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.
This post was created in partnership with Valley Fig Growers. All thoughts and opinions are my own.
Mole is one of those traditional dishes that is passed down from generation to generation. It is a labor of love ground down on a metate and savored by the whole family. This fig mole uses the earthiness and sweetness of Orchard Choice or Sun-Maid California Dried Figs to enhance the complexity and richness of the mole. Golden brown sautéed mushrooms are bathed in fig mole and served on warm homemade corn tortillas, topped with sliced red onion, and cilantro.
The word mole comes from the nahuatl word “mulli” meaning sauce or stew. There are many varieties of mole: red, green, yellow, poblano, negro, and many more. They vary according to the region of Mexico you are in.
Mole’s origins are pre-Hispanic. It is well known that the indigenous people of Mexico prepared complex sauces ground on their metate. Over the years and after the conquest, additional elements were added to these sauces that were not available before, like lard and bread.
Why Dried Figs?? Well, to start off with I love figs, fresh and dried. There are many moles that use raisins or prunes to add sweetness to the sauce, so using dried figs instead gives this sauce a natural sweetness that pairs amazingly with the chocolate and nuts already in the sauce.
California Figs
California supplies 100% of the nation’s dried figs. They were introduced by the Spaniards in the early 16th century. The priests at Mission San Diego were the ones who originally planted the figs, this is how the dark purple fig became known as “Mission.” For this recipe I used Orchard Choice California Mission Dried Figs.
I love recreating and innovating traditional Mexican dishes to fit the vegan lifestyle. Mole is usually served with some kind of animal product, but I chose instead to use mushrooms to make these delicious tacos. The umami flavor and “meatiness “ of the mushrooms are the perfect way to honor the beautiful tradition of mole making that continues to be passed on from generation to generation.
The Recipe: Fig Mole Mushroom Tacos
You can find the dried chiles: mulato, pasilla, and ancho at your local Mexican market, or you can find them HERE.
You can pair these fig mole mushroom tacos with a marzen style ale.
I used a combination of cremini and portabella mushrooms, but I recommend the addition of oyster and maitake mushrooms.
This recipe makes about 1 quart and 1 cup of fig mole. You will only need about two cups of it for this recipe. You can freeze the rest for up to six months.
Fig Mole Mushroom Tacos
This fig mole uses the earthiness and sweetness of Orchard Choice or Sun-Maid California Dried Figs to enhance the complexity and richness of the mole. Golden brown sautéed mushrooms are bathed in fig mole and served on warm homemade corn tortillas, topped with sliced red onion, and cilantro.
Heat a large cast-iron pan to medium-high heat, add chiles to the pan and toast lightly, about 3-4 seconds on each side. Remove from the pan and place in a medium bowl. Cover with boiling hot water and soak for 30 min.
In the same cast iron pan set to low-medium heat, toast the anise seed, peppercorns, cloves, and cinnamon for 1-2 minutes until they begin to release their aromas. Set aside.
Use the same pan to toast the sesame seeds for 1-2 minutes, until golden brown and set aside. Use a spice grinder or food processor and grind all the toasted spices as fine as possible. Set aside.
Set your cast iron pan to medium-high heat and place the tomatoes, tomatillo, and garlic on the pan until they become soft and slightly blackened, about 7-10 minutes, Set aside.
Set a large sauté pan to medium heat and add oil. Fry the following ingredients separately: Orchard Choice California Mission Dried Figs until plump and golden brown, the almonds until slightly toasted, the pumpkin seeds until they pop and turn a golden yellow color, the peanuts until toasted and golden brown, the tortilla until crispy and black in certain spots, and the bread toasted a deep golden brown. Set aside.
Place the soaked and drained dried chiles in the blender with 1 cup of the chile soaking liquid, and the ground up spices, bread, and tortilla. Process until smooth. Add vegetable stock if necessary. Pour into a large bowl.
Now place the rest of the fried ingredients with the tomato, tomatillo, and peeled garlic. Add vegetable stock if necessary and process until smooth. Pour into bowl with chile mixture. Strain mixture.
Heat a large pot to low-medium heat and pour the mixture into the pot. Bring mixture to a simmer, add 3 cups of vegetable stock, and stir. Add a Mexican chocolate tablet and simmer slowly for 30 minutes. Stir continuously to avoid the mole sticking to the bottom of the pot. Season with salt and pepper. If the sauce is too thick, add the remaining 2 cups of vegetable stock.
