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. 

dried chiles, corn tortilla, chocolate, tomatoes, tomatillo, peanuts, almonds, bolillo, and pumpkin seeds ingredients to make fig mole on a white wood background

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.

anise seeds, clove, and cinnamon toasting on a cast iron pan

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.

peanuts, almonds, roasted tomates, roasted tomatillos, toasted bread, toasted tortillas and fried figs in a white saute pan with red handle

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.

fig mole in an aqua colored cast iron pot with a wooden soon stirring the mole

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.

aqua colored cast iron pan with mushrooms in fig mole

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.

fig mole mushroom tacos on wooden board with an embroidered Otomi placemat and orchard choice fig pack

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.
  • I used Orchard Choice California Mission Dried Figs for this recipe.
  • 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. 
close up of a hand taking a fig mole mushroom tacos on a wooden board with sliced figs and cilantro in the background
fig mole mushroom tacos on wooden board laid out at an angle with an embroidered Otomi placemat and orchard choice fig pack

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. 
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Keyword: chocolate, fig, mole and mushrooms
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 servings
Calories: 1018kcal
Author: Dora S.

Ingredients

Fig Mole:

  • 4 Dried chile mulato seeded, de-stemmed
  • 5 Dried chile pasilla seeded de-stemmed
  • 6 Dried chile ancho seeded de-stemmed
  • ¼ tsp. Anise seed
  • 3 Whole cloves
  • 10 Black peppercorns
  • 1 Ceylon cinnamon stick, 1 inch long
  • 1/3 cup Sesame seeds
  • 3 Plum tomatoes
  • 1 Tomatillo
  • 5 cloves Garlic, unpeeled
  • ½ cup Vegetable oil
  • 1 cup Orchard Choice California Mission Dried Figs
  • 1/3 cup Raw almonds
  • 1/3 cup Pepitas
  • ¾ cup Peanuts
  • 1 Stale corn tortilla
  • 1 Stale Bolillo (or 1 ½ cups stale baguette)
  • 1 tablet Mexican chocolate
  • 5 cups Vegetable stock

Tacos:

  • 1 tbsp. Vegetable oil
  • 1 ½ lb. Assorted mushrooms, sliced (shiitakes, portabellas, oyster, maitake)
  • 12 Corn tortillas
  • 1 Red onion, thinly sliced
  • ½ cup Chopped cilantro

Instructions

To make the fig mole:

  • 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.

Nutrition

Serving: 4servings | Calories: 1018kcal | Carbohydrates: 103g | Protein: 25g | Fat: 64g | Saturated Fat: 30g | Cholesterol: 1mg | Sodium: 1471mg | Potassium: 1653mg | Fiber: 22g | Sugar: 32g | Vitamin A: 2026IU | Vitamin C: 18mg | Calcium: 341mg | Iron: 7mg

Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

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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.

Aqua colored dutch oven filled with textured vegetable protein and water.

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.  

Blender full of light brown colored marinade for textured vegetable protein

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….

Finely chopped mushrooms in a aqua colored cast iron pan

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.

TVP, cooked mushrooms, and chopped walnut combined in an aqua colored cast iron pan

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.

Marinade poured over tvp mix cooking in an aqua colored cast iron pan

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.
  • Check out these recipes for Vegan Baja Fish Tacos, Vegan Rajas con Crema Tacos, and these Potato-Chorizo Tacos.
  • Enjoy!
A close up on 3 tvp tacos with double tortilla on a white plate with crumble paper over a gray and pink striped towel
3 tvp tacos with double tortilla on a white plate with crumble paper over a gray and pink striped towel and avocado salsa behind
A close up on 3 tvp tacos with double tortilla on a white plate with crumble paper over a gray and pink striped towel

TVP Street Tacos

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
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Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, mole and mushrooms, vegan tacos, walnuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 418kcal
Author: Dora S.

Ingredients

  • 1 cup Textured vegetable protein (TVP)
  • 3 cups Water
  • 1/4 cup Lime juice. fresh
  • ½ Onion, white
  • 1 Bay leaf

Seasoning Sauce

  • ¼ cup Soy sauce
  • 2 Garlic cloves
  • ¼ Onion, white
  • ¼ tsp. Smoked Paprika
  • ¼ cup Water

Tacos

  • 1 tbsp. Oil
  • 1/2 cup Finely chopped walnuts or pecans
  • ½ cup Finely chopped Mushrooms
  • Small corn tortillas
  • ½ cup Chopped white onion
  • ½ cup Chopped cilantro
  • 2 Limes
  • 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. 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 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.

