Have you ever had roasted acorn squash?? The roasting brings out the sweetness of the squash and it just begs to be filled with all sorts of veggie goodness. This quinoa stuffed acorn squash is studded with sautéed wild mushrooms and topped with a pipian rojo.

acorn squash on a sheet tray after being roasted

Pipian rojo is a hearty, stick to your ribs kind of sauce, made with roasted pumpkin seeds, roasted tomato, and dried pasilla, arbol, and ancho chiles. It pairs perfectly with the umami of the mushrooms and provides a touch of creaminess to the whole dish. The pipian is a recipe from the excellent book Decolonize Your Diet, which I highly recommend.

cooked quinoa in a silver pot

I was supposed to publish this recipe before Thanksgiving since it would make a great vegan Thanksgiving main course, but of course, life got in the way and I couldn’t publish it in time. We hosted Thanksgiving at our house this year, and it was so good to be surrounded by all the craziness and noise that family brings.

cooked quinoa and mushrooms in a saute pan

Our feast was a mix of both vegan and omni dishes. My husband (who is not vegan) was adamant that there needed to be turkey so we compromised and almost all the sides and desserts were vegan.This was my first time trying a vegan celebration roast!! I’m not going to lie, I was a little worried. I ended up buying two, the Gardein Holiday Roast and the Field Roast Hazelnut Cranberry Roast en Croute.

quinoa stuffed acorn squash and spoon pouring sauce on top of it

The Gardein Roast is more turkey-like and filled with sort of stuffing. The Field Roast Cranberry Roast is more sausage-like with ginger, cranberries, and apples. The baby and I enjoyed both of them very much. I was very surprised and thrilled when one of my sisters had celebration roast instead of turkey!! After trying both of them, I can’t decide which one I like best, they’re both really good. I do have to say that If you’re more into turkey-like meats then go with the Gardein Roast, if you’re more of a sausage person then go with the Field Roast. How great is it that vegans and vegetarians have so many delicious options available!I’m definitely getting a celebration roast for Christmas.

a fork in the quinoa stuffed acorn squash

 

The Recipe: Quinoa Stuffed Acorn Squash with Pipian Rojo

  • You can make the pipian rojo and the quinoa the day before to make this super fast.
  • If quinoa is not your favorite you can use rice instead.
  • Kabocha squash would also work really well with this recipe.
  • Wild mushrooms like maitake or oyster would make this dish even better.
quinoa stuffed acorn squash with pipian rojo on a white plate
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Quinoa Stuffed Acorn Squash with Pipian Rojo

Quinoa stuffed acorn squash with sauteed mushrooms topped with a smoky pipian rojo and cilantro. A great centerpiece for any vegan feast.
Course Main Course
Cuisine Mexican
Keyword pipian rojo, quinoa, stuffed squash
Total Time 1 hour
Servings 4 servings
Author Dora S.

Ingredients

  • 2 Acorn squash. cut in half, seeds removed
  • 1 cup Quinoa, raw, rinsed
  • 2 cups Vegetable stock
  • 1 tsp. Salt
  • ¼ cup Water or (1 tbsp. of the oil of your choice)
  • ½ lb. Cremini mushrooms, thinly sliced
  • ¼ cup Minced shallots
  • 1 cup Chopped raw greens, kale, spinach or swiss chard
  • 1 ½ cups Pipian Rojo
  • ¼ cup Chopped cilantro

Preparation

  1. Preheat Oven to 400°F.
  2. Place the squash, cut side down, on a sheet tray lined with parchment paper.
  3. Roast for 30 min. flip the squash over, then continue roasting until tender about 20 more minutes. Remove from oven and set aside.
  4. In the meantime, heat a medium pot to medium heat and add quinoa. Pour in vegetable stock and 1 tsp. of salt and stir. Bring mixture to a very low simmer, cover, and cook for 20 minutes or until the liquid has evaporated and the quinoa is tender.
  5. Remove from heat and let sit in the pot for 6 minutes. Fluff with a fork and set aside.
  6. Heat a large sauté pan to medium-high heat, add ¼ cup of water (or 1 tbsp. of oil) and cook the mushrooms until golden brown, about 6-7 minutes. If the mushrooms begin to stick, add a little bit of vegetable stock.
  7. Lower heat to medium-low, and add shallots, cook for 3-4 minutes or until the shallots are tender.
  8. Mix in the greens, and let them cook down, about 1-2 minutes.
  9. Add the mushroom mixture to the quinoa in the pot, and mix well. Season to taste.
  10. 10. Fill your acorn halves with the quinoa mixture and top with the pipian rojo, and chopped cilantro. Place plenty of extra pipian rojo on the table, because you will be coming back for more of this delicious sauce!

Chef's Notes

  • Instead of pipian rojo you could also use mole poblano.
  • You can make the pipian rojo and the quinoa the day before to make this super-fast.
  • If quinoa is not your favorite you can use rice instead.
  • Kabocha squash would also work really well with this recipe.
  • Wild mushrooms like maitake or oyster would make this dish even better.

 

 

 

 

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Tamales are probably one of my favorite things in the whole world!! If you want to learn how to make vegan tamales look no further. Unlike what you may think they are not difficult to make at all. They are a bit time consuming, but with some help from friends or family you can make a tamalada and enjoy vegan tamales all year.

I have searched the internet far and wide for the best vegan tamales out there so you don’t have to. Here are over 15 different recipes that you can use and adapt to your liking. Enjoy!!

Savory and Easy Vegan Tamales

Did you know there are both sweet and savory tamales? Here is a list of our favorite savory ones.

1. Red Chile Jackfruit Tamales

Red chile jackfruit tamales in a white and green tea towel                           dorastable.com

These red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks and steamed to perfection. What makes these so good is that the masa is spiced with guajillo chiles, coconut oil, and cumin. Find recipe HERE.

