Filipino menudo is a flavorful, savory stew traditionally made with pork and liver, but this vegan version swaps out the meat with hearty Lion’s Mane mushrooms for a plant-based twist.
Quick answer: Vegan menudo is a meat-free take on the Filipino tomato stew. Instead of pork and liver, this version uses seared lion’s mane mushrooms and vegan pork, simmered with potatoes, carrots, peas, and raisins in a savory soy-tomato sauce. It takes about 55 minutes, serves 4, and is best over steamed rice.
Packed with vibrant vegetables like carrots, potatoes, and peas, along with the rich umami of soy sauce, tomato paste, and a hint of sweetness from raisins, this vegan menudo delivers the classic Filipino comfort without any animal products. Whether you’re celebrating special occasions or simply craving a hearty, plant-based meal, this recipe is a delicious option that honors the essence of the traditional dish.
Other Filipino Vegan Recipes! VEGAN PUCHERO, FILIPINO VEGAN CORNED BEEF WITH BROWN RICE, VEGAN PANSIT, EASY VEGAN FILIPINO GINILING, VEGAN FILIPINO LAING RECIPE WITH KALE AND COCONUT MILK, Give them a try and don't forget to tag #Makepurethyheart on socials!
Ingredients:
- 1 lb Lion’s Mane mushrooms, cut into bite-sized pieces
- 2 tablespoon olive oil (or any preferred oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 medium potatoes, diced
- 2 medium tomatoes, diced
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp agave syrup (or any sweetener)
- ¼ cup raisins
- ½ cup peas (fresh or frozen)
- ½ cup vegan pork (from Lily’s Vegan Pantry - optional)
- ½ cup coconut milk (optional for creaminess)
- Salt and pepper to taste
Steps:
- Prepare the Lion’s Mane Mushrooms:
Heat the oil in a large pot over medium heat. Add the Lion’s Mane mushrooms and cook until browned and crispy on the edges. Remove from the pot and set aside. - Sauté the Aromatics:
In the same pot, add more oil if needed. Sauté the onions until soft and translucent, then add the garlic and cook until fragrant. - Add the Vegetables:
Stir in the carrots, potatoes, and tomatoes. Cook for a few minutes until the vegetables begin to soften. - Incorporate the Tomato Base:
Add the tomato paste, tomato sauce, soy sauce, and vinegar to the pot. Stir to combine and let the flavors meld together. - Simmer the Stew:
Pour in a cup of water or vegetable broth. Cover and simmer over low heat for 20-25 minutes until the vegetables are tender. - Add the Remaining Ingredients:
Stir in the raisins, peas, and optional vegan pork. Return the Lion’s Mane mushrooms to the pot and mix well. If using, add the coconut milk for a richer texture. - Season and Serve:
Adjust the seasoning with salt, pepper, and a little more soy sauce if needed. Serve with a bowl of rice and enjoy!
Substitutions:
- Lion’s Mane Mushrooms: Can’t find Lion’s Mane? Swap them for shiitake mushrooms or king oyster mushrooms for a similarly meaty texture.
- Agave Syrup: Replace with brown sugar or maple syrup for a touch of sweetness.
- Vegan Pork: Omit if unavailable, or substitute with garbanzo beans for added protein.
Variations:
- Menudo with Coconut Milk: For a creamier version, add ½ cup of coconut milk at the end of cooking. This adds a subtle richness that complements the tangy sauce.
- Spicy Vegan Menudo: Add chopped red bell peppers and a pinch of chili flakes for a kick of heat.
- Vegan Menudo Tacos: Use the menudo as a filling for vegan tacos, topped with fresh salsa and vegan mayo.
FAQ:
Can I make this recipe ahead of time?
Yes! Vegan menudo tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 3 days.
What is the best way to serve vegan menudo?
This dish pairs wonderfully with a bowl of rice, but you can also serve it with flatbread or on its own as a stew.
Can I freeze vegan menudo?
Absolutely. Let the menudo cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Is Filipino menudo vegetarian?
Traditional Filipino menudo is not. It is usually made with pork and often liver. This version is fully vegan: lion’s mane mushrooms and vegan pork replace the meat, so it works for vegetarians and vegans alike.
Is Filipino menudo the same as Mexican menudo?
No. Mexican menudo is a red chile soup made with tripe and hominy. Filipino menudo is a tomato-based stew with diced meat, potatoes, carrots, and often raisins and peas, closer to a hearty saucy stew served over rice.
What can I use instead of lion’s mane mushrooms?
King oyster or oyster mushrooms are the closest swap, since they brown well and stay meaty. Extra-firm tofu or a little more vegan pork also work.
Top Tip:
For the best texture, make sure to brown the Lion’s Mane mushrooms thoroughly before adding them to the stew. This will help them maintain their meaty, flavorful bite throughout the cooking process.
Hint:
If you prefer a thicker sauce, simmer the menudo uncovered for the last 10 minutes, allowing the excess moisture to evaporate and the sauce to reduce to a rich consistency.
This Vegan Filipino Menudo using Lion's Mane mushrooms is a delicious plant-based alternative to the traditional dish, capturing all the savory, tangy, and slightly sweet flavors that make Filipino menudo such a beloved recipe. Perfect for those following a plant-based diet, it’s a dish that’s sure to impress, whether for special occasions or a cozy family dinner.
Vegan Filipino Menudo Using Lion’s Mane
Ingredients
- 1 lb Lion’s Mane mushrooms cut into bite-sized pieces
- 2 tablespoon olive oil or any preferred oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 large carrot diced
- 2 medium potatoes diced
- 2 medium tomatoes diced
- 2 tablespoon tomato paste
- 1 cup tomato sauce
- 2 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon agave syrup or any sweetener
- ¼ cup raisins
- ½ cup peas fresh or frozen
- ½ cup vegan pork from Lily’s Vegan Pantry - optional
- ½ cup coconut milk optional for creaminess
- Salt and pepper to taste
Instructions
- Prepare the Lion’s Mane Mushrooms:
- Heat the oil in a large pot over medium heat. Add the Lion’s Mane mushrooms and cook until browned and crispy on the edges. Remove from the pot and set aside.
- Sauté the Aromatics:
- In the same pot, add more oil if needed. Sauté the onions until soft and translucent, then add the garlic and cook until fragrant.
- Add the Vegetables:
- Stir in the carrots, potatoes, and tomatoes. Cook for a few minutes until the vegetables begin to soften.
- Incorporate the Tomato Base:
- Add the tomato paste, tomato sauce, soy sauce, and vinegar to the pot. Stir to combine and let the flavors meld together.
- Simmer the Stew:
- Pour in a cup of water or vegetable broth. Cover and simmer over low heat for 20-25 minutes until the vegetables are tender.
- Add the Remaining Ingredients:
- Stir in the raisins, peas, and optional vegan pork. Return the Lion’s Mane mushrooms to the pot and mix well. If using, add the coconut milk for a richer texture.
- Season and Serve:
- Adjust the seasoning with salt, pepper, and a little more soy sauce if needed. Serve with a bowl of rice and enjoy!
