Vegetarian Menudo
- Naturally Vegetarians
- 5 days ago
- 5 min read
Menudo is a beloved traditional Mexican soup often served on special occasions or as a comforting weekend meal, famous for its rich, hearty broth and bold flavors. Traditionally made with beef tripe (cow stomach) or pork, it has been enjoyed for generations as both a celebratory dish and a popular remedy for “the morning after,” thanks to its warming spices and nourishing ingredients.
Our vegetarian menudo captures all the depth and soul of the classic without the meat, using hearty hominy and authentic seasonings like Mexican oregano and chiles for that signature taste. Because the “meat” in this version is plant-based, it doesn’t require hours of slow simmering—making the recipe quicker to prepare while still delivering the same rich, satisfying flavor.
Mexican oregano not only adds a distinct citrusy, earthy aroma, but also brings potential health benefits—such as supporting digestion and reducing inflammation—making this meat-free menudo as wholesome as it is flavorful. Perfect for gatherings, cozy weekends, or when you crave a taste of Mexican tradition, this plant-based adaptation keeps the heart of the dish alive while offering a lighter, faster, and health-conscious twist.
Types of Mexican Menudo
Menudo Rojo: This is the most popular version, characterized by its rich, red color and spicier flavor from a broth base that includes red chiles like guajillo or ancho.
Menudo Blanco: This is a milder, white menudo that omits the chili peppers, resulting in a clearer broth.
Menudo Verde: A less common type that uses a green sauce for its flavor and color.
Regional and Cultural Variations
Traditional menudo recipes vary across Mexico. Some regions—particularly in Northern Mexico—include hominy or pig’s feet, while Southern versions may skip the hominy altogether, leaning more toward a pozole-like soup.
In other parts of the world, especially the Philippines, “menudo” refers to a completely different dish: a pork stew made with liver, bell peppers, and tomatoes.
Menudo’s roots run deep in Mexican culinary history, tracing back to rural communities where no part of an animal went to waste. Tripe was simmered slowly with spices, chiles, and hominy, transforming humble ingredients into a celebratory stew.
Today, vegetarian menudo honors that same legacy of warmth, comfort, and togetherness—showing that the true spirit of menudo transcends its ingredients. By using wholesome, plant-based elements, this modern version keeps the tradition alive in a way that nourishes both body and soul.
Vegetarian Menudo
Servings: 6-8
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Total Time:1 Hour 30 Minutes
Equipment Needed:
Measuring Utensils, Slotted Spoon, Blender, Knife, Large Pot, Colander
Did you know? Traditional menudo gets its signature reddish hue from dried red chiles blended into the broth, along with the generous use of chili powder, which deepens the color and spice. This vegetarian version takes on a rich brown color instead, thanks to the combination of plant-based proteins, vegetables, and seasonings. The shift in color doesn’t change the depth of flavor—it still delivers the same warm, spiced profile that makes menudo so comforting.
Ingredients:
Pepper Liquid ~
2 Arbol peppers, dried (small, long pepper that starts red and matures to red)
2 Ancho peppers, dried (the dried form of Poblano chilis)
2 Guajilos peppers, dried (the dried form of the Mirasol chili)
1 Onion, peeled, quartered
5/6 Garlic cloves, peeled
Menudo Base ~
1 Tablespoon Mexican Oregano
3 Bay Leaves
1 teaspoon Cumin
1 Vegetable Bouillon cube
2 Cups Soy Curls (OR) Textured Vegetable Protein (cut into bite-sized pieces)
25-30 oz can Hominy (OR) Chickpeas, rinsed
1 teaspoon Sea Salt (OR) Pink Himalayan Salt
1 Tablespoon Nutritional Yeast Flakes
3 Tablespoons Corn Oil
6-8 Cups Water
Did you know? Mexican oregano, derived from the Lippia graveolens plant in the verbena family, differs from the more common American (or Mediterranean) oregano, which belongs to the mint family. Native to Mexico, Guatemala, and parts of South America, Mexican oregano offers a stronger, woodsy, and earthy flavor with hints of anise and citrus, compared to the slightly sweet, bitter, and peppery notes of regular oregano. Its aroma is more intense, making it a staple in chili powder and ideal for Mexican and Tex-Mex dishes. Mexican oregano plants can grow up to five feet tall and wide, blooming from late spring through summer, with edible, highly aromatic leaves. Beyond culinary uses, it is sometimes valued in traditional medicine for its potential to lower blood pressure, reduce inflammation, and relieve pain and cramping.