2. Jalapeño and Cactus Tamales

Jalapeño and cactus tamales on a white plate                                                                     nibblesandfeasts.com

These jalapeño and cactus tamales are super easy to make. Rather than stuffing each tamal individually, the pickled jalapeños and cooked cactus bits are added to the masa and mixed thoroughly, making the spreading so quick. (This recipe does call for chicken bouillon powder, but you can substitute for Better than Bouillon No Chicken Base.) Find the recipe HERE.

3. Sweet Potato, Spinach, and Black Bean Tamales

Chipotle sweet potato and black bean vegan tamales on a wooden board                                naturallyella.com

Sweet potato, black beans, and spinach simmered in a chipotle sauce. Smoky, sweet, and full of delicious goodness. This dough is seasoned with oregano and coconut oil. You can find the recipe HERE.

4. Vegan Green Corn Tamales

Vegan Green Corn Tamales on a white plate and a green background createdmindfully.com

Vegan Green Corn Tamales. These rich, spicy tamales are made with Hatch green chiles, fresh white corn, and masa harina. Wrapped in fresh corn leaves and steamed. You can find the recipe HERE.

5. Oil-Free Vegan Tamales

Oil-Free Tamales filled with black beans, sweet potatoes, and green chiles cut in half. brandnewvegan.com

Oil-Free Tamales filled with black beans, sweet potatoes, and green chiles in a New Mexican red chile sauce. Instead of oil the masa uses pureed corn, kind of genius! You can find the recipe HERE.

6. Potato and Pinto Bean Vegan Tamales

a vegan tamal topped with crema tomatoes and onion on a plate.               sweetsimplevegan.com  

These Potato and Pinto Bean vegan tamales are also filled Anaheim peppers and tomatoes, spiced with a touch if cumin and chili powder. The masa is made with extra-virgin olive oil. You can find the recipe HERE.

7. Low-Fat Vegan Tamales

A brown plate with a vegan tamal topped with salsa, surrounded by rice and beans.cheftographer.com

These tamales are filled with a black bean-zucchini stew, but the best part is that the masa has a secret ingredient. Instead of oil or shortening, it uses pumpkin puree to substitute the fat. They are healthy and delicious!! Find the recipe HERE.

8. Vegan Potato Adobo Tamales

Two vegan tamales on a wooden board, one cut open                                        dorastable.com

Vegan potato adobo tamales filled with a mixture of potatoes and peas tossed in a spicy adobo sauce. The adobo is smoky, spicy, tangy, and has an earthy quality to it. The masa that surrounds it, is fluffy and light, and it’s all wrapped in a corn husk and steamed until tender. (This recipe uses coconut oil in the masa.) Find the recipe HERE.

9. Jalapeño and Cheese Tamales

Tamales on Mexican clay plates on a dark backgroundmexicanmademeatless.com

Tender tamales stuffed with jalapeños, tomatoes, and cheese. This recipe is vegetarian, but can be easily veganized by using vegan cheese. Find the recipe HERE. 

10. Bean and Jalapeño Tamales

Three tamales topped with salsa verde over Mexican rice.              lapinaenlacocina.com

Bean and Jalapeño Tamales filled with beans stewed in chile ancho and spices, and pickled jalapeño peppers. The recipe does call for chicken stock, but you can easily substitute for vegetable stock. Yum!! Find the recipe HERE.

11. Zucchini and Corn Tamales

A large tamal with zucchini and corn on a blue plate.                                                      muybuenocookbook.com

Zucchini and Corn Tamales, a simple and delicious vegan tamal recipe, no filling required. The masa is studded with sweet corn and zucchini then wrapped in corn husks and steamed. (This recipe calls for chicken bouillon, but you can substitute forBetter than Bouillon No Chicken Base.) You can find the recipe HERE.

12. Easy Sweet Corn Tamales

A sweet corn tamal on a white plate with salsa and crema.                                  mexicoinmykitchen.com

Sweet Corn Tamales, made with fresh corn and a sprinkle of masa harina. These can be served as sweet tamales for dessert or as savory with spicy salsa and vegan crema. (The recipe calls for butter, but can be easily substituted for vegan butter.) You can find the recipe HERE.

Sweet and Easy Vegan Tamales

If you’ve never had sweet vegan tamales you’re in for a treat. It makes so much sense when you think about it, corn itself is so sweet that it only makes sense to enhance that sweetness with flavor like lime, strawberry, chocolate, and pumpkin.

13. Lime Tamales

a lime tamal on a white and green plate     thymeandlove.com

Lime Tamales are a traditional sweet tamal. For vegan sweet tamales, we use vegan butter and almond milk. A few easy swaps and traditional sweet Lime Tamales can be made vegan! You can find the recipe HERE.

14. Sweet Pineapple Tamales

Pineapple tamal on a black and white plate with a silver spoon      chefmarcela.com

Sweet Pineapple Tamales, soft and billowy and perfectly sweet and completely addictive. The masa is made with coconut oil, and vegetable shortening and studded with crushed pineapple. Find the recipe HERE.

15.  Strawberry Tamales

A pink tamal surrounded by strawberries on a blue plate.                                                        dorastable.com

These strawberry tamales are soft, tender packets of ground corn, filled with sweet strawberry jam. The aroma of the tamales steaming is irresistible. They are great with a mug of Mexican hot chocolate or an atole. Find the recipe HERE.

16. Pumpkin Pie Tamales

Pumpkin pie tamal bathed in syrup on a white plate     thymeandlove.com

Pumpkin Pie Tamales are a sweet dessert tamal inspired by the classic American Pumpkin Pie. Perfect for Dia de Los Muertos or Thanksgiving! Find the recipe HERE.

17. Vegan Chocolate Tamales

chocolate tamales on a blue kitchen towel      dorastable.com

These vegan chocolate tamales are filled with bittersweet chocolate chips, and chopped pecans. The best tamal is a warm tamal just out of the steamer with the scent of cinnamon and the melted bittersweet chocolate. Find the recipe HERE.

