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Vegan Chickpea Tuna Salad Stuffed Poblano

Vegan tuna salad was one of those things I refused to try for a long time. It sounded so unappetizing, I don’t think I was a fan of real tuna salad to begin, with so trying a vegan version seemed almost illogical. When I finally did, I realized I was sooo wrong. I may not have liked tuna, but I certainly do like chickpeas! This vegan chickpea tuna salad has mashed chickpeas, tomato, onion, serrano pepper, vegan mayo, olives, and capers. It is just the right amount of spicy and it is stuffed into a roasted poblano pepper.

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

This is another one of those Mexican lent dishes I was talking about last week. It is meant to be eaten cold, like a salad, but if you like it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  Another way to eat this vegan chickpea tuna salad is in a sandwich, tostadas or with crackers. It is perfect for an on-the-go lunch and it is full of protein. I made it just a couple of days ago to photograph it, and my dad asked if he could try it. I was a little nervous since my dad is definitely NOT VEGAN, but he really enjoyed it!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

If you are looking for other recipes with poblano peppers you can try this traditional chile relleno filled with vegan cheese and fried until golden brown, or this roasted poblano pepper filled with quinoa and calabacitas and topped with a creamy vegan chipotle sauce. 

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

The Recipe: Vegan Chickpea Tuna Salad Stuffed Poblano

I usually try and find a brand of chickpeas that are very tender and soft. Some are more firm than others, or you can always cook them yourself. The more tender your chickpeas are, the creamier your tuna salad will be. If you can’t find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. Enjoy!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.
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Vegan Chickpea Tuna Salad Stuffed Poblano Peppers

Cook Time 25 minutes
Total Time 25 minutes
Servings 2 Large chiles
Author Dora S.

Ingredients

  • 2 Large poblano peppers, roasted
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 cup Diced tomatoes, fresh
  • 1/4 cup White onion, finely chopped
  • 1 Serrano chile, finely chopped
  • 1 tbsp. Chopped Manzanilla olives
  • 1 tbsp. Chopped capers
  • 1-2 tsp. Vegan mayo (see note)
  • 1/2 -1 tbsp. Liquid from pickled jalapeños, or lime juice

Instructions

  1. Roast, peel, and deseeded the poblano peppers. Set aside. 

  2. Place chickpeas in a shallow bowl and use a fork to mash them up. 

  3. Add tomatoes. onion, serrano, olives, capers and mix well. 

  4. Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.

  5. Season with salt and pepper and taste. If necessary, add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.

  6. Place salad in fridge for 15 to 20 min. (optional)

  7. Stuff the poblano peppers with the chickpea salad and serve. 

Recipe Notes

 If you can't find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”. Here is a small tutorial on how to roast poblano peppers. This dish is meant to be eaten cold, like a salad, but if you like, it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  

 

 

 

 

 

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Mashed Potato and Poblano Flautas

This post contains affiliate links.

Have you guys heard of Eddie Garza? This past December he published his first book Salud! Vegan Mexican Cookbook and I was thrilled to receive a copy, and to share with you this recipe for Mashed Potato and Poblano Flautas.

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Eddie is the Senior Manager of food & nutrition at the Humane Society of the United States. He is very passionate about teaching the Hispanic and Latino community about healthy plant-based eating. He often appears on TV giving demonstrations, and he travels around the US and Mexico giving cooking classes. I had the opportunity to speak to him over the phone and I was touched by his energy and dedication.

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¡Salud! Vegan Mexican takes traditional Mexican dishes and recreates them to be healthy and plant-based. You can find everything from tacos, burritos, enchiladas, tamales, and salsas. The recipes are very easy to follow and will appeal to the whole family.

My favorite part of the book is that it has both very traditional recipes and some not so traditional ones taken straight out of Eddie’s childhood. (Eddie’s family is from Mexico, but he was born and raised in Brownsville, TX.) My only complaint is that I wish the book had more pictures.

If you are new to veganism or Mexican food you won’t have to worry. Eddie goes over the basics, and does a very good job describing ingredients and cooking techniques. My favorite recipes so far are the Mashed Potatoes and Poblano Flautas, Amaranth Granola with Oats and Mexican Chocolate, Seven Seas Soup, and the Spicy Eggplant Barbacoa Tacos. The book is available for purchase on Amazon, itunes, and Barnes & Noble.