Nutrition

Serving: 3tacos | Calories: 418kcal | Carbohydrates: 54g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Sodium: 862mg | Potassium: 400mg | Fiber: 12g | Sugar: 7g | Vitamin A: 303IU | Vitamin C: 19mg | Calcium: 182mg | Iron: 5mg

Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

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

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.
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Total Time: 45 minutes

Ingredients

  • 16 oz. 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

Instructions

Batter

  • 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. 
  • Cover and store in the refrigerator for 15 minutes to an hour.

Tofu Phish

  • Mix all the marinade ingredients in a shallow container or baking dish and set aside.
  • Press the tofu for about 20 minutes to remove the excess water, then cut lengthwise into 1/2 inch slabs or fillets. 
  • 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.  
  • While the tofu marinates, prepare the pico de gallo and mayo sauce. 

Pico de Gallo

  • In a small bowl combine all the pico de gallo ingredients then add the lemon and salt and pepper. 
  • 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

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

Assembly

  • 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). 
  • Using your fingers, gently apply some of the marinade to help it stick to the tofu or squeeze some more lemon juice on top.
  • 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. 
  • 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.  
  • 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.  
  • Drop the fillets in the oil giving enough space between them, about 2 to 3 since you don’t want to overcrowd the pan. 
  • 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.
  • Serve on warmed tortillas, with the pico de gallo, mayo sauce, chopped cucumber, cabbage, and extra lemon.

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.

 

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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

Roasted Butternut Squash and Mushroom Tacos

Roasted Butternut Squash and Mushroom Tacos, an easy and delicious weeknight dinner everyone will love!
5 from 1 vote
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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
Servings: 4 servings
Calories: 338kcal

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

Instructions

  • Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
  • 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.
  • 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.
  • 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.

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

Serving: 2tacos | Calories: 338kcal | Carbohydrates: 62g | Protein: 13g | Fat: 6g | Sodium: 702mg | Potassium: 1123mg | Fiber: 15g | Sugar: 8g | Vitamin A: 8090IU | Vitamin C: 37mg | Calcium: 106mg | Iron: 2.6mg

Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 702mg31%
Potassium 1123mg32%
Carbohydrates 62g21%
Fiber 15g63%
Sugar 8g9%
Protein 13g26%
Vitamin A 8090IU162%
Vitamin C 37mg45%
Calcium 106mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

I have fallen in love with sweet potatoes. I actually used to dislike them, but during my pregnancy I craved them and now I can’t get enough of them. These sweet potato and carrot tinga tacos are one of the many ways you can use sweet potatoes. The shredded carrots and sweet potatoes are stewed with onion, garlic, and a tomato-chipotle sauce. The sweet potatoes make this dish just a bit sweet, the chipotle-tomato sauce adds a tanginess that will keep you coming back for more, and the avocado gives it a luscious creaminess. Serve on warm tortillas for tacos or on tostadas smothered with beans.

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. For another vegan option you could use jackfruit or hearts of palm. The best thing about this recipe though is that it’s super easy to make and only requires a couple of ingredients. I make a less spicy version for my kids and they love it!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Our baby is now 2 months old, and I’m trying to get back into the rythm of things, testing recipes, posting, and recording videos. I am planning on finally launching a youtube channel in the next couple of weeks, but I have to say it makes me really nervous. If you have any suggestions, words of encouragement, or recipe requests I am all ears. Enjoy!!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

The Recipe: Sweet Potato and Carrot Tinga Tacos

Make sure to cook the tinga until the sweet potatoes and carrots are tender. The texture should not be crunchy. Enjoy!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Sweet Potato and Carrot Tinga Tacos

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
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Course: Main Course
Cuisine: Mexican
Keyword: carrot tinga, vegan mexican recipes, vegan tacos
Total Time: 30 minutes
Servings: 4 Servings
Calories: 304kcal

Ingredients

  • 1/4 cup Water
  • 1 cup Thinly sliced white onion
  • 3 Garlic cloves, minced
  • 2 1/2 cups Grated sweet potato
  • 1 cup Grated carrot
  • 1 can (14 oz.) Diced tomatoes
  • 1 tsp. Mexican oregano (optional)
  • 2 Chipotle peppers in adobo
  • 1/2 cup Vegetable stock
  • 1 Avocado, sliced
  • 8 Tortillas corn or flour

Instructions

  • In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.
  • Add sweet potato and carrot to the pan and cook for 5 min stirring often.

