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

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This sweet and tender semita bread is designed to be eaten with your morning café de olla or a cold glass of your favorite plant-milk. Piloncillo, raisins, cinnamon, orange zest, and anise are studded throughout the semita, making it an incredibly fragrant and delicious Mexican pan dulce.

Flour, water, yeast in a large stainless steel bowl

Origin of Semita Bread

In the 16th century, a group of Semitic Jews came to the new world, brought by Luis de Carvajal y de la Cueva to settle what is now the state of Nuevo Leon, escaping the Spanish Inquisition that was in full force at the time. This Jewish community colonized the states of Nuevo Leon, Coahuila, and parts of what is now Texas, and continued to practice their faith in secret. It is thought that this community ate bread during Passover very similar to what we consider semita bread now, with the exception of the piloncillo and raisins. The origin of this bread, however, can be traced back to Spain and Islamic North Africa.

Dough for semita bread mixed in a stainless steel bowl

Semita vs. Cemita

Semita is not the same as cemita, and to confuse things even more sometimes they are both spelled the same. Semita is the sweet bread recipe I have for you today, made with piloncillo, raisins, and sometimes nuts. Cemita is a savory roll, with sesame seeds on top, that is used to make tortas, huge tortas that are very famous in Puebla.

ball of dough in a stainless steel bowl with dough hook in it

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

dough hook stretching the dough to show the texture

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Chihuahua, is the creation of the talented Liliana Arellanes from @veganocosmico and here she is sharing her story with us.

Ball of dough resting in a stainless steel bowl

Liliana’s Story

My Name is Liliana Arellanes; I am from Chihuahua Mexico but have been living in Los Angeles, CA for the last 30 years. My path to Veganism began 25 years ago, for two fundamental reasons, respect, and compassion for all living beings, and respect for myself. Understanding above all, that it is not necessary to kill another living being in order to eat. In this way, we will be nourishing ourselves with Light and not death.

Pecans, raisins, orange zest and pilincillo are added to the dough in the bowl

 

I share the recipe of the famous “CHORREADAS DE PILONCILLO” a typical bread of the region, with a delicious flavor reminiscent of “small town” comfort food. I have added my personal touch, with raisins, nuts, and fragrant orange zest. It is an exquisite handmade sweet bread, with a spongy crumb that you can enjoy fresh out of the oven with a café de olla or a glass of almond milk.

 

dough mixed well and shaped into a ball again

The Recipe: Mexican Semita Bread (Semitas Chorreadas)

  • These semitas are the best when eaten still warm right out of the oven. If you eat them the next day be sure to warm them up before eating.
  • You can use ½ whole wheat flour and half unbleached white flour to substitute the bread flour.

four balls of dough on a parchment lined sheet tray

  • The nuts and raisins are optional, but I think they add a special touch.
  • You can substitute the coconut butter with vegan butter.
  • You can use plant milk instead of water in the recipe, just make sure it’s warm.

basket of mexican semita bread and a white plate with slices of semita

a closeup of a piece of semita bread being held in a hand

Three mexican semita bread rolls in a basket on a light blue background
5 from 1 vote
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Mexican Semita Bread (Semitas Chorreadas)

Mexican Semita Bread, studded with pecans, raisins, orange zest and piloncillo.

Course Breakfast
Cuisine Mexican
Keyword pan dulce, semita bread, vegan mexican breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings 4 Medium sized rolls
824 kcal

Ingredients

  • 3 ½ cup Bread flour
  • ½ cup Dark brown sugar
  • 1 tsp. Ground anise seed
  • 1 tsp Freshly ground cinnamon (Ceylon)
  • 1/3 cup Coconut butter, about 3 oz
  • 1 ½ cups Warm water
  • ½ cup Chopped pecans
  • ½ cup Raisins, soaked in the juice of one orange
  • 1 tsp. Orange zest
  • 1 tsp. Active dry yeast
  • 3.5 oz Piloncillo (about ½ cup)
  • ½ tsp. Salt

Preparation

  1. In a large bowl, mix all the dry ingredients flour, sugar, anise, cinnamon, yeast, and salt
  2. Add the warm water and coconut butter to the bowl and knead.
  3. I use the hook attachment on my mixer at medium-low speed for 4-6 minutes or until the dough has come off the sides of the bowl and is stretchy but not sticky.
  4. If you don’t have a mixer you can knead by hand for 10 minutes or until you reach the desired consistency.
  5. Place dough in a lightly oiled bowl, cover with a kitchen towel and let rise for an hour.
  6. To prepare your piloncillo, place it in a plastic bag, and crush it with the help of a hammer until finely ground.
  7. Separate the crushed piloncillo un half. Place half of the piloncillo in a small bowl and mix with 1 tsp. Flour. This will be used to top the semitas before baking.
  8. Once the dough is done rising, add the reaming half of the piloncillo, pecans, and orange zest and knead until all the ingredients are mixed evenly throughout.
  9. Preheat oven to 350°F.
  10. Divide the dough in four, roll the pieces tightly into rounds, and place on a sheet tray lined with parchment. Press down on the rounds lightly. Brush the rounds with your favorite plant milk, and top with the piloncillo and flour mixture. Press down slightly on the piloncillo topping with your hands.
  11. Cover the sheet tray with a kitchen towel and let the dough rise for 20 minutes.
  12. Bake for 20 minutes at 350°F.

