Vegan Mexican Menudo

Name: Vegan Mexican Menudo
Total time: 55
Yield: 4
Ingredients: 4 Roma tomatoes; 2 ancho chile peppers, seeded and deveined; 2 tablespoons olive oil; 2 garlic cloves; 1 pinch ground cumin; 2 pounds shiitake mushrooms, sliced; 0.5 cup water; salt to taste; 1 quart vegetable broth; 0.25 cup finely chopped white onion; 0.25 teaspoon dried oregano; 1 lime, cut in wedges; 1 teaspoon red pepper flakes

Recipe by Ana Martínez from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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4 Roma tomatoes
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2 ancho chile peppers, seeded and deveined
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2 tablespoons olive oil
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2 garlic cloves
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1 pinch ground cumin
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2 pounds shiitake mushrooms, sliced
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0.5 cup water

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salt to taste
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1 quart vegetable broth
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0.25 cup finely chopped white onion
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0.25 teaspoon dried oregano
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1 lime, cut in wedges
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1 teaspoon red pepper flakes

Instructions

Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.