Vegan Mexican Recipes easy to follow, delicious, and healthy.

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Strawberry Pepinos Locos

This post was created in partnership with California Strawberries. All thoughts and opinions are my own.

These mouthwatering pepinos locos will be the talk of your next party. Crisp cucumbers are made into cups, dipped in chile powder, then filled with juicy California strawberries, Japanese style peanuts, tamarind candy, and then drizzled with chamoy and lime juice.

cucumbers, peanuts, tamarind candy, chamoy, and strawberries on a white background

This snack is part of a Mexican party culture where “la botana” is king. Botana means snack, but when Mexicans talk about botana it encompasses all the delicious dishes that one prepares for a party with friends, and believe me there are lots of parties! Botana can be anything from chips, peanuts, and fruit to guacamole, gorditas, and queso fundido.

cucumber cups on a white plate with a dotted rim
a glass bowl with chamoy and a white plate with chile powder and cucumber cup being dipped in

Pepinos locos or crazy cucumbers are perhaps an unusual combination, but for us it has all of our favorite elements lime, chile, sweet chamoy, and fresh fruit. They are incredibly popular with the younger crowd (especially teenagers), but people of all ages enjoy them as well. The addition of strawberries to this Mexican botana makes it an extra special treat.

cucumber cups with chile rim on a white plate with dotted rim

We Love Strawberries!!

We love strawberries in this house we like to add them to our desserts like this carlota de fresa, but we also love to make paletas, salads, pancakes, and even tamales. The best part is that they are not only delicious but healthy! Strawberries are full of vitamins and nutrients. Did you know that one serving of strawberries has a full day’s value of vitamin C?? They are also packed with antioxidants, and potassium, folate, and fiber.

chile covered cucumber cups filled with peanuts and strawberries

California Strawberries:

California is the nation’s leading producer of strawberries. Which means that it’s probable the strawberries you are getting from your local grocery store are from California. California’s rich, sandy coastal soils, western ocean exposure and moderate temperatures are the perfect combination for a year-round strawberry growing season. We actually lived in California for about 3 years and we loved going strawberry picking at our local Orange County farm. California strawberries are so sweet and juicy right of the vine!

pepinos locos on a white plate with chamoy poured over them surrounded by strawberries and limes

The Recipe: Strawberry Pepinos Locos

  • You can add chopped mango for a pop of color and sweetness.
  • I recommend you use tajin chile powder which is widely available in grocery stores.
  • If you can’t find Japanese style peanuts you can add regular peanuts.
close up of pepinos locos, filled with peanuts and strawberries on a white plate.

This post was created in partnership with California Strawberries. THIS IS WHERE YOU CAN FIND THE RECIPE FOR THE STRAWBERRY PEPINOS LOCOS

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Vegan Picadillo

Picadillo is one of those dishes that is a staple in every Mexican household. This vegan picadillo made with lentils is super easy to make and kids tend to love it. It was one of my favorites growing up. In northern Mexico, it is traditionally made with ground beef, onions, garlic, chiles, and potatoes. In southern and central Mexico they add raisins, olives, and even fruit. You can also find picadillo in other Latin American countries. Perhaps the most famous is the Cuban version, which consists of ground or shredded beef, onions, peppers, potatoes, olives, and capers.

stainless steel pot full of lentils, onions, and broth on a wood background
tomato chipotle puree in a blender container over a wood background

Honestly, I was a little doubtful if this recipe would work with the lentils, but it works! As I was making it I could smell all the flavors coming together. My husband walked into the kitchen and got all excited, ” You’re making picadillo!” That is until I told him it was vegan and made with lentils. He hates lentils for some reason.

cooked lentils being mashed by a fork in a red bowl
cooked onions and lentils in a cast iron enameled pot with a wooden spoon
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Chocolate Horchata

This Mexican chocolate horchata is the perfect drink to cool down this summer. The traditional combination of soaked rice and milk is given an upgrade with this artisanal Mexican chocolate tablillas from Hernan.

rice, water, and chocolate soaking in a plastic container on a wooden surface

What is Horchata?

Horchata is a traditional Mexican agua fresca that actually originated in Spain. In Spain this refreshing drink is made with chufa nuts (which are not actually nuts but a tuber). When the Spanish conquistadores came to Mexico they brought with them the recipe for horchata, but seeing as chufa nuts are not native to Mexico they began using rice.

view into blender with chocolate horchata mixture on white surface

How do you make horchata?