18. Vegan Tamales Unwrapped

vegan tamales ebook

You didn’t find the recipe you were looking for?? Vegan Tamales Unwrapped Ebook has over 50 detailed pictures, and will guide you step-by-step in the tamal making process. Make delicious savory and sweet tamales inspired by traditional Mexican cuisine, but all vegan and gluten-free. Including an oil-free option for making guilt-free plant-based tamales. You will be able to find recipes like jackfruit in salsa verde tamales. mushroom mole tamales, rajas con crema tamales, and blackberry tamales. Find out more HERE

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 red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks and steamed to perfection. What makes these so good is that the masa is spiced with guajillo chiles, coconut oil, and cumin. They are so delicious and 100% vegan and gluten-free.

Jackfruit simmering in red chile sauce in a cast iron pan

These are the first tamales I ever learned how to make. Back when I didn’t know how to make tamales, my dad invited me to the family restaurant to learn. Over the years we had helped on several occasions with the spreading of the masa on the husk and the folding, but I had never done the whole process from start to finish. Tamales rojos are very typical of the northern Mexico, they are usually filled with pork and are very small in size, but with a pretty equal ratio of masa to filling.

Masa for tamales in a silver bowl

The thing about learning how to cook in a restaurant is that you learn how to make huge quantities of food. That day we must’ve made more than 200 tamales! Believe me, it was a few years before I decided to make tamales again all by myself. When I became vegan, I was very sad at the thought of not having good tamales again, and frankly the thought of tamales filled with veggies didn’t appeal to me at the moment.

Tamales wrapped in corn husk on a blue back ground

However, after some experimentation with jackfruit, I decided to veganize this recipe from the family restaurant. The result was shockingly similar to the original ones. So much so, that my omnivore husband was tricked into thinking that the tamales weren’t vegan!!

Tamales arranged in a steamer pot

This recipe is part of my ebook Vegan Tamales Unwrapped. After making these red chile jackfruit tamales I became so obsessed with making vegan tamales that I decided to make my obsession into an ebook. It has 50 detailed pictures on how to make vegan tamales from making the masa to spreading and wrapping.

vegan tamales ebook

Every possible aspect of tamal making is explored, the type of fats, wrappers, fillings, cooking methods. There’s even an option for oil free tamales. It includes both savory and sweet tamal recipes such as:

  • Red Chile Jackfruit Tamales
  • Mole Tamales
  • Salsa Verde Jackfruit Tamales
  • Chocolate Tamales
  • Strawberry Tamales
  • Lime Tamales

It is available for purchase on Amazon for $6.99. Sadly it is only available in ebook format, but if you don’t have a kindle you can also purchase it on itunes to read on your mac devices. I am so proud of this book and I know you will enjoy it too!

Red chile jackfruit tamales in a white and green tea towel

The Recipe: Red Chile Jackfruit Tamales

  • Masa harina is dried nixtamalized corn flour. It is used in Mexico to make tortillas, tamales, sopes, etc. The brand most commonly found is Maseca, but the only non-gmo organic one I’ve found is Bob’s Red Mill
  • I found coconut oil to be the most flavorful fat to use in this recipe. I recommend you use refined coconut oil so the coconut flavor doesn’t affect the tamales. If you use unrefined coconut oil you will get a coconutty flavor.
  • If you have a hard time finding jackfruit, (I find mine at Trader Joe’s) you can use mushrooms instead.
  • If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 3/4 cup of vegetable stock. To substitute the coconut oil, you can use 8 oz. of vegetable oil or vegetable shortening. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.
Red chile jackfruit tamales in a white and green tea towel
5 from 2 votes
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Red Chile Jackfruit Tamales

These red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks and steamed until tender.
Course Main Course
Cuisine Mexican
Keyword vegan mexican recipes, vegan tamales
Total Time 2 hours
Servings 18 - 24 Tamales
91 kcal
Author Dora S.

Ingredients

Guajillo Chile Sauce

  • 20 (4 oz._ Guajillo chiles, dry, seeded
  • 3-4 Arbol chiles, dried, seeded
  • 6 cloves Garlic
  • 1/2 White onion, chopped
  • 2 cups Chile soaking liquid

Filling

  • 4 Garlic cloves, minced
  • 2 cans (20 oz.) Green jackfruit in brine
  • 1 ½ cups Reserved guajillo chile sauce

Dough

  • 1 cup (8 oz.) Refined coconut oil, room temperature
  • 4 cups (1 lb. 2 oz.) Masa harina
  • 1 ½ tsp. Baking powder
  • 1 ½ tbsp. Salt, kosher
  • 1 ½ tbsp. Cumin, ground
  • 3 ½ cups Vegetable broth or stock
  • 1 ½ cups Reserved guajillo chile sauce
  • 30 Corn husks

Preparation

To prepare the corn husks

  1. Soak the corn husks in hot water, in a large pot or in your kitchen sink. Place a plate over them to weigh them down so they are completely submerged. Let them soak for at least an hour.

To make the sauce

  1. Place the chiles in a small sauce pot and cover with water. Bring to a simmer over medium-high heat and let cook for about 10 minutes. Drain the chiles and reserve 2 cups of the soaking liquid. Place the chiles, garlic, onion, and soaking liquid in the blender and process until smooth. Season with salt and pepper and strain. You should end up with about 3 cups of sauce.

To make the filling

  1. 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 minced garlic and cook for 1 minute, stirring often. Add the jackfruit and cook for 3 -4 minutes or until it begins to brown. Pour 1 ½ cups of the guajillo chile sauce and reduce heat to low-medium. Simmer for 20 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 and let cool.

To make the dough

  1. Beat the coconut oil, on medium-high speed, with an electric mixer for 1 minute. Add the baking powder, cumin, salt, and beat for 1 minute to incorporate into the coconut oil.

  2. Add half of the masa harina to the bowl, pour in half of the vegetable stock, and beat to incorporate. After it is completely incorporated, add the other half of masa harina, vegetable stock, and 1 ½ cups of the guajillo chile puree. Beat at low speed, until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary, add more vegetable stock until you reach that consistency. Taste the dough, and add more salt if necessary. It should be a little bit salty.
  3. For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it had before.
  4. Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.

To set up your steamer

  1. Fill the bottom with water making sure the water is not touching the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.

