Vegan Filipino Menudo Using Lion’s Mane
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.
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!