To make the tacos:
Heat a large sauté pan to medium-high heat and add 1 tbsp. of oil. Sauté mushrooms until golden brown. Pour 2 cups of the finished mole sauce on top and stir to combine.
Heat corn tortillas on a comal or griddle. Place 2 tbsp. of mushroom filling on each tortilla and top with chopped cilantro and sliced red onion. Enjoy!!
Notes
This recipe makes about 1 quart and 1 cup of fig mole. You will only need about two cups of it for this recipe. You can freeze the rest for up to six months.
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 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.
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.
Known as the land of the seven moles, Oaxaca’s crown jewel is without a doubt Mole Negro. A dark smoky, slightly bitter, and incredibly rich sauce is paired with cauliflower in the vegan version.
Don’t let the ingredient list for this black mole scare you. Mole is quite simple to make, it’s only a little time consuming, but it is the combination of ingredients such as chile chilhuacle rojo and negro, chile mulato, chile pasilla, burnt tortilla, peanuts, raisins, pumpkin seeds, and chocolate that makes this dish so unique.
This particular version a little bit non traditional since it substitutes coconut oil for lard, goji berries for raisins, and has the addition of turmeric. All beautiful ingredients that serve to enrich the sauce while keeping its authentic flavor.
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 Oaxaca, is the creation of Fernanda Alvarez from @lahealthymexicana here she tells you a bit of her story.
Fernanda’s Story:
I was proudly born and raised in Mexico. Five years ago I arrived in the United States and I now call it my home. I am passionate about sharing health and well being through food, and I am a firm believer that you don’t need to consume animals, that what is needed is more superfoods, and more home-cooked meals.
When I was 15 years old I was diagnosed with hypoglycemia, but for a long time, I had been living with food intolerances that did not allow me to live a happy life.
When I discovered and experienced that I could heal everything that was keeping me from living a healthy life with food, I decided to share it with the world so I could help other people live longer and better lives regardless of their intolerance or illness while at the same time nourishing themselves with delicious food.
The Recipe: Oaxacan Mole Negro
If you can’t find hazelnuts you can use almonds
You can also use cranberries instead of goji berries
If you are gluten-free, you can use gluten-free bread instead.
You can also serve your cauliflower enmoladas with this almond crema.
Chile chilhuacle is a chile native to Oaxaca that is hard to find out of the state. I order mine from here.
If you want to make this without oil you can toast all the ingredients in a dry pan, and instead of frying the sauce you can simmer it.
Oaxacan Mole Negro Cauliflower Enmoladas
Oaxaca’s crown jewel is without a doubt Mole Negro. A dark smoky, slightly bitter, and incredibly rich sauce is paired with cauliflower in the vegan version.
Fill a large glass container with water and add the sunflower seeds. Let them soak overnight in the refrigerator. (Preferably one day before you make the mole.)
Drain the seeds.
Place the sunflower seeds, water, salt, lime juice, and nutritional yeast in the blender and process until smooth.
You can adjust the lime and salt to taste or even add some other spice like jalapeño, ginger, turmeric or nutmeg.
To Make the Mole:
Set a large sauté pan to medium-high heat add all the chiles (stems and seeds removed), and toast lightly on both sides. Transfer to a bowl with cold water and set aside for later.
In a large pot or wok, add 1 cup of coconut oil and heat to medium heat. Add sesame seeds, peanuts, nuts, hazelnuts, pumpkin seeds, bread, tortilla, onion, garlic, plantain slices, and goji berries. Add them one at a time until they are a deep golden brown, then remove them from the pan, set them aside, and add the next ingredient.
Add the diced tomatoes and tomatillos to the pot, season them with salt, nutmeg, cinnamon, oregano, thyme, ground ginger, cumin, clove, turmeric, and allspice, cook until golden brown. Remove from pan and set aside.
Place all the fried ingredients plus the drained dried chiles in the blender, and process until smooth. Strain this mixture.
Heat a large pot to medium heat and add the remaining 1 cup of coconut oil, fry the sauce for 5 minutes and add the 5 cups of vegetable broth.
Add the coconut sugar, chocolate, and avocado leaves (previously toasted). Simmer for 45 min at medium heat, stirring constantly to avoid sticking.
While de mole is simmering, cut the cauliflower in small florets and sauté it with a little bit of coconut oil. Seasons with cumin, paprika, and salt to taste. Cover and let it pan steam for about 10 minutes or until tender. Add a little bit of water to the pan if necessary.