To wrap the tamales

  1. Pull 24 pencil thin strips off of the corn husks and set aside. Take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp. of the dough (¼ inch thick) onto the corn husk, forming a 3 - 4 inch square. Leave a border of at least 3/4 inch on each side of the square.

  2. Place 1 ½ tbsp. of the filling in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. (If the husk is too small, fold one of the long sides towards the center, and then fold the other long side on top.) Fold down the empty tapered section of the corn husk, forming a closed bottom. This will leave the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.

  3.  Place the tamal in the steamer vertically leaning against the side of the pot, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.

  4. Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

Chef's Notes

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 3/4 cup of vegetable stock. To substitute the coconut oil, you can use 8 oz. of vegetable oil or vegetable shortening. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.

Nutrition Facts
Red Chile Jackfruit Tamales
Amount Per Serving
Calories 91 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 498mg 21%
Potassium 94mg 3%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin A 6.4%
Vitamin C 1.1%
Calcium 5.8%
Iron 11.3%
* Percent Daily Values are based on a 2000 calorie diet.


If you’ve never tried vegan Pozole verde you’re in for a treat. Wild mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with creamy avocado, crisp lettuce and fresh radishes.

mushrooms cooking in a pot for vegan pozole verde

Pozole is a dish of pre-hispanic origins, the name pozole comes from the Nahuatl word “pozolli” which means ‘frothy’. Which refers to the appearance of the white corn as it’s boiled. It was a dish reserved for special celebrations and religious ceremonies. Legend has it that it was made with human flesh, as an offering to the gods for a fruitful harvest. (Gross!)

pumpkin seeds, tomatillos, cilantro and poblano in blender for vegan pozole verde

Nowadays, there are actually 3 most common types of pozole: rojo, blanco and verde. Red pozole is seasoned with a mixture of dried chiles, white pozole is seasoned with herbs, and green Pozole usually contains pumpkins seeds, tomatillos, and green chiles.

Smooth green sauce in blender for vegan pozole verde

The recipe varies according to the state that you’re in. For pozole verde you can find a version from Jalisco, one from Guerrero, and one from Guanajuato.  They are all very similar with small variations like adding poblano peppers, or the toppings change from state to state.

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

I loved the addition of pumpkin seeds to this vegan pozole verde, because it adds a touch of creaminess to the broth without using oil or cream. You can make this pozole anytime, but it would be a great addition to your Christmas or Thanksgiving menus.

I’m not going to lie, I enjoyed this so much I ate the whole batch myself in a couple of days! I hope you like it too.

The Recipe: Vegan Pozole Verde

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of Serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.
  • Enjoy

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl
4.34 from 3 votes
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Vegan Pozole Verde

Vegan pozole verde, mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with avocado, lettuce and radishes.

Course Main Course, Soup
Cuisine Mexican
Keyword pozole verde, vegan pozole
Total Time 45 minutes
Servings 4 servings
375 kcal
Author Dora S.

Ingredients

  • 1 tbsp. Vegetable oil (optional)
  • 1 ½ lb. Maitake or oyster mushrooms, chopped
  • 1 cup Diced onion
  • 6 cloves Garlic, minced
  • ½ cup Raw pumpkin seeds, pepitas
  • 2 Poblano peppers
  • 3-4 Serrano peppers
  • 4 Tomatillos, medium
  • 1/2 cup Chopped cilantro
  • 1 cup Leafy greens, spinach, radish greens, swiss chard
  • 1 sprig Epazote
  • ¼ tsp. Cumin, ground
  • ¼ tsp. Mexican oregano, dried
  • 2 qts. Vegetable stock
  • 1 can (29oz) White hominy 29 oz, drained, and rinsed

Garnishes:

  • 1 Avocado, pitted and diced
  • 4 Red radishes, sliced
  • ½ Head Romaine or iceberg lettuce, finely shredded (julienned)
  • 4 Tostadas

Preparation

  1. In a large pot set to medium heat sauté the mushrooms in 1 tbsp. of oil until golden brown about 6-8 min.
  2. While the mushrooms are cooking, toast the pumpkin seeds lightly in a small sauté pan over medium heat. Remove from pan and set aside.
  3. Remove the mushrooms from the pot, and add the onions. Turn heat down to medium-low and sweat onions until tender and transparent about 4-5 minutes.
  4. Add garlic and cook for two more minutes. Return the mushrooms to the pot. Pour in the vegetable stock and hominy and simmer softly until you are ready to add the sauce.
  5. Turn oven broiler on to HI setting.
  6. Place the poblano peppers, serrano peppers, and tomatillos on a sheet tray lined with foil. Place under the broiler for 3 minutes or until the peppers have begun to get dark spots. Flip the peppers and tomatillos over and let cook for 3 more minutes. Remove from the oven and set aside.
  7. Place the poblano peppers in bowl and cover with plastic wrap. Let sit 5 minutes.
  8. Peel poblano peppers and remove the stems and seeds.
  9. Place the poblano peppers, serrano peppers, pumpkin seeds, tomatillos, greens, epazote, cilantro, cumin, and oregano in a blender and process until smooth.
  10. 10. Strain the sauce into a medium sauce pot set to medium-low heat. Let sauce simmer for 5-6 minutes or until it changes to a darker green color.
  11. 11. Pour sauce into the pot with the mushrooms and hominy and bring to a simmer. Simmer for 8-10 minutes, and season with salt and pepper.
  12. 12. Serve with garnishes.

Chef's Notes

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.
Nutrition Facts
Vegan Pozole Verde
Amount Per Serving
Calories 375 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Sodium 2053mg 86%
Potassium 1460mg 42%
Total Carbohydrates 44g 15%
Dietary Fiber 12g 48%
Sugars 11g
Protein 14g 28%
Vitamin A 52.1%
Vitamin C 80.9%
Calcium 7%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.

These crispy, creamy, yet tender vegan fish tacos will conquer any tofu skeptic. The tofu is marinated in lime juice and spices, then coated in a light batter and fried. They are served on warm tortillas topped with pico de gallo, creamy mayo sauce, cucumber, cabbage, and a splash of lime juice.

