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.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
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.