Prepare the crema (instructions above) and marinate the red onion with the lime juice, water, and oregano.
Fill the tortillas (heat them up for a couple of seconds in the microwave so they are easy to fold), and fold them in half.
Pour the finished mole sauce on top of the folded tortillas and drizzle some crema, and top with pickled red onions.
Notes
Chef’s Notes:• If you can’t find hazelnuts you can use almonds • You can also use cranberries instead of goji berries • If you are gluten free, you can use gluten-free bread instead. • You can also serve your cauliflower enmoladas with this almond crema.
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
Cinco de Mayo may not be celebrated in Mexico as it is here in the US, but as a Mexican, let me tell you, I will take any excuse to celebrate what a beautiful country Mexico is!! Since you can’t celebrate Mexico without a party, I have done all the searching for you and created the perfect Cinco de Mayo party menu. Here are 22 of my favorite vegan Cinco de Mayo party food ideas.
History of Cinco de Mayo
Cinco de Mayo is the commemoration of the battle of Puebla, that took place in 1862 in the Franco-Mexican war. The Mexican triumphed over the French in an unexpected battle of 6,000 French troops, against only 2,000 Mexicans! The battle was only one of many in the Franco-Mexican war, but the victory emboldened the resistance movement.
Cinco de Mayo in the U.S.
In Mexico, Cinco de Mayo is a minor holiday, the big celebrations confined to the city of Puebla. However, in the U.S. this special date has become a celebration of Mexican culture and heritage. It was in the 1960s that Chicano activists took this holiday as their own, perhaps because they identified with the values of the indigenous Mexicans that had triumphed over the French. Later Cinco de Mayo was commercialized and morphed into what it is today.
22 Vegan Cinco de Mayo Party Food Ideas
Phew!! I think I totally nerded out on you there. Anyway, here are the recipes. Enjoy!!
100% vegan and oil free viral taco pizza, filled with portobello mushroom veggie fajitas and topped with salsa and creamy guacamole. Find the recipe here.
This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. Find the recipe here.
This watermelon salsa is refreshing, flavorful and will be the hit of the summer! Cubed watermelon, cherry tomatoes, onion, mint, cilantro, serrano peppers, and lime juice make an amazing combination. Find the recipe here.
This vegan tres leches cake is a sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries. Find the recipe here.
These vegan taquitos are filled with delicious jackfruit carnitas. They can be made in the air fryer or oven. Perfect for dipping into guacamole, salsa, or cashew queso. Find the recipe here.
This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas, but it would also make a great addition to some vegan enchiladas. Find the recipe here.
These homemade churros bites – churros muffins are coated in cinnamon sugar and are kind of like a cross between a muffin and a donut hole. Find the recipe here.
These fruity margaritas are made with silver tequila, fresh squeezed orange juice, lime juice, and frozen strawberries. They are naturally sweetened with agave nectar. Find the recipe here.
Pastelitos de Guayaba are a delicious dessert, popular in bakeries all over Latin America! You’ll love making these simple treats in your own kitchen! Find the recipe here.
These homemade tortilla chips are the centerpiece of every party. They’re crispy, crunchy, and won’t crumble and fall apart when dipping and snacking! Find the recipe here.
Now you can enjoy jalapeno poppers without any dairy! Filled with vegan cream cheese, onion, garlic, and chipotle peppers, and topped with a crunchy bread topping. Find the recipe here.
This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water. Find the recipe here.
Stuffed with spicy taco filling, spinach, tomatoes, and creamy vegan cheese sauce, plus crunchy tostada shells, and then wrapped up tight in a flour tortilla. Find the recipe here.
A creamy strawberry-lime filling laced with tequila and swirled with a strawberry puree is placed on a simple no-bake crust with quinoa flakes, coconut, almond meal, and dates. It’s a deliciously cold and sweet treat. Find the recipe here.
Vegan nachos loaded with vegan taco meat, black beans, pico de gallo, vegan nacho cheese and guacamole. Ultra-cheesy, spicy and fully loaded, better than a restaurant! Find recipe here.
https://dorastable.com/wp-content/uploads/2019/04/Untitled-design-2.jpg576870Dora S.https://dorastable.com/wp-content/uploads/2019/10/DORAS-TABLE-GUIDELINE-19.pngDora S.2019-04-23 13:30:442019-04-26 14:28:4822 Vegan Cinco de Mayo Party Food Ideas
This vegan Matamoros style seafood stew is a spicy, tangy, and hearty stew of oyster mushrooms, chickpeas, hearts of palm, and corn simmered in a chile-tomato broth. It is served with chopped cilantro, a splash of lime juice, and tostadas.