Chef's Notes

  • These semitas are the best when eaten still warm right out of the oven. If you eat them the next day be sure to warm them up before eating.
  •  You can use ½ whole wheat flour and half unbleached white flour to substitute the bread flour.
  • The nuts and raisins are optional, but I think they add a special touch.
  • You can substitute the coconut butter with vegan butter.
  • You can use plant milk instead of water in the recipe, just make sure it’s warm.
Nutrition Facts
Mexican Semita Bread (Semitas Chorreadas)
Amount Per Serving
Calories 824 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Sodium 263mg 11%
Potassium 381mg 11%
Total Carbohydrates 149g 50%
Dietary Fiber 8g 32%
Sugars 50g
Protein 16g 32%
Vitamin C 3.8%
Calcium 8.2%
Iron 17.1%
* Percent Daily Values are based on a 2000 calorie diet.

This vegan aguachile verde recipe (Aguachile Estilo Nayarit) is spicy, tangy, and designed to be eaten on the beach on top of tostadas with a nice cold beer! In this vegan version, oyster mushrooms are marinated in a lime juice, cilantro, and serrano pepper mixture then mixed with sliced crisp cucumber and sliced red onion.

Oyster mushrooms on a marble backdrop

What is Aguachile?

Aguachile (literally chile water) is a type of ceviche thought to have originated on the coasts of Sinaloa. It is traditionally made with shrimp and like ceviche consists of marinating fresh seafood in a lime juice-chile mixture. It differs from other ceviches in that the marinating time is much shorter and the marinating mixture is very spicy. You can find aguachile verde and aguachile rojo as well. It is usually served as an appetizer on tostadas.

Shredded oyster mushrooms in a glass bowl. A lime squeezer and lime beside it.

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

Green serrano-lime salsa in blender container.

 

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Nayarit, is the creation of the talented Kimberly Rosales from @vivaverduras and here she is sharing her story with us.

Serrano-lime salsa poured over cucumber and onion in large stainless steel bowl.

Kimberly’s Story:

I decided to change my diet in Junior high (age 13) to a vegetarian based diet after making a bet with a friend on who can go the longest. After discovering PETA and watching a few of their videos, I was motivated to make it an actual real diet of mine.

Salsa mixed with red onion and cucumbers in a large stainless bowl.

After a couple of years struggling on how to eat without meat, and getting tired of pb&j sandwiches, I discovered my passion for cooking and creating recipes that catered to my diet. In 2011, I was convinced to incorporate seafood in my diet and I became pescatarian for a couple of years. After not feeling right, I watched a video from a Youtuber named FreeLee.

Mushrooms added to salsa, cucumber-onion mixture in a large stainless steel bowl.

Although I didn’t agree with a lot with her or her choices, I did come to a realization that I didn’t want to consume any fish or dairy products. I actually changed my diet cold turkey (no pun intended) and went fully plant-based. I had a few occasional slip-ups but fully committed this past year. After discovering the endless substitutes, I found there was no need to go back.  Now, I look to encourage and educate those in my community to try out a plant-based diet and show the versatility of recipes that one can create. My goal is to share my idea of, “Add the veggies, keep the culture!”

Vegan aguachile verde on a blue talavera plate on top of a melon colored cloth napkin.

 

The Vegan Aguachile Verde Recipe

To make this authentic Mexican recipe vegan oyster mushrooms are used to replace the shrimp. The earthiness and texture of the mushrooms make it the perfect substitute. Without a doubt, this is the best aguachile recipe out there!

Close up of vegan aguachile verde on a blue talavera plate

  • It might seem like this is way too much lime juice, but I promise it’s not.
  • You can reduce the number of chiles if you can’t take the heat.
  • If mushrooms aren’t your thing you can make aguachile with hearts of palm.
  • Serve this with tostadas, avocado, and a nice cold beer.
Vegan aguachile verde on a blue talavera plate on top of a melon colored cloth napkin.
5 from 1 vote
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Vegan Aguachile Verde (Aguachile Estilo Nayarit)

Vegan Aguachile Verde recipe, in this vegan version oyster mushrooms, are used to replace the shrimp. Serve with tostadas and avocado.
Course Appetizer
Cuisine Mexican
Keyword aguachile, ceviche, vegan mexican recipes
Prep Time 20 minutes
Marinating time 4 hours
Total Time 22 minutes
Servings 4 Servings
144 kcal
Author Dora S.

Ingredients

Salsa:

  • 2 Serrano peppers
  • 1 Garlic clove
  • ¼ White onion
  • 4 Limes
  • 1 cup Cilantro, stems removed
  • Salt and pepper to taste

Aguachile:

  • 7-8 King Oyster Mushrooms, medium size (about 1.25 lb.)
  • 2 Cucumbers, peeled and gutted
  • 1 Red onion, thinly sliced
  • 5 Limes
  • Salt & pepper to taste
  • 3 Small seaweed sheets crumpled and sprinkled before serving

Preparation

Preparing the mushrooms:

  1. Clean mushrooms with a damp towel, do not wash since it will change the texture of the mushroom. Cut the mushroom stems, you can cut the top as well but I like the texture
  2. Shred them with two forks so they have a "shredded chicken" look. Place them in a large bowl, and marinate with 4-5 squeezed limes and pink salt, refrigerate for about 4 hours (I marinated mine over night.)