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The Recipe: Mashed Potato and Poblano Flautas

These crispy golden flautas are filled with mashed potatoes spiced with poblano peppers, garlic, onion, and cumin. They can be baked or pan fried to a crisp. Your kids will love them! Serve with your salsa of choice, or you can serve them with this Spicy Avocado Sauce for Tacos.

These Mashed Potato and Poblano Flautas from Salud Vegan Mexican Cookbook are golden, crispy, and filled with creamy mashed potatoes and poblano.
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Mashed Potato and Poblano Flautas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 flautas
Author Eddie Garza

Ingredients

  • Nonstick cooking spray
  • 1 tsp. Vegetable oil
  • 1/2 Onion, white, diced small
  • 1 Poblano chile, diced small
  • 1 tsp. Whole cumin seeds
  • 1 tsp. Salt
  • 1/2 tsp. Freshly ground black pepper
  • 3 Garlic cloves, minced
  • 2 Russet potatoes, baked or microwaved, skins discarded
  • 1 tbsp. Almond milk, unsweetened
  • 12 Corn tortillas

Instructions

  1. Preheat the oven to 425°F. Lightly spray a nonstick baking sheet with a nonstick cooking spray.

  2. Heat the oil in a large skillet over medium-high heat. Sauté the onion and poblano chile for 4 to 5 minutes, or until the onion is translucent. Add the cumin seeds, salt, pepper, and garlic. Sauté 4 more minutes. Remove from the heat.

  3. In a large bowl, mix together the onion mixture, cooked potato, and almond milk. Mash well. Some visible chunks are fine.

  4. Warm the tortillas until they are pliable.

  5. To assemble the flautas, place 2 tbsp. of potato filling in each tortilla and roll it up tightly. Place on the prepared baking sheet. Repeat until all the tortillas are rolled up.

  6. Lightly spray the flautas with nonstick cooking spray and place in the oven. Bake 10 to 12 minutes , or until the edges of the tortillas are brown and crispy. Turn the pan halfway through the cooking time for even cooking.

I received a free copy of this book, but all opinions and thoughts are my own.

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Vegan Chorizo Chestnut Stuffing

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. The chorizo adds a vegan Mexican twist on the traditional stuffing. It is spicy, savory, and filled with sage, chestnuts, and aromatics. Many years ago my husband told me that Thanksgiving was the only meal I wasn’t allowed to mexicanize, since it was an American tradition, but one year I added chorizo to the stuffing instead of sausage and it was a big hit. We have prepared it like this ever since. This is the first year however, that I made a vegan version and it was also a huge success! (My husband is not vegan and can sometimes approach vegan food with caution.)

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

Thanksgiving has never really been my holiday. I guess because we don’t have it in Mexico, so I have only just started celebrating it. I do however enjoy the company. This year we will be celebrating with one of the families from our homeschool group. The group has been incredibly supportive and helpful. Without them I don’t think I would’ve lasted this long. Oh homeschooling! It is beautiful and difficult at the same time, but I know we made the right choice for our family at this time.

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

We are gearing up for Christmas here at home and the blog. Next week I will finish photographing the rest of the recipes for the year so I can enjoy some time off for Christmas with the family. My two year old is so excited for Christmas this year, that every time we see a Christmas decoration she gets all giddy and starts jumping up and down while screaming ” Christmas, it’s Christmas!”. My 7 yr. old can’t stop talking about all the pokemon Santa is going to bring him. All I want for Christmas is to enjoy my family in Mexico. It has been one year since we were there, so you can imagine how much I miss them. I hope you enjoy a wonderful Thanksgiving with your family and friends this year!

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

The Recipe: Vegan Chorizo Chestnut Stuffing

I have used sourdough bread, but any bread will do. You can buy your vegan chorizo or make it with this recipe, which is the one I used. You can also use any unsweetened plant milk, but I used homemade almond milk. The chestnuts you can roast them yourself or buy the already packaged ones. Enjoy!

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.
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Vegan Chorizo Chestnut Stuffing

Servings 6 servings
Author Dora S.