This stew is somewhat similar to the caldo de siete mares, which is a classic Mexican seafood soup. This version besides being vegan, is delicious and full of a wide variety of vegetables. It gets its fishiness from dulse flakes, which are sun-dried seaweed flakes rich in fiber, protein, vitamin B12, and omega-3.
(Matamoros is a city in the northeastern state of Tamaulipas, Mexico. It is a border town with Brownsville, TX and it is located 28 miles from the coast of the gulf of Mexico.)
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 Tamaulipas, is the creation of the talented chef Eddie Garza from @theeddiegarza and here he is sharing his story with us.
Eddie’s Story:
Every November I celebrate my veganiversary. This year, I’m celebrating my Sweet Sixteen! It’s been an amazing journey.
I was born and raised in the South Texas border town of Brownsville, right across the Rio Grande River from Matamoros, Tamaulipas, Mexico. My hometown slogan is “On the border, by the Sea.” And as the slogan suggests, Mexican style seafood a big part of the culture. Unfortunately, chronic diseases such as type 2 diabetes and heart disease caused by obesity is also a big part of the culture.
Like many of my classmates, I was a chubby kid. And every year I got bigger and bigger. By the time I finished high school, I weighed close to 250 pounds. For a 5’7” 18 year-old, that’s a lot. But it didn’t stop there. I finally maxed out at 310 pounds and I was always sick and injured (because my ankles couldn’t keep up with my rapid weight gain). I hit my rock bottom when I was diagnosed as prediabetic right after college.
Thankfully, things turned around for me after meeting a new friend who taught me how to feed myself better. I began eating less of the fatty meat-centric meals that were harming my body and eating more fruits and vegetables. After 5 years of trying to go fully vegan, I finally did it. And I lost 150 pounds along the way. Now, 16 years later, I feel better than ever! And what’s really amazing is that I still get to enjoy all the same flavors I loved growing up on the SoTex-Mex border in a healthy plant-based way.
Today, I’m delighted to share a veganized version of one of our fall family favorites. It’s a Matamoros style seafood stew that features hearts of palms, oyster mushrooms, and chickpeas instead of sea animals. What gives this lip-smacking stew it’s sea-like flavor is dulse seaweed, which I love using for all my plant-based seafood dishes. I hope you love it as much as I do. ¡Buen provecho!
The Recipe: Matamoros Style Seafood Stew
If you can’t find dulse flakes, you can use ground up nori seaweed.
Potatoes make a great addition to this!
You can also add zucchini or chayote.
Any mushroom would do, but preferably try to find oyster mushrooms.
Serve with tostadas.
Matamoros Style Seafood Stew
This vegan Matamoros style seafood stew is a spicy, tangy, and hearty stew of oyster mushrooms, chickpeas, hearts of palm, and corn simmered in a chile-tomato broth. It is served with chopped cilantro, a splash of lime juice, and tostadas.
14ouncesHearts of palm,half diced in rings, half julienned
4earsFresh corn on the cobbroken into halves
1 ½cupsChickpeas,cooked
½cupCilantro,chopped (garnish)
Lime wedges(garnish)
Instructions
Heat 1 tablespoon of oil in a large soup pot, and sauté the garlic, oregano, salt, pepper, cumin, ancho chile powder, chipotle powder, and dulse flakes for 3 minutes. Add the rehydrated guajillo chiles, tomatoes, and tomato sauce. Lower the heat and simmer for 10 minutes.
Purée the mix (the soup base) with an immersion blender (or in batches with a conventional blender). Transfer the soup base to a bowl and set aside.
In the same pot, heat 1 tablespoon of oil on medium heat and sauté the carrots, onions, celery and mushrooms for 4 minutes. Return the soup base to the pot. Add the vegetable stock, and cook for 10 minutes.
Add the hearts of palm, corn on the cob and chickpeas. Cook for 5 to 7 minutes.
Serve hot, garnished with cilantro and lime wedges.
Notes
If you can’t find dulse flakes, you can use ground up nori seaweed.
Potatoes make a great addition to this!
You can also add zucchini or chayote.
Any mushroom would do, but preferably try to find oyster mushrooms.
