Picadillo is one of those dishes that is a staple in every Mexican household. This vegan picadillo made with lentils is super easy to make and kids tend to love it. It was one of my favorites growing up. In northern Mexico, it is traditionally made with ground beef, onions, garlic, chiles, and potatoes. In southern and central Mexico they add raisins, olives, and even fruit. You can also find picadillo in other Latin American countries. Perhaps the most famous is the Cuban version, which consists of ground or shredded beef, onions, peppers, potatoes, olives, and capers.
Honestly, I was a little doubtful if this recipe would work with the lentils, but it works! As I was making it I could smell all the flavors coming together. My husband walked into the kitchen and got all excited, ” You’re making picadillo!” That is until I told him it was vegan and made with lentils. He hates lentils for some reason.
Flan, silky creamy delicious vegan flan. This custard-like creation is one of the most recognized desserts in all of Latin America and my absolute favorite!!
Making this involved using an ingredient I had never used before. It’s become pretty common in the vegan community for making vegan flan, mousses, cheese, and gummies. The secret ingredient for this flan is a powder called agar agar.
What is Agar agar??
It is a semi-transparent powder derived from red/purple algae. It is the equivalent of vegan gelatin. As you know (or may not know) gelatin is made by prolonged boiling of skin, bones, and cartilage of animals. So since we don’t want to use that this, is where agar agar comes in to play.
How to use Agar agar?
You can buy agar agar right here. Be sure to buy the powdered version not the flakes for this recipe. You can use it just as you would powdered gelatin; you must place it in a liquid and heat it up to dissolve it. However, you can’t use agar agar in the same quantities as you would gelatin. Agar agar’s gelling properties are stronger than gelatin’s.
Making Vegan Flan at Home
For this vegan flan recipe, I decided to go with a mixture of coconut milk and oat milk. Coconut milk provides the fat needed to make this creamy and rich. I added oat milk so it wouldn’t taste too much like coconut.
I used small ceramic ramekins (3.5 oz.), but you can use whatever container you have at hand since these are not going in the oven, like these aluminum ramekins. However, your container must be able to sustain heat since we will be pouring scorching hot caramel into them.
I like my flan thick and creamy ( as many of you expressed on my Instagram DMs), but there is another version of flan that is almost like a French crème caramel, very jiggly and delicate. If you want to make that version of flan, simply reduce the amount of agar-agar to 1 tsp.
Vegan Flan
Flan, silky creamy delicious vegan flan. This custard-like creation is one of the most recognized desserts in all of Latin America and my absolute favorite!!
Pour sugar into a medium sauce pot and set to medium-low heat. Let the sugar dissolve, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes.
Immediately remove pot from heat and pour caramel into ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Set aside.
Combine coconut milk and agar agar in a medium sauce pot.
In the blender combine the oatmilk, sugar, chickpea flour, and vanilla. Process until smooth. Pour this mixture into the pot with the coconut milk.
Bring mixture to a simmer for 5 minutes, then remove from the heat. Let cool slightly, then pour into ramekins.
Place ramekins in the fridge for 4 hours to let the flan set.
To serve, place bottom of ramekin in a container with hot water for 1 -2 minutes, in order to release the flan.
Use a small knife or offset spatula to carefully loosen the edges of the flan. Turn flan over onto a plate, shake gently to release flan and remove ramekin.
Notes
If you would like this flan to be yellow in color you can add ½ tsp. of turmeric, but this could affect the flavor. If you want to make a very jiggly and delicate version of this flan (like crème caramel) simply reduce the amount of agar-agar to 1 tsp.
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 post is also available in Español.
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 and warm tortillas.
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 lightly 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. Simply 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.
I know a lot of new vegans will look at this and think that potatoes and chickpeas are not a substitute for pork, and you know what, they’re right. There are some recipes where I try to mimic the texture and flavor of meat, but there are others that I use vegetables to replace the animal protein.
My goal here is to recreate the flavors, spices, and aromas of traditional Mexican dishes and bring back all of those memories from my childhood and my family’s cooking. I encourage you to try a lot of different options to substitute meat in your dishes. With time you’ll find what works best for you!