Sauce:

  • Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.
  • Add chipotle-tomato sauce to the pan and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add more vegetable stock to the pan. 
  • Serve on warm tortillas and top with avocado slices.

Video

Notes

Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans. 

Nutrition

Serving: 2tacos | Calories: 304kcal | Carbohydrates: 53g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 340mg | Potassium: 820mg | Fiber: 11g | Sugar: 7g | Vitamin A: 17425IU | Vitamin C: 13.3mg | Calcium: 117mg | Iron: 2.2mg

Nutrition Facts
Sweet Potato and Carrot Tinga Tacos
Amount Per Serving (2 tacos)
Calories 304 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 340mg15%
Potassium 820mg23%
Carbohydrates 53g18%
Fiber 11g46%
Sugar 7g8%
Protein 6g12%
Vitamin A 17425IU349%
Vitamin C 13.3mg16%
Calcium 117mg12%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

The amazing Jeni from Thyme & Love is helping me out this week with another guest post. Jeni has done a guest post for me before, you have to try her delicious tequila truffles. Jeni has recently added a travel section to her blog that is worth visiting. There’s a vegan guide to Boston and vegan eats at Walt Disney World. Thank you for always having my back Jeni!

I’m excited to be writing another guest post for Dora! My name is Jeni and I blog at Thyme & Love, a Vegan food and travel blog. When Dora reached out to me last month about sharing a recipe with you, I immediately started to brainstorm some Vegan Mexican recipe ideas.

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One of the first recipes that came to mind was Chilorio, a popular recipe from the state of Sinaloa, in the North of Mexico. Chilorio is traditionally made with pork, but for a vegan version jackfruit replaces the meat. Lately I have been loving jackfruit. I think that it makes a wonderful plant-based meat.

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In traditional Chilorio recipes, the pork is simmered in an ancho chile and orange juice puree.  One of my favorite ways to cook jackfruit is in the slow cooker. It is just so easy and doesn’t heat up the kitchen.

After the jackfruit has simmered in the slow cooker for 3 to 4 hours, I like to shred the jackfruit and cook it for another 30 minutes to an hour.

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Traditionally, flour tortillas are served alongside Chilorio. I didn’t have any hand, so I served it with corn tortillas. I like to top my tacos with avocado slices.

This Slow Cooker Jackfruit Chilorio is:
Naturally gluten-free
& Oil-free
Flavorful plant-based dinner
Not too spicy
& Easy to make!

The Recipe: Slow Cooker Jackfruit Chilorio

 

Jackfruit Chilorio is a popular recipe from the state of Sinaloa. It is traditionally made with pork, but this version uses jackfruit instead

Slow Cooker Jackfruit Chilorio

4 from 1 vote
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Total Time: 5 hours
Servings: 4 servings

Ingredients

  • 2 (20 oz) cans Green Jackfruit in Brine, rinsed and drained
  • 2-3 Ancho Chiles, stemmed and seeded
  • 2 cups Water
  • 1 1/4 cup Orange juice
  • 2 tbsp. Apple cider vinegar
  • 1/2 Medium White Onion, roughly chopped
  • 4 Garlic, cloves
  • 1/2 cup Parsley
  • 1 tsp. Mexican oregano
  • 1/4 tsp. Cumin
  • Salt and Pepper to taste

Instructions

  • In a small saucepan, add the chiles and cover with the water. Bring to a boil and then turn off the heat. Cover and let the chiles rehydrate for 10-15 minutes. Reserve ½ cup of the chile cooking liquid. 
  • To a blender, add the chiles, ½ cup chile cooking liquid, orange juice, vinegar, onion, garlic, parsley, oregano and cumin. Blend until smooth. Season with salt and pepper.
  • Add the drained jackfruit to a slow cooker. Pour the blended chile puree over the jackfruit. Stir, making sure all the jackfruit is coated in the sauce. Cook on low for 3 to 4 hours. 
  • Using two forks, shred the jackfruit. Cook for another 30 minutes to 1 hour. Season with salt and pepper. 
  • Serve with warm tortillas. 

Notes

Traditionally, flour tortillas are served alongside Chilorio.