Batter for vegan fish tacos

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.

tofu marinating for vegan fish tacos

This recipe is by Alex Cardenas from @chocolateandavocadoes and is representing Baja California Norte. Baja California is know for it’s beautiful beaches, vineyards, picturesque beach towns, and whale migrations. The most popular destinations are Rosarito, Ensenada, Tijuana, and the Valle de Guadalupe (Mexico’s wine country).

Pico de gallo in a red bowl for vegan fish tacos

[I used to think fish tacos were a gringo invention like fried ice cream, that got attributed to Mexico, but before going vegan I had the chance to visit Baja California and try fish tacos, which as it turns out are 100% Mexican, but were popularized in the U.S. by a California fast food chain Rubio’s.]

Tofu lined with nori sheets for vegan fish tacos

Alex’s Vegan Journey

Hi my name is Alejandra Cardenas and I was born and raised in Mexico in Ensenada, Baja California Norte. I currently live live in Los Angeles, CA, and have been here since 2009. I majored in psychology and worked for several years, and now I dedicate my time to raising my small son. I initially became vegetarian in 2010 after watching the documentary Food, Inc.
Fried tofu fish for vegan fish tacos
The images of the animals in large factory farms and food corporations, and how they allow the animals to live in the most inhospitable conditions was enough to motivate me to stop participating in that cycle of cruelty. However, it wasn’t until 2014 after watching more documentaries and reading some health books that I decided to take my diet and lifestyle to another level and become vegan. The change impacted my health quickly, my energy increased, I no longer felt a heavy feeling after eating, like I did when eating animal products, and my skin became clear after many years of skin problems.
Vegan fish tacos in a cast iron pan with limes, tomato, and avocado
A vegan diet also changed the way I cooked completely. I discovered that vegan cooking is not only about substituting protein, but about opening the door to an infinity of ingredients, vegetables and spices that I had never used before, and that maybe I would’ve never used if I had kept eating an animal based diet.
Thanks to veganism I discovered my love for cooking, and gained the peace of mind that my son will grow strong and healthy. I hope that through our example he will always have a positive perspective towards food, will know where this food comes from without having to hurt another living being, and have compassion towards all sentient beings.
Vegan fish tacos in a cast iron pan with limes, tomato, and avocado

The Recipe: Vegan Fish Tacos Baja Style

  • Use cut up nori sheets or dulce seaweed powder to give the tofu a fishy flavor
  • The recipe calls for Persian cucumber, but any cucumber will do.
  • Serve these immediately after frying them or they can become soggy.
  • If tofu isn’t your thing, you can use cauliflower instead.

Vegan Fish Taco Sauce

Traditionally the sauce is a mixture of mayo and crema, but for this version we are using vegan mayo and cashew or almond crema. If you like you can also add chipotle to this.

Vegan fish tacos in a cast iron pan with limes, tomato, and avocado

Vegan fish tacos in a cast iron pan with limes, tomato, and avocado
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Vegan Fish Tacos - Baja Style

These crispy, creamy, yet tender vegan fish tacos will conquer any tofu skeptic. The tofu is fried in batter then served on warm tortillas.
Course Main Course
Cuisine Mexican
Total Time 45 minutes

Ingredients

  • 2 8 oz oacks Extra firm or high protein tofu
  • 2-3 Nori sheets

Tofu marinade:

  • 3 tbsp. Lemon juice
  • 1/2 tsp. Neutral oil - I used grape seed (optional)
  • 1/4 tsp. Mexican oregano
  • 1/4 tsp. Kelp/dulse granules or crumbled / powdered nori
  • Salt and pepper to taste

Batter:

  • 1 cup Organic all purpose flour or all purpose gf flour
  • 2 Tbsp. Arrowroot powder or cornstarch
  • 1 tsp. Baking powder
  • 1 cup Sparkling water or beer
  • Pinch Mustard powder
  • 1/4 tsp. Granulated garlic
  • 1/4 tsp. Mexican oregano
  • 1/4 tsp. Turmeric powder for color ( optional)
  • 1/4 tsp. Smoked paprika (optional)
  • 1/2 tsp. Sea salt or to taste
  • Pepper to taste
  • Neutral Oil for frying, like refined coconut or sunflower seed oil

Pico de gallo:

  • 1 Medium/large tomato, chopped
  • 1 Medium red onion, chopped
  • 1/2 cup Cilantro, chopped
  • 1 Scallion or green onion, chopped
  • 1 Serrano or jalapeño pepper, finely minced(optional)
  • Juice of half a lemon

Mayo sauce:

  • 3 tbsp. Vegan mayo
  • 3 tbsp. Cashew or almond crema or vegan sour cream or more vegan mayo
  • Lemon juice as needed to thin out the sauce

Garnishes:

  • 6-8 Corn Tortillas or your favorite tortilla
  • Lemons or limes
  • 1 cup Chopped Peeld Persian cucumber
  • 1/2 Green cabbage finely diced
  • Hot sauce optional

Preparation

Batter

  1. Mix all dry ingredients in a bowl and make a well in the center. Pour the sparkling water or beer and slowly mix with a ballon whisk or egg beater until everything is incorporated without overmixing. 
  2. Cover and store in the refrigerator for 15 minutes to an hour.

Tofu Phish

  1. Mix all the marinade ingredients in a shallow container or baking dish and set aside.

  2. Press the tofu for about 20 minutes to remove the excess water, then cut lengthwise into 1/2 inch slabs or fillets. 
  3. Place in the dish and marinade for at least 20 minutes. Flip them half way to make sure all sides are coated and the tofu soaks up all the flavor.  
  4. While the tofu marinates, prepare the pico de gallo and mayo sauce. 

Pico de Gallo

  1. In a small bowl combine all the pico de gallo ingredients then add the lemon and salt and pepper. 
  2. Taste and add more seasonings or lemon if desired. If you like your pico de gallo spicy, add a finely chopped serrano or jalapeño chile. 

Mayo Sauce

  1. Mix the both the mayo and the cashew crema with a wire whisk or fork until all is incorporated. Add lemon juice to taste and until desired consistency.