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 or tofu would also be a great addition to this dish.
Sweet Potato and Chickpea Stew in Chile Colorado
This sweet potato and chickpea stew with a Mexican twist is made with guajillo and ancho chile, cumin, oregano, and thyme.
Bring a small pot of water to a boil. Add chiles, tomato and bay leaf and turn heat down to a reallt slow simmer. Let simmer for 8 minutes.
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.
Add potatoes and sweet potatoes and 1 cup of vegetable stock. Cover and let simmer for about 6 min or until potatoes are beginning to become tender, but are not fully cooked.
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.
Add sauce, chickpeas, and sprigs of thyme to the pot. Let simmer slowly for 8-10 minutes or until the sweet potatoes are cooked through. If the sauce is too thick, add more vegetable stock accordingly.
Season with salt and pepper. Remove thyme sprigs before serving.
Serve with rice and warm corn tortillas.
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 or tofu would also be a great addition to this dish.
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These vegan sopes or sopes de nogada are topped with a walnut “meat”, refried mayocoba beans, tomatillo avocado salsa, queso fresco, and cilantro. They are meant to be eaten with your hands so you can bask in the glorious messiness of eating yet another variation of Mexico’s love affair with corn.
La Vida Verde
This recipe is from the book La Vida Verde by Jocelyn Ramirez. Jocelyn is the founder of Todo Verde a plant-based Mexican restaurant in Los Angeles. She is a former college professor who found the benefits of a plant-based lifestyle when her father was diagnosed with cancer a second time.
This book is an amazing tribute to her family, culture, and traditions. With recipes like Mole Verde con Champiñones, Tamale Negro con Yaca, and Queso Quesadilla this book brings into the plant-based world authentic vegan Mexican recipes for the whole family. Honestly, this book is incredibly well written, and I am so happy to be sharing with you the work of another woman of color who is supporting and championing the community she came from. The book is available on pre-order now!
What are sopes??
Sopes are a sort of thick small tortilla with a border along the edges. It is made out of masa harina or nixtamalized corn. Traditionally it is served with beans, cheese, lettuce and the main filling, but they can also have potatoes, radishes, and pickled jalapeños. In different regions of Mexico, they are also known as memelas, pellizcadas or picadas and they shape can vary from round to oval.
How to make Sopes?
The easiest way to make sopes at home is with masa harina. I recently found one that is organic called Masabrosa! The ratio of water to masa harina is going to vary according to where you live and whether it is humid outside. The important thing to know is your prepared masa should be the texture of soft playdough, and you should be able to roll a small ball of dough without any cracks in it.
The Recipe: Walnut and Bean Vegan Sopes
You can use the walnut seasoning to flavor tofu or TVP of you have an allergy to nuts
If you are looking for a crispier texture on the sopes you can fry them after having pinched the edges.
Be careful not to add too much liquid to your walnut seasoning or you will end up with a soupy concoction instead of a meaty texture.
Use canned refried beans and premade salsa for a super-fast version of this recipe
Walnut and Bean Vegan Sopes
These vegan sopes or sopes de nogada are topped with a walnut “meat”, refried mayocoba beans, tomatillo avocado salsa, queso fresco, and cilantro. Reprinted with permission from La Vida Verde by Jocelyn Ramirez, Page Street Publishing Co. 2019.
To make the walnut meat, use a food processor to break down the walnuts to small pieces similar to the size of ground beef pieces. If you don’t have a food processor, you can use a blender and blend the walnuts 1 cup (120 g) at a time. Add the ground walnuts to a bowl and set aside.
Place the sun-dried tomatoes in a bowl of warm water for 10 minutes, or until rehydrated. In the blender, place the rehydrated sun-dried tomatoes (reserve the hydrating water), liquid aminos, sugar, cumin, paprika, red pepper flakes, nutritional yeast, garlic, 1⁄2 cup (120 ml) of the oil, 1⁄2 cup (120 ml) of the water used to rehydrate the sun-dried tomatoes and salt. Blend until completely smooth and add the mixture to the bowl of ground walnuts. Mix until the walnuts are fully incorporated.
