Cooking with EL CHAVO! : Vegetarian Menudo

Bienvenidos Chavos y Chavas a otra edicion de mis recetas vegetarianas! Settle down now with all your laughing and guffawing, cuz this here is indeed a plate of vegan menudo. And it’s good. No, really, its tasty and animal-less. Oh shut up with the giggling, let me get started!

I’ve seen people ridicule my vegetarian Mexican recipes, some idiot laughing at the concept of tofu in tamales, someone on facebook jokingly suggesting I turn in my “mexican card” for the sellout idea of vegetarian chorizo. If these cooking instructions are “authentic” or not is of no concern to me, cuz I just don’t give a fuck. I don’t eat animals, but I do aim to eat tasty food. No, I’m not Mexican but my Chicano tastebuds favor the flavors from the homeland down south, and I do believe these cooking instructions are worthy of your time and effort. Do with that info what you may.

For those not in the know, Menudo is a popular Mexican dish for weekend mornings, and often sought after as a cure for hangovers. It’s a hearty chile based soup with maiz (hominy) and usually some disgusting meats, like Cow Stomach, aka tripe. Mind you, even lots of meat eaters hate the flavor and extreme chewiness of tripe, and many order their Menudo “solo con maiz” so they don’t get any of the terrible tripe. Cuz really, most of the flavor is in the broth and the maiz. And I’ve come up with a fairly easy way to make your own Veggie Menudo at home!

Click here to see how its done!

This entry was posted in Analysis, Chanfles, La Comida, no-recetas, This Chicano Life. Bookmark the permalink.

69 Responses to Cooking with EL CHAVO! : Vegetarian Menudo

  1. EL CHAVO! says:

    I think in this batch I used two because I was making a big pot. But start with one and taste it first.

  2. Oak~raider says:

    Thank you, I’ll let you know how it comes out!

  3. Leanna says:

    Wow! This looks good. I will have to try it. Also, I thought I’d let you know for the people who actually like tripe (I love it, I can’t help myself) I think I have found a substitute. It sounds weird, but there is a mushroom that goes by different names such as “silver fungus”, “white wood ear”, “snow fungus”. It is available in asian markets and when you soak it, it has this pretty white puff ball flower appearance. If you tear it up and cook it it has a texture and appearance very similar to chopped up honeycomb tripe! It is a bit more tender. It also absorbs whatever yummy flavor you put it in. It is known for it’s health benefits and beautifying effect on the skin. I actually found it in a popular Asian beauty soup recipe. I made it and I though, “Hey! I could make menudo with this!”

  4. Derek says:

    Thank you it’s tough being a Mexican vegetarian sometimes, well at least with the family, but you know what I mean, thank you I’m trying this recipe next, oh and Soyrizo is so real, not only does a popular Mexican owned company produce an authentic vegetarian chorizo, but I’ve fooled people with it, some swore our was the “real” thing

  5. Jen says:

    Haha. Loved the article – am going to make the menudo tonight. Thank you!

  6. Crystal says:

    I am making this for my meat loving mexican family. I added too much water. Any ideas how to fix this? Tastes watered down.

  7. Carolina says:

    Hice este menudo para mi familia y para mi y ha quedado super riquísimo! Muchas gracias.

  8. Marisa says:

    I just made this today and it came out delicious. The only thing I changed was I used rehydrated shiitake mushrooms instead of vwg.

  9. Soyla says:

    Just want to say that I really like the alternatives to some of the recepies very creative and smart 🙂 the soy chorizo is very good and everything else looks healthy too would love to see more recepies

  10. Jestina says:

    This is my go to recipe for Menudo! I love the way you write and you post great pics to help along the way. Many thanks!

  11. Karen Salcido says:

    Muchas, Muchas Gracias!!! This was Da Bomb! followed your pictures, (directions), and it was perfect. Brought back so many memories of when I used to eat my Mother in laws yummy Menudo. I will make again and again….

  12. L. Howard Kyle says:

    I am not a vegan, but used this basic recipe, with one addition, and it was the best. I had some London Broil which I had marinaded for 4 days and should have been tender after I grilled it, but it was too tough to eat. So ran it through my grinder, as it had a fairly good flavor and I did not want to trash it, and added it to the menudo.. and with the added veggies to garnish it with, it was awesome.

  13. Berta Avila says:

    Hey bato loco…your hilarious and your recipes are fantastic! I’m an old school, and just plain old, Chicana who odly enough has become vegetarian and this is sooo kool. A toda madre! Keep up the good work!

  14. Melody Corona says:

    I hope that pure vegan boullions you can’t still use beef boullions or chickin they have animal product in them

  15. EL CHAVO! says:

    You’d be surprised how easy it is to find veg friendly bouillons. Even Vons has them, but check your local Whole Foods for another selection.

  16. Steph says:

    While this didn’t turn out exactly like the meudos I’ve had in the past, I think this made for a great starting place for my first go. It also turned out almost like a curry, and is quite nice served over rice.

    I also really wanted to thank Leanna for her suggestion of the “white wood ear” (/all its other names). It’s a super neat ingredient that worked really well here (accompanied by some Soy Curls) that I look forward to finding other uses for too.

  17. Joz Lee says:

    How about using JackFruit?

  18. MELISSA chavez says:

    Made it!! Loved it!!!

  19. Paula says:

    Would like nutritional values on this.

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