Ingredients

  • 1 (7 cups) loaf Sourdough, bread, cut into large cubes
  • 1 Carrot, large, chopped
  • 2 Celery stalks, chopped
  • 1 Onion, yellow, chopped
  • 8 oz. Vegan chorizo (see note)
  • 1/3 cup Roasted chestnuts, chopped
  • 1 tsp. Sage, fresh, chopped
  • 1 Flax egg (1 tbsp. groung flax seed + 2 1/2 tbsp. water)
  • 1 cup Almond milk, unsweetened
  • 1 cup Vegetable stock
  • 1/2 tsp. Salt

Instructions

  1. Preheat oven to 375F.
  2. Spread cubed bread on a sheet pan and toast in oven, about 5 min. Set aside.

  3. Puree carrot, onion, and celery in a blender or food processor until it becomes a fine pulp.  Set aside.

  4. Set a large sauté pan to medium heat and add chorizo. Cook vegan chorizo stirring frequently until slightly brown, about 5-7 min. Remove from pan and set aside.

  5. Add vegetable puree to sauté pan, reduce heat to low, and cook until almost dry, about 7 minutes. Remove from pan and set aside.

  6. In a large bowl combine chorizo, vegetable puree, bread, 1/3 cup of chestnuts, and chopped sage.

  7. In a medium bowl combine 1 tbsp. ground flax seed and 2 ½ tbsp. of water and let sit for 5 minutes. Pour in vegetable stock, salt, and almond milk and whisk well. Pour this over bread mixture and fold to combine.
  8. Place mixture in an 8 x 12 baking dish, and bake for 30 min. uncovered, or until top is golden brown.

Recipe Notes

I have used sourdough bread, but any bread will do. You can buy your vegan chorizo or make it with this recipe, which is the one I used. You can also use any unsweetened plant milk, but I used homemade almond milk. The chestnuts you can roast them yourself or buy the already packaged ones.

 

 

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

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Sweet Potato and Chickpea Stew in Chile Colorado

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce. The combination of chile ancho, chile guajillo, oregano, a pinch of cumin, and garlic add a smoky and savory flavor to the stew. This dish is inspired by a very northern dish called guisado de puerco in chile colorado. I have of course left out the pork and used a combination of potatoes and chickpeas. It is best served with rice, beans, and warm tortillas.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

I know working with dried chiles can be intimidating at first, but it is quite easy. All you have to do is remove the stems and take out the seeds. They can be slightly toasted to bring out the smoky flavor of the chiles, but it is not necessary to do so. To use them you have to first reconstitute them in hot water. Simple drop the deseeded chiles in nearly boiling water and let them sit for about 10 minutes or until they are soft and pliable. They can be found in your local hispanic market or now most grocery stores carry them in their hispanic sections.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

We have been in Hawaii 7 months now!! Can you believe it? I can’t. I think it has taken me this long to really appreciate the beauty of Hawaii, its people, and culture. We recently travelled to the Big Island for a small 3 day vacation.The Big Island is so different from Oahu, less crowded, but there are not as many restaurants and shops as Oahu.  We had the opportunity to stay at the Four Seasons Hualalai and it was amazing! We had been so stressed out with homeschooling, the blog, my husband working a ridiculous amount of hours, that this is just what we needed. The ambience at the hotel was completely peaceful and relaxing, the hotel itself is beautiful, and the restaurants quite good. The only thing that was disappointing is that they did not have many vegan options. Sometimes it can be such a drag to have to request special meals all the time, it would be nice if there was at least a couple of vegan options on the menu. We also celebrated our 8 year anniversary there, and got a babysitter so we could go out to dinner. It’s amazing how a couple of hours away from the kids, and the stress can put things into perspective. Hopefully one day we can visit another one the Hawaiian islands.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

The Recipe: Sweet Potato and Chickpea Stew in Chile Colorado

Instead of sweet potatoes you could use russet, yukon gold or any other type of potato. The chickpeas could be substituted with any other bean. Cauliflower would also be a great addition to this dish.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.
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Sweet Potato and Chickpea Stew in Chile Colorado

Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 4 Ancho chiles, dried, deseeded
  • 4 Guajillo chiles, dried, deseeded
  • 1 Tomato, medium
  • 5 cloves Garlic
  • 1 tsp. Oregano, dried
  • 1 Bay leaf, dried
  • 1/2 tsp. Cumin, ground
  • 1 cup Onion, white, minced
  • 1 ½ cups (1 large) Diced Sweet Potato
  • 1 cup (1 medium) Diced Yukon gold potato
  • 1 can (14.5 oz) Chickpeas, drained
  • 2 Thyme sprigs
  • 1 cup Vegetable stock