Horchata is commonly made by soaking rice, cinnamon, and sometimes almonds in water overnight. Some recipes call for boiling the rice with the cinnamon then letting it soak, but I prefer to pour boiling water over the rice, cinnamon, and in this case chocolate then letting it rest overnight. The following day the mixture is blended, strained, then milk and sugar are added to it.

a glass of chocolate horchata on a white surface with chocolate squares and cinnamon beside it

Hernan Mexican Chocolate Tablillas

For this recipe, I used my favorite Mexican hot chocolate: Hernán. Hernán is the real deal, real, authentic, Mexican chocolate sourced from Chiapas, and ground with sugar and cinnamon. In fact, the cacao used to make Hernan Mexican hot chocolate is organic and from a bio diversified plantation! The chocolate comes in three presentations tablillas (squares), skulls (which make an amazing gift since they are sold in small brightly colored hand woven palm leaf baskets), and small balls.

a glass of chocolate horchata with 2 squares of chocolate beside it and the box of hernan chocolate behind it

The Recipe: Mexican Chocolate Horchata

  • If Hernan chocolate is not immediately available to you, you can use Ibarra chocolate which is readily available in most grocery stores and is also vegan.
  • You can use the sweetener of your preference agave, coconut sugar, maple syrup, etc
  • Make sure to strain twice for a really smooth horchata.
  • Serve over ice and enjoy!!
two glasses of horchata de chocolate, two cinnamon sticks and two chocolate squares beside it
two glasses of horchata de chocolate, two cinnamon sticks and two chocolate squares beside it

Chocolate Horchata

This Mexican chocolate horchata is the prefect drink to cooldown this summer. The traditional combination of soaked rice and milk is givenan upgrade with this artisanal Mexican chocolate tablillas from Hernan.
5 from 1 vote
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Course: Drinks
Cuisine: Mexican
Keyword: aguas frescas, chocolate, horchata de chocolate
Prep Time: 10 minutes
1 day
Total Time: 1 day 10 minutes
Servings: 8 servings
Calories: 157kcal
Author: Dora S.

Ingredients

  • 1 cup Rice, long grain
  • 3 cups Water
  • 2 Hernan Mexican chocolate tablillas (2.6 oz)
  • 1/2 cup Sugar,
  • 1 stick Ceylon cinnamon (2 inch long)
  • 1 tsp Vanilla extract
  • 1 1/2 cups Soy, unsweetened (or your favorite plant milk)

Instructions

  • In a heat resistant container, combine the rice, Mexican chocolate tablillas, and cinnamon.
  • In a medium pot, bring the 3 cups of water to a boil. Pour over the rice and refrigerate overnight.
  • The following day blend the mixture until smooth and strain through a fine mesh strainer.
  • Add the vanilla, sugar, and soy milk and blend again until smooth.
  • Strain through a cheesecloth or nut bag.
  • Serve over ice and sprinkle with ground cinnamon. Enjoy!

Notes

If Hernan chocolate is not immediately available to you, you can use Ibarra chocolate which is readily available in most grocery stores and is also vegan. You can use the sweetener of your preference agave, coconut sugar, maple syrup, etc Make sure to strain twice for a really smooth horchata. Serve over ice and enjoy!!

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg
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My Abuela’s Whole Wheat Flour Tortillas

There’s nothing better than warm whole wheat flour tortillas, just made and slathered in butter. These tortillas take the best of both worlds. The combination of all-purpose flour with wheat germ, and wheat bran result in a soft, yet not gummy tortilla that will conquer your heart.

stainless steel bowl with all purpose flour, wheat bran, wheat germ, baking powder, and salt
stainless steel bowl with flour mixture and vegetable shortening

This is a family recipe. My güelita Lolita is famous for her tortillas integrales (whole wheat flour tortillas), and she was more than happy to share the recipe with us. Northern Mexico is known for flour tortillas. Most people think flour tortillas are not Mexican, but this is totally not true. Flour tortillas are eaten all across northern Mexico, almost as much as corn tortillas!

a hand up close showing the texture of the flour mixture

History of Flour Tortillas

Wheat arrived in Mexico with the Spanish around 1543. The Spanish accustomed to eating wheat were not big fans of corn tortillas. However it wasn’t in central Mexico where wheat took its stronghold but in the north. Northern Mexico, specifically the state of Sonora, Southern California, and Arizona were once considered one of the breadbaskets of America.

