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CookPal AI
Vegan Mexican Menudo

Vegan Mexican Menudo

Cost $10, save $12

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🍅 4 Roma tomatoes
    • 2 ancho chile peppers, seeded and deveined
    • 2 pounds shiitake mushrooms, sliced
    • 🧅 ¼ cup finely chopped white onion

  • Seasonings

    • 1 pinch ground cumin
    • 🧂 salt to taste
    • ¼ teaspoon dried oregano
    • 1 teaspoon red pepper flakes

  • Liquids

    • 💧 ½ cup water
    • 1 quart vegetable broth
    • 2 tablespoons olive oil

  • Other

    • 2 garlic cloves
    • 🍋 1 lime, cut in wedges

STEPS

1

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

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

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.

4

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.

5

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

NUTRIENTS

Per 1 serving

🔥

214

Calories

  • 8
    Protein
  • 26
    Carbs
  • 8
    Fats

💡 For extra depth of flavor, lightly toast ancho chile peppers before boiling.Use fresh shiitake mushrooms for the best texture and taste.To make the recipe spicier, increase the quantity of red pepper flakes.Serve with warm corn tortillas for a complete meal.