Coat the bottom of a sauté pan with 2 tablespoons (30 ml) of oil, and preheat over medium heat. When the oil is hot, add the walnut mixture to the pan. Sauté for 15 to 20 minutes, or until the mixture slightly darkens, the walnut pieces soften and the flavors meld together. Taste for seasoning, adding more as needed. Set the walnut meat aside.
To make the beans, coat the bottom of a medium pot with the oil. Preheat the oil over medium heat and add the mayocoba beans, crushed red pepper flakes, cumin, bay leaf, vegetable broth, salt and pepper. Allow the beans to simmer for 10 minutes. Remove the bay leaf, and use a bean smasher or hand-held emulsifier to smash the beans into a rough and slightly runny paste. Taste for seasoning, and add more as needed.
To make the sopes, preheat a comal or griddle over medium heat. Divide the masa into 1⁄4-cup (65-g) balls. You should have 12 balls. Use your hands to press the masa into thick 4-inch (10-cm) round disks, using your fingers to gently press any cracked edges. These will be thicker than tortillas and will take slightly longer to cook. Place each sope on the comal to cook for about 2 minutes. When the first side sears and the edges start to slightly dry, flip it over to the second side and cook for 2 more minutes. Flip the sope again and remove to a plate to slightly cool. Once each sope is cool enough to handle, use your fingers to pinch the edges, forming a rim around the edge of each sope. Put them back on the comal to heat through.
To make the avocado salsa, add the tomatillos, jalapeño, lemon juice, cumin, avocado, cilantro and salt to a blender. Blend until smooth. Taste for lemon juice and salt, and add more as needed.
To serve, add a layer of mayocoba beans to the bottom of each sope. It should be enough to fill the rim of the sope. Add the walnut meat over the beans, and top it with the salsa. Garnish with Queso Añejo and cilantro.
Notes
You can use the walnut seasoning to flavor tofu or TVP of you have an allergy to nuts
If you are looking for a crispier texture on the sopes you can fry them after having pinched the edges.
Be careful not to add too much liquid to your walnut seasoning or you will end up with a soupy concoction instead of a meaty texture.
Use canned refried beans and premade salsa for a super-fast version of this recipe
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.
These TVP tacos will completely change your mind about using alternative proteins!! The filling is a mixture of textured vegetable protein, mushroom, and walnuts seasoned with a savory marinade, then cooked until golden brown. Serve on corn tortillas topped with chopped cilantro, onion, and your favorite salsa.
Street tacos bring back so many memories of stumbling home after a night of drinking, then deciding to stop by the taco stand instead. There’s something about street tacos that just hits the spot every time. I don’t know if it’s the shiny tortilla that has been dipped in grease, the crunchiness of the onion, the aromatics of the cilantro, or the creaminess of the avocado salsa that makes them so irresistible.
As a vegan, now whenever I visit Mexico, I’m a little bit saddened that I won’t be sitting on a tall stool hunched over a plate of tacos on the closest street corner. So what’s the next best thing?? Recreating them at home of course!! This is where TVP comes in but….
What is TVP?
TVP stands for textured vegetable protein. It is a processed form of soybeans (the protein is separated from the whole soybeans) that is used as a meat substitute. It has the texture of ground beef but has no real flavor itself. This is actually a good thing because it means that it absorbs the flavor of the marinade or seasoning.
Where can I find TVP?
You can find it at your local grocery store. Bob’s Red Mill produces TVP and it is usually in the aisle with the other Bob’s Red Mill flours. If you have access to a Mexican market you can find it there too, usually sold in bulk bins.
The Recipe: TVP Tacos
I decided to add mushrooms and walnuts to this to add a more meaty texture and flavor, that being said, both are optional. You can make this recipe with only textured vegetable protein.
If you want this to be truly authentic you need to add a little bit of oil to your griddle or comal when you heat up your tortillas.
I used street taco corn tortillas which are smaller than your regular sized ones, but you can also buy regular-sized corn tortillas, and cut them with a cookie-cutter into a smaller size.
TVP Tacos with a mix of TVP, mushrooms, and walnuts seasoned with a savory marinade. Served on corn tortillas with cilantro, onion and salsa. Recipe adapted from Amor y Sabor con Cesia
Keyword: corn tortillas, mole and mushrooms, vegan tacos, walnuts
Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes
Servings: 4people
Calories: 418kcal
Author: Dora S.