water added to the stainless steel bowl with the flour mixture
a large ball of dough in a stainless steel bowl

Some believe the flour tortilla is the new world version of a Middle Eastern flatbread, a product of Jewish and Arab influence in Spanish cuisine. Flour tortillas in Mexico very in size from small and a bit thick like in Coahuila, to incredibly large and thin, like in Sonora. (There’s a tortilla in Sonora called la sobaquera (armpit tortilla), because it’s so large that when you’re stretching it it reaches your armpit.)

small balls of dough lined on a parchment lined sheet tray

In some regions flour tortillas are made with lard, in others with a combination of lard and vegetable shortening, and in some places only vegetable shortening. This whole wheat version of the tortilla is the Mexican equivalent of “healthy”, the wheat germ and wheat bran add some fiber and earthiness to this Mexican classic.

ball of tortilla dough rolled out really thin on a piece of parchment

The Recipe: Whole Wheat Flour Tortillas

  • My grandma uses vegetable shortening in her recipe, but this will also work with refined coconut oil.
  • The longer the dough rests the softer the tortillas will be. Leaving the dough overnight in the refrigerator is recommended.
  • Roll the tortillas as thin as you possibly can.
  • These tortillas are not meant to make burritos. They are perfect for tacos.
a stack of whole wheat tortillas on a white linen towel with green stripes
a stack of whole wheat tortillas on a white linen towel with green stripes, with the top tortilla folded over

Whole Wheat Flour Tortilla

There’s nothing better than warm whole wheat flour tortilla, just made and slathered in butter. These tortillas take the best of both worlds. The combination of all purpose flour with wheat germ, and wheat bran result in a soft, yet not gummy tortilla that will conquer your heart.
5 from 1 vote
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Course: Side Dish
Cuisine: Mexican
Keyword: butternut squash and mushroom tacos, shortening, wheat bran, wheat germ
Prep Time: 10 minutes
Cook Time: 5 minutes
1 hour
Servings: 12 tortillas
Calories: 124kcal
Author: Dora S.

Ingredients

  • 1 ½ cups All-purpose flour
  • 1/4 cup Wheat germ
  • 3/4 cup Wheat bran
  • 1 ½ tsp. Baking powder
  • 1 tsp. Salt
  • 1/3 cup Vegetable shortening
  • 3/4 cup Warm water

Instructions

  • In a large bowl combine the flour, wheat bran, wheat germ, baking powder, salt, and mix well. Add vegetable shortening and use your fingers to to rub the shortening into the flour mixture until completely incorporated.
  • Pour water in and mix with a fork until. If the dough is too dry, add a bit more water.
  • Scoop mixture out into a cutting board and knead until smooth (about 3-4 minutes). The dough should be soft and stretchy, but not as soft as bread dough.
  • Cover dough with plastic wrap and let rest for at least 1 hour. (The longer the dough rests the softer your tortillas will be.)
  • Divide the dough into 12 equal pieces and roll into balls. Heat a cast iron skillet or comal to medium-high heat.
  • Sprinkle flour on your work surface, flatten the ball of dough with your hand. Using a rolling pin, begin to roll back and forth across the ball, rotating it slightly each time, and sprinkling more flour as necessary, until the dough has stretched out to make a large thin circle. Try to roll it as thin as you possibly can.
  • Lay the tortilla on the comal and flip after 30 to 40 seconds The tortilla should bubble up almost immediately. Cook 30 more seconds on the other side and remove from pan. Be careful not to overcook the tortillas or they will become crisp. Remove tortillas from pan and place in a tortilla warmer or kitchen towel.
  • Repeat this process with the rest of the dough.

Notes

  • My grandma uses vegetable shortening in her recipe, but this will also work with refined coconut oil.
  • The longer the dough rests the softer the tortillas will be. Leaving the dough overnight in the refrigerator is recommended.
  • Roll the tortillas as thin as you possibly can.
  • These tortillas are not meant to make burritos. They are perfect for tacos.

Nutrition

Serving: 1tortilla | Calories: 124kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 143mg | Fiber: 2g | Sugar: 1g | Calcium: 33mg | Iron: 1mg
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Vegan Carlota de Fresa

This post was created in partnership with California Strawberries. All thoughts and opinions are my own.

