Name: Vegan Mexican Menudo
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Roma tomatoes - 4; Ancho chile peppers, seeded and deveined - 2; Olive oil - 2 tablespoons; Garlic cloves - 2; Ground cumin - 1 pinch; Shiitake mushrooms, sliced - 2 pounds; Water - ½ cup; Salt to taste - ½ cup; Vegetable broth - 1 quart; Finely chopped white onion - ¼ cup; Dried oregano - ¼ teaspoon; Lime, cut in wedges - 1; Red pepper flakes - 1 teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Mexican Menudo

1. Roma tomatoes - 4

2. Ancho chile peppers, seeded and deveined - 2

3. Olive oil - 2 tablespoons

4. Garlic cloves - 2

5. Ground cumin - 1 pinch

6. Shiitake mushrooms, sliced - 2 pounds

7. Water - ½ cup

8. Salt to taste - ½ cup

9. Vegetable broth - 1 quart

10. Finely chopped white onion - ¼ cup

11. Dried oregano - ¼ teaspoon

12. Lime, cut in wedges - 1

13. Red pepper flakes - 1 teaspoon

How to cook deliciously - Vegan Mexican Menudo

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.