Vegan Birria
Dive into the bold and irresistible flavors of Vegan Birria, a plant-based twist on the traditional Mexican stew. This recipe transforms the classic dish with tender portobello mushrooms and shredded jackfruit, simmered in a rich, smoky chili sauce made from guajillo, ancho, and chipotle chilies. Infused with aromatic spices like cumin, cinnamon, and allspice, and slow-simmered in flavorful vegetable broth, this hearty vegan stew is perfect for tacos, quesadillas, or served as a warming bowl with a splash of lime and fresh cilantro. Whether you're seeking a comforting meal or a meat-free option with authentic depth, this Vegan Birria promises a fiesta of flavors in every bite. Perfect for family dinners or meal prepping, it’s the ultimate plant-based comfort food!
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Recipe Information
Ingredients
- 5 units dried guajillo chilies
- 3 units dried ancho chilies
- 2 units dried chipotle chilies
- 2 cups boiling water
- 3 tablespoons olive oil
- 1 large, chopped onion
- 6 units, minced garlic cloves
- 3 medium, chopped tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 3 large, sliced portobello mushrooms
- 1 can, drained and shredded jackfruit
- 4 cups vegetable broth
- 2 units bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit, cut into wedges lime
- 0.25 cup, chopped fresh cilantro
Instructions
Remove the stems and seeds from the guajillo, ancho, and chipotle chilies. Place them in a bowl and cover them with 2 cups of boiling water. Let them soak for about 15 minutes until they soften.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped tomatoes to the pot and cook for 5 minutes, stirring occasionally until they start breaking down.
Transfer the soaked chilies and their soaking liquid to a blender. Add the cooked onion, garlic, and tomato mixture, along with cumin, oregano, allspice, and cinnamon. Blend until smooth.
In the same pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced portobello mushrooms and shredded jackfruit, and cook for 10 minutes until they begin to brown.
Pour the blended chili sauce into the pot with the mushrooms and jackfruit. Add the vegetable broth, bay leaves, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 45 minutes, occasionally stirring to prevent sticking.
Adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.
Serve hot with lime wedges and freshly chopped cilantro. Enjoy as a stew, or use as a filling for tacos with corn tortillas.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4261 mg | 185% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 168.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 551 mg | 42% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7578 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