To make the salsa:

  1. Place the serrano peppers, garlic, onion, juice of 4 limes, and cilantro in the blender and process until smooth.

Making the aguachile:

  1. Cut the cucumbers in half and gut the cucumber so they resemble a “c” shape, slice thinly. Cut the onion into thin slices. Add cucumbers and onions to a large bowl.
  2. Pour serrano salsa over the cucumber/onion mix. Marinate for 2 – 4 hours. (I marinated it overnight.) Squeeze additional lime juice if needed, I like it very citrusy but this is optional.
  3. After the marinating time is done, combine mushrooms and cucumber/onion mix, add salt to taste, and top with avocado and extra cilantro.

  4. I like to add my seaweed right before serving so it doesn't get too soggy.

Chef's Notes

• It might seem like this is way too much lime juice, but I promise it’s not.

• You can reduce the amount of chiles if you can’t take the heat.

• If mushrooms aren’t your thing you can make aguachile with hearts of palm.

• Serve this with tostadas, avocado, and a nice cold beer.

Nutrition Facts
Vegan Aguachile Verde (Aguachile Estilo Nayarit)
Amount Per Serving
Calories 144 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 40mg 2%
Potassium 1059mg 30%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 6g
Protein 7g 14%
Vitamin A 9.6%
Vitamin C 65.3%
Calcium 8.3%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

It seems like this year might be the year of cauliflower. It’s all I see in my Pinterest feed, cauliflower tacos, cauliflower buffalo wings, cauliflower rice, cauliflower pizza crust, etc. This is my take on vegan ceviche, and of course, I used cauliflower! This is a favorite during Lent or when you’re craving “seafood” dishes. Cauliflower is the perfect substitute for fish in this cauliflower ceviche. It, of course, does not taste fishy, but you can add dulse flakes or ground up nori seaweed to get that fishiness. Either way, this makes a wonderfully satisfying dish.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

Ceviche differs from country to country. In Mexico you can find ceviche in a hot sauce/ketchup base or with tomato, chile, and onion. I chose the version without the ketchup. First, cook the cauliflower in boiling water for two-four minutes then drop into a bowl of ice water. Chop it up and mix with cut tomato, onion, serrano pepper, cilantro, and lime juice. Let it marinate for 30 minutes. The result is a tangy, spicy, and refreshing appetizer. Serve with tostadas or chips, and avocado.

Cauliflower ceviche stuffed into an avocado half

 

If you happen to not be a fan of cauliflower you can make this vegan ceviche with mushrooms, hearts of palm, or even coconut. For a touch of sweetness, you could add mango, and red onion instead of white. However, the key to the best vegan ceviche is to let it marinate enough time for the flavors to develop.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

What are some other ways you like to enjoy cauliflower? Hope you like the recipe. Enjoy!

The Recipe: Cauliflower Ceviche

  • Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
  • Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
  • Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
  • You can use jalapeño peppers instead of serrano.
Cauliflower ceviche stuffed into an avocado half
4.53 from 17 votes
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Cauliflower Ceviche

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to make appetizer. Serve with chips and avocado.

Course Appetizer
Cuisine Mexican
Keyword cauliflower, vegan ceviche
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
201 kcal
Author Dora Stone

Ingredients

  • 1 hd. Cauliflower, medium, cut into florets
  • 1 cup Tomato, diced
  • 1 cup Cucumber, peeled, deseeded, diced
  • 1 Serrano pepper, minced
  • ½ cup Onion, white, finely chopped
  • 1 tbsp. Cilantro, chopped
  • 3 tbsp. Lime juice, fresh
  • 2 Avocadoes

Preparation

  1. Bring salted water to a boil in a large pot set to high heat.
  2. Fill a large bowl with ice and water.
  3. Drop cauliflower into the boiling water and cook for 2 - 4 minutes. (see note)

  4. Drain cauliflower and place in the bowl with ice water. Let cool.
  5. Chop cauliflower into small pieces.
  6. In a large bowl combine the cauliflower, tomato, cucumber, onion, chile, cilantro, and lime juice and mix well.
  7. Season with salt and pepper, and let marinate for 30 min.
  8. Adjust seasoning and serve on top of avocado halves with chips or tostadas.

Recipe Video

Chef's Notes

  • Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
  • Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
  • Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
  • You can use jalapeño peppers instead of serrano.

 

Nutrition Facts
Cauliflower Ceviche
Amount Per Serving
Calories 201 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 28mg 1%
Potassium 881mg 25%
Total Carbohydrates 18g 6%
Dietary Fiber 8g 32%
Sugars 5g
Protein 3g 6%
Vitamin A 15.4%
Vitamin C 29.7%
Calcium 3.3%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

This vegan Matamoros style seafood stew is a spicy, tangy, and hearty stew of oyster mushrooms, chickpeas, hearts of palm, and corn simmered in a chile-tomato broth. It is served with chopped cilantro, a splash of lime juice, and tostadas.

Dulse flakes, garlic, oregano, and chile powder in a large pot

This stew is somewhat similar to the caldo de siete mares, which is a classic Mexican seafood soup. This version besides being vegan, is delicious and full of a wide variety of vegetables. It gets its fishiness from dulse flakes, which are sun-dried seaweed flakes rich in fiber, protein, vitamin B12, and omega-3.

(Matamoros is a city in the northeastern state of Tamaulipas, Mexico. It is a border town with Brownsville, TX and it is located 28 miles from the coast of the gulf of Mexico.)

