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Vegan Mexican Menudo

Rated as 4 out of 5 Stars

"This vegan Mexican menudo is meatless and totally delicious, with shiitake mushrooms cooked in a vegetable broth with tomatoes and ancho chiles."
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55 m servings 214
Original recipe yields 4 servings (4 cups)


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

Nutrition Facts

Per Serving: 214 calories; 7.8 25.8 7.6 0 559 Full nutrition

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I thought shiitake was a strange mushroom to use for a Mexican soup but they actually worked. This was pretty good but could use some doctoring up in my opinion. I'm not sure what but it needed ...