Ingredients
1cupTextured vegetable protein(TVP)
3cupsWater
1/4cupLime juice.fresh
½Onion, white
1Bay leaf
Seasoning Sauce
¼cupSoy sauce
2Garlic cloves
¼Onion,white
¼tsp.Smoked Paprika
¼cupWater
Tacos
1tbsp.Oil
1/2cupFinely chopped walnuts or pecans
½cupFinely chopped Mushrooms
Small corn tortillas
½cupChopped white onion
½cupChopped cilantro
2Limes
Salsa of your choice
Instructions
Rinse TVP in cold water. Place TVP in large pot with 3 cups of water, lime juice, onion, and bay leaf. Simmer for 10 minutes.
While the TVP is simmering place the soy sauce, garlic cloves, onion, smoked paprika, and water in the blender and process until smooth.
Drain, rinse, and squeeze out all of the water possible from the TVP.
Heat a large sauté pan to medium-high heat add 1 tbsp. of oil (optional). Add the mushrooms and cook until golden brown, about 6-8 minutes, stir often. Add the TVP and the chopped walnuts.
Continue to cook for 3 – 4 minutes in the pan. Add the seasoning sauce and stir to combine.
Cook until the meat is golden brown and most of the liquid has evaporated, about 4 more minutes. Adjust seasoning if necessary with salt and pepper.
Heat up tortillas on a griddle or comal coated with a small amount of oil. To assemble the tacos place two tortillas on top of each other place filling in the center and sprinkle with onion and cilantro. Add a splash of lime juice, and your favorite salsa. Repeat this with the rest of the tortillas and filling.
Notes
I decided to add mushrooms and walnuts to this to add a more meaty texture and flavor, that being said, both are optional. You can make this recipe with only textured vegetable protein.
If you want this to be truly authentic you need to add a little bit of oil to your griddle or comal when you heat up your tortillas.
I used street taco corn tortillas which are smaller than your regular sized ones, but you can also buy regular-sized corn tortillas, and cut them with a cookie-cutter into a smaller size.
Street tacos in Mexico are made with two tortillas each.
This smoky sweet potato soup is creamy, just the right amount of sweet, and with a savory smokiness that makes this soup the perfect way of eating sweet potatoes.
Vegan Yack Attack’s Plant-Based Meal Prep Book
This recipe is from the book Vegan Yack Attack’s Plant-Based Meal Prep by Jackie Sobon. I am a huge fan of Jackie, her blog, and her books. Her recipes are easy to make, delicious, and well thought out. Her latest book is no exception, in fact, this is the book I wish I has when I first went vegan!
In this book you will find all the recipes to successfully vegan meal plan for 1 – 2 people or a whole family. It includes weekly menus, shopping lists, guidelines for prepping, and of course the recipes with gorgeous pictures taken by Jackie herself.
The recipes are labeled by their difficulty, time, and whether they are soy-free, nut-free, GF, etc. There are also nutrition facts for all the recipes. So as you can see whether you are vegan for health or are just starting out because you feel deep compassion for animals this book will give you the tools you need to get started.
The Origin of the Sweet Potato
Did you know that sweet potatoes come from somewhere between Yucatan (Mexico) and Peru?? Well more like South Mexico, Central America, and South America. There’s actually evidence of sweet potatoes in Peru dating back to 8000 A.C.! Nowadays, in Mexico sweet potatoes are mainly used to make candyor baked goods with, but I like to think that Mexico’s ancient civilizations ate sweet potatoes in soups like this one.
The Health Benefits of eating Sweet Potato
I wasn’t a big fan of sweet potatoes before, but I only started eating them when I learned about all of their health benefits. Sweet potatoes contain 259 mg. of potassium, beta carotene ( a powerful antioxidant), fiber, and vitamin C. All this makes them good for preventing vitamin A deficiency, manage diabetes, and help protect/prevent/manage cancer. They are also naturally sweet, but not high on the glycemic index. One of my favorite breakfasts now is baked sweet potato with peanut butter and banana slices!
