vegan menudo

Vegan Menudo (One Pot Filipino Style Stew)

soy curls (roughly chopped (see notes for substitutes))

(3 large pcs) king oyster mushrooms (roughly chopped)

(440 grams) tomato sauce

tomato paste

½ tbsp vegetable paste ((Better Than Bouillon))

water

plant milk ((I used almond milk)

½ medium (½ cup) yellow onions (chopped)

(1 tbsp) garlic (minced)

large (1 cup) carrots (sliced)

large (1 cup) Yukon Gold potatoes (chopped to bite sized pieces)

garbanzo beans (drained)

bay leaves

garlic powder

sugar ((I used brown sugar))

onion powder

unsalted butter OR extra virgin olive oil

salt & pepper

bell pepper (green

vegan hotdog

raisins

green peas

Preheat soup pot to medium heat and coat a tablespoon of cooking oil.

On a medium sized mixing bowl, rehydrate soy curls in hot water and cover to soften for about five minutes. Strain from bowl using a collander or strainer. Squeeze out any excess liquids out of the soy curls as much as you can.Roughly chop into chunks. Different sizes are okay for texture.

On a separate small mixing bowl or cup, dilute a tablespoon of vegetable paste in water. Mix and set aside.

Sauté soy curls in the pot until it slightly browns. Season with a little salt and pepper. Remove from pot and set aside.

Re-coat pot with a drop of oil. Toss the onions to sauté. Add the garlic and stir until well combined. Then, toss the mushrooms in. Mix and let the mushrooms sweat and shrivel in size. Add the seasonings such as the garlic &amp; onion powder and sugar.

Drop the carrots, potatoes, and bay leaves into the mix. Along with the vegetable broth. Stir and cover with a lid to simmer for 5-7 minutes or when potatoes are slightly tender.

Add the soy curls and garbanzo beans into the mix. Pour tomato sauce and paste, as well, and stir until ingredients are well combined. Add the milk and a splash of tamari. Stir. Lower down the heat to medium low and cover with a lid to simmer for another 5-7 minutes.

Remove lid. The stew should have thickened slightly due to the starch content of the potatoes. Drop ½ a tablespoon of vegan butter or extra virgin olive oil to give the tomato broth a creamy finish. Season with salt &amp; pepper to taste.

Serve with a bed of rice and enjoy!

Vegan menudo, this spicy, comforting, and delicious soup is made by simmering snow and oyster mushrooms and hominy in a dried chile broth seasoned with epazote and oregano.

Vegan Menudo

1.3 oz dried snow mushrooms ((about 3 cups))

ancho chiles, (dried)

guajillo chiles, (dried)

pasilla chile, (dried)

white onion,

plum tomatoes, (large)

garlic

Avocado oil

oz King Oyster mushrooms,

(30 oz.) white hominy, drained and rinsed

epazote

Bay leaves

vegetable broth

onion

Oregano (dried)

Limes

Tostadas or bolillo

Remove the veins and seeds from all of the dried chiles except the morita and place in a heat proof bowl with the snow mushrooms. Pour boiling water over them and let the chiles soak for 10 minutes and the mushrooms for 30 minutes.

Heat a heavy-bottomed skillet or comal  to medium-high heat and place the tomatoes, half an onion and two garlic cloves on it. Let them char on all sides. Be careful with the garlic, because it burns fast. Remove from the pan and set aside. You can also do this by placing the vegetables under the oven broiler set to high.

Drain the soaked chiles, but reserve the water. Place them in the blender with the charred tomatoes onion, and garlic. Add 1 ½ cups of the chile soaking water and blend until smooth. Strain and set aside.

Remove the snow mushrooms from the water, and cut them into bite sized pieces. Set aside.

Heat oil in a large pot set to medium heat. Add the oyster mushrooms and cook until golden brown. Pour in the chile sauce and simmer for 5 minutes.

Pour in the vegetable broth, hominy, snow mushrooms, bay leaf, and epazote. Bring to a simmer over medium-low heat. Simmer for 25- 30 min. Season to taste with salt and pepper.

Serve hot topped with minced onion, dry oregano, and limes. In Northern Mexico it is served with bolillo but in the southern states it is served with tostadas.

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Vegan Menudo

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