Tomato and guajillo chiles added to the pot with the dulse flake mixture

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Tamaulipas, is the creation of the talented chef Eddie Garza from @theeddiegarza and here he is sharing his story with us.

Eddie’s Story:

Every November I celebrate my veganiversary. This year, I’m celebrating my Sweet Sixteen! It’s been an amazing journey.

I was born and raised in the South Texas border town of Brownsville, right across the Rio Grande River from Matamoros, Tamaulipas, Mexico. My hometown slogan is “On the border, by the Sea.” And as the slogan suggests, Mexican style seafood a big part of the culture. Unfortunately, chronic diseases such as type 2 diabetes and heart disease caused by obesity is also a big part of the culture.

Blender container with blended chile sauce for vegan seafood stew

Like many of my classmates, I was a chubby kid. And every year I got bigger and bigger. By the time I finished high school, I weighed close to 250 pounds. For a 5’7” 18 year-old, that’s a lot. But it didn’t stop there. I finally maxed out at 310 pounds and I was always sick and injured (because my ankles couldn’t keep up with my rapid weight gain). I hit my rock bottom when I was diagnosed as prediabetic right after college.

Pot filled with sauteed mushrooms, carrots, celery, and onion

Thankfully, things turned around for me after meeting a new friend who taught me how to feed myself better. I began eating less of the fatty meat-centric meals that were harming my body and eating more fruits and vegetables. After 5 years of trying to go fully vegan, I finally did it. And I lost 150 pounds along the way. Now, 16 years later, I feel better than ever! And what’s really amazing is that I still get to enjoy all the same flavors I loved growing up on the SoTex-Mex border in a healthy plant-based way.

vegan seafood stew in a large pot. A ladle dunk in to show the stew

Today, I’m delighted to share a veganized version of one of our fall family favorites. It’s a Matamoros style seafood stew that features hearts of palms, oyster mushrooms, and chickpeas instead of sea animals. What gives this lip-smacking stew it’s sea-like flavor is dulse seaweed, which I love using for all my plant-based seafood dishes. I hope you love it as much as I do. ¡Buen provecho!

A white and blue bowl filled with vegan seafood stew surrounded by lime, chiles, and cilantro

The Recipe: Matamoros Style Seafood Stew

  • If you can’t find dulse flakes, you can use ground up nori seaweed.
  • Potatoes make a great addition to this!
  • You can also add zucchini or chayote.
  • Any mushroom would do, but preferably try to find oyster mushrooms.
  • Serve with tostadas.

A white and blue bowl filled with vegan seafood stew surrounded by lime, chiles, and cilantro

A white and blue bowl filled with vegan seafood stew surrounded by lime, chiles, and cilantro
5 from 1 vote
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Matamoros Style Seafood Stew

This vegan Matamoros style seafood stew is a spicy, tangy, and hearty stew of oyster mushrooms, chickpeas, hearts of palm, and corn simmered in a chile-tomato broth. It is served with chopped cilantro, a splash of lime juice, and tostadas.
Course Main Course
Cuisine Mexican
Keyword gluten-free, nut-free, soy-free, veganmexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 people
207 kcal
Author Eddie Garza

Ingredients

  • 8 Dried guajillo chiles, soaked, seeded and chopped
  • 2 tbsp. Vegetable oil divided
  • 4 cloves Garlic, minced
  • ½ tbsp. Dried Mexican oregano
  • 1 tsp. Salt
  • ½ tsp. Black pepper
  • 2 tsp. Ground cumin
  • 2 tsp. Ancho chile powder
  • 1 tsp. Chipotle powder
  • 2 tbsp. Dulse flakes
  • 4-5 Roma tomatoes roasted and peeled
  • 8 ounces Tomato sauce
  • 2 Carrots diced medium
  • 1 Medium onion diced medium
  • 3 Stalks celery diced medium
  • 8 ounces Oyster mushrooms separated
  • 4 cups Vegetable stock
  • 14 ounces Hearts of palm, half diced in rings, half julienned
  • 4 ears Fresh corn on the cob broken into halves
  • 1 ½ cups Chickpeas, cooked
  • ½ cup Cilantro, chopped (garnish)
  • Lime wedges (garnish)

Preparation

  1. Heat 1 tablespoon of oil in a large soup pot, and sauté the garlic, oregano, salt, pepper, cumin, ancho chile powder, chipotle powder, and dulse flakes for 3 minutes. Add the rehydrated guajillo chiles, tomatoes, and tomato sauce. Lower the heat and simmer for 10 minutes.
  2. Purée the mix (the soup base) with an immersion blender (or in batches with a conventional blender). Transfer the soup base to a bowl and set aside.
  3. In the same pot, heat 1 tablespoon of oil on medium heat and sauté the carrots, onions, celery and mushrooms for 4 minutes. Return the soup base to the pot. Add the vegetable stock, and cook for 10 minutes.
  4. Add the hearts of palm, corn on the cob and chickpeas. Cook for 5 to 7 minutes.
  5. Serve hot, garnished with cilantro and lime wedges.