Strawberry season is upon us and this easy vegan carlota de fresa is the perfect dessert to showcase those sweet juicy strawberries. Carlota de fresa is a strawberry icebox cake that is popular in Mexico, it consists of a silky strawberry-lime cream, and layers of Maria cookies. There’s no baking required so it’s super easy to make!!

Strawberries, tofu, sugar and lime juice in blender

As a child sometimes I would prefer the carlota de fresa or carlota de limon instead of birthday cake, since especially in the summer months this dessert is so refreshing!! What makes this dessert so special is another childhood favorite, Maria cookies. My grandmother used to love having them with her coffee, and I have so many fond memories of snacking on cookies at her kitchen table.

Blended strawberry mixture in a pink bowl

Healthy Snacking:

While we enjoy strawberries in our desserts, there’s another way we enjoy strawberries even more, and that’s snacking on them! I have three kids, and if you have kids you know they want to snack ALL OF THE TIME! What better snack than a big bowl of strawberries with some chocolate hummus or some nuts. Strawberries are full of vitamins and nutrients. Did you know that one serving of strawberries has a full day’s value of vitamin C?? They are also packed with antioxidants, and potassium, folate, and fiber.

parchment paper lined glass baking dish lined with rows of Maria cookies

California Strawberries:

California is the nation’s leading producer of strawberries. Which means that it’s probable the strawberries you are getting from your local grocery store are from California. California’s rich, sandy coastal soils, western ocean exposure and moderate temperatures are the perfect combination for a year-round strawberry growing season. We actually lived in California for about 3 years and we loved going strawberry picking at our local Orange County farm. California strawberries are so sweet and juicy right of the vine!

Parchment paper lined glass baking dish lined with Maria cookies, strawberry cream, and fresh strawberries.

How to Choose the Best Strawberries:

I hate it when I get home from the grocery store and discover that a portion of my strawberries how somehow grown mold overnight. When choosing strawberries look for plump red berries with green leaves. Inspect the box for mold, and try to buy strawberries in the months of April to July when they are season.

Glass baking dish layered with Maria cookies, strawberry-lime cream, and fresh strawberries.

The Recipe: Carlota de Fresa

  • The Gamesa brand of Maria’s is not vegan, but I did find El Mexicano brand at my local HEB. If you can’t find them you can order McVities Rich Tea Biscuits which are vegan and is essentially a Maria cookie.
  • Agar agar is gelling powder similar to gelatin that thickens sauces. You can order agar agar HERE.
Vegan carlota de fresa, strawberry iced box cake topped with sliced strawberries, on a white serving tray with silver colored handles placed vertically
Close up of a slice of vegan carlota de fresa topped with sliced strawberries on a white plate
A golden spoon slicing into a piece of the Carlota de Fresa
a wide shot of a spoonful taken out of a slice of carlota de limon showing the different layers and topped with sliced strawberries on top and surrounded by strawberries

This post was created in partnership with California Strawberries. THIS IS WHERE YOU CAN FIND THE RECIPE FOR THE VEGAN CARLOTA DE FRESA.

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Fig Mole Mushroom Tacos

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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Sweet Potato and Chickpea Stew in Chile Colorado

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes, and chickpeas in a classic chile colorado sauce. The combination of chile ancho, chile guajillo, oregano, a pinch of cumin, and garlic add a smoky and savory flavor to the stew. This post is also available in Español.

This dish is inspired by a very northern dish called guisado de puerco in chile colorado. I have of course left out the pork and used a combination of potatoes and chickpeas. It is best served with rice and warm tortillas.

Chile guajillo and chile ancho on a dark wooden surface

I know working with dried chiles can be intimidating at first, but it is quite easy. All you have to do is remove the stems and take out the seeds. They can be lightly toasted to bring out the smoky flavor of the chiles, but it is not necessary to do so.

Dried chile sauce being poured over sweet potato and chickpea stew.

To use them you have to first reconstitute them in hot water. Simply drop the deseeded chiles in nearly boiling water and let them sit for about 10 minutes or until they are soft and pliable. They can be found in your local Hispanic market or now most grocery stores carry them in their Hispanic sections.