Instructions

  1. Bring a small pot of water to a boil. Add chiles, tomato and bay leaf and turn heat down to a slow simmer. Let simmer for 10 minutes.
  2. While the chiles are simmering, heat a large pot to medium heat and add ¼ cup of water. Add onion and sweat until tender and translucent, about 4 minutes.
  3. Add potatoes and 1 cup of vegetable stock. Cover and let simmer for about 6 min or until potatoes are tender.
  4. Strain the chiles, but reserve one cup of the chile soaking liquid. Place the drained chiles, garlic, tomato, oregano, cumin, and 1 cup of the chile soaking liquid in the blender and blend until smooth. Strain the sauce.
  5. Add sauce, chickpeas, and sprigs of thyme to the pot with the potatoes. Let simmer slowly for 8-10 minutes. If the sauce is too thick, add more vegetable stock accordingly.
  6. Season with salt and pepper. Remove thyme sprigs before serving.
  7. Serve with rice, beans, and warm corn tortillas.

Recipe Notes

Instead of sweet potatoes you could use russet, yukon gold or any other type of potato. The chickpeas could be substituted with any other bean. Cauliflower would also be a great addition to this dish.

 

 

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Jackfruit Vegan Pozole Rojo

Pozole is a hearty, spicy, satisfying Mexican soup. It is said to be a hangover cure, which I cannot confirm, but it is certainly a special occasion dish and is often served on Christmas and New Year’s. There are three varieties most commonly served: rojo, verde y blanco. Traditionally pozole is made with pork shank, trotters and shoulder, but of course, this will no longer work for us, so I have created this jackfruit vegan pozole rojo recipe just for you.

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

This is an adaptation of my grandmother’s famous recipe. Every Christmas for as long as I can remember my grandmother would make two of the biggest pots of pozole and menudo I have ever seen. The adults would salivate over it, talk about how good it was going to be, and would go over to the kitchen and stir the pots to see how much longer it would be until they finally had their pozole. One year I decided I was going to see what the big deal was, and I waited until the kitchen was empty. Then I went over to the pot and grabbed the ginormous ladle. I gave the whole thing a stir and almost fainted and threw up all over myself at the same time! (I must have been about 8 yrs. old.) When I stirred the pot a couple of pork trotters rose up to surface and I swear I saw a pig snout, but I might of imagined that. After that, it took me years to give pozole a try, but I eventually became one of those salivating adults waiting for the pozole to be done each Christmas.

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

Now that I no longer eat meat it was only natural that I made a vegan version of this dish. Originally, I was going to make this with mushrooms instead of jackfruit, since I know jackfruit is not easily accesible to many. However, when I went to the grocery store I discovered that here in Hawaii button mushrooms are $8.00 a pound! I quickly decided instead to pay about $5 for two cans of green jackfruit. I am so happy with the result and I know you will be too. It is just as I remember it, so deeply satisfying.

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

The Recipe: Jackfruit Vegan Pozole Rojo

I have used canned hominy to speed things up, but if you have access to dried hominy you can use that instead. (Dried hominy takes about 2 hours to cook.) Pozole is all about the toppings. Serve with dried oregano, diced white onion, lime wedges, sliced radishes, and shredded cabbage. My grandma used to serve a salsa macha on the side as well for the ones who wanted more heat. Here is a recipe from Mexico in my Kitchen that is very similar to my grandma’s, only she used chile piquín instead of árbol. Enjoy!

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays
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Jackfruit Vegan Pozole Rojo

Total Time 40 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 1 can (29 oz.) White hominy, drained, rinsed
  • 3 quarts Vegetable Stock
  • 5 Chile guajillo, dried, stemmed and seeded
  • 2 Chile ancho, dried, stemmed and seeded
  • 5 Chile de árbol, dried, stemmed and seeded
  • 6 cloves Garlic
  • ½ Onion, white
  • 1 tbsp. Vegetable oil (optional)
  • 2 cans (20oz./ea) Young green jackfruit brine, drained
  • 1 Zucchini, medium, cut into dice

Toppings

  • 1 White onion, small, minced
  • 6 Red radishes, sliced into batons
  • 2 tbsp. Oregano, dried
  • ½ Green cabbage, cored, thinly sliced
  • 4 Limes cut into quarters
  • 1 bag Corn chips or tostadas