Chef's Notes

  • If you can’t find dulse flakes, you can use ground up nori seaweed.
  • Potatoes make a great addition to this!
  • You can also add zucchini or chayote.
  • Any mushroom would do, but preferably try to find oyster mushrooms.
  • Serve with tostadas.
Nutrition Facts
Matamoros Style Seafood Stew
Amount Per Serving
Calories 207 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Sodium 930mg 39%
Potassium 1487mg 42%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Sugars 16g
Protein 7g 14%
Vitamin A 96.3%
Vitamin C 17.5%
Calcium 8.3%
Iron 24.4%
* Percent Daily Values are based on a 2000 calorie diet.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

Atapakua, this spicy Mexican vegetable stew from Michoacan is simmered in a smoky chile guajillo sauce made with pumpkin seeds, fresh corn, spearmint, garlic, and tomato.  It is a unique combination of very Mexican flavors and spices. If you have never tried it, you are in for a treat!!

 ingredients for atapakua, corn, potato, mushrooms, tomato, chile guajillo, pumpkin seeds, chayote, and zucchini

What is Atapakua??

Atapakua is a traditional dish from Michoacan that has prehispanic origins, prepared for hundreds of years by the Purepecha indigenous people. It is thought that before the arrival of the Spanish conquistadores atapakua used only plant-based ingredients like chilacayote, its flowers, and other vegetables, and legumes. After the conquest, animal products were added to the dish.

diced sweet potato, chayote, and zucchini on a sheet tray for atapakua

In Michoacan, you can find different variations of atapakua. It can be prepared with tomatoes or tomatillos, making it green or red in color. Atapakua is notable for its use of fresh corn or masa to thicken the sauce giving it an earthy flavor.

sauteed mushrooms in a cast iron pan

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

roasted ingredients for atapakua in a blender

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Michoacan, is the creation of Cynthia Estrada of @nutricionycocina, and here she with a message.

Cynthia’s Message:

They say that the Earth needs to be saved. Before existing as men, women or your gender of preference we are human beings, and before that we are animals, just another species. The planet evolves, the species become extinct.

atapakua in a clay cazuela, on a purple table mat, surrounded by tomato, zucchini and mint

I accept the word ecologist to describe me. The reality is that I am just trying to save myself. Earth can exist without humans, but we can’t exist without the earth. So why have I decided to reduce the consumption of animal products in my life and everything that goes with it?? The preservation of my person.

I decided to reduce my consumption of animal products for my health, to improve my existence on this planet, to have more energy, and improve my economy.

bright orange-red sauce for atapakua in a sauce pot

The Recipe: Atapakua – Spicy Mexican Vegetable Stew

  • If you want to prepare this recipe without oil, simply toast the pumpkin seeds and chile guajillo until golden brown in a cast iron pan. Saute the onion and garlic in a little bit of water.
  • You can add zucchini blossoms, fava beans or green beans to add more variety to the dish.
  • If you think sweet potato is too sweet you can use potato instead
  • The sauce is not very spicy since it uses only guajillo chiles, but if you do want it spicy you can add 1-2 serrano chiles.
  • For a deeper smoky flavor, you can roast the tomato on a cast iron pan or under your oven broiler until it has black spots all over, then add it to the blender.
  • The recipe calls for fresh corn, but since corn in the US is so much sweeter than Mexican corn, to make this récipe more authentic tasting use ½ fresh corn and ½ fresh masa. If you do use masa, let the sauce simmer for 15 min.

  atapakua in a clay cazuela, on a purple table mat, surrounded by tomato, zucchini and mint

5 from 1 vote
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Atapakua - Mexican Vegetable Stew

Course Main Course
Cuisine Mexican
Keyword atapakua, vegan mexican, vegetable stew
Total Time 45 minutes
Servings 2 people
247 kcal
Author Dora S.

Ingredients

  • 1 Sweet potato, peeled, cut into cubes
  • 1 Chayote or chilacayote, cut into cubes
  • 1 Zucchini, cut into cubes
  • 3 Guajillo chiles, seeds and stems removed
  • 2 Roma tomatoes, seeds removed
  • 2 cloves Garlic, peeled
  • ¼ Large white onion, peeled, chopped
  • 10 Pumpkin seeds (pepitas)
  • ¼ cup Water
  • 1 cup Fresh corn kernels
  • 1 tbsp. Spearmint or mint, chopped
  • 8 oz. Oyster or maitake mushrooms (any mushroom will do)
  • 1 Avocado leaf, dried, crumbled
  • Avocado Oil (Optional)

Preparation

Sweet Potato, Zucchini and Chayote

  1. Pre-heat oven to 450°F for 15 minutes.
  2. Place sweet potato, zucchini, and chayote on a parchment lined sheet tray, season with salt and pepper.
  3. Turn heat down to 350°F and bake for 20 minutes.

Salsa

  1. Heat a large sauté pan to low heat and add 1 tbsp. of oil (if you are oil-free see notes). Add pumpkin seeds and chile guajillo and cook until golden brown, remove from pan and set aside. Add onion and garlic to pan and cook until golden brown (keep garlic whole).
  2. In a small pot, simmer the corn in water until tender, about 2-3 minutes. Strain and reserve ¼ cup of the corn cooking liquid, and 1 tbsp. of corn kernels for garnish.
  3. Place the corn, chile guajillo, pumpkin seeds, onion, garlic, tomato, and ¼ cup of the corn water and blend until smooth.
  4. Add 1 tbsp. of spearmint, season with salt and pepper, and blend again.
  5. Pour the sauce into a medium sauce pot, set to medium-low heat, and bring to a simmer. Simmer for 3-5 minutes, then turn off heat, cover and keep warm.

Mushrooms:

  1. In a large sauté pan set to medium high-heat, sauté the mushrooms until golden brown in avocado oil (oil is optional), about 6-7 minutes.
  2. Season with salt and pepper. Crush the avocado leaf in your hands and sprinkle it over the mushrooms.

To serve:

  1. Place the sautéed mushrooms in a large bowl or cazuela. Add the sweet potato, zucchini, and chayote.
  2. Pour the sauce over the vegetables and stir.
  3. Garnish with corn kernels, and spearmint leaves.
  4. Serve with your favorite beans and corn tortillas.

Chef's Notes

  • If you want to prepare this recipe without oil, simply toast the pumpkin seeds and chile guajillo until golden brown in a cast iron pan. Remove from pan then, char the onion and cook the garlic until golden brown.
  • You can add zucchini blossoms, fava beans or Green beans to add more variety and texture to the dish.
  • If you think sweet potato is too sweet you can use potato instead
  • The sauce is not very spicy since it uses only guajillo chiles, but if you do want it spicy you can add 1-2 serrano chiles.
  • For a deeper smoky flavor, you can roast the tomato on a cast iron pan or under your oven broiler until it has black spots all over, then add it to the blender.
  • The recipe calls for fresh corn, but since corn in the US is so much sweeter than Mexican corn, to make this recipe more authentic tasting use ½ fresh corn and ½ fresh masa. If you do use masa, let the sauce simmer for 15 min.
Nutrition Facts
Atapakua - Mexican Vegetable Stew
Amount Per Serving
Calories 247 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 75mg 3%
Potassium 1473mg 42%
Total Carbohydrates 47g 16%
Dietary Fiber 10g 40%
Sugars 17g
Protein 11g 22%
Vitamin A 235.7%
Vitamin C 56.1%
Calcium 7.6%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

It seems that people either love or hate lentils. I love lentils, and this is my favorite lentil soup ever!! The lentils are simmered with serrano chile, onion, tomato, garlic, and cilantro until tender. It is a spicy and incredibly satisfying vegan lentil soup.

sauce pot filled with brown lentils, water, onion, and bay leaf

In Mexico, you can find it being made during the cold winter months, and it is especially popular during Lent. Depending on the region of Mexico that you’re in they are prepared a little bit differently. In Oaxaca, they serve their lentil soup with pineapple and plantains!! In other states, the lentils are cooked in a tomato-based broth. The vegetables vary according to the region, but you can find variations of this easy lentil soup with carrots, potatoes, celery, and spring onion.

saute pan with a cooked mixture of tomato, onion, garlic and chile serrano

Traditionally, this sopa de lentejas includes bacon, but to make it vegan I have omitted it. However, if you like vegan bacon you can add it to the soup.

vegan lentil soup cooking in a sauce pot

How to Make Lentil Soup?

First you have to clean your lentils. Spread them out on a sheet tray or flat surface and check them for tiny pebbles, dirt, and broken lentils, remove them, and rinse the lentils.

Cilantro added to the cooking vegan lentil soup

Place the lentils in a sauce pot with water, and add ½ onion and a bay leaf. Simmer until the lentils are tender. While this is going one sauté onion, garlic, tomato, and chile until soft. Add this mixture to the lentils with a couple of sprigs of cilantro, and let them cook for 8 more minutes.

a ladle full of vegan lentil soup suspended on top of sauce pot full of lentils

Instant Pot Lentil Soup

If you want to make this in the instant pot, start by sautéing the onion, garlic, tomato, and chile using the SAUTE button on the Instant Pot. Once the vegetables are tender, add the lentils, cilantro sprigs, and water or vegetable stock. Bring to a simmer. Turn off the instant pot, and place the cover on top. Adjust the setting to “Manual,” and cook for 18 minutes. Let it stand to release pressure naturally, at least 10 minutes. (Try these Instant Pot Poblano White Beans.)

Mexican vegan lentil soup in a white bowl surrounded by tomato, cilantro and onion

The Recipe: Mexican Vegan Lentil Soup

  • Make sure you sort through the lentils looking for pebbles, and dirt, then give them a good rinse.
  • You can leave the chile serrano whole or you can mince it and add it the vegetable mixture (it is spicier this way).

Mexican vegan lentil soup in a white bowl surrounded by tomato, cilantro and onion

Mexican vegan lentil soup in a white bowl surrounded by tomato, cilantro and onion
5 from 1 vote
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Mexican Vegan Lentil Soup

Mexican Vegan Lentil Soup, an easy recipe for healthy, comforting, spicy lentils with tomato, onion, garlic, and serrano chiles
Course Soup
Cuisine Mexican
Keyword lentil soup, vegan mexican
Total Time 35 minutes
Servings 4 servings
225 kcal
Author Dora S.

Ingredients

  • 1/2 lb. (1 1/4 cups) Brown or green lentils, cleaned, rinsed
  • 8 cups Water or vegetable stock
  • 1/2 White onion
  • 1 Bay leaf, dry
  • 1/2 White onion, diced
  • 2 Roma tomato, diced
  • 2 Garlic cloves, minced
  • 1 Chile serrano
  • 4 springs Cilantro

Preparation

  1. Place your lentils in a medium sauce pot, add water, onion, and bay leaf. Bring to a low simmer and let cook for 20 minutes.