Over head shot of sweet potato and chickpea stew with white rice on a Mexican clay plate

I know a lot of new vegans will look at this and think that potatoes and chickpeas are not a substitute for pork, and you know what, they’re right. There are some recipes where I try to mimic the texture and flavor of meat, but there are others that I use vegetables to replace the animal protein.

My goal here is to recreate the flavors, spices, and aromas of traditional Mexican dishes and bring back all of those memories from my childhood and my family’s cooking. I encourage you to try a lot of different options to substitute meat in your dishes. With time you’ll find what works best for you!

The Recipe: Sweet Potato and Chickpea Stew in Chile Colorado

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

Sweet potato and chickpea stew in a clay Mexican pot on top of a red and white striped napkin. Rice in the background
Close up of Sweet potato and chickpea stew in a clay Mexican pot on top of a red and white striped napkin with a wooden spoon showing a bite. Rice in the background

Sweet Potato and Chickpea Stew in Chile Colorado

This sweet potato and chickpea stew with a Mexican twist is made with guajillo and ancho chile, cumin, oregano, and thyme.
5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Keyword: chile colorado, guisado, pork substitute
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 278kcal
Author: Dora S.

Ingredients

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

Instructions

  • Bring a small pot of water to a boil. Add chiles, tomato and bay leaf and turn heat down to a reallt slow simmer. Let simmer for 8 minutes.
  • While the chiles are simmering, heat a large pot to medium heat and add ¼ cup of water. Add onion and sweat until tender and translucent, about 4 minutes.
  • Add potatoes and sweet potatoes and 1 cup of vegetable stock. Cover and let simmer for about 6 min or until potatoes are beginning to become tender, but are not fully cooked.
  • Strain the chiles, but reserve one cup of the chile soaking liquid. Place the drained chiles, garlic, tomato, oregano, cumin, and 1 cup of the chile soaking liquid in the blender and blend until smooth. Strain the sauce.
  • Add sauce, chickpeas, and sprigs of thyme to the pot. Let simmer slowly for 8-10 minutes or until the sweet potatoes are cooked through. If the sauce is too thick, add more vegetable stock accordingly.
  • Season with salt and pepper. Remove thyme sprigs before serving.
  • Serve with rice and warm corn tortillas.

Notes

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

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 62g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 326mg | Potassium: 1368mg | Fiber: 16g | Sugar: 22g | Vitamin A: 22955IU | Vitamin C: 31mg | Calcium: 91mg | Iron: 4mg

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

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Mexican Bolillo Recipe

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This is without a doubt Mexico’s favorite bread. This bolillo recipe will make a bolillo with a crusty exterior and soft pillowy center that will be perfect for making tortas, molletes, and pambazos.

yeast, water, and flour in a white bowl with a red rim
Flour, sugar, salt, and a yeast starter in a stainless steel metal bowl

Did you know it was the Spanish that introduced wheat into Mexico?? With it came cakes, pastries, bolillos, and flour tortillas. Corn was the basic grain for the indigenous people of Mexico and in many ways it still is, but with the arrival of the Spanish a mestijaze or mixture of cultures happened with the introduction of wheat. Today, some of the most delicious Mexican delicacies like buñuelos, mantecadas, and empanadas are a result of the combination of skill, taste, and ingenuity of two cultures.

dough place in a oiled metal bowl ready for rising

This bread is also known as “pan frances” or French bread and there are several variations like telera and birote. Telera is generally softer and wider than a bolillo and is a very popular option for making tortas. A birote is a larger and saltier version of bolillo native to Guadalajara. It is used to make the famous tortas ahogadas!

dough shaped into football shapes and placed on a parchment lined sheet tray

dough shaped like a football doubled in size ready to be baked

In our family, we love eating bolillos straight out of the oven with vegan butter or making tortas with them. Whenever I visit Mexico I make sure to go buy some freshly made bolillo. The bakeries there make sure to bake them every few hours so that there is almost always a new, warm, and crispy bolillo to bite into.

Mexican bolillo arrange on a basket lined with a colorful striped towel with a bowl of butter behind it
a bolillo cut torn in half to show the inside

The Recipe: Mexican Bolillo

If you’ve never baked bread before, this is the perfect starting point. This is a pretty straight forward recipe, easy, and you only need flour, sugar, yeast, and water.

