Yields 4 to 6 servings
Growing up in a Mexican family, I loved the special occasions my family served us menudo. When I became vegan, I thought I’d really miss it. Then I realized that when I used to eat it back in my pre-vegan days, I’d always pick out the tripe and eat the broth and hominy. Here’s my replacement to fulfill my need for that tasty, tasty soup.
Ingredients:
1 tablespoon canola or vegetable oil (or 3 tablespoons water)
1½ teaspoons minced garlic (about 3 small cloves)
1 cup diced red, white, or yellow onion (about 1 medium onion)
2 carrots, thinly sliced
2 ribs celery, thinly sliced
2 cups chopped frozen or fresh broccoli
1 (15.5-ounce) can hominy, drained
1 tablespoon lime juice (about ½ lime)
4 cups water and 2 vegetable bouillon cubes, or 4 cups vegetable broth
¼ cup minced cilantro
Salt and pepper, to taste
Directions:
1. In a large pot over medium-high heat, heat the oil (or water).
2. Add the garlic and onion and sauté until the onion becomes tender and translucent.
3. Add the carrots, celery, broccoli, hominy, and lime juice.
4. Pour in the water and bouillon cubes (or broth). Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Stir in the cilantro and add salt and pepper.
TONI’S TIPS:
>>Hominy is found in the Mexican foods aisle of grocery stores.
>>This works great in the pressure cooker. Throw everything except the oil in the pressure cooker and cook on high pressure for 3 minutes. Then continue to step 5.
TESTERS’ TIPS:
>>“I love this soup and made it my own by adding 1 teaspoon cumin and using zucchini instead of broccoli.” —Lisa O. from Sacramento, CA
MY TIPS:
