30 Vegan Mexican Recipes

1. Vegan Albondigas Soup

Cooking time: 30 minutes | Preparation time: 20 minutes | Servings: 6

NUTRITIONAL FACTS:

Calories: 284 | Total Fat: 8g | Total Carbohydrates: 44g | Dietary Fiber: 10g | Protein: 12g

KITCHEN TOOLS:

• Large pot
• Mixing bowl
• Wooden spoon

INGREDIENTS:

For the “meatballs”:

• 1 cup cooked quinoa
• 1/2 cup cooked brown rice
• 1/2 cup chickpea flour
• 1/4 cup nutritional yeast
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• Salt and pepper to taste
• 1 tbsp. olive oil

For the soup:

• 1 tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 6 cups vegetable broth
• 1 can (14 oz.) diced tomatoes
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

INSTRUCTIONS:

1. In a mixing bowl, combine the cooked quinoa, cooked brown rice, chickpea flour, nutritional yeast, chopped fresh parsley, chopped onion, minced garlic, ground cumin, salt, and pepper.
2. Mix everything together until well combined.
3. Form the mixture into small meatballs, about 1 inch in diameter.
4. Heat 1 tbsp. of olive oil in a large pot over medium-high heat.
5. Add the meatballs to the pot and cook for about 10 minutes, turning them occasionally until they are browned on all sides.
6. Remove the meatballs from the pot and set them aside.
7. In the same pot, heat another 1 tbsp. of olive oil over medium heat.
8. Add the chopped onion, minced garlic, chopped carrots, and chopped celery to the pot.
9. Cook the vegetables for about 5 minutes, or until they are tender.
10. Add the vegetable broth, diced tomatoes, dried oregano, ground cumin, salt, and pepper to the pot.
11. Bring the soup to a simmer and cook for about 15 minutes.
12. Add the meatballs back into the pot and simmer for another 5 minutes.
13. Serve the vegan albondigas soup hot with chopped fresh cilantro on top.

2. Vegan Burritos

Cooking time: 15 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 487 | Total Fat: 22g | Total Carbohydrates: 62g | Dietary Fiber: 15g | Protein: 14g

KITCHEN TOOLS:

• Large skillet
• Spatula
• Mixing bowl
• Cutting board
• Chef’s knife

INGREDIENTS:

For the filling:

• 1 tbsp. olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can black beans, drained and rinsed
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• Salt and pepper to taste

For the guacamole:

• 2 ripe avocados, peeled and pitted
• 1/4 red onion, finely chopped
• 1 lime, juiced
• Salt and pepper to taste

For the burritos:

• 4 large flour tortillas
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
2. Add the bell pepper and zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
3. Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 2-3 minutes, until heated through and the flavors have melded.
4. In a mixing bowl, mash the avocados with a fork. Stir in the red onion, lime juice, salt, and pepper to make the guacamole.
5. Warm the tortillas in the microwave or on a griddle until soft and pliable.
6. To assemble the burritos, spread a spoonful of salsa on each tortilla. Top with a scoop of the black bean mixture, a dollop of guacamole, and a sprinkle of cilantro.
7. Fold the sides of the tortilla in, then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.
8. Serve immediately or wrap in foil to keep warm.

3. Vegan Camarones a la Diabla

Cooking time: 20 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 230 | Total Fat: 8g | Total Carbohydrates: 20g | Dietary Fiber: 6g | Protein: 21g

KITCHEN TOOLS:

• Large skillet
• Wooden spoon
• Blender

INGREDIENTS:

For the vegan shrimp:

• 1 lb. vegan shrimp (such as Gardein or Sophie’s Kitchen)
• 2 tbsp. olive oil
• 1/2 tsp. smoked paprika
• 1/4 tsp. cumin
• Salt and pepper to taste

For the sauce:

• 4 dried guajillo chiles, stemmed and seeded
• 2 dried arbol chiles, stemmed and seeded
• 3 cloves garlic
• 1/2 cup vegetable broth
• 1 tbsp. tomato paste
• 1 tsp. oregano
• 1/2 tsp. smoked paprika
• Salt and pepper to taste

For serving:

• Cooked rice
• Lime wedges
• Cilantro

INSTRUCTIONS:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the vegan shrimp and season with smoked paprika, cumin, salt, and pepper.
3. Cook for 3-4 minutes per side, or until the shrimp is golden brown and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In a blender, combine the dried guajillo chiles, dried arbol chiles, garlic, vegetable broth, tomato paste, oregano, smoked paprika, salt, and pepper.
6. Blend until smooth.
7. Pour the sauce into the skillet and bring to a simmer.
8. Add the cooked vegan shrimp to the skillet and stir to coat in the sauce.
9. Simmer for 5-10 minutes, or until the sauce has thickened and the shrimp is heated through.
10. Serve the vegan camarones a la diabla over cooked rice, garnished with lime wedges and cilantro.

4. Vegan Carne Asada

Cooking time: 10 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 303 | Total Fat: 13g | Total Carbohydrates: 27g | Dietary Fiber: 4g | Protein: 18g

KITCHEN TOOLS:

• Large bowl
• Grill or grill pan
• Tongs

INGREDIENTS:

For the marinade:

• 1/4 cup olive oil
• 2 tbsp. soy sauce
• 1 tbsp. lime juice
• 1 tbsp. apple cider vinegar
• 1 tsp. smoked paprika
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• Salt and pepper to taste

For the “meat”:

• 1 package of seitan (wheat meat), sliced into thin strips
• 1/2 red onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced

For serving:

• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• Lime wedges for squeezing

INSTRUCTIONS:

1. In a large bowl, whisk together the olive oil, soy sauce, lime juice, apple cider vinegar, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper to make the marinade.
2. Add the seitan, red onion, and bell peppers to the marinade. Toss to coat and marinate for 1-2 hours.
3. Preheat a grill or grill pan to high heat.
4. Using tongs, remove the seitan and vegetables from the marinade and discard the excess marinade.
5. Grill the seitan and vegetables for 5-7 minutes, until charred and tender.
6. Warm the tortillas on the grill or in the microwave.
7. To assemble the carne asada tacos, place a few strips of seitan and grilled vegetables on each tortilla. Top with chopped cilantro and a squeeze of lime juice.
8. Serve immediately and enjoy!

5. Vegan Carnitas

Cooking time: 1 hour 15 minutes | Preparation time: 15minutes | Servings: 6-8

NUTRITIONAL FACTS:

Calories: 165 | Total Fat: 5.7g | Total Carbohydrates: 29g | Dietary Fiber: 4g | Protein: 3g

KITCHEN TOOLS:

• Large pot or Dutch oven
• Wooden spoon
• Baking sheet
• Parchment paper
• Fork or potato masher

INGREDIENTS:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 2 cans (15 ounces each) jackfruit in water, drained and rinsed
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, green bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the cumin, smoked paprika, dried oregano, ground cinnamon, and salt. Stir to combine and cook for 1 minute.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 45 minutes.
6. While the vegetables are simmering, prepare the jackfruit. Remove any seeds or tough parts from the jackfruit and tear it into shreds using a fork or potato masher.
7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Once the vegetables have simmered for 45 minutes, add the jackfruit to the pot and stir to combine. Simmer for an additional 30 minutes, until the jackfruit is tender and the liquid has mostly evaporated.
9. Remove the pot from heat and stir in the lime juice and chopped cilantro.
10. Transfer the jackfruit mixture to the prepared baking sheet and spread it out in an even layer.
11. Bake for 20-25 minutes, stirring once or twice, until the jackfruit is crispy and caramelized.
12. Serve the vegan carnitas with your favorite tortillas, avocado, salsa, and other toppings of your choice.

6. Vegan Chilaquiles

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 282 | Total Fat: 10g | Total Carbohydrates: 47g | Dietary Fiber: 11g | Protein: 7g

KITCHEN TOOLS:

• Large skillet
• Spatula
• Mixing spoon
• Cutting board
• Chef’s knife

INGREDIENTS:

• 12 corn tortillas, cut into quarters
• 1 can of diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 small jalapeño pepper, seeded and chopped
• 1 tablespoon of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• Salt and black pepper to taste
• 1/2 cup of vegetable broth
• 1 avocado, sliced
• Fresh cilantro, chopped
• Vegan sour cream, for serving (optional)

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion, garlic, and jalapeño pepper, and cook until the vegetables are tender, about 5 minutes.
4. Add the diced tomatoes, cumin, chili powder, salt, and black pepper, and stir to combine.
5. Cook for another 5-7 minutes, stirring occasionally.
6. Add the vegetable broth and bring the mixture to a simmer.
7. Add the corn tortilla quarters to the skillet and gently stir to coat them with the tomato sauce.
8. Cover the skillet and cook for 5 minutes, until the tortillas are slightly softened.
9. Remove the lid and transfer the skillet to the oven.
10. Bake for 10 minutes, until the tortillas are crispy and golden.
11. To serve, top the chilaquiles with sliced avocado, chopped cilantro, and vegan sour cream (if using).

7. Vegan Chile con Queso

Cooking time: 20 minutes | Preparation time: 15 minutes | Servings: 6

NUTRITIONAL FACTS:

Calories: 219 | Total Fat: 13g | Total Carbohydrates: 15g | Dietary Fiber: 3g | Protein: 13g

KITCHEN TOOLS:

• Blender
• Large saucepan
• Whisk

INGREDIENTS:

• 1 cup raw cashews, soaked in water for at least 2 hours
• 1 cup vegetable broth
• 1/2 cup nutritional yeast
• 1/2 cup canned diced green chiles
• 1/4 cup chopped pickled jalapeños
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. ground cumin
• Salt and pepper to taste

For serving:

• Tortilla chips
• Chopped fresh cilantro

INSTRUCTIONS:

1. Drain and rinse the soaked cashews.
2. In a blender, combine the cashews, vegetable broth, nutritional yeast, canned diced green chiles, chopped pickled jalapeños, onion powder, garlic powder, smoked paprika, ground cumin, salt, and pepper.
3. Blend until completely smooth and creamy.
4. Pour the mixture into a large saucepan and heat over medium heat.
5. Whisk continuously for about 10 minutes, or until the mixture is hot and bubbly.
6. Serve the vegan chile con queso hot with tortilla chips and chopped fresh cilantro.

8. Vegan Chiles Rellenos

Cooking time: 30 minutes | Preparation time: 45 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 328 | Total Fat: 11g | Total Carbohydrates: 50g | Dietary Fiber: 15g | Protein: 14g

KITCHEN TOOLS:

• Gas stove or grill
• Cutting board
• Sharp knife
• Large bowl
• Fork
• Skillet or griddle
• Wooden spoon or spatula
• Baking sheet

INGREDIENTS:

• 4 poblano peppers
• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1/2 cup frozen corn
• 1/4 cup chopped fresh cilantro
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup non-dairy milk
• 2 tablespoons vegetable oil

INSTRUCTIONS:

1. Preheat the broiler on your oven.
2. Place the poblano peppers on a gas stove or grill over medium-high heat. Cook, turning occasionally, until the skin is charred and blistered on all sides.
3. Transfer the peppers to a large bowl and cover with a lid or plastic wrap. Let sit for 10-15 minutes, until the peppers are cool enough to handle.
4. Using a sharp knife, carefully cut a slit down the center of each pepper and remove the seeds and membranes.
5. In a large bowl, combine the cooked quinoa, black beans, frozen corn, chopped cilantro, cumin, chili powder, smoked paprika, salt, and pepper. Use a fork to mix everything together.
6. Stuff each pepper with the quinoa and bean mixture, being careful not to overstuff.
7. In a separate bowl, whisk together the flour, cornmeal, baking powder, non-dairy milk, salt, and pepper until smooth.
8. Heat the vegetable oil in a skillet or griddle over medium-high heat.
9. Dip each stuffed pepper in the batter, making sure it is fully coated on all sides.
10. Place the battered peppers in the skillet or griddle and cook for 3-4 minutes on each side, until golden brown and crispy.
11. Transfer the cooked peppers to a baking sheet and bake in the oven for 10-12 minutes, until the filling is hot and the batter is fully cooked.
12. Serve hot and enjoy!

9. Vegan Cochinita Pibil

Cooking time: 3-4 HOURS | Preparation time: 15 minutes | Servings: 6-8

NUTRITIONAL FACTS:

Calories: 289 | Total Fat: 13g | Total Carbohydrates: 35g | Dietary Fiber: 8g | Protein: 6g

KITCHEN TOOLS:

• Blender or food processor
• Large bowl
• Dutch oven or baking dish with a lid
• Aluminum foil

INGREDIENTS:

• 1 large onion, chopped
• 1/2 cup orange juice
• 1/2 cup lime juice
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil
• 2 tablespoons annatto paste
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 4 cloves garlic, minced
• 3-4 pounds young jackfruit in water, drained and rinsed
• Corn tortillas, for serving

INSTRUCTIONS:

• In a blender or food processor, combine the chopped onion, orange juice, lime juice, apple cider vinegar, vegetable oil, annatto paste, dried oregano, ground cumin, ground cinnamon, ground allspice, salt, and minced garlic. Blend until smooth.
• Cut the young jackfruit into pieces that resemble shredded pork.
• In a large bowl, combine the jackfruit and the marinade. Mix well to coat the jackfruit.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
• Preheat the oven to 325°F (160°C).
• Transfer the marinated jackfruit to a Dutch oven or baking dish with a lid. Cover the dish tightly with aluminum foil.
• Bake for 3-4 hours, until the jackfruit is tender and has absorbed most of the liquid.
• Remove the dish from the oven and use a fork or potato masher to shred the jackfruit.
• Serve the vegan Cochinita Pibil with corn tortillas and your favorite toppings, such as chopped cilantro, diced onion, avocado, and lime wedges.

10. Vegan Empanadas

Cooking time: 25 minutes | Preparation time: 30 minutes | Servings: 8 empanadas

NUTRITIONAL FACTS:

Calories: 310 | Total Fat: 14g | Total Carbohydrates: 38g | Dietary Fiber: 4g | Protein: 7g

KITCHEN TOOLS:

• Large bowl
• Rolling pin
• Baking sheet
• Fork

INGREDIENTS:

For the dough:

• 2 cups all-purpose flour
• 1 tsp. salt
• 1/2 cup vegan butter or vegetable shortening
• 1/2 cup cold water

For the filling:

• 1 tbsp. olive oil
• 1/2 onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. chili powder
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

For serving:

• Vegan sour cream or salsa

INSTRUCTIONS:

1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the flour and salt.
3. Add the vegan butter or vegetable shortening and cut it into the flour mixture until it resembles coarse sand.
4. Add the cold water and mix until the dough comes together.
5. Turn the dough out onto a floured surface and knead for 1-2 minutes.
6. Divide the dough into 8 equal pieces and roll each piece into a ball.
7. Roll out each ball into a circle, about 6-7 inches in diameter.
8. In a large skillet, heat the olive oil over medium heat.
9. Add the onion, red bell pepper, jalapeno pepper, and garlic. Cook for 3-4 minutes, until the vegetables are softened.
10. Add the cumin, smoked paprika, chili powder, salt, and pepper to the skillet and stir to combine.
11. Add the black beans and corn to the skillet and cook for an additional 2-3 minutes, until the filling is heated through.
12. Remove the skillet from heat and stir in the cilantro and lime juice.
13. Spoon about 1/4 cup of filling onto one half of each dough circle, leaving a small border around the edge.
14. Fold the other half of the dough circle over the filling and press the edges together with a fork to seal.
15. Place the empanadas on a baking sheet and bake for 20-25 minutes, until golden brown.
16. Serve with vegan sour cream or salsa, if desired.

11. Vegan Enchiladas

Cooking time: 30 minutes | Preparation time: 30 minutes | Servings: 4

NUTRITIONAL FACTS: (2 enchiladas)

Calories: 359 | Total Fat: 10g | Total Carbohydrates: 59g | Dietary Fiber: 15g | Protein: 17g

KITCHEN TOOLS:

• Large skillet
• Wooden spoon or spatula
• Cutting board
• Sharp knife
• 9×13 inch baking dish

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes, drained
• 1/2 cup frozen corn
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 8-10 small corn tortillas
• 1/2 cup vegan shredded cheese
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS:

1. Preheat the oven to 375°F.
2. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and jalapeño pepper and sauté for 2-3 minutes, until the onion is translucent.
3. Add the black beans, diced tomatoes, frozen corn, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 5-7 minutes, until the vegetables are heated through and the flavors have melded.
4. Warm the tortillas in the microwave or on a skillet for a few seconds on each side.
5. Spread a spoonful of the bean and vegetable mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down in a 9×13 inch baking dish.
6. Repeat with the remaining tortillas and filling, placing the enchiladas snugly next to each other in the baking dish.
7. Sprinkle the vegan shredded cheese over the top of the enchiladas.
8. Bake for 15-20 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and sprinkle chopped cilantro over the top of the enchiladas.
10. Serve hot and enjoy!

12. Vegan Fajitas

Cooking time: 15 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 183 | Total Fat: 6.3g | Total Carbohydrates: 31g | Dietary Fiber: 6.4g | Protein 4.6g

KITCHEN TOOLS:

• Large skillet
• Tongs or spatula
• Cutting board
• Knife

INGREDIENTS:

• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 1 zucchini
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves
• 8-10 corn tortillas
• Optional toppings: avocado, salsa, vegan sour cream

INSTRUCTIONS:

1. Preheat a large skillet over medium-high heat.
2. Wash and chop the bell peppers, onion, and zucchini into thin slices.
3. In a small bowl, mix together cumin, smoked paprika, chili powder, garlic powder, and salt.
4. Add olive oil to the preheated skillet, then add the sliced vegetables and spice mix to the skillet.
5. Stir occasionally, cooking for about 10-12 minutes or until the vegetables are tender.
6. While the vegetables are cooking, warm the corn tortillas in a separate skillet or in the oven.
7. Once the vegetables are cooked, squeeze lime juice over them and stir in the fresh cilantro leaves.
8. Serve the vegetable mixture on warm tortillas and top with desired toppings.

13. Vegan Flautas

Cooking time: 15 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 418 | Total Fat: 18g | Total Carbohydrates: 54g | Dietary Fiber: 12g | Protein: 13g

KITCHEN TOOLS:

• Large skillet
• Tongs
• Mixing bowl
• Cutting board
• Chef’s knife

INGREDIENTS:

For the filling:

• 1 tbsp. olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• Salt and pepper to taste
• 1/2 cup vegan shredded cheese
• 8 corn tortillas
• Oil for frying

For the toppings:

• 1 avocado, diced
• 1 tomato, diced
• 1/4 red onion, diced
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

INSTRUCTIONS:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
• Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded. Mash the beans slightly with a fork to help them stick together.
• Stir in the vegan shredded cheese until melted and combined with the bean mixture.
• Warm the tortillas in the microwave or on a griddle until soft and pliable.
• Spoon a few tablespoons of the bean and cheese mixture onto each tortilla. Roll tightly into a cigar shape and secure with a toothpick.
• Heat oil in a large skillet over medium-high heat. Using tongs, carefully place the flautas in the oil and cook for 3-4 minutes, until golden brown and crispy. Flip and cook on the other side for an additional 2-3 minutes.
• Remove the flautas from the oil and place on a paper towel-lined plate to absorb excess oil.
• To assemble the toppings, mix together the avocado, tomato, red onion, jalapeno pepper, and cilantro in a mixing bowl.
• Serve the flautas immediately, topped with the avocado-tomato mixture and a squeeze of lime juice.

14. Vegan Gorditas

Cooking time: 20 minutes | Preparation time: 20 minutes | Servings: 6 gorditas

NUTRITIONAL FACTS:

Calories: 220 | Total Fat: 4g | Total Carbohydrates: 43g | Dietary Fiber: 7g | Protein: 6g

KITCHEN TOOLS:

• Large bowl
• Cast iron skillet or griddle
• Tongs
• Knife

INGREDIENTS:

For the gorditas:

• 2 cups masa harina
• 1 tsp. salt
• 1 1/4 cups warm water

For the filling:

• 1 tbsp. olive oil
• 1/2 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. chili powder
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

For serving:

• Vegan sour cream or salsa

INSTRUCTIONS:

• In a large bowl, whisk together the masa harina and salt.
• Gradually add the warm water, stirring until a dough forms.
• Knead the dough for 2-3 minutes, until smooth.
• Divide the dough into 6 equal pieces and roll each piece into a ball.
• Flatten each ball into a disk, about 1/4-inch thick.
• Heat a cast iron skillet or griddle over medium-high heat.
• Cook the gorditas for 2-3 minutes on each side, until lightly browned and cooked through.
• In a large skillet, heat the olive oil over medium heat.
• Add the onion, red bell pepper, and garlic. Cook for 3-4 minutes, until the vegetables are softened.
• Add the cumin, smoked paprika, chili powder, salt, and pepper to the skillet and stir to combine.
• Add the black beans and corn to the skillet and cook for an additional 2-3 minutes, until the filling is heated through.
• Remove the skillet from heat and stir in the cilantro and lime juice.
• Use a knife to cut a slit in the side of each gordita, creating a pocket.
• Spoon about 1/4 cup of filling into each gordita pocket.
• Serve with vegan sour cream or salsa, if desired.

15. Vegan Guacamole

Cooking time: 0 minutes | Preparation time: 10 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 123 | Total Fat: 13g | Total Carbohydrates: 7g | Dietary Fiber: 5g | Protein: 2g

KITCHEN TOOLS:

• Cutting board
• Chef’s knife
• Mixing bowl
• Fork or potato masher
• Citrus juicer

INGREDIENTS:

• 3 ripe avocados
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Salt and black pepper to taste

INSTRUCTIONS:

1. Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a mixing bowl.
2. Using a fork or potato masher, mash the avocado to your desired consistency.
3. Add the chopped red onion, minced jalapeño pepper, chopped cilantro, and lime juice to the bowl.
4. Season with salt and black pepper to taste, and mix everything together until well combined.
5. Taste and adjust the seasoning if necessary.
6. Serve the guacamole immediately, or cover and refrigerate until ready to serve.