Directions:
1. Pepper Liquid ~
Cut the peppers open to expose the seeds, removing stems if necessary. The more seeds you leave in, the spicier your menudo will be—I removed about 75% of the seeds, and it was still quite spicy! Rehydrate the peppers by placing them in boiling water for 30 minutes. If you can't find all three varieties of peppers, two types will still work well.
Add 1 whole onion (quartered) and 5–6 peeled garlic cloves to the boiling water with the peppers. Once softened, use a slotted spoon to transfer everything into a blender. Add 1 cup of the pepper water and blend on high for 1–2 minutes until smooth.
Strain the blended mixture through a colander, pressing the pulp with a spoon to extract as much liquid as possible. Discard the remaining pulp in compost or the trash. The strained liquid will serve as the base for your vegetarian menudo.
2. Menudo Base ~
In a pot, heat oil and the prepared pepper liquid to a quick boil. Stir in all seasonings, water, hominy, and the plant-based meat. Reduce to a slow boil and let it cook for 30 minutes, allowing the flavors to meld and the "meat" to absorb the broth.
Serving Your Menudo:
Garnish with your favorite toppings for a traditional-style menudo experience, such as lime wedges, chopped raw onions, minced cilantro, Mexican oregano, minced jalapeños, and shredded cabbage.
Eat and enjoy!
Heartwarming Vegetarian Menudo
Servings: 6-8
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Equipment Needed:
Measuring Utensils, Slotted Spoon, Blender, Knife, Large Pot, Colander
Ingredients:
Pepper Liquid ~
2 Arbol peppers, dried
2 Ancho peppers, dried
2 Guajillos peppers, dried
1 Onion, peeled, quartered
5/6 Garlic cloves, peeled
Menudo Base ~
1 Tablespoon Mexican Oregano
3 Bay Leaves
1 teaspoon Cumin
1 Vegetable Bouillon cube
2 Cups Soy Curls (OR) Textured Vegetable Protein (cut into bite-sized pieces)
25-30 oz can Hominy (OR) Chickpeas, rinsed
1 teaspoon Sea Salt (OR) Pink Himalayan Salt
1 Tablespoon Nutritional Yeast Flakes
3 Tablespoons Corn Oil
6-8 Cups Water
Directions:
1. Pepper Liquid ~
Cut the peppers open to expose the seeds, removing stems if necessary. The more seeds you leave in, the spicier your menudo will be—I removed about 75% of the seeds, and it was still quite spicy! Rehydrate the peppers by placing them in boiling water for 30 minutes. If you can't find all three varieties of peppers, two types will still work well.
Add 1 whole onion (quartered) and 5–6 peeled garlic cloves to the boiling water with the peppers. Once softened, use a slotted spoon to transfer everything into a blender. Add 1 cup of the pepper water and blend on high for 1–2 minutes until smooth.
Strain the blended mixture through a colander, pressing the pulp with a spoon to extract as much liquid as possible. Discard the remaining pulp in compost or the trash. The strained liquid will serve as the base for your vegetarian menudo.
2. Menudo Base ~
In a pot, heat oil and the prepared pepper liquid to a quick boil. Stir in all seasonings, water, hominy, and the plant-based meat. Reduce to a slow boil and let it cook for 30 minutes, allowing the flavors to meld and the "meat" to absorb the broth.
Serving Your Menudo:
Garnish with your favorite toppings for a traditional-style menudo experience, such as lime wedges, chopped raw onions, minced cilantro, Mexican oregano, minced jalapeños, and shredded cabbage.
Eat and enjoy!
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