  2. While the lentils are cooking, make a small incision using a sharp knife on the tip of the serrano pepper (like an X). Set a large sauté pan to medium heat and add the diced onion. Let the onions cook until translucent and tender, about 4-5 minutes. If it begins to stick to the pan add a little bit of water.
  3. Add garlic and cook for 1 more minute. Add diced tomato and chile serrano (whole) and cook until the tomato has broken down, about 6 minutes.
  4. Remove the ½ onion and bay leaf from the lentils, and add the vegetable mixture, and cilantro sprigs to the pot. Simmer slowly for about 8 minutes.
  5. Remove the cilantro sprigs, and serrano pepper. Season with salt and pepper to taste.
  6. Cut the chile serrano into rounds and add it back to the pot to make the soup extra spicy. (optional)

Chef's Notes

• Make sure you sort through the lentils looking for pebbles, and dirt, then give them a good rinse.

• You can leave the chile serrano whole or you can mince it and add it the vegetable mixture (it is spicier this way). •

You can make this in the instant pot as well (see post above for instructions)

Nutrition Facts
Mexican Vegan Lentil Soup
Amount Per Serving
Calories 225
% Daily Value*
Sodium 8mg 0%
Potassium 737mg 21%
Total Carbohydrates 39g 13%
Dietary Fiber 18g 72%
Sugars 4g
Protein 15g 30%
Vitamin A 13.7%
Vitamin C 17.7%
Calcium 4.7%
Iron 24.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

These tortitas de camarón are without a doubt my favorite Mexican lent dish. There is a tradition of serving seafood-based dishes during lent in Mexico and this is just one of them. To make this vegan, I made my vegan tortitas de camaron with a mixture of chickpea flour, zucchini, spices, and ground up nori. They are served in a guajillo chile salsa roja with nopales (cactus).

Glass bowl with chickpea flour, zucchini, spices, and nori powder for vegan tortitas de camaron

Lent is supposed to be a time to abstain from meat as a means of sacrifice and repentance, but now that I’m vegan, this part of lent really no longer applies to my life. However, there are many Lenten dishes that I used to love like ceviche, Mexican shrimp cocktail, capirotada, sopa de habas, and chiles rellenos. I have of course veganized all of them!

pot filled with water and dried chile and tomatoes simmering

Tortitas de camaron are essentially shrimp patties made with dried ground shrimp and whipped egg whites. You can find them served with salsa roja, mole poblano, and pipian (pumpkin seed sauce). For this vegan version, I tested making the patties out of chickpea flour cooked almost like polenta, then letting it cool, and cutting it out into circles. The flavor was good, but the texture was wrong and it seemed like a lot of steps for something that could be quite simple.

nopales draining in a white colander

I finally settled on adding grated zucchini to the patties, and cooking them like you would pancakes, and I think you’re really going to like this! What are some of your favorite lent dishes??

vegan tortitas de camaron cooking on a saute pan

The Recipe: Vegan Tortitas de Camaron

  • To cook nopales, bring a large pot of water to a boil with salt and a cilantro sprig. Add nopales and cook until tender for about 8 minutes. Drain the nopales and rinse them immediately with cold water. Let them drain for a couple of minutes and now they are ready to use.
  • The patties will seem like they are too soft in the middle, but as they cool down they will firm up.

Vegan tortitas de camaron with nopales in a light blue saute pan

  • I only added 1 tsp. of nori powder, but if you want the patties to be very fishy you can add more. I made the nori powder by placing 3 sheets of nori (for sushi) in my blender and processing it into a coarse powder. You can also use dulse flakes.
  • I added chile de arbol, because I like mine spicy, but you can omit them or add more.

 

Vegan tortitas de camaron on a clay plate with nopales and a spoon taking a portion

 

Spoon dipping into Vegan tortitas de camaron on a clay plate

Vegan tortitas de camaron on a clay plate with nopales and a guajillo salsa roja
5 from 1 vote
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Vegan Tortitas de Camaron

Vegan Tortitas de Camaron (Mexicans shrimp patties) a classic Lenten dish gone vegan in a guajillo chile salsa roja.

Course Main Course
Cuisine Mexican
Keyword lent recipes, vegan mexican, vegan shrimp
Total Time 40 minutes
Servings 4 servings
135 kcal
Author Dora S.

Ingredients

To make the patties:

  • 2 cups Finely shredded zucchini
  • 1 tsp. Garlic powder
  • 2/3 cup Chickpea flour
  • 1/2 tsp. Smoked paprika
  • 1/4 tsp. Ground mustard
  • 1 tsp. Nori powder
  • 1/2 tsp. Salt

Sauce:

  • 6 Guajillo chiles, dried stems, and seeds removed
  • 1-2 Chile de arbol, stems and seeds removed (optional)
  • 2 Roma tomatoes
  • 1/2 White onion, chopped
  • 2 Garlic cloves, peeled
  • 2 Cilantro sprigs
  • 1 1/2 cups Chile soaking liquid
  • 2 ½ cups Chopped nopales, cooked (see note)

Preparation

To make the sauce

  1. In a cast iron pan set to medium heat, toast the chiles for 20-30 seconds on each side. Be careful not to burn them, or the sauce will be bitter.
  2. Bring a medium pot of water to a boil and drop in the chiles and the tomatoes. Lower heat and simmer for 15 min.
  3. Remove chiles and tomatoes from the soaking liquid and place in the blender with garlic, onion, and 1 ½ cups of the chile soaking liquid. Season with salt and pepper, and process until smooth and strain. Set aside.

