Description
A hearty, plant-based twist on the classic Mexican stew, this vegan menudo is rich, flavorful, and perfect for both festive gatherings and cozy nights in.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup diced tomatoes
- 2 cups vegetable broth
- 1 cup hominy, drained and rinsed
- 1 cup plant-based meat substitute (such as jackfruit or tempeh)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped cilantro for garnish
- 1 lime, cut into wedges
- Optional: 1 jalapeño, sliced
- Optional: 1 teaspoon smoked paprika
- Optional: 1 avocado, sliced
Instructions
- Prepare ingredients: dice onion, mince garlic, slice mushrooms, and rinse hominy.
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion until translucent, about 5 minutes.
- Add garlic and mushrooms. Cook for 3 more minutes.
- Stir in diced tomatoes and cook for 2 minutes.
- Add vegetable broth, hominy, plant-based meat, chili powder, cumin, and oregano. Mix well.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Season with salt and pepper. Add smoked paprika or jalapeño for extra flavor if desired.
- Once ingredients are tender, remove from heat.
- Serve hot, garnished with cilantro, lime wedges, and avocado slices if using.
Notes
Toasting your spices before adding enhances flavor. Simmering longer deepens the taste. Rinse hominy well and avoid overcooking the plant-based meat substitute to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan menudo, Mexican stew, plant-based, hominy, comfort food