  • A baguette pan or perforated sheet tray would work great with this recipe.
  • If you are kneading this by hand, knead an additional 5 – 10 minutes or until the dough comes together and is stretchy, but not overly sticky.
  • These are best eaten the same day, but if you must save the for the next day keep them in a plastic bag.
a little girl with pigtails wearing a black-gray sweater holding the basket of bolillos
Mexican bolillo arrange on a basket lined with a colorful striped towel with a bowl of butter behind it

Mexican Bolillo Recipe

Mexican bolillo, these crusty dinner rolls are perfect for making tortas
5 from 1 vote
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Course: Side Dish
Cuisine: Mexican
Keyword: capirotada, pambazos, torta
Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 6 large rolls
Calories: 260kcal
Author: Dora S.

Ingredients

  • 1 pack Active dry yeast (7 g)
  • 3 1/3 cups All-purpose flour (480 g)
  • 1 tsp. Sugar (4 g)
  • 1 tsp. Salt (7 g)
  • 1 cup + 1/3 Hot Water (225 ml)

Instructions

  • In a small bowl, combine yeast with 1/3 cup warm water, and 2 tbsp of flour. Whisk to combine and let sit for 20 min.
  • In the meantime, combine the flour, sugar, and salt in a mixer bowl and mix on low with the dough hook until combined. Add yeast mixture and continue to mix on low.
  • Add remaining cup of hot water slowly ( the hottest water that comes out of your faucet), and increase speed to medium-low. Continue mixing for 15 minutes or until the dough comes together and is stretchy, but not overly sticky.
  • Place dough in a well-oiled bowl and cover with a towel. Let rest in a warm place for 30 min. to an hour or until it doubles in size. (This will depend on how hot it is where you live.)
  • Place dough on a lightly floured surface and cut into 6 equal pieces.
  • Take each piece and roll with your hands to form an oval shape. Pinch edges to make the characteristic pointy ends of the bolillo.
  • Place on a parchment lined sheet tray ( a perforated sheet tray or baguette pan would be even better). Cover with a towel and let rise for 1 hour or until doubled in size.
  • Preheat oven to 450°F at least 20 minutes before baking. Place a metal cake pan or pie pan on the bottom rack of the oven.
  • Once the bolillos have doubled in size, and right before placing them in the oven, make a ½ inch deep cut using a razor blade or sharp serrated knife at a 45° angle.
  • Spray bolillos with warm water and place in the oven. Add 1 ½ cups of water to pie pan in oven.
  • Bake 20 – 25 min. or until the bolillos are golden brown and they sound hollow when you tap on them.
  • Remove from oven and let them cool on a wire rack.

Video

Notes

A baguette pan or perforated sheet tray would work great with this recipe.
• If you are kneading this by hand knead an additional 5 – 10 minutes or until the dough comes together and is stretchy, but not overly sticky.
• These are best eaten the same day, but if you must save the for the next day keep them in a plastic bag.

Nutrition

Serving: 1roll | Calories: 260kcal | Carbohydrates: 54g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 3mg

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

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Walnut and Bean Vegan Sopes

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 vegan sopes or sopes de nogada are topped with a walnut “meat”, refried mayocoba beans, tomatillo avocado salsa, queso fresco, and cilantro. They are meant to be eaten with your hands so you can bask in the glorious messiness of eating yet another variation of Mexico’s love affair with corn.

4 pictures, picture to the top left has ground walnuts in a food processor, top right ingredients in blender for marinade, bottom left redish pureed marinade over walnuts in a glass bowl, bottom left everything mixed together in glass bowl with spatula
red colored walnut meat on a cast iron pan with teal handle

La Vida Verde

This recipe is from the book La Vida Verde by Jocelyn Ramirez. Jocelyn is the founder of Todo Verde a plant-based Mexican restaurant in Los Angeles. She is a former college professor who found the benefits of a plant-based lifestyle when her father was diagnosed with cancer a second time.

vida verde cookbook cover two jackfruit tacos with cilantro and red onion on a a green clay plate with flowers

This book is an amazing tribute to her family, culture, and traditions. With recipes like Mole Verde con Champiñones, Tamale Negro con Yaca, and Queso Quesadilla this book brings into the plant-based world authentic vegan Mexican recipes for the whole family. Honestly, this book is incredibly well written, and I am so happy to be sharing with you the work of another woman of color who is supporting and championing the community she came from. The book is available on pre-order now!