The Recipe: Smoky Sweet Potato Soup
This soup is great for storing in the fridge to eat during the week, and it also freezes well if you want to plan way ahead. If you choose to freeze it, divide it into five freezer-safe storage containers and freeze for up to 6 months.
In a large pot, heat the sunflower oil over medium heat. Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes.
Adjust the heat to medium-low and add the sweet potatoes, carrots, garlic, nutritional yeast, smoked paprika,
garlic powder, and cumin. Cook for 5 more minutes, adding 1 or 2 tablespoons (15 to 30 ml) water if necessary to prevent sticking.
Stir in the vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat. Once boiling, adjust the heat so that the soup is simmering, cover, and cook, stirring occasionally, until the quinoa is tender, about 20 minutes longer.
Puree half of the soup mixture using an immersion blender or by carefully transferring to a blender. Add the spinach, stirring to break up any clumps, and add salt to taste. Let the soup cool for 20 minutes, then divide it between 5 jars or storage containers. Top each serving with the pumpkin seeds and cilantro and store in the refrigerator for up to 7 days. Serve with a slice of bread, if desired.
Notes
This soup is great for storing in the fridge to eat during the week, and it also freezes well if you want to plan way ahead. If you choose to freeze it, divide it into five freezer-safe storage containers and freeze for up to 6 months.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.
I have been dreaming of this Mexican classic for months now, velvety, sweet, rich, and vegan cajeta envinada. It is simmered slowly on the stove until it reaches the perfect consistency, it is my favorite labor of love.
Cajeta is a traditional dish from the city of Celaya, Guanajuato. It is made by simmering goats milk with sugar, and baking soda, in a large copper pot, until it is the consistency of a dark caramel. For this vegan version I have used unsweetened soy milk, turbinado sugar, agave syrup, and whiskey.
History of Cajeta:
The first versions of cajeta or at least the technique was brought to Mexico by the Spanish conquistadores. (In Spain it is called leche quemada, and it is made with cow’s milk.) As with many other Mexican delicacies the Spanish techniques were adapted to the resources available in the area. Which in this case means that in the city of Celaya leche quemada was made with goat’s milk, and so cajeta was born.
To this day, cajeta is sold in a small round wooden box called cejete that is wrapped in white paper and bound with colorful cellophane ribbons. There are three versions of cajeta most commonly sold quemada, vanilla, and envinada.
What is Cajeta Envinada?
Cajeta envinada is cajeta with spirits added to it. You can add brandy, rum, or even whiskey. Even though “envinada” means ”with wine” it is more common to add spirits to it than wine.
Recipes made with Cajeta:
Cajeta is one of my favorite childhood candies and as a grown-up I love that it’s so versatile. You can use cajeta to make churros filled with cajeta, crepes topped with cajeta and pecans, obleas, as a topping for ice cream, to make flan, and many more delicious treats.
Our Vegan Mexico Project
This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.
With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Guanajuato, is the creation of me, Dora Stone. Even though I am not from Guanajuato, my great-grandfather immigrated to Mexico from Spain into Guanajuato, and that is where he met my great-grandmother, and started a family. Thus, I feel a certain connection to that area and was glad at the opportunity to veganize this recipe.
The Recipe: Vegan Cajeta Envinada
I used unsweetened soy milk, but you can use your favorite plant milk.
I used turbinado sugar, also known as sugar in the raw, which is a less processed version of fine white sugar. If you can’t find it, you can use brown sugar.
The baking soda in this recipe help the cajeta get its dark caramelized color.
I chose to use whiskey, but you can use brandy, dark rum or white wine.
Vegan Cajeta Envinada
Vegan Cajeta Envinada, Mexican milk caramel used to top everything from churros, crepes, ice cream, and more.
In a large heavy bottomed pot combine the soy milk, sugar, agave, vanilla, and baking soda.
Bring to a slow simmer, and let simmer for 1 hour and 15 min. Stirring frequently to prevent sticking and burning.
Add the brandy and simmer for 15 more minutes or until the cajeta has reached the desired consistency.
Notes
I used unsweetened soy milk, but you can use your favorite plant milk.