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Atapakua, this spicy Mexican vegetable stew from Michoacan is simmered in a smoky chile guajillo sauce made with pumpkin seeds, fresh corn, spearmint, garlic, and tomato. It is a unique combination of very Mexican flavors and spices. If you have never tried it, you are in for a treat!!
What is Atapakua??
Atapakua is a traditional dish from Michoacan that has prehispanic origins, prepared for hundreds of years by the Purepecha indigenous people. It is thought that before the arrival of the Spanish conquistadores atapakua used only plant-based ingredients like chilacayote, its flowers, and other vegetables, and legumes. After the conquest, animal products were added to the dish.
In Michoacan, you can find different variations of atapakua. It can be prepared with tomatoes or tomatillos, making it green or red in color. Atapakua is notable for its use of fresh corn or masa to thicken the sauce giving it an earthy flavor.
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 Michoacan, is the creation of Cynthia Estrada of @nutricionycocina, and here she with a message.
Cynthia’s Message:
They say that the Earth needs to be saved. Before existing as men, women or your gender of preference we are human beings, and before that we are animals, just another species. The planet evolves, the species become extinct.
I accept the word ecologist to describe me. The reality is that I am just trying to save myself. Earth can exist without humans, but we can’t exist without the earth. So why have I decided to reduce the consumption of animal products in my life and everything that goes with it?? The preservation of my person.
I decided to reduce my consumption of animal products for my health, to improve my existence on this planet, to have more energy, and improve my economy.
The Recipe: Atapakua – Spicy Mexican Vegetable Stew
If you want to prepare this recipe without oil, simply toast the pumpkin seeds and chile guajillo until golden brown in a cast iron pan. Saute the onion and garlic in a little bit of water.
You can add zucchini blossoms, fava beans or green beans to add more variety to the dish.
If you think sweet potato is too sweet you can use potato instead
The sauce is not very spicy since it uses only guajillo chiles, but if you do want it spicy you can add 1-2 serrano chiles.
For a deeper smoky flavor, you can roast the tomato on a cast iron pan or under your oven broiler until it has black spots all over, then add it to the blender.
The recipe calls for fresh corn, but since corn in the US is so much sweeter than Mexican corn, to make this récipe more authentic tasting use ½ fresh corn and ½ fresh masa. If you do use masa, let the sauce simmer for 15 min.
Place sweet potato, zucchini, and chayote on a parchment lined sheet tray, season with salt and pepper.
Turn heat down to 350°F and bake for 20 minutes.
Salsa
Heat a large sauté pan to low heat and add 1 tbsp. of oil (if you are oil-free see notes). Add pumpkin seeds and chile guajillo and cook until golden brown, remove from pan and set aside. Add onion and garlic to pan and cook until golden brown (keep garlic whole).
In a small pot, simmer the corn in water until tender, about 2-3 minutes. Strain and reserve ¼ cup of the corn cooking liquid, and 1 tbsp. of corn kernels for garnish.
Place the corn, chile guajillo, pumpkin seeds, onion, garlic, tomato, and ¼ cup of the corn water and blend until smooth.
Add 1 tbsp. of spearmint, season with salt and pepper, and blend again.
Pour the sauce into a medium sauce pot, set to medium-low heat, and bring to a simmer. Simmer for 3-5 minutes, then turn off heat, cover and keep warm.
Mushrooms:
In a large sauté pan set to medium high-heat, sauté the mushrooms until golden brown in avocado oil (oil is optional), about 6-7 minutes.
Season with salt and pepper. Crush the avocado leaf in your hands and sprinkle it over the mushrooms.
To serve:
Place the sautéed mushrooms in a large bowl or cazuela. Add the sweet potato, zucchini, and chayote.
Pour the sauce over the vegetables and stir.
Garnish with corn kernels, and spearmint leaves.
Serve with your favorite beans and corn tortillas.
Notes
If you want to prepare this recipe without oil, simply toast the pumpkin seeds and chile guajillo until golden brown in a cast iron pan. Remove from pan then, char the onion and cook the garlic until golden brown.
You can add zucchini blossoms, fava beans or Green beans to add more variety and texture to the dish.
If you think sweet potato is too sweet you can use potato instead
The sauce is not very spicy since it uses only guajillo chiles, but if you do want it spicy you can add 1-2 serrano chiles.
For a deeper smoky flavor, you can roast the tomato on a cast iron pan or under your oven broiler until it has black spots all over, then add it to the blender.