4 pictures, top left masa harina and water in metal bowl, top right ball of dough in metal bowl, bottom left open hand palm up with ball of dough, bottom right two hands pressing ball of dough into a pattie shape

What are sopes??

Sopes are a sort of thick small tortilla with a border along the edges. It is made out of masa harina or nixtamalized corn. Traditionally it is served with beans, cheese, lettuce and the main filling, but they can also have potatoes, radishes, and pickled jalapeños. In different regions of Mexico, they are also known as memelas, pellizcadas or picadas and they shape can vary from round to oval.

two sopes cooking on a cast iron pan with a black marble background
two sopes on a white plate and a a hand pinching the edhes

How to make Sopes?

The easiest way to make sopes at home is with masa harina. I recently found one that is organic called Masabrosa! The ratio of water to masa harina is going to vary according to where you live and whether it is humid outside. The important thing to know is your prepared masa should be the texture of soft playdough, and you should be able to roll a small ball of dough without any cracks in it.

3 vegan sopes filled with beans, walnut meat, avocado salsa on a colorful talavera plate and yellow napkin underneath

The Recipe: Walnut and Bean Vegan Sopes

  • You can use the walnut seasoning to flavor tofu or TVP of you have an allergy to nuts
  • If you are looking for a crispier texture on the sopes you can fry them after having pinched the edges.
  • Be careful not to add too much liquid to your walnut seasoning or you will end up with a soupy concoction instead of a meaty texture.
  • Use canned refried beans and premade salsa for a super-fast version of this recipe
3 sopes filled with beans, walnut meat, avocado salsa on a colorful talavera plate
a sope filled with refried beans topped with walnut meat, cheese and avocado salsa with a bite taken out of it on a talavera plate
a close up 3 vegan sopes filled with beans, walnut meat, avocado salsa on a colorful talavera plate and yellow napkin underneath

Walnut and Bean Vegan Sopes

These vegan sopes or sopes de nogada are topped with a walnut “meat”, refried mayocoba beans, tomatillo avocado salsa, queso fresco, and cilantro. Reprinted with permission from La Vida Verde by Jocelyn Ramirez, Page Street Publishing Co. 2019.
4 from 2 votes
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Course: Appetizer
Cuisine: Mexican
Keyword: antojitos, avocado salsa, queso fresco vegan, walnut meat
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 1413kcal
Author: Dora S.

Ingredients

For the Walnut Meat

  • 3 cups Raw walnuts
  • 1/2 cup Sun-dried tomatoes
  • 2 tbsp. Liquid aminos or soy sauce
  • 1 tbsp. Raw sugar
  • 1 tbsp. Cumin
  • 1 tbsp. Paprika
  • 1 tsp. Crushed red pepper flakes
  • 1 tsp. Nutritional yeast
  • 3 cloves Garlic, peeled
  • 1/2 cup Cooking oil, plus 2 tbsp
  • Salt, to taste

For the Beans

  • 1/4 cup Cooking oil
  • 3 cups Cooked mayocoba beans, strained
  • 1/2 tsp. Crushed red pepper flakes
  • 1/2 tsp. Ground cumin
  • 1 bay leaf
  • 1 cup Vegetable broth
  • Salt and pepper, to taste

For the Sopes

  • 3 cups Prepared masa harina (about 2 cups masa harina and 2 cups hot water)

Avocado Salsa

  • 3 Tomatillos, large, fire roasted
  • 1 Jalapeño, destemmed (deseeded if too spicy), fire roasted
  • 1-2 tbsp. Lemon juice
  • 1/8 tsp. Ground cumin
  • 1/2 Medium Hass avocado
  • 1/4 bunch Cilantro
  • Salt, to taste

