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    Home » Dinner Recipes » Vegan Caldo de Res

    Vegan Caldo de Res

    Published: Feb 7, 2018 · Modified: Jan 21, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    I didn’t think it was possible, but it is!! You CAN make a vegan caldo de res. Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

    Carrots, potatoes, corn, chayote, potatoes, mint, and cilantro on a dark surface.

    This vegan version is pretty close to the original, but instead of using beef we are using the Gardein beefless tips (this is not a sponsored post). The beefless tips infuse the vegetable broth with a meaty flavor. I’m usually not a fan of using imitation meat products, because I try to stick to whole foods, but I think the gardein beefless tips work really well with this soup.

    Top view of a dutch oven filled with vegan Caldo de res or vegan Mexican beef soup.

    Caldo de res is also known as puchero, or cocido de res. The ingredients vary by region, depending on what state of Mexico you are in you can find caldo de res with garbanzo beans, green beans, and plantain.  Some regions of Mexico use a tomato based broth. The soup itself is not spicy, but when I eat it I like to add a tbsp. of salsa roja to spice it up a bit. Serve it with Mexican rice, warm tortillas, and be sure to add a splash of lime juice to the soup before eating.

    Vegan Caldo de res or vegan Mexican beef soup in a flat bowl next to a bowl of mexican rice.

    The Recipe: Vegan Caldo de Res

    • Sauté the beefless tips while they are still frozen.
    • Instead of veg stock you can use Better Than Bouillon No Beef Base
    • Instead of beefless tips use shitake mushrooms instead.
    • Don’t simmer the beefless tips in the soup, because it changes the texture. Add them in before serving,
    • Enjoy!
    Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.
    Save Recipe Go to Recipe Box
    4.34 from 12 votes

    Vegan Caldo de Res

    Vegan caldo de res (vegan Mexican beef soup) is a warm comforting soup of no-beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.
    Pin Recipe Print Recipe
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Soup
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 221kcal
    Author: Dora S.

    Ingredients

    • 1 pack (9 oz.) Gardein Beefless tips
    • 1 cup Diced onions yellow (1/2 onion)
    • 4 cloves Garlic minced
    • 10 cups Vegetable Stock
    • 3 sprigs Mint
    • 3 sprigs Cilantro
    • 1 ear Corn cut into 1 inch rounds
    • 1 ½ cups Diced russet potato (1 medium potato)
    • 1 cup Diced carrots (1 lg. Carrot)
    • 2 cups Large diced cabbage (1/4 head of cabbage)
    • 1 ¼ cups Diced chayote (1 chayote)
    • 1 ¼ cups Diced zucchini (1 zucchini)
    • 1 lime Cut into quarters
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    Instructions

    • Set a large pot to medium-high heat (if necessary add a little bit of oil). Sear the beefless tips for 2 minutes on each side. Remove from pot and set aside.
    • Add onion and ¼ cup of vegetable stock to deglaze the bottom of the pot. Cook onion for 4-5 minutes or until tender and translucent.
    • Add garlic and cook for 1 more minute.
    • Pour in vegetable stock and add the mint and cilantro.
    • Bring to slow simmer and add the corn, carrots, and potatoes.
    • Simmer for 6 minutes and then add the chayote, zucchini, and cabbage.
    • Simmer for 8- 10 minutes or until vegetables are tender. Season with salt and pepper.
    • Cut the beefless tips in half, and add about 1/3 cup to each bowl. Pour soup on top and serve.
    • Serve with lime wedges and warm tortillas.

    Notes

    Sauté the beefless tips while they are still frozen. Instead of veg stock you can use no beef better than bouillon. I add the “beef” at the end, because if you simmer it in the soup it changes the texture. If you don’t have access to beefless tips use shiitake mushrooms instead.

    Nutrition

    Serving: 1serving | Calories: 221kcal | Carbohydrates: 37g | Protein: 18g | Fat: 1g | Sodium: 2678mg | Potassium: 758mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6910IU | Vitamin C: 39.6mg | Calcium: 76mg | Iron: 4.1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Spicy Vegan Tortilla Soup
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    Reader Interactions

    Comments

    1. A

      January 29, 2023 at 5:54 pm

      5 stars
      Delicious, I’ve made many times!

      Reply
    2. Rebecca

      December 01, 2021 at 1:12 pm

      5 stars
      This is SO delicious! I doubled the corn, zucchini, chayote, and carrots. I also added Gardein chicken and pork. I sprinkled in some habanero salsa. It tastes so much like the puchero de tres carnes that I used to eat when I spent a semester in Yucatán (before I was vegan.) I will for sure make this again. Possibly as a soon as I finish eating this batch. Thanks for the recipe!

      Reply
    3. Tammy Escobedo

      December 06, 2020 at 12:38 pm

      The mushrooms are the Bomb! Thank you for entering my life Dora!

      Reply
    4. Devonne Lopez

      September 09, 2020 at 1:11 pm

      I haven't tried it yet but we're going to make it today. My husband was really excited. I know you said that the gardein changes texture if you let it marinate in the soup but I feel like I need to do that in order for it to incorporate the flavor in the beef less tips I might do some with the tips and some without and put it in at the end to see what is better. I also may try with mushrooms like you suggested, thank you so much for this.

      Reply
      • Devonne Lopez

        July 23, 2021 at 10:57 am

        So I did end up making it and I've been making it like Every 2 weeks it's so delicious all I did to change to change it a bit was double the vegetables and may be 1/4 more soup Cause the veggies were delicious I needed moree. I also did include the beefless tips I browned them then I let them sit in the stock to marinate and then at the end I took them out to Brown them a bit more on the stove and added bit of oil to the soup to give it it that fatty taste. But it was bomb before the additions, so kudos. I think I love you. Lol.

        Reply
    5. Hope Posch

      November 24, 2019 at 8:13 am

      5 stars
      Dora, this is the first recipe of yours that I've made, and it came out amazing!! My husband also loves this! This tastes even better than the caldo de res with beef that my mom used to make on cold days when I was a kid. I've made this twice, once with the Gardein beefless tips and once without. I have to say that I prefer it without the Gardein! This recipe has now become one of our fall/winter staple meals. Thank you!

      Reply
      • Dora S.

        November 24, 2019 at 4:48 pm

        I also really like it with mushrooms instead of the Gardein.

        Reply
    6. H

      February 08, 2018 at 3:51 pm

      Hi, I call my soup Caldo sin Res.
      Thanks for the recipe.

      Reply
      • dorastable

        March 03, 2018 at 5:05 pm

        Great tip!

        Reply

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