  2. Season with salt. Store both the pico de gallo and sauce in the refrigerator until ready to use.

Assembly

  1. To recreate the taste of the sea, measure and cut the nori sheets to cover one side of the tofu fillets, placing the rough side of the nori on top of the tofu (shiny side up). 
  2. Using your fingers, gently apply some of the marinade to help it stick to the tofu or squeeze some more lemon juice on top.
  3. Using a heavy bottom saucepan or deep fryer, bring the oil to medium heat. The oil is ready when you add a drop of batter to the oil and sizzles. 
  4. Prepare your cooking stations before beginning to help you stay organized: dish with marinated tofu, batter bowl, saucepan and a large plate lined with paper towels.  
  5. Using a fork and spoon, place the tofu in the batter and gently spoon the batter on top, this will ensure that the nori sheet stays on the tofu, you will need to do this in several batches.  
  6. Drop the fillets in the oil giving enough space between them, about 2 to 3 since you don’t want to overcrowd the pan. 
  7. Cook tofu fillets for 3-5 minutes or until the edges are browned. Remove from the oil and place on your plate with paper towels to cool down. Continue with the rest of the tofu until done.
  8. Serve on warmed tortillas, with the pico de gallo, mayo sauce, chopped cucumber, cabbage, and extra lemon.

Chef's Notes

  • Use cut up nori sheets or dulce seaweed powder to give the tofu a fishy flavor.
  • The recipe calls for Persian cucumber, but any cucumber will do.
  • Serve these immediately after frying them or they can become soggy. 
  • If tofu isn't your thing you can use cauliflower instead.

 

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 am so excited to share with amazing book with you. Vegan Yack Attack on the Go, is the first vegan cookbook that I’ve browsed through and immediately though,”I want to make all these recipes!” This recipe for roasted butternut squash and mushroom tacos is one of my favorites from the book. The author is Jackie Sobon from the vegan blog Vegan Yack Attack.

Butternut squash, mushrooms, black beans and tomatillos on a sheetpan.

The best part is that it is a quick recipe that requires only a sheet pan. All you have to do is chop, toss, and roast and the next thing you know dinner is on the table. I love the combination of butternut squash and black beans, and when you add mushrooms and spices it all comes together perfectly.

vegan yack attack on the go cookbook

Even though it is not a traditional Mexican recipe I wanted to share it with you, because it’s delicious and easy to make. I served mine on warm corn tortillas, but you can definitely make a burrito out of it, or it would make a good filling for enchiladas.

roasted butternut squash, black beans, and mushrooms

So why I am I so excited about this book?? Honestly a lot of vegan cookbooks have the same recipes with a little bit of variation, not this one. There are a few classics like smoothies, burritos, and pasta, but there are so many other great recipes like the creamy berry polenta, asparagus omelette, coconut BLT, and the vanilla chip buckwheat bars.

butternut squash and mushroom tacos on a plate

My favorite part of the book is that the recipes are quick to make, which is absolutely a must when you have 3 kids and work from home. There’s even a section for camping or cookout foods that is just genius, like the campfire banana split. I highly recommend this book. What are you waiting for??? Go check it out .

butternut squash and mushroom tacos with salsa verde, jalapeño and lime

The Recipe: Roasted Butternut Squash and Mushroom Tacos

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
  • Enjoy!!
butternut squash and mushroom tacos, jalapeño and lime
5 from 1 vote
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Roasted Butternut Squash and Mushroom Tacos

Roasted Butternut Squash and Mushroom Tacos, an easy and delicious weeknight dinner everyone will love!

Course Main Course
Cuisine Mexican
Keyword black beans, butternut squash and mushroom tacos, vegan tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 cups Diced and peeled, butternut squash
  • 2 cups Chopped baby bella mushrooms
  • 1 can (15 oz.) Black beans, drained and rinsed
  • 1 cup Chopped yellow onion
  • 1 tbsp. Sunflower oil
  • 1 tsp. Chili powder
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Salt, or more to taste
  • 1/4 tsp. Paprika
  • Pinch Cayenne Pepper
  • 2 cups Chopped tomatillos, with husks removed
  • 8 Corn tortillas
  • 1 cup Shredded cabbage
  • 1 Jalapeño, thinly sliced
  • 8 Small lime wedges

Preparation

  1. Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
  2. Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
  3. Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
  4. Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.

Chef's Notes

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.
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 spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you’ll be making them again and again.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

In Mexico these are known simply as encacahuatadas, and are a classic home cooked dish. They are usually filled with chicken, but your favorite vegetable filling will go great with these. They would make a great dinner, or even a good brunch option.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Let me just say that I am obsessed with this sauce. I have been putting it on everything! So far it is perfect with the enchiladas, but you can also put it on your baked potatoes, polenta, pasta, tacos, buddha bowls, and tofu. I’m one of those people that falls in love with a sauce or dish and then I makes it over and over again until I get tired it. This is one of those sauces. So you definitely have to try it.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Summer is coming up and I am so not ready to have all the kids home. Not ready!! The first couple of weeks are always a little rough, but once we get into a groove we really have fun. My two older ones are always arguing and bothering each other, which can get really stressful sometimes, but our sweet baby is always all smiles. What are some of your summer plans?? I’ll tell you what I am ready for, all the delicious summer fruit. 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

The Recipe: Spicy Peanut Sauce Enchiladas

  • Your favorite veggie filling will be perfect with these
  • If you are allergic to peanuts you can use cashews or almonds.
  • Corn tortillas are the best option for this recipe.
  • You can use cashew or almond crema
  • Do not place these in the oven because they will fall apart.

 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
4.67 from 3 votes
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Peanut Enchiladas with Braised Greens

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
Course Main Course
Cuisine Mexican
Keyword peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time 30 minutes
Servings 4 people
387 kcal
Author Dora S.