16. Vegan Huevos Rancheros

Cooking time: 20 minutes | Preparation Time: 10 minutes | Servings: 2

NUTRITIONAL FACTS:

Calories: 448 | Total Fat: 20g | Total Carbohydrates: 62g | Dietary Fiber: 20g | Protein 18g

KITCHEN TOOLS:

• Large skillet
• Spatula
• Small saucepan
• Mixing spoon
• Cutting board
• Chef’s knife

INGREDIENTS:

• 4 small corn tortillas
• 1 can of black beans, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 tablespoon of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of chili powder
• Salt and black pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped
• Salsa, for serving

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion, garlic, red bell pepper, green bell pepper, and jalapeño pepper, and cook until the vegetables are tender, about 5 minutes.
4. Add the black beans, cumin, smoked paprika, chili powder, salt, and black pepper, and stir to combine.
5. Cook for another 5-7 minutes, stirring occasionally.
6. While the beans are cooking, warm the tortillas in the oven for 5 minutes.
7. In a small saucepan, heat up your salsa until it’s warm.
8. To assemble, place two tortillas on each plate.
9. Spoon some of the black bean mixture over the tortillas.
10. Top with sliced avocado and fresh cilantro.
11. Serve with warm salsa on the side.

17. Vegan Menudo

Cooking time: 1 hour 30 minutes | Preparation time: 30 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 260 | Total Fat: 11.5g | Total Carbohydrates: 34g | Dietary Fiber: 9g | Protein: 11g

KITCHEN TOOLS:

• Large pot
• Cutting board
• Knife
• Blender or food processor
• Wooden spoon or spatula
• Ladle

INGREDIENTS:

• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp. vegetable oil
• 2 tbsp. chili powder
• 2 tbsp. smoked paprika
• 2 tsp. cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 14-oz. can diced tomatoes
• 1 14-oz. can kidney beans, drained and rinsed
• 1 14-oz. can hominy, drained and rinsed
• 4 cups vegetable broth
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

INSTRUCTIONS:

1. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the chili powder, smoked paprika, cumin, oregano, salt, and black pepper to the pot, and stir to combine with the onion and garlic.
3. Pour the diced tomatoes (with their juice), drained kidney beans, and drained hominy into the pot, and stir to combine with the onion and spice mixture.
4. Add the vegetable broth to the pot, and stir to combine all the ingredients.
5. Bring the menudo to a boil, then reduce the heat to low, and simmer for 1 hour, stirring occasionally.
6. Remove the pot from the heat, and let it cool for a few minutes. Then, transfer about 2 cups of the menudo to a blender or food processor, and blend until smooth. Pour the blended menudo back into the pot, and stir to combine.
7. Return the pot to low heat, and simmer for another 30 minutes.
8. Stir in the chopped cilantro just before serving.
9. Serve the menudo hot, with lime wedges on the side for squeezing over the top.

18. Vegan Mole Poblano

Cooking time: 2 hours | Preparation time: 30 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 418 | Total Fat: 30g | Total Carbohydrates: 34g | Dietary Fiber: 11g | Protein: 17g

KITCHEN TOOLS:

• Large skillet
• Large pot
• Blender
• Wooden spoon
• Cutting board
• Chef’s knife

INGREDIENTS:

For the mole sauce:

• 3 dried ancho chiles
• 3 dried guajillo chiles
• 2 dried pasilla chiles
• 1/2 cup of raw unsalted almonds
• 1/2 cup of raw unsalted peanuts
• 1/4 cup of sesame seeds
• 1/4 cup of pumpkin seeds
• 1/2 cup of raisins
• 4 cloves of garlic, chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1 cinnamon stick
• 4 whole cloves
• 4 whole allspice berries
• 1/4 teaspoon of ground cumin
• 1/4 teaspoon of ground coriander
• 1/4 teaspoon of dried oregano
• 3 cups of vegetable broth
• Salt to taste
• 1 tablespoon of olive oil

For the tofu filling:

• 1 block of firm tofu, drained and crumbled
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• Salt and black pepper to taste
• 1 tablespoon of olive oil

For serving:

• Cooked rice
• Sliced avocado
• Chopped cilantro
• Lime wedges

INSTRUCTIONS:

1. Remove the stems and seeds from the dried chiles and place them in a large pot.
2. Cover the chiles with water and bring to a boil over high heat.
3. Reduce the heat to medium-low and simmer for 10 minutes, until the chiles are soft.
4. Drain the chiles and transfer them to a blender.
5. Add the almonds, peanuts, sesame seeds, pumpkin seeds, raisins, garlic, onion, tomato, cinnamon stick, cloves, allspice berries, cumin, coriander, oregano, vegetable broth, and salt to taste.
6. Blend until you have a smooth and thick sauce.
7. Preheat a large skillet over medium-high heat.
8. Add the olive oil and the crumbled tofu to the skillet.
9. Cook for 5-7 minutes, stirring occasionally, until the tofu is slightly browned and crispy.
10. Add the chopped onion, minced garlic, ground cumin, smoked paprika, salt, and black pepper to the skillet.
11. Cook for another 5-7 minutes, until the onion is tender and the spices are fragrant.
12. Add the mole sauce to the skillet and stir to combine.
13. Bring the sauce to a simmer over low heat and cook for 1-2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.
14. Serve the mole poblano hot, with cooked rice, sliced avocado, chopped cilantro, and lime wedges on the side.

19. Vegan Pico de Gallo

Cooking time: 0 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 27 | Total Fat: 0.2g | Total Carbohydrates: 6g | Dietary Fiber: 1.5g | Protein: 1.2g

KITCHEN TOOLS:

• Cutting board
• Knife
• Mixing bowl
• Spoon

INGREDIENTS:

• 2 large ripe tomatoes, diced
• 1/2 red onion, diced
• 1 jalapeno pepper, seeded and diced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1/4 teaspoon salt

INSTRUCTIONS:

1. Wash and dice the tomatoes, red onion, and jalapeno pepper.
2. In a mixing bowl, combine the diced vegetables with chopped cilantro, lime juice, and salt.
3. Stir until well combined.
4. Adjust the seasoning to taste.
5. Serve immediately or chill in the refrigerator until ready to serve.