I used turbinado sugar, also known as sugar in the raw, which is a less processed version of fine white sugar. If you can’t find it, you can use brown sugar.
The baking soda in this recipe help the cajeta get its dark caramelized color.
I chose to use whiskey, but you can use brandy, dark rum or white wine.
Barbacoa means so many different things to different people, as with any other Mexican dish it varies from state to state. This traditional vegan barbacoa Sinaloense uses Gardein beefless tips instead of pork or beef, but still holds all the chiles, spices, and flavors that characterize barbacoa in Sinaloa.
It is a hearty stew full of vegetables like potatoes, carrots, tomatoes, and olives simmered in a mixture of Anaheim, chile guajillo, cumin, oregano, and beer. In Sinaloa, it is served with cold macaroni salad and refried beans.
Our Vegan Mexico Project
This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.
With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Sinaloa, is the creation of the talented Fabby Gastelum, and here she is sharing her story with us.
Fabby’s Story:
Hi my name is Fabiola Gastelum and I was born in Culiacán Sinaloa. My family and I moved here when I was 7 years old, we lived in Mesa Arizona and I spent all my childhood there. That’s Home! I currently live in Albuquerque New Mexico with my toddler and my husband.
Growing up I remember hating the feeling of knowing where my food came from. I would cry after every zoo trip thinking of the animals incarcerated there. I always considered myself a “tree hugger” because I hated plastic and I would try and safe water. When I became a mother I became so conscious of what products I used on my son -all-natural plant-based products. He never had cow milk and very little red meats. I remember watching What The Health for the first time on August 2017 (knowing that I would come out of it feeling different) that day our lives changed.
My inner wish of always wanting to be vegetarian finally made it out. And by vegetarian I mean growing up I watched a kids show where one of the girls was an animal activist and I dreamt of having her courage to fight for animal rights. Our vegan journey began 1 week after that. We stopped buying, wearing, eating and exploiting animals. As much as I wished our journey would have come sooner I’m happy to say we are one big happy vegan family! I have not left my culture, my food or my identity. I’m a true Sinaloense and I will continue to veganize my states dishes! #LosVeganosComenMejor
The Recipe: Vegan Barbacoa Sinaloense
If you can’t find Gardein beefless tips you can use mushrooms, TVP or seitan or your favorite meat substitute.
If you can’t find no-chicken or no-beef bouillon cubes you can use vegetable stock instead of water.
Adding beer is very common in the state of Sinaloa and I wanted to make this as traditional as possible. Yes it’s safe for children since it’s only a small amount and the alcohol taste disappears with all the other spices. I added Michelob.
The beefless tips are already seasoned, I didn’t want that flavor to overpower the barbacoa. I washed them very well and added a squeeze of lime juice and let it rest for 15 mins with lime juice and water. It helped, and the “meat” got the original taste of the barbacoa spices added but this is totally optional
Vegan Barbacoa Sinaloense
This traditional vegan barbacoa Sinaloense uses Gardein beefless tips instead of pork or beef, but still holds all the chiles, spices, and flavors that characterize barbacoa in Sinaloa.
Fill a medium pot with water and bring to a boil. Add guajillo chiles and let simmer slowly for 5 – 8 minutes to soften the chiles.
Continue by dicing tomato, anaheim chile and onion in to very small-fine pieces.
Heat a large pot to medium-low heat and add 1 tsp. oil (optional). Add onion, Anaheim chile, and tomato and sweat for 5 minutes or until vegetables are tender,
Meanwhile chop carrots and potatoes into small-medium chunks. Add only carrots and olives to pot; cover and continue to cook for another 3-5 mins.
When guajillo chiles have softened, drain, and place in the blender with 1 cup of water, garlic, cumin, dried oregano, and a pinch of salt and black pepper, blend till smooth.
Take that chile mixture and strain it, add strained liquid to pot and simmer for another 5 mins
Add potatoes and both not-beef cubes, 1 chkn cube and 2 bay leaves. Increase heat to medium, cover, and keep cooking for another 10 mins depending how soft or hard you like your potatoes to be. (If necessary add more water.)