Ingredients

Sauce

  • 8 Guajillo Chiles stems and seeds removed, rinsed
  • 1-2 Chipotle pepper in adobo
  • 2 Garlic cloves
  • 1 cup Peanuts, toasted
  • 1 Plum tomato, roasted
  • 1/8 tsp. Ground clove
  • 1 cup Vegetable stock

Filling

  • 1 lb. Mushrooms. cremini sliced
  • 3 Garlic cloves, minced
  • 8 oz. Spinach or other leafy green, roughly chopped
  • 1 can (14.5 oz) Hominy, drained, rinsed
  • 12 Corn tortillas
  • 1 cup Almond crema

Preparation

To make the peanut sauce:

  1. Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
  2. Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.

To make the filling:

  1. Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  2. Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.

To assemble

  1. Bring a medium sauce pot to low-medium heat and pour in sauce. Heat just enough to get it hot. If it simmers, the sauce might break.
  2. Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  3. Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  4. Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

Chef's Notes

If the sauce and the filling are hot there is no need to put the enchiladas in the oven. If you would rather place them in the oven do so at 350°F for 5-7 minutes. If you are allergic to peanuts you can use cashews or almonds. Corn tortillas are the best option for this recipe.

Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The post is in partnership with Hernán & may include affiliate links.

What doesn’t go well with mole?? I don’t know, but I’m willing to test every possible combination to find out. Either way, you can’t go wrong with enmoladas (also known as mole enchiladas), filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Once again I have partnered with Hernán mole to make this recipe super easy, and convenient. I have a confession to make: I probably have only made mole 3 times in my life! Making mole isn’t hard, but it is terribly time consuming, and requires over 15 different ingredients! That’s why I love using Hernan mole. In less than thirty minutes I can have dinner on the table.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!

It’s harder than you think to find a mole paste that is completely vegan and free of additives or preservatives. If you do find yourself in Mexico ask before eating mole, since it is often made with lard and chicken stock. Mole enchiladas is one of my go to dinners. I have filled these with braised greens and potatoes, but you can also fill them with zucchini and black beans, roasted poblano pepper and corn, or mushrooms and greens.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
If you want to give Hernan Mole a try be sure to visit their site.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
The Recipe: Mole Enchiladas with Braised Greens and Potatoes

  • Use corn tortillas. Flour tortillas become very gummy when soaked in sauce.
  • You can use any leafy greens you prefer such as spinach, kale and swiss chard.
  • Make sure not to over cook the potatoes or you’ll end up with mashed potatoes and greens.
  • You can also top this with almond crema.
  • Enjoy!!
Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
5 from 1 vote
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Vegan Mole Enchiladas with Braised Greens and Potatoes

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Course Main Course
Cuisine Mexican
Total Time 30 minutes
Author Dora S.

Ingredients

  • 2 Russet potatoes, medium, peeled, diced (about 2 ½ cups)
  • 1 cup Diced onion
  • 2 cloves Garlic minced
  • 4 cups Spinach or Swiss chard
  • 1 jar Hernan Mole Poblano
  • 2 - 3 cups Vegetable stock
  • 12 Corn tortillas
  • ¼ cup Toasted sesame seeds
  • 1 Avocado, sliced

Preparation

  1. Fill a medium pot with cold water and add potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy. Drain the potatoes and set aside.
  2. While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion. Cook the onion for 3-4 minutes or until it is tender and translucent. If the onion begins to stick, add some water or vegetable stock to the pan.
  3. Add the garlic and let cook for 2 more minutes. Add greens, and if necessary add more vegetable stock. Mix well.
  4. Once the greens are cooked, add the potatoes, season with salt and pepper and stir. Set aside.
  5. In a medium sauce pot bring one cup of vegetable stock to simmer over medium heat. Add in mole paste and stir with a wooden spoon until the mole paste is dissolved, about 3 – 4 minutes.
  6. Pour in 1 more cup vegetable stock and stir. Once the mole reaches the desired consistency remove from heat. Add as much vegetable stock as necessary.
  7. Wrap the tortillas in a moist paper towel and place in the microwave for 30 seconds. Repeat until the tortillas are warm and flexible.
  8. Take 1 ½ tbsp. of the filling and place it on a tortilla. Fold the tortilla in half over the filling. Repeat until you have filled all the tortillas. (Work fast or everything will get cold!)
  9. Using a large serving spoon, pour mole on each plate and spread to cover the width of the plate. Place 3 filled tortillas on top of the sauce on each plate, then cover with more sauce.
  10. 10. Top with avocado slices, toasted sesame seeds, and vegan cotija. Serve immediately.

Chef's Notes

Use corn tortillas. Flour tortillas become very gummy when soaked in sauce. You can use any leafy greens you prefer such as spinach, kale and swiss chard. Make sure not to overcook the potatoes or you'll end up with mashed potatoes and greens. You can also top this with almond crema.

 

Disclaimer: The post is in partnership with Hernán & may include affiliate links.

Mole and chilaquiles?? If you haven’t heard of this before you are seriously missing out. Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

I’m really excited to tell you about this mole I discovered completely by chance. Back in October my family and I went to the Day of the Dead festival in San Antonio and there was a stand selling mole paste. I tried it and fell in love instantly when I discovered that Hernán Mole is vegan, from Mexico, and has no preservatives. I spoke to the founder, Isela, and it turns out she’s from my hometown Acuña/Del Rio. Can you believe it?? In fact, the headquarters of Hernán are located in Del Rio!!

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

I knew that you would be as interested in Hernán Mole as I was, so I asked Isela if I could share it with you. There are two versions available Mole Poblano and Mole Pipian (which is a pumpkin seed mole). The mole is made in Mexico by local artisans and producers, many of whom have never ventured beyond their local markets and cities.

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

I don’t know if you have noticed that I don’t do a lot of sponsored posts, and that’s mostly because I have a hard time finding products that I truly believe in, and that will fit into this whole vegan Mexican thing I have going on. Well, Hernán is a business that promotes Mexican cuisine and culture and opens up new opportunities to Mexican artisans, and that is something I can really get behind and I know that you will too.

You can purchase Hernán Mole Poblano here.

Let me know if you love it as much as I do!!