20. Vegan Pozole

Cooking time: 1 hour 15 minutes | Preparation time: 15 minutes | Servings: 6

NUTRITIONAL FACTS:

Calories: 186 | Total Fat: 4.5g | Total Carbohydrates: 36g | Dietary Fiber: 7g | Protein: 7g

KITCHEN TOOLS:

• Large pot
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 jalapeño peppers, seeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 4 cups water
• 2 cans (15.5 oz each) hominy, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 lime, juiced
• 1/2 cup chopped fresh cilantro
• Optional toppings: sliced radishes, sliced avocado, shredded cabbage, lime wedges, tortilla chips

INSTRUCTIONS:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
2. Add the garlic and jalapeño peppers and sauté for another 2-3 minutes, until fragrant.
3. Add the cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Stir to combine.
4. Add the vegetable broth, water, hominy, and diced tomatoes. Bring to a boil, then reduce the heat and let simmer for 1 hour.
5. After 1 hour, remove the pot from the heat and add the lime juice and cilantro. Stir to combine.
6. Serve hot with your choice of toppings, such as sliced radishes, sliced avocado, shredded cabbage, lime wedges, or tortilla chips.

21. Vegan Quesadilla

Cooking time: 15 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 385 | Total Fat: 23g | Total Carbohydrates: 39g | Dietary Fiber: 7g | Protein: 16g

KITCHEN TOOLS:

• Skillet
• Spatula
• Cutting board
• Chef’s knife

INGREDIENTS:

• 4 large flour tortillas
• 1 cup vegan cheese shreds (such as Daiya or Follow Your Heart)
• 1 cup cooked black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup diced bell peppers
• 1/4 cup chopped fresh cilantro
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil

INSTRUCTIONS:

1. In a skillet, heat the olive oil over medium-high heat.
2. Add the diced tomatoes, bell peppers, cumin, salt, and pepper, and sauté until the vegetables are tender, about 5 minutes.
3. Add the black beans and cilantro, and stir to combine.
4. Remove the skillet from the heat.
5. Place one tortilla in the skillet over low heat.
6. Sprinkle 1/4 cup of vegan cheese over the tortilla.
7. Spoon 1/4 of the black bean mixture over the cheese.
8. Sprinkle another 1/4 cup of cheese over the black bean mixture.
9. Top with another tortilla.
10. Cook the quesadilla until the bottom tortilla is golden brown, about 3 minutes.
11. Carefully flip the quesadilla using a spatula, and cook until the other side is golden brown and the cheese is melted, about 2-3 more minutes.
12. Remove the quesadilla from the skillet and cut into quarters.
13. Repeat with the remaining tortillas and ingredients.
14. Serve hot, garnished with additional cilantro and your favorite salsa or guacamole.

22. Vegan Queso Fundido

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 310 | Total Fat: 23g | Total Carbohydrates: 24g | Dietary Fiber: 4g | Protein: 12g

INGREDIENTS:

• 1 cup raw cashews, soaked for at least 4 hours or overnight
• 1/4 cup nutritional yeast
• 1/4 cup tapioca starch
• 1/2 cup vegetable broth
• 2 tbsp. tomato paste
• 1 tsp. smoked paprika
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• Salt and black pepper, to taste
• 1/4 cup chopped cilantro
• 1-2 jalapeño peppers, seeded and finely chopped
• Sliced avocado, for serving
• Tortilla chips or warm tortillas, for dipping

INSTRUCTIONS:

1. Drain and rinse the soaked cashews. Add them to a blender along with nutritional yeast, tapioca starch, vegetable broth, tomato paste, smoked paprika, garlic powder, onion powder, salt, and black pepper. Blend until completely smooth.
2. Pour the mixture into a skillet over medium heat. Cook for 10-15 minutes, stirring constantly with a wooden spoon, until the mixture thickens and becomes stretchy like cheese.
3. Add the chopped cilantro and jalapeño peppers to the skillet and stir well to combine.
4. Serve the queso fundido hot, with sliced avocado and tortilla chips or warm tortillas for dipping.

23. Vegan Sope de Tortilla

Cooking time: 30 minutes | Preparation time: 30 minutes | Servings: 6

NUTRITIONAL FACTS:

Calories: 231 | Total Fat: 8g | Total Carbohydrates: 38g | Dietary Fiber: 9g | Protein: 7g

KITCHEN TOOLS:

• Mixing bowl
• Plastic wrap
• Large skillet
• Spatula
• Cutting board
• Chef’s knife

INGREDIENTS:

For the masa:

• 2 cups of masa harina (corn flour)
• 1 1/4 cups of warm water
• Salt to taste

For the toppings:

• 1 can of black beans, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 small jalapeño pepper, seeded and minced
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• Salt and black pepper to taste
• 1 tablespoon of olive oil
• 1 avocado, diced
• 1 small tomato, diced
• Fresh cilantro, chopped
• Lime wedges, for serving

INSTRUCTIONS:

1. In a mixing bowl, combine the masa harina, warm water, and salt to taste.
2. Mix well until you have a smooth and pliable dough.
3. Divide the dough into 12 equal pieces and shape each one into a ball.
4. Flatten each ball with your hands to form a disk that’s about 1/4 inch thick.
5. Cover the disks with plastic wrap to prevent them from drying out.
6. In a large skillet, heat the olive oil over medium heat.
7. Add the chopped onion, minced garlic, and minced jalapeño pepper, and cook until the Vegetables are tender, about 5 minutes.
8. Add the drained and rinsed black beans, cumin, chili powder, salt, and black pepper, and stir to combine.
9. Cook for another 5-7 minutes, stirring occasionally.
10. Preheat a separate large skillet over medium-high heat.
11. Add the masa disks to the skillet, one or two at a time, and cook for about 3 minutes on each side, until they are slightly golden and crispy.
12. Remove the masa disks from the skillet and transfer them to a serving platter.
13. Spoon some of the black bean mixture onto each sope de tortilla.
14. Top with diced avocado, diced tomato, and chopped cilantro.
15. Serve the sopes immediately, with lime wedges on the side.