Instructions

  1. In a large pot, combine the vegetable stock and hominy and bring to a LOW simmer.

  2. While the hominy is simmering, remove stems and seeds from the chile ancho, arbol, and guajillo. Rinse and place in a medium pot with water.
  3. Bring pot to a boil over medium-high heat. Reduce heat and simmer for 10 min.
  4. Drain chiles, but reserve 1 ½ cups of the chile water. Place chiles, garlic and onion in the blender, add the chile water and blend until smooth. Strain.
  5. To prepare the jackfruit, drain the jackfruit, rinse, and pat with paper towels. Cut out the core of the jackfruit (tip of the triangle pieces), and cut pieces in half. Heat 1 tbsp. of oil in a large sauté pan set to medium heat. Add the jackfruit and cook for 3 -4 minutes on each side or until it begins to brown. Pour the chile sauce over the jackfruit and reduce heat to low-medium. Simmer for 10 minutes or until jackfruit begins to break down and the sauce has thickened slightly. Use a fork to shred the jackfruit as it cooks down. Season with salt and pepper.
  6. Your hominy should still be simmering very slowly. Scoop out one cup of the hominy-vegetable stock mixture and blend until smooth. Pour this back into the pot with the hominy

  7. Raise heat to medium-low, and add the zucchini and shredded jackfruit with sauce. Let simmer for 8- 10 minutes or until the zucchini is tender. Season to taste with salt and pepper. 

  8. Serve your pozole with all of the toppings on the side.

Recipe Notes

If you don’t have access to jackfruit you can use 2lbs. of mixed mushrooms or soy curls instead. You can substitute the zucchini with chayote with excellent results. If you like your pozole really spicy serve it with this salsa macha from Mexico in my Kitchen

 

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Vegan Mexican Meatball Soup

I didn’t think it was possible, but it is. You can make vegan Mexican meatball soup! I happened upon an instagram account @vegan_mexican and they kept posting pictures of vegan Mexican meatball soup. I almost lost it right there and then. My grandma used to make this soup for me growing up and I have very fond memories of this. So naturally I contacted the account to see if they wanted to share the recipe with you and they said yes! Here is a small interview with the author of the recipe and instagram account, Brianna García.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

1.  Tell us more about yourself where you are from, and how you became vegan. 

My name is Brianna García and I’m from California. I reside in the Los Angeles/ Anaheim area. I became vegan after becoming interested in organic/natural living and knew that veganism was for me. I had previously gone vegetarian in my teens and had always wished I was vegetarian again didn’t think it was possible to go vegan until I made the plunge and I’ll never look back! I also love the animal and environmental friendly impact veganism has.

2.  What do you think is your biggest challenge as a vegan?

The biggest challenge I would say is convenience. It’s not difficult being vegan. There’s so many vegan options. I just wish there was vegan restaurants and vegan grocery stores on every corner like there is with a McDonalds.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

3.  The recipe is your moms. Is your mom vegan? How about the rest of your family?

The non vegan recipe is my mothers. I asked her to show me how she made albondigas so that I could do my vegan take on it. I wanted it to be authentic as possible, but vegan. She isn’t vegan. However, I have helped her implement a lot more vegan/organic things into her diet. Nobody but my partner is vegan.

4.  What are some of your favorite go to vegan recipes?

My favorite go to vegan recipes are the ones that are quick to make when I’m lazy and hungry. I seriously love vegan potato tacos, and they’re so easy to make. All I had to substitute was the cheese for a vegan one. I usually make Gardein dinners quite often too. I also used to make organic vegan fruit smoothies a lot for breakfast. It’s amazing how delicious fruit tastes with no added terrible ingredients.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

5.  Where can people find you and your recipes?

On my Instagram account at @vegan_mexican. 

Thank you Brianna for sharing your amazing recipe with us. My family really enjoyed it and it brought back sooo many memories.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

The Recipe: Vegan Mexican Meatball Soup

Brianna did an excellent job at making this recipe very detailed, so you shouldn’t have a problem at all following along. The recipe calls for two things that no matter what, you cannot substitute. Those are gardein beefless ground and the new follow your heart vegan egg. (This is not an ad. No monetary compensation is being provided by gardein or follow your heart.) If you don’t use these, your meatballs might fall apart while cooking, like mine did the first time I made this soup. This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs. Enjoy!

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.
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Vegan Mexican Meatball Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Brianna Garcia

Ingredients

  • 1 Tomato, medium
  • 1/4 White or yellow onion
  • 2 Carrots, regular size
  • 1-2 Celery stalks
  • 2-3 Caloro yellow peppers
  • 3 Potatoes, small, cut into quarters
  • 1 Mexican zucchini, small
  • 3 sprigs Cilantro
  • 6-8 Mint leaves
  • 1 tbsp. Avocado oil, Any cooking oil is fine
  • 1 package Gardein ground beef crumbles, defrosted (see note)
  • 1 package Follow Your Heart vegan egg package (You need about "2 eggs")
  • 1/3 cup White rice, long grain, raw
  • 1 tsp. Black pepper
  • 1 tsp. Garlic salt (garlic powder & salt works just 1/2 tsp of each)
  • Vegan flavorings (I use 2 vegan not chicken and vegetable bouillon)

Instructions

  1. First you will need to dice the tomato and onion. Make sure they are not large pieces. You're going to sauté that with the 1 tablespoon of cooking oil in a large cooking pot that you will also be cooking the albondigas in.
  2. After you're done sautéing the tomato and onion, you will add water. Depending on how large the pot you're using, add water to about 1/2 or 3/4 of the pot will work. Use your best judgement. (Remember you will be adding vegetables later so make sure there is enough water for the soup.) Bring to a boil.
  3. Once it's boiling, add salt, and vegan flavorings. Two of the not chicken and two of the vegetable bouillon cubes. (Depending on if you get the low sodium, you will need to add a lot more salt for flavor and taste until it's to your liking). Pepper is optional to add for flavor.

  4. Next comes the making of the albóndiga. I recommend only Gardein ground beef. As it doesn't crumble as easily. Make sure you defrost it beforehand so it is not frozen.
  5. Grab a bowl, and add the package of Gardein beef. Then add 1 teaspoon of black pepper, 1 teaspoon of garlic salt, and 1/3 of the white rice. Mix all together and add about 5-6 finely cut mint leaves into the mix. Adding the vegan egg last is easier as it can become messy.
  6. You will need to make about 2 vegan eggs, and when mixed properly add it to the ground beef mixture. Make sure it's eggy enough to form an albóndiga that stays in shape. Mix all together and form the albóndigas (Meatballs).
  7. One bag of the gardein beef will make about 6 very large albondigas, or even 10 small albondigas. However small or large you shape them, that number can drastically change.

  8. As soon as the vegan flavorings, salt, and or pepper have been added and mixed in well and it's been boiling, add the albondigas.
  9. It's crucial that once you've added in the albondigas to make sure that when you stir it around you're not making very much contact with the albondigas as you don't want them to fall apart but to keep their shape. Cook for 15 minutes or so.
  10. Meanwhile chop up carrots, celery, and the calabaza. Do quarter cuts for the potato.
  11. Add the cut up carrots, celery, calabaza, potato and yellow peppers (do not cut). You can lower this from boiling to medium low until vegetables are cooked. Cover pot and let it thoroughly cook together for about 15 minutes then add cilantro for finishing touch and let cook for a few minutes and you should have vegan albondigas! Don't forget the warm tortillas! Or even avocado slices!

Recipe Notes

The recipe calls for two things that no matter what, you cannot substitute. Those are gardein beefless ground and the new follow your heart vegan egg.If you don't use these, your meatballs might fall apart while cooking

 

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Vegan Chiles Rellenos

Sometimes the heart wants what it wants, and it just so happens that this heart wants chiles rellenos.  Are vegan chiles rellenos even possible? Yes they are my friends! At first I was doubtful, I wasn’t sure of this was going to work, but after a couple of tries, the result was truly fantastic! They are crispy, melty, and spicy. Everything a chile relleno should be.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

I just want to be crystal clear and honest with you, and tell you that they are not healthy. They are fried in oil, lots of it! However, they are still 100% vegan. A couple of weeks ago I told you that I was trying to drop oil from my diet, and I am still trying (very unsuccessfully). How weird is it that I had an easier time giving up dairy? Like I said before though, sometimes there are special occasions and moments in our lives that call for a special dish and nothing else will do except a chile relleno. However, if you are looking for a healthy option you can try this chile relleno stuffed with quinoa, zucchini, and corn that is topped with a chipotle cream sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

The Recipe: Vegan Chiles Rellenos

For this version I have stuffed the chiles with two types of cheeses. I am not a fan of the processed vegan cheeses, but I thought I would go a little bit out of my comfort zone and try to use the Follow Your Heart monterey jack to stuff one of the chiles. The other one is stuffed with my macadamia nut queso fresco. Both of the cheeses worked very well with the dish. The Follow Your Heart cheese is very much like a traditional cheese, you can grate it, slice it, and melt it. However it did not melt during the frying process, so after I removed the chile from the oil I put it in the microwave for a couple of seconds to melt the cheese. The macadamia nut cheese behaves like a queso fresco, you can spread it but not melt it. I think it worked very well in the chiles rellenos. My favorite was the one made with the macadamia nut cheese, but be sure to try both and let me know which one is your favorite. Enjoy!