The recipe calls for fresh corn, but since corn in the US is so much sweeter than Mexican corn, to make this recipe more authentic tasting use ½ fresh corn and ½ fresh masa. If you do use masa, let the sauce simmer for 15 min.
These tortitas de camarón are without a doubt my favorite Mexican lent dish. There is a tradition of serving seafood-based dishes during lent in Mexico and this is just one of them. To make this vegan, I made my vegan tortitas de camaron with a mixture of chickpea flour, zucchini, spices, and ground up nori. They are served in a guajillo chile salsa roja with nopales (cactus).
Lent is supposed to be a time to abstain from meat as a means of sacrifice and repentance, but now that I’m vegan, this part of lent really no longer applies to my life. However, there are many Lenten dishes that I used to love like ceviche,Mexican shrimp cocktail, capirotada, sopa de habas, and chiles rellenos. I have of course veganized all of them!
Tortitas de camaron are essentially shrimp patties made with dried ground shrimp and whipped egg whites. You can find them served with salsa roja, mole poblano, and pipian (pumpkin seed sauce). For this vegan version, I tested making the patties out of chickpea flour cooked almost like polenta, then letting it cool, and cutting it out into circles. The flavor was good, but the texture was wrong and it seemed like a lot of steps for something that could be quite simple.
I finally settled on adding grated zucchini to the patties, and cooking them like you would pancakes, and I think you’re really going to like this! What are some of your favorite lent dishes??
The Recipe: Vegan Tortitas de Camaron
To cook nopales, bring a large pot of water to a boil with salt and a cilantro sprig. Add nopales and cook until tender for about 8 minutes. Drain the nopales and rinse them immediately with cold water. Let them drain for a couple of minutes and now they are ready to use.
The patties will seem like they are too soft in the middle, but as they cool down they will firm up.
I only added 1 tsp. of nori powder, but if you want the patties to be very fishy you can add more. I made the nori powder by placing 3 sheets of nori (for sushi) in my blender and processing it into a coarse powder. You can also use dulse flakes.
I added chile de arbol, because I like mine spicy, but you can omit them or add more.
Vegan Tortitas de Camaron
Vegan Tortitas de Camaron (Mexicans shrimp patties) a classic Lenten dish gone vegan in a guajillo chile salsa roja.
1-2Chile de arbol,stems and seeds removed (optional)
2Roma tomatoes
1/2White onion,chopped
2Garlic cloves,peeled
2Cilantro sprigs
1 1/2cupsChile soaking liquid
2 ½cupsChopped nopales,cooked (see note)
Instructions
To make the sauce
In a cast iron pan set to medium heat, toast the chiles for 20-30 seconds on each side. Be careful not to burn them, or the sauce will be bitter.
Bring a medium pot of water to a boil and drop in the chiles and the tomatoes. Lower heat and simmer for 15 min.
Remove chiles and tomatoes from the soaking liquid and place in the blender with garlic, onion, and 1 ½ cups of the chile soaking liquid. Season with salt and pepper, and process until smooth and strain. Set aside.
To make the patties:
In a large bowl combine the zucchini, garlic powder, smoked paprika, chickpea flour, ground mustard, nori powder, and salt. Mix well with your hand and let sit for 5 min. Mix again.
Grease with preferred cooking oil (optional) then scoop out 1/4 cup of the zucchini mixture at a time into the pan. Cook for about 3 minutes on each side, until light golden brown. Set aside.
Set a large saute pan to medium heat and pour in the sauce. Add cilantro sprig and let it simmer for 5-6 minutes. Add cooked nopales, stir, and adjust seasoning. Add the patties into the sauce and serve with rice.
Notes
To cook nopales, bring a large pot of water to a boil with salt and a cilantro sprig. Add nopales and cook until tender for about 8 minutes. Drain the nopales and rinse them immediately with cold water. Let them drain for a couple of minutes and now they are ready to use.
The patties will seem like they are too soft in the middle, but as they cool down they will firm up.
I only added 1 tsp. of nori powder, but if you want the patties to be very fishy you can add more. I made the nori powder by placing 3 sheets of nori (for sushi) in my blender and processing it into a coarse powder. You can also use dulse flakes.
I added chile de arbol, because I like mine spicy, but you can omit them or add more.
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.
, 
, burnt tortilla, peanuts, raisins, pumpkin seeds, and chocolate that makes this dish so unique.
, which are sun-dried seaweed flakes rich in fiber, protein, vitamin B12, and omega-3.