24. Vegan Sopes

Cooking time: 30 minutes | Preparation time: 30 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 375 | Total Fat: 17g | Total Carbohydrates: 54g | Dietary Fiber: 15g | Protein: 10g

KITCHEN TOOLS:

• Mixing bowl
• Skillet
• Measuring cups and spoons
• Rolling pin
• Griddle or large nonstick pan
• Spatula

INGREDIENTS:

For the sopes:

• 2 cups masa harina
• 1/2 tsp. salt
• 1 1/2 cups warm water
• Vegetable oil, for frying

For the toppings:

• 1 can of black beans, drained and rinsed
• 1 avocado, peeled and sliced
• 1/2 onion, finely chopped
• 1/2 cup chopped cilantro
• 1 jalapeño pepper, seeded and finely chopped
• 1 lime, cut into wedges

INSTRUCTIONS:

1. In a mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring until the dough comes together and is smooth and pliable. If the dough is too dry, add a little more water.
2. Form the dough into 8-10 small balls, and flatten each ball into a thick disc about 3 inches in diameter.
3. Heat a large skillet over medium-high heat. Add the flattened masa discs to the skillet and cook for 2-3 minutes on each side, until lightly browned and cooked through. Set aside on a plate.
4. Heat vegetable oil in a large skillet over medium-high heat. Add the masa discs to the hot oil, and fry for 2-3 minutes on each side, until crispy and golden brown. Remove from the oil and place on paper towels to drain excess oil.
5. In a separate skillet, heat the black beans over medium heat. Use a fork to mash the beans slightly, and add a pinch of salt to taste.
6. Top each sope with a spoonful of the mashed black beans, followed by sliced avocado, chopped onion, cilantro, and jalapeño.
7. Serve the sopes hot, with lime wedges on the side for squeezing over the top.

25. Vegan Tacos al Pastor

Cooking time: 30 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 347 | Total fat: 11g | Total Carbohydrates: 52g | Dietary Fiber: 8g | Protein: 16g

KITCHEN TOOLS:

• Blender or food processor
• Large skillet or griddle
• Tongs
• Cutting board
• Sharp knife

INGREDIENTS:

• 1 pineapple, peeled and cored
• 1 large white onion, peeled and roughly chopped
• 3 cloves garlic, peeled and roughly chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons achiote paste
• 2 tablespoons smoked paprika
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 pound seitan, sliced into thin strips
• 8-10 small corn tortillas
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Cut the pineapple into small chunks and add them to a blender or food processor along with the onion, garlic, apple cider vinegar, achiote paste, smoked paprika, oregano, cumin, coriander, salt, and black pepper. Blend until smooth.
3. Heat the vegetable oil in a large skillet or griddle over medium-high heat. Add the seitan strips and cook for 3-4 minutes on each side, until browned and crispy.
4. Pour the pineapple mixture over the seitan and stir to coat. Cook for another 5-7 minutes, stirring occasionally, until the seitan is fully coated and the mixture has thickened.
5. Spread the seitan mixture out on a baking sheet and bake for 10-12 minutes, until the edges are slightly charred and crispy.
6. Warm the tortillas on the skillet or griddle for a few seconds on each side.
7. To assemble the tacos, spoon the seitan mixture onto each tortilla and top with chopped cilantro. Serve with lime wedges on the side.

26. Vegan Tacos de Birria

Cooking time: 50 minutes | Preparation time: 20 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 250 | Total Fat: 8g | Total Carbohydrates: 47g | Dietary Fiber: 10g | Protein: 9g

KITCHEN TOOLS:

• Large pot
• Skillet
• Cutting board
• Knife
• Wooden spoon or spatula
• Measuring cups and spoons

INGREDIENTS:

For the “meat”:

• 1 medium cauliflower head, chopped into small florets
• 1 tbsp. vegetable oil
• 1/2 onion, diced
• 3 garlic cloves, minced
• 2 tbsp. smoked paprika
• 1 tsp. cumin
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 3 cups vegetable broth

For the tacos:

• 12-16 small corn tortillas
• 1/2 onion, diced
• 1-2 jalapeño peppers, sliced
• Lime wedges, for serving

INSTRUCTIONS:

1. Heat the vegetable oil in a large pot over medium-high heat. Add the chopped cauliflower, and sauté until it is browned and slightly crispy, about 10-15 minutes.
2. Add the diced onion and minced garlic to the pot, and sauté for another 5-7 minutes, until the onion is translucent.
3. Add the smoked paprika, cumin, dried oregano, salt, and black pepper to the pot, and stir to combine with the cauliflower mixture. Sauté for another 2-3 minutes, until the spices are fragrant.
4. Pour the vegetable broth over the cauliflower mixture and stir to combine. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 20-25 minutes, until the cauliflower is very tender and the liquid has reduced and thickened slightly.
5. Use a potato masher or fork to mash the cauliflower mixture until it resembles shredded meat.
6. Warm the corn tortillas in a separate skillet or in the oven.
7. Assemble the tacos by spooning the cauliflower mixture onto each tortilla, and topping with diced onion and sliced jalapeño.
8. Serve the tacos hot, with lime wedges on the side for squeezing over the top.