Heat a sauté pan to medium-high heat and add 1 tsp. of oil. Add beefless tips and brown them on both sides until golden brown.
Add the beefless tips to the pot with the vegetables, add another 2 cups of water, and ¼ cup of beer. Stir and let cook on low heat for 5 more mins. (You can add more than 2 cups of water. Today I did because I wanted my barbacoa to have plenty of broth. Add as much or little as you like.)
1Season to taste with salt and pepper.
Turn off heat, make some frijoles puercos and sopa fria to go with it and voilà
Notes
*The beer is only for a different kick on the taste of this barbacoa, in Sinaloa (my Mexico native state) adding some beer to it is very common and I wanted to make this as traditional as possible. Yes it’s safe for children since it’s only a small amount and the alcohol taste disappears with all the other spices. I added Michelob. (of course I drank the remaining of it #bosslife #momlife #winning)*The beefless tips are already seasoned, I didn’t want that flavor to overpower the barbacoa. I washed them very well and added a squeeze of lime juice and let it rest for 15 mins with lime juice and water. It helped, and the “meat” got the original taste of the barbacoa spices added but this is totally optional
This vegan arroz con leche is creamy, delicious, and easy to make. It is topped with a sprinkle of freshly ground cinnamon and studded with raisins. I love it when it’s served cold on a hot day, but in the winter nothing beats a cup of warm arroz con leche. It’s one of those classic Mexican desserts that you make over and over again.
Mexican Arroz con Leche
Mexican rice pudding is the perfect combination of milk, sugar, cinnamon, rice, and raisins. Depending on what region of Mexico you grew up in you might have added fresh fruit, orange or lime zest, and even rum.
Did you know that there are many versions of arroz con leche? There is Dominican, Costa Rican, Cuban, Puerto Rican, Guatemalan….and the list goes on and on. Most of them are similar but each country has its own variation that makes it unique. In Puerto Rico they use coconut milk, in Spain they add orange zest, in Cuba, they add condensed milk, and in Jamaica, they add allspice or nutmeg.
But it doesn’t matter what country you are from, arroz con leche evokes memories of the smell of cinnamon and a big pot of boiling milk on the stove, and the song, “ Arroz con leche, me quiero casar con un señorita…..”
How to Make Arroz con Leche Vegan
To make this arroz con leche without dairy I did a test between three different types of plant milk: soy milk, oat milk, and almond coconut milk. I used the same recipe for all of them and had some really picky taste-testers (my children) evaluate the results.
The Test: Soy milk, Oat Milk or Almond Milk
The clear winner of the taste test was soy, then oat milk, and in the last place was almond-coconut milk. Soy milk resembled cow’s milk the most because of the high-fat content. The one that was made with oat milk was deliciously sweet, but it gave it a yellowish color and it wasn’t as creamy as the soy milk. The almond-coconut milk was creamy but did have a distinctive taste of coconut. My kids loved all of them, but they preferred the soy by far. I know a lot of people don’t do soy, so if you don’t, I recommend the oat milk instead.
The Recipe
You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best.
Oat milk also makes a yummy arroz con leche.
You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk.
I decided to use long-grain rice because it’s what is most accessible, but using short-grain rice will give a creamier result.
Vegan Arroz con Leche
Vegan Arroz con Leche, a traditional Mexican classic made dairy-free with soy milk, cinnamon. and raisins.
In a large pot combine water, cinnamon stick, and rice. Bring water to a simmer and simmer slowly for 15 min.
Add soy milk to the pot and simmer for 10 more minutes.
Add ½ – 1 cup of the sugar (depending on desired sweetness), and simmer for another 10 minutes or until the arroz con leche has reached the right consistency.
Remove from the heat, add raisins, and let the rice cool slightly. It will thicken as it cools.
Sprinkle with ground cinnamon before serving. Serve warm, or let cool in the refrigerator and serve cold.
Notes
You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best. Oat milk also makes a yummy arroz con leche. You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk. I decided to use long-grain rice because it’s what is most accessible, but using short grain rice will give a creamier result.
Gallina Pinta is a beautiful thick stew of pinto beans, hominy, Anaheim Chile, and herbs. Served with a splash of lime juice, chopped cilantro, onion, and Chile chiltepin. It is a dish so local to the state of Sonora that you might not have heard of it before!