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.
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Vegan Chiles Rellenos

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 4 Poblano peppers, roasted, peeled
  • 10 oz. Vegan cheese*
  • 3 Tomatoes, large
  • 2 cloves Garlic, chopped
  • ½ Onion, peeled, chopped
  • 2 -3 cups Vegetable oil

Batter

  • 1 cup Flour, all-purpose
  • 1 cup Cornstarch
  • 1 tsp. .Kosher salt
  • 1 ½ cups Soda water, cold

Instructions

  1. Once your poblano chiles are roasted and peeled, using a knife, make a vertical cut from the stem to the tip of the chile.
  2. Fill with your favorite vegan cheese, close the chile, and secure with toothpicks. Set aside.
  3. To make the sauce: Place the tomatoes, garlic, and onion in the blender and process until smooth.
  4. Heat a medium sauce pot to medium heat and add the tomato sauce. Simmer for 7 – 10 minutes or until the sauce begins to thicken. Season with salt and pepper. Set aside.
  5. To make the batter: combine the flour, cornstarch, and salt in a large bowl. Pour in soda water and whisk until combined.
  6. Heat two inches of oil in a high sided pan to 360°F. Dip each chile into the batter, letting excess drip off, then place in oil and fry until golden, about 5 minutes on each side.
  7. Remove the chiles and place on a plate lined with paper towels to absorb excess oil.
  8. Serve the chile on top of a plate of the tomato sauce

Recipe Notes

This recipe was tested with two vegan cheeses. The first one Follow Your Heart monterey jack. This cheese behaves very much like traditional cheese, you can grate it and stuff it into your chiles. It did not melt during the frying process so after I finished frying the chile I put it in the microwave for a couple of seconds to get it to melt. The second cheese is my macadamia nut queso fresco, which doesn’t melt, but behaves very much like a fresh farmer’s cheese. Both cheeses gave good results.

 

 

 

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18 Delicious Vegan Enchiladas

18 Delicious Vegan Enchiladas

1.Roasted Tomatillo Enchiladas

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.dorastable.com

Filled with a poblano pepper, bean, and vegetable sauté, topped with almond crema. Find recipe here.

2. Easy Black Bean Spinach Enchiladas

18 Vegan Enchiladas              healthyhappylife.com

Filled with a black bean and spinach sauté and topped with homemade sauce and lime cream. Find recipe here.

3. Enchilada Noodles

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!

              veggiesdontbite.com

These enchilada noodles are a sure favorite with the kids, with zucchini noodles, beans, spinach, tortillas, and a homemade sauce. Find recipe here. 

4. Vegan Potato Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!             healthyslowcooking.com

Filled with creamy potatoes and topped with vegan cheesse, and cilantro. Find recipe here.

5. White Bean Enchiladas Verdes

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!             connoisseurusveg.com

Filled with mashed white beans, and topped with salsa verde, zucchini, and corn. Yum! Find recipe here.

6. Gluten-Free Vegan Pumpkin Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!                laurenvacula.com

Filled with black beans and sweet potatoes, and topped with a chipotle pumpkin sauce and cashew cream. Find recipe here.

7. Enchilada Breakfast Casserole

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!       cheftographer.com

This one is almost too good to be true! Filled with corn, bean, zucchini, tofu scramble, enchilada sauce, and vegan cheese. Find recipe here.

8. Sweet Potato and Black Bean Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!                          cilantroandcitronella.com

Filled sweet potato, black beans, and green bell pepper. Topped with homemade sauce, avocado, and red onion. Find recipe here.

9. Kale and Mushroom Enchiladas Three Ways

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!                fitlivingeats.com

Filled with sauteed mushroom and kale, and topped with a salsa verde, avocado, and cilantro. Find recipe here.

10. Plantain Mole Enchiladas

Rich and creamy enmoladas filled with a garlic-plantain mash             dorastable.com

Filled with garlic mashed plantains, and bathed with am easy mole sauce. Find recipe here.

11. Mashed Potato Enchiladas Verdes

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!thymeandlove.com

Filled with garlic mashed potatoes and corn, and topped with a homemade salsa verde. Find recipe here.

