Vegan Mexican Menudo
This Vegan Mexican Menudo is a hearty and flavorful dish that captures the essence of traditional menudo while being completely plant-based. Perfect for family gatherings or a cozy night in, this dish offers a rich broth packed with spices, vegetables, and beans. Enjoy this comforting meal with your favorite tortillas on the side!
Equipment
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
- 6 serving bowls
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 1 bell pepper, diced any color
- 2 medium zucchini, chopped
- 1 can (15 oz) hominy, drained and rinsed
- 2 cans (15 oz each) black beans, drained and rinsed
- 6 cups vegetable broth
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 cup fresh cilantro, chopped for garnish
- lime wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, carrots, and bell pepper. Cook for an additional 3-4 minutes, until the vegetables begin to soften.
- Add the chopped zucchini and cook for another 3 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Once boiling, reduce the heat and stir in the hominy, black beans, ground cumin, smoked paprika, dried oregano, chili powder, salt, and pepper. Let the soup simmer for 25-30 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
Feel free to add other vegetables such as corn or even mushrooms for additional texture.
This menudo is great for leftovers and can be stored in the refrigerator for up to 3 days.
Serve with warm corn tortillas for a complete meal.