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Tag: Vegan Mexican Recipes

  • Vegan Guacamole

    Vegan Guacamole

    When I first moved to California, I went through a guacamole phase. I’d make a big bowl of vegan guac, and we’d eat it for dinner with tortilla chips. Yep, that was dinner. And now, I’m going to share that vegan guacamole recipe with you! This avocado dip is super easy. You mash up the […]

  • Tofu Enchiladas with Mushrooms and Sweet Corn

    This recipe goes out to the hermetically sealed silken tofu that’s been living in my pantry for a year. It’s dutifully sat on the shelf ready for action. There’s a number of UVK silken tofu recipes that this bad boy could have been used in (creamy polenta, cheesy grits, Greek spinach pie, etc), but instead, […]

  • Smashed Potatoes with Scallions and Cilantro

    Smashed potatoes are steamed whole potatoes that you smash with the back of a large spoon and then, stir in some delicious seasonings, herbs, etc. They’re rustic and easy. And this quick recipe for vegan smashed potatoes recipe with scallions and cilantro is so tasty! This smashed potatoes recipe uses Yukon Gold potatoes, but I […]

  • Vegan Beet Chorizo Burgers

    Over the years, I’ve tasted a lot of vegan chorizo. Some good, some very good. With warm thoughts of homemade vegan chorizo, I set out to create a tasty, grillable beet chorizo burger recipe that’s perfect for summer. There are no beans, no soy, no gluten and no dairy. It makes 3 large burgers or […]

  • Fiesta Rice

    When I was a kid, we would eat Rice-A-Roni® Spanish Rice. My mom would add a can or two of black beans and frozen corn. Sometimes, we would add shredded cheese to the mix. It was a quick, frugal meal for a working mom to serve her family, and it got the job done. And […]

  • Vegan Tortilla Soup

    This blended vegan tortilla soup recipe is all about the corn flavor. Corn tortillas are cut into strips, fried, simmered in the soup’s broth, and then, completely pulverized by a blender. The result is an intense corn flavor that announces, “This is tortilla soup!” Because tortilla soup often involves chicken, replacing it with soy curls […]

  • Black Bean Avocado Salsa

    This vegan black bean avocado salsa recipe is… the perfect answer for “lunch?” A crowd-pleasing dip for chips. An awesome topping to a baked sweet potato. A delicious filling for a tortilla wrap. A tasty topping to a Southwestern-themed salad. Over and over, this black beans and avocado recipe is my go-to, because it makes […]

  • Slow Cooker Vegan Chile Verde

    When I bought the ingredients for this recipe, the cashier at the grocery store commented, “Now, that’s what I call the right ratio of chiles to tomatillos.” I told him, “If you’re gonna do it, then do it.” He probably didn’t realize that I was going to make a slow cooker recipe for seitan and […]

  • Vegan Al Pastor

    Let’s learn how to make vegan al pastor with soy curls or young jackfruit. Inspired by the central Mexican favorite, this easy vegan al pastor recipe works well for jackfruit or soy tacos al pastor and so much more. Al pastor blends the Lebanese technique for making shawarma with Mexican cuisine—chilies, pork, and pineapple. Traditionally, […]

  • Vegan Black Bean Burritos with Avocado Mango Salsa

    This easy vegan bean burrito recipe is simple, fast and delicious. Lime, fresh mango, cilantro, avocado and fire-roasted green chiles create a fresh sweet-sour salsa. Stewed black beans with ground cumin and smoked paprika provide a savory, hearty counterbalance. Enjoy wrapped in a tortilla, and yum! This recipe makes ~4 burritos. These simple vegan burritos […]

  • White Bean Jackfruit Chili

    As the kiddos go back to school, I can’t help but think of chili.  It tastes great on it’s own, or loaded up with vegan sour cream, scallions, avocado, or with a bit of shredded vegan cheese.  For the contrast in textures, I like a few crushed tortilla chips in mine. And oh man, vegan white […]

  • Chipotle Lime Jackfruit

    This vegan chipotle lime jackfruit recipe is quick, easy and super tasty. It’s got the perfect balance of acid, sweetness, savory flavors and smokiness.  And best of all, this simple vegan recipe for chipotle chili lime jackfruit can be used in tacos, nachos, burritos, enchiladas, or even as a vegan pizza topping!   For this […]

  • Vegan Pozole Rojo

    Years back, I had a bowl of vegan pozole rojo at a restaurant in Santa Cruz, California.  And while it was not a bad bowl of soup, it felt like it could be a better bowl of soup.  Since that time, I’ve thought about it on and off. And today, felt like the day to […]

  • Vegan Street Corn Skillet with Soy Curls

    While there are many preparations of Mexican street corn (or elote), many Americans think of it as grilled corn on the cob slathered in a delicious, creamy sauce. Inspired by Mexican street corn, this is an easy vegan skillet recipe with sweet corn, red potatoes, fried soy curls, and a delicious chipotle mayo sauce. It’s […]

  • Hearts of Palm Ceviche

    Eaten all across Latin America and the Caribbean, ceviche is a popular seafood appetizer.  It often involves raw fish, citrus, cilantro and chiles. It is commonly enjoyed on its own or with tortilla chips. And there are cultural differences in ingredients and preparation. Inspired, I came up with this vegan (or vegetarian) hearts of palm […]

  • Vegan Slow Cooker Soy Curl Carnitas

    Carnitas is a traditional Mexican dish, which translates as “little meats” in English.  It is generally made from braising pork for three to four hours.  Towards the end of cooking, the heat is turned up and the outside of the meat is crisped.  It is then shredded and served with tortillas or rice. Because this […]

  • Slow Cooker Pumpkin Enchilada Casserole

    After almost 6 months out there, I decided to revise this recipe.  I’ve made some changes–eliminated the almond ricotta and substituted a cilantro-scallion infused tofu ricotta.  And I’ve gotten rid of the potatoes, and added in spinach.  And even though I don’t love vegan cheese, I added more to this version.  All-in-all, I prefer this […]