12.Stuffed Summer Squash Enchilada Style

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!cheftographer.com

Summer squash stuffed with rice, beans, corn, “chicken”, and topped with vegan cheese and enchilada sauce. Find recipe here.

13. Enchilada Casserole

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!earthpoweredfamily.com

Filled with black beans, zucchini, mushrooms, and bell peppers. Find recipe here.

14. Vegan Burritos Enchilada Style

 

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!cearaskitchen.com

Filled with rice, white beans, mushrooms, and corn. Top with sauce and avocado lime dressing. Find recipe here.

15. Black Bean and Pumpkin Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!veggiesdontbite.com

Filled with black beans, pumpkin, and green chiles, and topped with tomatillo sauce and cashew cream sauce. Find recipe here.

16. Lentil Black Bean Spinach Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!veganricha.com

Filled with black bean, spinach, and lentils and topped sauce, avocado, red onion, and cilantro. Find recipe here.

17. Poblano Crema Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!                             loveandlemons.com

Filled with a mushroom and spinach sauté and topped with a poblano pepper cashew crema. Find recipe here.

18. Vegan Enchilada Power Bowls

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!             fullofplants.com

All the beauty of an enchilada in a bowl. Find recipe here.

 

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Vegan Creamy Chipotle Pasta

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

Our first week of homeschooling went really well. There was a bit of whining and moments of frustration, but overall the kids and I really enjoyed ourselves. I am only homeschooling one child, so I could see how doing multiple ones at the same time could be more complicated. Honestly, if you had told me 8 yrs. ago that I was going to be a vegan homeschooling mom I would’ve laughed in your face! Never say never.

Last week we went on another hike in Kealia Trail in the north shore of Oahu, and once again I overestimated my capacity to carry a 29 lb. toddler up a mountain. The hike was not very difficult, but it was very long. We must have stopped a dozen times to rest, but we made it! I am really loving the hiking part of this Hawaiian adventure.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

 

The Recipe: Vegan Creamy Chipotle Pasta

The sauce is best used immediately. I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos. Enjoy!

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.
Print

Vegan Creamy Chipotle Pasta

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened
  • 1 ea. Chipotle pepper in Adobo, only one of the peppers in the can
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Instructions

  1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.
  3. Pour chipotle sauce over pasta and mix well.
  4. Serve with chopped cilantro on top.

Recipe Notes

This sauce is best served immediately. If you do not have a high powered blender soak almonds overnight. For an extra creamy sauce use blanched almonds instead.

 

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Summer Calabacitas Tacos

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer’s market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

This week we went back to the Dole pineapple plantation to ride the train. The plantation has a little train that takes you on a tour of the plantation fields. The kids were more than happy to ride around on the train and spend time with their dad, and the view was amazingly beautiful. While at the plantation my husband and I were commenting that we were so ready for the summer to be over. There are so many tourists, everywhere, all the time. More than 8 million people visit Hawaii every year! It can get kind of crowded. I expect that around September or October things will slow down a bit, and we can enjoy some quiet time at the beach. Look at me sounding like a local!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

I am in the process of planning the recipes for the next couple of months, and I want to know what YOU would like to see on the blog. There are many wonderful Mexican recipes that still need to be veganized, so tell me about your favorite Mexican dish or food memory and I will try my best to make it vegan and healthy-ish.

The Recipe: Summer Calabacitas Tacos

This has always been one of my favorite recipes and it is great in tacos, or served over rice with lentil picadillo. Enjoy!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.
Print

Summer Calabacitas Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 1/2 cup Vegetable broth
  • 1 cup Onion, white, finely diced
  • 3 cloves Garlic, minced
  • 2 ears Corn, large, cut into kernels
  • ¼ cup Vegetable stock or water
  • 2 Zucchini, large, cut into dice
  • 2 cups Tomato, diced (fresh or canned)
  • 10 Corn tortillas
  • 1 Avocado, sliced
  • 1 cup Favorite Salsa

Instructions

  1. In a large heavy bottomed pot, set to medium heat; sweat the onion in 1/4 cup of vegetable broth for 2 to 3 minutes until onion is translucent.
  2. Add corn and garlic and pour in remaining ¼ cup of vegetable broth, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
  4. Add tomato and cook for 5 minutes more, or until all the vegetables are tender.
  5. Season to taste, and serve on warm tortillas with avocado slices and salsa.

Recipe Notes

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.