Traditionally it is made with beef, but for this vegan version, we are simply omitting it, and believe me when I say that it is equally delicious! What makes this recipe so special is that it’s made in the slow-cooker. Hours of slow simmering produces tender beans and bursting hominy (The real stuff here!! No cans were used in the production of this recipe).
Our Vegan Mexico Project
This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.
With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Sonora, is the creation of the talented Natalia Vanegas, and here she is sharing her story with us.
Natalia’s Story:
Changing my diet has been a long process, it didn’t happen overnight. I began a diet to lose weight which recommended the elimination of all dairy products and red meats. I could only eat chicken or fish 1-2 times per week. I followed this diet for two months until I accomplished my weight-loss goal, but since I was feeling so great I considered the possibility of becoming vegetarian, consequently, I began to eliminate all meat from my diet.
I continued to cook for my family as I always had, but when serving the food I would simply not put the meat on my plate, on occasion I would eat fish though. Around the same time, late 2010 I watched a video by the activist Gary Yourofsky, this caused a great impact in my life and it was the first time I heard the term “vegan”, but at that moment I didn’t know how to make such a drastic change. It was clear to me that consuming cow’s milk was completely unnecessary and in certain cases, it could be harmful to your health. I began consuming soy milk or almond milk, but every once in a while I would eat cheese when I was traveling, in restaurants or at social reunions.
It wasn’t until 2017, when I had more nutritional information at my disposal, that I decided to stop being a closeted vegetarian and become fully plant-based. I am now more conscious of the nutrients my body needs. I still cook my favorite foods but in vegan versions; I eat a lot of grains and legumes, that, of course, I had eaten before, but not often. I enjoy cooking so much more now, and I often experiment with new ingredients and different types of recipes. Blogs like Dora’s have been a great help with their recipes and stories of their daily lives, tips of places to eat, and products to use. This makes it easy to live vegan and still enjoy good food!
The Recipe: Gallina Pinta
If you can’t find dry hominy, you can use canned. Add it during the final ½ hour of cooking.
You can also make this in your instant pot on manual setting, high pressure for 40 min.
I recommend you slow cook this, it is well known that slow cooked beans are so much better!
If your slow cooker is small, half the recipe.
If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried anaheim pepper.
The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!
GALLINA PINTA
Gallina Pinta Soup, a thick stew of beans and hominy made in the Sonora style, an authentic Mexican recipe gone vegan
4slicesBolillo bread,toasted and slathered in vegan butter
Instructions
Clean the beans and soak them for 8 – 12 hours, discard the soaking water and rinse the beans.
Place the hominy in a strainer and rinse until the water is clear.
Place the beans, hominy, garlic, onion, Anaheim pepper, and coriander seeds in the slow-cooker. Add water (according to the instructions on your slow cooker). Cook on low for 12 hours.
Check periodically and add more water if necessary.
When the beans are cooked and the hominy has “burst”, remove the chile skins and add salt to taste.
Serve hot in large bowl. Place garnishes on the table so everyone can garnish their own plate.
Notes
I recommend you slow cook this, it is well known that slow cooked beans are so much better! If your slow cooker is small, half the recipe. If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried Anaheim pepper. The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!
https://dorastable.com/wp-content/uploads/2019/06/gallina-pinta-3.jpg576870Dora S.https://dorastable.com/wp-content/uploads/2019/10/DORAS-TABLE-GUIDELINE-19.pngDora S.2019-06-09 14:08:072020-04-11 06:22:12Gallina Pinta (Bean and Hominy Soup)
. Be sure to buy the powdered version not the flakes for this recipe. You can use it just as you would powdered gelatin; you must place it in a liquid and heat it up to dissolve it. However, you can’t use agar agar in the same quantities as you would gelatin. Agar agar’s gelling properties are stronger than gelatin’s.
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and it is usually in the aisle with the other Bob’s Red Mill flours. If you have access to a Mexican market you can find it there too, usually sold in bulk bins.
, agave syrup, and whiskey.
, you can use canned. Add it during the final ½ hour of cooking.