27. Vegan Tacos de Lengua

Cooking time: 30 minutes | Preparation time: 20 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 270 | Total Fat: 8g | Total Carbohydrates: 47g | Dietary Fiber: 10g | Protein: 9g

KITCHEN TOOLS:

• Large skillet
• Cutting board
• Knife
• Wooden spoon or spatula
• Measuring cups and spoons

INGREDIENTS:

For the “tongue”:

• 1 lb. mixed mushrooms (such as shiitake, oyster, and portobello), chopped
• 1 tbsp. vegetable oil
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 tbsp. smoked paprika
• 1 tsp. cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 cup chopped fresh cilantro

For the tacos:

• 12-16 small corn tortillas
• 1/2 onion, diced
• 1-2 jalapeño peppers, sliced
• Lime wedges, for serving

INSTRUCTIONS:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped mushrooms, and sauté until they are browned and slightly crispy, about 10-15 minutes.
2. Add the diced onion and minced garlic to the skillet, and sauté for another 5-7 minutes, until the onion is translucent.
3. Add the smoked paprika, cumin, dried oregano, salt, and black pepper to the skillet, and stir to combine with the mushroom mixture. Sauté for another 2-3 minutes, until the spices are fragrant.
4. Stir in the chopped cilantro, and remove the skillet from the heat.
5. Warm the corn tortillas in a separate skillet or in the oven.
6. Assemble the tacos by spooning the mushroom mixture onto each tortilla, and topping with diced onion and sliced jalapeño.
7. Serve the tacos hot, with lime wedges on the side for squeezing over the top.

28. Vegan Tamale

Cooking time: 1 hour 30 minutes | Preparation time: 1 hour | Servings: 12

NUTRITIONAL FACTS: (1 tamale)

Calories: 317 | Total Fat: 22g | Total Carbohydrates: 36g | Dietary Fiber: 5g | Protein: 5g

KITCHEN TOOLS:

• Mixing bowl
• Steamer pot with steamer basket
• Skillet
• Chef’s knife
• Cutting board
• Kitchen twine
• Measuring cups and spoons

INGREDIENTS:

For the dough:

• 3 cups masa harina (corn flour)
• 3 cups warm water
• 1 cup vegetable shortening
• 1 tsp baking powder
• 1 tsp salt

For the filling:

• 2 cups diced vegetables (such as zucchini, bell peppers, and onions)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup cooked black beans, drained and rinsed
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime

For assembly:

• Dried corn husks, soaked in warm water for at least an hour
• Kitchen twine

INSTRUCTIONS

1. In a mixing bowl, combine the masa harina, warm water, vegetable shortening, baking powder, and salt. Mix until well combined, then cover and let rest for 30 minutes.
2. In a skillet, heat the olive oil over medium heat. Add the diced vegetables and garlic, and sauté until soft, about 5 minutes.
3. Add the chili powder, cumin, smoked paprika, salt, and pepper, and sauté for another minute.
4. Add the black beans, cilantro, and lime juice, and stir to combine. Remove from heat.
5. To assemble the tamales, spread a thin layer of the masa dough onto a soaked corn husk, leaving a border of about 1 inch on each side.
6. Spoon a small amount of the vegetable filling onto the center of the dough.
7. Roll the corn husk around the filling, using the border of masa dough to seal the tamale.
8. Tie each end of the tamale with kitchen twine.
9. Place the tamales in a steamer basket over boiling water. Cover and steam for 1 hour.
10. After 1 hour, remove the tamales from the steamer and let cool for a few minutes before unwrapping.
11. Serve hot, garnished with additional cilantro and lime wedges if desired.

29. Vegan Taquitos

Cooking time: 20 minutes | Preparation time: 20 minutes | Servings: 6 taquitos

NUTRITIONAL FACTS:

Calories: 130 | Total Fat: 4g | Total Carbohydrates: 18g | Dietary Fiber: 3g | Protein: 7g

KITCHEN TOOLS

• Large bowl
• Baking sheet
• Tongs
• Knife

INGREDIENTS:

• 6 corn tortillas
• 1 cup cooked and shredded vegan chicken or seitan
• 1/2 cup vegan cheddar cheese, shredded
• 1/4 cup salsa
• 1 tbsp. nutritional yeast
• 1/2 tsp. chili powder
• Salt and pepper to taste
• Cooking spray

For serving:

• Vegan sour cream or guacamole

INSTRUCTIONS:

• Preheat the oven to 400°F.
• In a large bowl, mix together the shredded vegan chicken or seitan, vegan cheddar cheese, salsa, nutritional yeast, chili powder, salt, and pepper.
• Microwave the corn tortillas for 10-15 seconds to make them more pliable.
• Place about 2 tablespoons of the filling in the center of each tortilla and roll it up tightly.
• Place the taquitos seam side down on a baking sheet lined with parchment paper.
• Spray the taquitos with cooking spray.
• Bake for 15-20 minutes, or until the taquitos are golden brown and crispy.
• Serve with vegan sour cream or guacamole, if desired.

30. Vegan Tostadas

Cooking time: 10 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 405 | Total Fat: 16g | Total Carbohydrates: 56g | Dietary Fiber: 14g | Protein: 11g

KITCHEN TOOLS:

• Baking sheet
• Large skillet
• Tongs
• Mixing bowl
• Small bowl
• Fork
• Cutting board
• Chef’s knife

INGREDIENTS:

For the tostadas:

• 8 corn tortillas
• 2 tbsp. olive oil
• Salt

For the black beans:

• 1 can black beans, drained and rinsed
• 1 tbsp. olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp. ground cumin
• 1/2 tsp. smoked paprika
• Salt and pepper to taste

For the toppings:

• 1 avocado, diced
• 1 tomato, diced
• 1/4 red onion, diced
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

INSTRUCTIONS:

• Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
• Brush each tortilla with olive oil and sprinkle with salt. Place on the baking sheet and bake for 8-10 minutes, until crispy.
• While the tortillas are baking, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
• Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded.
• In a small bowl, mix together the avocado, tomato, red onion, jalapeno pepper, and cilantro.
• To assemble the tostadas, place a scoop of the black beans on each tortilla. Top with the avocado-tomato mixture and a squeeze of lime juice. Serve immediately.

If you enjoyed these recipes or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.