The incredible Ale Graf, from the blog Piloncillo & Vanilla, is doing a guest post for me this week while we continue our new baby bliss here in the Stone household. ¡Thank you Ale! 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious. Imagine, that with each bite you get the full flavor of the potatoes, the texture of the kale, and the explosive flavor of the cilantro cream sauce…..yum!

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

Sometimes I draw a blank and I can’t figure out what to make for lunch or dinner. I open the fridge three hundred times and I just can’t seem to figure it out, but the truth is making a delicious lunch or dinner doesn’t have to be that hard. I made these tacos for the first time on one of those days, when I kept opening the fridge and didn’t feel like cooking at all. Which is rare, because I always feel like cooking.

But when the onion sizzled in the sauté pan and the aroma hit me, everything changed. That’s when I knew that what I really wanted to eat was tacos, like the good Mexican that I am. Once the onion was tender and transparent, I added the potatoes, and that’s when I realized that kale was the perfect addition to these tacos.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

I always try to add greens to everything I cook, it’s a really easy way to consume them and this way you don’t have to eat them only in salads. Greens go well with everything. I like to add them to soups and sandwiches. Anyway, once the potato and kale mixture was ready I decided to make the cilantro cream sauce.

This cilantro cream sauce can be prepared in one day and it keeps up to one week in the refrigerator. It’s one of those sauces that pairs really well with everything and brings out other flavors. I am leaving the recipe below, I hope you like it, and that it will be useful on those days when you just don’t know what to make for dinner.

The Recipe: Kale Potato Tacos & Cilantro Cream Sauce

 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

Kale and Potato Tacos & Cilantro Cream Sauce

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Total Time: 30 minutes
Servings: 3 -4 people
Author: Alejandra Graf

Ingredients

  • 2 tbsp. Olive or vegetable oil
  • 1/3 cup Diced onion
  • 2 1/2 cups (1 lb.) Diced potatoes (I used fingerlings)
  • 3 cups Dinosaur kale or other leafy green
  • 1/2 tsp. Salt
  • 8 Corn tortillas

Cilantro Cream Sauce

  • 1/4 cup Diced onion
  • 1/2 cup Raw cashews soaked for 3 hours
  • 3/4 cup Washed and chopped cilantro
  • 1/2 Serrano chile
  • 1 Lime, juice of
  • 1/3 cup Water
  • 1/2 tsp. Salt

Instructions

  • Heat a large sauté pan to medium heat, add oil and onion. When the onion is translucent and tender add the potatoes. 
  • Cook for approximately 10 minutes or until the onion and potatoes are golden brown. 
  • Add the kale and salt and continue cooking until the kale and potatoes are tender. 
  • In the meantime, place the onion, soaked cashews, cilantro, chile serrano, lime juice, water, and salt in the blender and process until smooth. Taste and adjust seasoning as necessary.
  • To make the tacos, heat the corn tortillas, add 2-3 tbsp. of the kale and potato mixture and top with a tsp. of cilantro cream sauce. 

 

 Here are some more delicious taco recipes

 

 

 

 

 

 

 

 

 

 

 

 

Have you heard of a California burrito? If you haven’t been to California you are seriously missing out. This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. It is the perfect meal after a long day surfing on a sunny beach. I must confess that when I first moved to California a couple of years ago, I was puzzled by this behemoth of a burrito, but somehow this strange combination works!

california-burrito-1

I am still in Mexico, and finding a flour tortilla large enough to make this burrito was a huge challenge. None of the grocery stores seemed to have them. I had to go to a tortilleria and ask them to make them for me. Even then they were very confused. They kept telling me that the tortillas they already sold were perfect for burritos, and I’m sure they were, but they were pretty small. I had to demonstrate with my hands a tortilla the size of my head. They kind of looked at me like I was crazy, but they made a couple of tortillas for me. The burritos in my part of Mexico are more like slightly large flour tortilla tacos, nothing like the giant burritos you buy in the US, that’s why the ladies at the tortilleria were so surprised at my request.

california-burrito-2

I hope you enjoyed the Easter holiday with your loved ones as much as I did. We had lots of family come in from out of town and had lots of fun and activities. I’m still exhausted! I had forgotten how wonderful and stressful it is to have a really big family. I had the opportunity to see some of my cousins that I hadn’t seen for years, and it was so nice to talk and have our children play together. I look forward to doing it again soon.

california-burrito-5

The Recipe: Vegan California Burrito

I used portobello mushrooms, in place of steak, but you can use the recipe for the marinade on tempeh or seitan if you prefer. I also omitted the vegan cheese, because of my dislike for all vegan cheeses, but if you have a favorite brand you are more than welcome to add it to your burrito. (I would love to hear what your favorite brand of vegan cheese is.) Make your burrito as big or small as you like and enjoy!

california-burrito-6

Here are some recipes for salsa that you can use in your burrito:

Salsa Molcajeteada

Roasted Tomatillo Salsa

Chile Morita Salsa

Chile de Arbol Salsa

 

This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.

