmer until the hominy is tender, about 20 to 30 minutes.

 

- Add the chopped carrots and continue to simmer until they are crisp-tender, approximately 10 to 15 minutes.

 

- Taste and adjust the seasoning as needed.

 

4. **Serve:**

 

- Ladle the hot menudo into bowls.

 

- Garnish with your choice of sliced radish, avocado, fresh cilantro, minced jalapeño, cabbage, and red onion.

 

- Enjoy your hearty and flavorful vegan menudo!

 

**Storage Tip:**

 

This vegan menudo is freezer friendly.

 

Allow it to cool completely before transferring to airtight containers.

 

It can be frozen for up to 3 months.

 

Thaw overnight in the refrigerator and reheat gently over medium low heat on the stovetop.

 

**Local Vegan Scene in Las Vegas:**

 

Las Vegas boasts a vibrant vegan community with numerous events and dining options.

 

For instance, the **Vegas VegFest** has been a significant event, celebrating plant based living with food vendors, entertainment, and educational talks.

 

In 2024, despite high temperatures, the festival featured a variety of vendors, including those traveling from Southern California, and honored local vegan heroes for their contributions to the community.

 

Additionally, establishments like **Yaqui Zen Kitchen** have been serving cruelty free Mexican street eats in Las Vegas for over five years, offering popular items like the Street Taco Sampler featuring five different plant based meats full of traditional flavor.

 

For those interested in exploring the local vegan scene, participating in events like the **Vegan Dining Around Town** series can be a great way to discover new restaurants and meet like minded individuals.

 

These gatherings are held monthly at various plant based restaurants across the city, providing opportunities to enjoy diverse vegan cuisines and build community connections.

 

Embracing vegan versions of traditional dishes like menudo not only honors cultural heritage but also aligns with the growing plant based movement in Las Vegas.

 

Whether you're a long time vegan or just exploring plant based options, this vegan menudo recipe offers a delicious and comforting meal that brings people together.