Vegan Menudo Recipe – 6 Servings – 2 Cups Each – (Calories 406 – Fat 7.3g – Carb – 64.1g – Protein 18.3g)
Vegan Menudo Base
1 TBSP Olive Oil
3 poblano peppers quartered
1 white onion, quartered
4 cloves garlic, peeled
2 carrots chopped
1 to 2 jalapeno peppers (remove seeds for less heat)
1 Tablespoon ground cumin
1/2 Tablespoon ground coriander
2 Tablespoons dried Mexican oregano
(We used 3TBSP of a Mexican Spice Blend)
1 15-ounce can diced tomatoes
Soup Base
1 package of seitan
1 Lime
1 tsp of Cumin
1 tsp of ground coriander
1 tsp of Mexican oregano (We used 1 TBSP of a Mexican Spice Blend)
6 cups vegetarian broth
1 15-ounce can garbanzo beans, drained
1 15 oz can Red Kidney Bean drained
1 29-ounce can hominy, drained
1 Cup Frozen or Fresh Corn
Salt and pepper to taste
Garnish:
2 limes, cut into wedges
2 Tablespoons Mexican oregano
Cabbage
For Menudo Base
- Preheat oven to 425.
- In a large bowl, toss poblano peppers, jalapeno peppers, onion, carrots, and garlic cloves in the 1 tbsp. olive oil, and salt and pepper to taste. Pour onto baking sheet and roast in oven for 25 to 30 minutes.
- Pull from the oven and immediately pour the roasted pepper mix and all the juices into a high-speed blender. Add a ¼ cup of water, cumin powder, coriander powder, tomatoes, oregano and blend until smooth.
To Make Vegan Menudo
- Squeeze the juice of 1 lime in a small bowl. Combine cumin, oregano, and coriander with the lime juice. Marinate the seitan in the spice mixture. Place vegetable broth into a stock pot and bring to a boil. Transfer Pozole Base into the pot, add kidney beans, sweet corn, garbanzo beans, and hominy and bring to a boil. Place seitan into pot, bring the heat to low and simmer 20-30 minutes. Sprinkle with Salt and Pepper to taste. Serve with garnishes of choice