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The Best GF Vegan Menudo from Spain
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The Best GF Vegan Menudo from Spain

This is The Best GF Vegan Menudo from Spain! The original recipe veganized by my mum is gluten-free too!!! So extremely flavourful, meaty, and satisfying, everyone at home will love our Vegan Menudo!
My mum is here in Houston visiting us this summer and she’s been cooking all her best veganized dishes for us. Here is one of her very best ones!!!!
This dish is insanely comforting, warming, and delicious, you NEED TO TRY THIS RECIPE NOW!!!!
So so good, it's ready in less than 30 minutes!!! Watch the video where my mum will be personally showing you how to make this delicious dish!
It's made with our Vegan & GF Chorizo that is so flavourful and TASTY, you won’t believe it! & protein-packed! But if you don't have time to make it (although you should really do it, you won't regret it!!), you can always add any good quality crumbled vegan chorizo from the grocery store!
My mum makes this recipe using oyster mushrooms when she is in Spain. She has very easy access to them. But unfortunately, we haven't found good quality ones here in Houston, so we have had to settle with adding standard white mushrooms to this delicious stew. It tastes amazing no matter what, but if you get a hold of oyster mushrooms, please do add those, as their texture is much meatier and authentic.
If you're from Houston and know a place where we could buy good quality oyster mushrooms, please let us know in the comments. We would love to do so! Thank you so much!!
Course Brunch, Easy & Quick, less than an hour, Main Course, Stews
Cuisine Spanish Cuisine
Diet Gluten Free, Vegan
Keyword Sauteing, Simmering
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 393.5kcal
Author Christina

Ingredients

Instructions

  • Heat a saucepan over medium heat. Stir in 2 tbsp of extra virgin olive oil. Add the onion & sauté until transparent.
  • Stir in the garlic and green pepper & sauté for a couple of minutes.
  • Add the paprikas, cumin & black pepper & salt. Watch closely so the spices don’t burn. Add fire-roasted tomatoes and the mixture of 1 tsp cornstarch and 1/2 cup filtered water, and let simmer for 5 minutes.
  • In the meantime sauté the vegan chorizo in the 2 tbsp of extra virgin olive oil. Set aside.
  • Sauté the mushrooms in 1 tbsp of extra virgin olive oil for 5 minutes until fragrant and golden.
  • Use an immersion blender to blend the contents of the saucepan into a purée.
  • Stir in the bay leaf, mushrooms, chickpeas, and 1/2 of the chorizo, and let simmer for 15 minutes.
  • Add the rest of the chorizo and serve into bowls. Enjoy this delicious Vegan Menudo!!
    The Best GF Vegan Menudo from Spain

Video

Notes

  • Store in the refrigerator, in a sealed container, for up to a week.

Nutrition

Serving: 522g | Calories: 393.5kcal | Carbohydrates: 43.1g | Protein: 15.6g | Fat: 19.7g | Saturated Fat: 2.8g | Polyunsaturated Fat: 3.24g | Monounsaturated Fat: 12.44g | Sodium: 710.72mg | Potassium: 1277.84mg | Fiber: 13g | Sugar: 11.7g | Vitamin A: 41.18IU | Vitamin B1: 0.28mg | Vitamin B2: 0.5mg | Vitamin B3: 6.48mg | Vitamin B5: 1.82mg | Vitamin B6: 0.42mg | Vitamin C: 28.2mg | Vitamin D: 32.63µg | Vitamin E: 2.99mg | Vitamin K: 18.17µg | Calcium: 138.43mg | Iron: 6.34mg