The Best Vegan California Burrito

4.67 from 9 votes
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Total Time: 40 minutes
Author: Dora S.

Ingredients

Portobello Asada

  • 6 Portobello mushrooms, rinsed, sliced ¼ in. thick
  • 1/4 cup Soy Sauce
  • 1/3 cup Water
  • 1 tbsp. Lime juice, fresh
  • 3 Garlic cloves, minced
  • 1 tbsp. Chopped cilantro
  • 1 tsp. Chopped jalapeño or serrani

Oven Baked Fries

  • 4 Medium potatoes, peeled and cut into ¼ in. matchsticks
  • 1 tbsp. All-purpose flour
  • 1 tsp. Salt

Burrito

  • 2 Large flour tortillas or 4 medium ones
  • 3/4 cup Pico de Gallo (see note)
  • 3/4 cup Salsa of your choice
  • 2 Avocadoes, pitted, flesh removed
  • 1 Lime
  • 3/4 cup Vegan Shredded Cheddar Cheese (Optional)

Instructions

  • Preheat oven to 450F
  • Combine all the ingredients for the marinade in a Ziploc bac and add the sliced mushrooms to it. Let marinate for 1 hr. up to 24 hours. 
  • In a large bowl toss the potatoes with the flour and salt. Arrange fries in a single layer on a sheet tray lined with parchment paper and bake for 15 min. then flip the fries and bake for 15 more minutes or until golden brown. Remove from oven and set aside. 
  • Mash the avocadoes and season with salt and pepper and a splash of lime juice. 
  • Heat a large sauté pan to medium-high heat, remove excess marinade from mushroom and add to the pan. Sauté mushrooms for 6-8 minutes or until almost all the liquid has evaporated and the mushroom are golden brown. Set aside.

Assemble Burritos

  • Heat tortillas on a comal or griddle. Add baked French fries, mushroom asada, pico de gallo, guacamole, salsa, and vegan cheese. Roll into a burrito. If your burrito is really big you will have to secure it with aluminum foil. 
  • If you prefer, you can place your rolled burrito on the griddle or plancha and brown a couple of minutes on each side. 

Notes

You can use the recipe for the marinade on tempeh or seitan if you prefer. The vegan cheese is optional if you are a no-oil vegan. You can find a recipe for pico de gallo here.
 
 

 

 

 

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

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

mashed-potato-poblano-flautas

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

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

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

potato-poblano-flautas-10

The Recipe: Mashed Potato and Poblano Flautas

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

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

Mashed Potato and Poblano Flautas

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

Ingredients

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

Instructions

  • Preheat the oven to 425°F. Lightly spray a nonstick baking sheet with a nonstick cooking spray.
  • Heat the oil in a large skillet over medium-high heat. Sauté the onion and poblano chile for 4 to 5 minutes, or until the onion is translucent. Add the cumin seeds, salt, pepper, and garlic. Sauté 4 more minutes. Remove from the heat.
  • In a large bowl, mix together the onion mixture, cooked potato, and almond milk. Mash well. Some visible chunks are fine.
  • Warm the tortillas until they are pliable.
  • To assemble the flautas, place 2 tbsp. of potato filling in each tortilla and roll it up tightly. Place on the prepared baking sheet. Repeat until all the tortillas are rolled up.
  • Lightly spray the flautas with nonstick cooking spray and place in the oven. Bake 10 to 12 minutes , or until the edges of the tortillas are brown and crispy. Turn the pan halfway through the cooking time for even cooking.

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

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

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

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

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

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

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

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

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

The Recipe: Summer Calabacitas Tacos

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

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

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

Summer Calabacitas Tacos

4 from 1 vote
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Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Dora S.

Ingredients

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

Instructions

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

Notes

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.
Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.