The Recipe: Vegan Mole Chilaquiles with Greens and Beans

  • If you’re trying be healthy you can bake corn tortillas to make this, if you’re ok with the occasional or not so occasional fried food fry the tortillas or buy a bag of homestyle tortilla chips.
  • You can omit the almond crema and vegan queso cotija, and just top the chilaquiles with avocado. I made the crema and queso the day before.
  • You can also add zucchini and broccoli to the greens and beans for extra nutrition.
  • When you serve this dish the chips shouldn’t be completely soggy, there should be some crunch, so serve immediately after mixing the chips with the mole.

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

 

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.
5 from 2 votes
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Vegan Mole Chilaquiles with Greens and Beans

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.
Course Main Course
Cuisine Mexican
Total Time 30 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 24 corn tortillas, cut into triangles (12ths) or (1 bag of corn chips)

Greens and Beans:

  • ¼ cup Water
  • 2 Garlic cloves, minced
  • 8 oz Spinach, (about 1 bag)
  • 1 can (14 oz.) Black beans, drained

Sauce:

Toppings

Preparation

  1. Preheat oven to 400°F. Place tortilla triangle on two baking sheets lined with parchment and bake for 15 to 20 minutes until crispy. Remove from oven and set aside. (You can also fry them in a heavy bottomed sauté pan until golden brown, or buy a bag of chips.)

Greens and Beans:

  1. Heat a large sauté pan to medium heat and pour in ¼ cup of water. Add garlic and cook for 1 minute. Add spinach and mix.
  2. Once spinach has cooked down (about 2 minutes) add black beans. Season with salt and pepper.

Sauce:

  1. Set a large pot to medium heat, add 1 cup of vegetable stock and mole paste. Stir.
  2. Once the mole paste dissolves, and the mixture starts simmering, add the second cup of vegetable stock. It will seem like the mole is too thin, but as soon as the mole cools down even a little bit it thickens. Bring to a simmer, stir, and remove from heat.

Bringing it all Together

  1. Make sure your mole is the right consistency, it should be the consistency of a thin cream soup, adjust as necessary with vegetable stock.
  2. Add chips, and the greens and beans into the pot with the mole. Mix well to coat. Serve immediately and top with almond crema, vegan queso Cotija, and onion.

Recipe Video

Chef's Notes

If you’re trying be healthy you can bake corn tortillas to make this, if you’re ok with the occasional or not so occasional fried food fry the tortillas or buy a bag of homestyle tortilla chips. You can omit the almond crema and vegan queso cotija, and just top the chilaquiles with avocado. I made the crema and queso the day before. You can also add zucchini and broccoli to the greens and beans for extra nutrition.

I didn’t think it was possible, but it is!! You CAN make a vegan caldo de res. Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

vegan Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

This vegan version is pretty close to the original, but instead of using beef we are using the Gardein beefless tips (this is not a sponsored post). The beefless tips infuse the vegetable broth with a meaty flavor. I’m usually not a fan of using imitation meat products, because I try to stick to whole foods, but I think the gardein beefless tips work really well with this soup.

vegan Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

Caldo de res is also known as puchero, or cocido de res. The ingredients vary by region, depending on what state of Mexico you are in you can find caldo de res with garbanzo beans, green beans, and plantain.  Some regions of Mexico use a tomato based broth. The soup itself is not spicy, but when I eat it I like to add a tbsp. of salsa roja to spice it up a bit. Serve it with Mexican rice, warm tortillas, and be sure to add a splash of lime juice to the soup before eating.

vegan Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

The Recipe: Vegan Caldo de Res

  • Sauté the beefless tips while they are still frozen.
  • Instead of veg stock you can use Better Than Bouillon No Beef Base
  • Instead of beefless tips use shitake mushrooms instead.
  • Don’t simmer the beefless tips in the soup, because it changes the texture. Add them in before serving,
  • Enjoy!
Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.
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Vegan Caldo de Res

Vegan caldo de res (vegan Mexican beef soup) is a warm comforting soup of no-beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.
Total Time 30 minutes
Servings 4 servings
221 kcal
Author Dora S.

Ingredients

  • 1 pack (9 oz.) Gardein Beefless tips
  • 1 cup Diced onions, yellow (1/2 onion)
  • 4 cloves Garlic, minced
  • 10 cups Vegetable Stock
  • 3 sprigs Mint
  • 3 sprigs Cilantro
  • 1 ear Corn, cut into 1 inch rounds
  • 1 ½ cups Diced russet potato (1 medium potato)
  • 1 cup Diced carrots (1 lg. Carrot)
  • 2 cups Large diced cabbage (1/4 head of cabbage)
  • 1 ¼ cups Diced chayote (1 chayote)
  • 1 ¼ cups Diced zucchini (1 zucchini)
  • 1 lime Cut into quarters

Preparation

  1. Set a large pot to medium-high heat (if necessary add a little bit of oil). Sear the beefless tips for 2 minutes on each side. Remove from pot and set aside.
  2. Add onion and ¼ cup of vegetable stock to deglaze the bottom of the pot. Cook onion for 4-5 minutes or until tender and translucent.
  3. Add garlic and cook for 1 more minute.
  4. Pour in vegetable stock and add the mint and cilantro.
  5. Bring to slow simmer and add the corn, carrots, and potatoes.
  6. Simmer for 6 minutes and then add the chayote, zucchini, and cabbage.
  7. Simmer for 8- 10 minutes or until vegetables are tender. Season with salt and pepper.
  8. Cut the beefless tips in half, and add about 1/3 cup to each bowl. Pour soup on top and serve.
  9. Serve with lime wedges and warm tortillas.

Chef's Notes

Sauté the beefless tips while they are still frozen. Instead of veg stock you can use no beef better than bouillon. I add the “beef” at the end, because if you simmer it in the soup it changes the texture. If you don’t have access to beefless tips use shiitake mushrooms instead.

Nutrition Facts
Vegan Caldo de Res
Amount Per Serving (1 serving)
Calories 221 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 2678mg 112%
Potassium 758mg 22%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Sugars 12g
Protein 18g 36%
Vitamin A 138.2%
Vitamin C 48%
Calcium 7.6%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.