For Serving

Instructions

  • To make the walnut meat, use a food processor to break down the walnuts to small pieces similar to the size of ground beef pieces. If you don’t have a food processor, you can use a blender and blend the walnuts
1 cup (120 g) at a time. Add the ground walnuts to a bowl and set aside.
  • Place the sun-dried tomatoes in a bowl of warm water for 10 minutes, or until rehydrated. In the blender, place the rehydrated sun-dried tomatoes (reserve the hydrating water), liquid aminos, sugar, cumin, paprika, red pepper flakes, nutritional yeast, garlic, 1⁄2 cup (120 ml) of the oil, 1⁄2 cup (120 ml) of the water used to rehydrate the sun-dried tomatoes and salt. Blend until completely smooth and add the mixture to the bowl of ground walnuts. Mix until the walnuts are fully incorporated.
  • Coat the bottom of a sauté pan with 2 tablespoons (30 ml) of oil, and preheat over medium heat. When the oil is hot, add the walnut mixture to the pan. Sauté for 15 to 20 minutes, or until the mixture slightly darkens, the walnut pieces soften and the flavors meld together. Taste for seasoning, adding more as needed. Set the walnut meat aside.
  • To make the beans, coat the bottom of a medium pot with the oil. Preheat the oil over medium heat and add the mayocoba beans, crushed red pepper flakes, cumin, bay leaf, vegetable broth, salt and pepper. Allow the beans to simmer for 10 minutes. Remove the bay leaf, and use a bean smasher or hand-held emulsifier to smash the beans into a rough and slightly runny paste. Taste for seasoning, and add more as needed.
  • To make the sopes, preheat a comal or griddle over medium heat. Divide the masa into 1⁄4-cup (65-g) balls. You should have 12 balls. Use your hands to press the masa into thick 4-inch (10-cm) round disks, using your fingers to gently press any cracked edges. These will be thicker than tortillas and will take slightly longer to cook. Place each sope on the comal to cook for about 2 minutes. When the first side sears and the edges start to slightly dry, flip it over to the second side and cook for 2 more minutes. Flip the sope again and remove to a plate to slightly cool. Once each sope is cool enough to handle, use your fingers to pinch the edges, forming a rim around the edge of each sope. Put them back on the comal to heat through.
  • To make the avocado salsa, add the tomatillos, jalapeño, lemon juice, cumin, avocado, cilantro and salt to a blender. Blend until smooth. Taste for lemon juice and salt, and add more as needed.
  • To serve, add a layer of mayocoba beans to the bottom of each sope. It should be enough to fill the rim of the sope. Add the walnut meat over the beans, and top it with the salsa. Garnish with Queso Añejo and cilantro.

Notes

  • You can use the walnut seasoning to flavor tofu or TVP of you have an allergy to nuts
  • If you are looking for a crispier texture on the sopes you can fry them after having pinched the edges.
  • Be careful not to add too much liquid to your walnut seasoning or you will end up with a soupy concoction instead of a meaty texture.
  • Use canned refried beans and premade salsa for a super-fast version of this recipe

Nutrition

Serving: 4sopes | Calories: 1413kcal | Carbohydrates: 101g | Protein: 34g | Fat: 105g | Saturated Fat: 11g | Sodium: 741mg | Potassium: 1803mg | Fiber: 26g | Sugar: 14g | Vitamin A: 2892IU | Vitamin C: 19mg | Calcium: 253mg | Iron: 14mg

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

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TVP Street Tacos

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

These TVP tacos will completely change your mind about using alternative proteins!! The filling is a mixture of textured vegetable protein, mushroom, and walnuts seasoned with a savory marinade, then cooked until golden brown. Serve on corn tortillas topped with chopped cilantro, onion, and your favorite salsa.

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 in the blender and process until smooth.
  • Drain, rinse, and squeeze out all of the water possible from the TVP.
  • Heat a large sauté pan to medium-high heat add 1 tbsp. of oil (optional). Add the mushrooms and cook until golden brown, about 6-8 minutes, stir often. Add the TVP and the chopped walnuts.
  • Continue to cook for 3 – 4 minutes in the pan. Add the seasoning sauce and stir to combine.
  • Cook until the meat is golden brown and most of the liquid has evaporated, about 4 more minutes. Adjust seasoning if necessary with salt and pepper.
  • Heat up tortillas on a griddle or comal coated with a small amount of oil. To assemble the tacos place two tortillas on top of each other place filling in the center and sprinkle with onion and cilantro. Add a splash of lime juice, and your favorite salsa. Repeat this with the rest of the tortillas and filling.

Notes

  • I decided to add mushrooms and walnuts to this to add a more meaty texture and flavor, that being said, both are optional. You can make this recipe with only textured vegetable protein.
  • If you want this to be truly authentic you need to add a little bit of oil to your griddle or comal when you heat up your tortillas.
  • I used street taco corn tortillas which are smaller than your regular sized ones, but you can also buy regular-sized corn tortillas, and cut them with a cookie-cutter into a smaller size.
  • Street tacos in Mexico are made with two tortillas each.

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.

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