To make the patties:

  1. In a large bowl combine the zucchini, garlic powder, smoked paprika, chickpea flour, ground mustard, nori powder, and salt. Mix well with your hand and let sit for 5 min. Mix again.
  2. Grease with preferred cooking oil (optional) then scoop out 1/4 cup of the zucchini mixture at a time into the pan. Cook for about 3 minutes on each side, until light golden brown. Set aside.
  3. Set a large saute pan to medium heat and pour in the sauce. Add cilantro sprig and let it simmer for 5-6 minutes. Add cooked nopales, stir, and adjust seasoning. Add the patties into the sauce and serve with rice.

Chef's Notes

  • To cook nopales, bring a large pot of water to a boil with salt and a cilantro sprig. Add nopales and cook until tender for about 8 minutes. Drain the nopales and rinse them immediately with cold water. Let them drain for a couple of minutes and now they are ready to use.
  • The patties will seem like they are too soft in the middle, but as they cool down they will firm up.
  • I only added 1 tsp. of nori powder, but if you want the patties to be very fishy you can add more. I made the nori powder by placing 3 sheets of nori (for sushi) in my blender and processing it into a coarse powder. You can also use dulse flakes.
  • I added chile de arbol, because I like mine spicy, but you can omit them or add more.

 

Nutrition Facts
Vegan Tortitas de Camaron
Amount Per Serving
Calories 135 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 277mg 12%
Potassium 689mg 20%
Total Carbohydrates 23g 8%
Dietary Fiber 6g 24%
Sugars 8g
Protein 7g 14%
Vitamin A 49.7%
Vitamin C 29.4%
Calcium 11.6%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Fideo soup is what Mexican childhood memories are made of. It is a warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, and kids love it because what kid doesn’t like noodles?

How to Make Sopa de Fideo

So what makes a sopa de fideo authentic?? I think the only true answer to this would be, that the most authentic sopa de fideo is the one your mamá used to make. So go ahead and ask her for the recipe!! Though I find that every cook adds their own touch to it, some may add cilantro, chipotle or jalapeños. There are also several variations of sopa de fideo that are well-known like sopa de fideo con frijoles, sopa de fideo with albondigas, and sopa seca de fideo. 

Regardless of how your mom makes it or the different variations, the base of this soup consists of blending tomatoes, onion, garlic, and broth and pouring that over very thin noodles that have been sauteed until golden brown. More vegetable broth is added then everything is simmered until tender.

I like to add zucchini to mine for nutritional purposes, but my mom never added zucchini to hers. My mom usually made hers a sopa de letras, using alphabet pasta instead of angel hair to make it fun for us. To make this vegan, I simply used vegetable stock instead of chicken stock.

The Recipe: Fideo Soup

  • For this version, I used canned tomatoes because tomatoes are not in season right now. If it’s summer I recommend you use fresh tomatoes.
  • You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.
  • You can also make this soup using alphabet pasta to make sopa de letras.
  • To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.
  •  I like to add a sprig of cilantro with the zucchini, but that is completely optional.
  • For a lot of us, the food memory of this soup is associated with the flavor that knorr chicken flavor bouillon gives to the soup. To substitute this, I recommend using Better than Bouillon No Chicken Base.

 

5 from 4 votes
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Sopa de Fideo (Mexican Noodle Soup)

How to Make Sopa de Fideo? It is a warm comforting soup made with a tangy tomato base and golden brown noodles. Kids love it!!
Course Soup
Cuisine Mexican
Keyword fideo soup, mexican noodle soup, sopa de fideo
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
289 kcal
Author Dora S.

Ingredients

  • 1 tbsp. Oil (optional)
  • 8 oz. Angel hair pasta or whole wheat thin spaghetti, broken into 1 in. pieces
  • 1 can (14.5 oz) Diced tomatoes or 2 cups of fresh diced tomatoes
  • 1/2 Onion, white, chopped
  • 3 Garlic cloves, peeled
  • 10 cups Vegetable stock
  • 1 Mexican zucchini, diced
  • 1 Lime, cut into quarters

Preparation

  1. In a medium pot get your vegetable stock boiling hot and set aside.
  2. Set a large pot to medium heat and add oil. Once the oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.

  3. While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.
  4. Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.
  5. Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season.

  6. Serve with a wedge of lime so everyone can add as much lime juice as they like. 

Chef's Notes

  • For this version, I used canned tomatoes because tomatoes are not in season right now. If it's summer I recommend you use fresh tomatoes.
  • You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.
  • You can also make this soup using alphabet pasta to make sopa de letras.
  • To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.
  •  I like to add a sprig of cilantro with the zucchini, but that is completely optional.
  • For a lot of us, the food memory of this soup is associated with the flavor that knorr chicken flavor bouillon gives to the soup. To substitute this, I recommend using Better than Bouillon No Chicken Base
Nutrition Facts
Sopa de Fideo (Mexican Noodle Soup)
Amount Per Serving
Calories 289 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 2358mg 98%
Potassium 283mg 8%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 8g
Protein 8g 16%
Vitamin A 27%
Vitamin C 12.7%
Calcium 2.7%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

Are you looking for more Mexican soup recipes?? Try this pozole verde, pozole rojo, vegan tortilla soup, vegan caldo de res, and this vegan albóndiga soup. 

 

This Vegan Tres Leches cake is nothing short of a dream. A dream come true!! A sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries.

Glass bowl filled with the ingredients to make vegan tres leches cake

I had avoided veganizing this recipe for so long, thinking that I couldn’t possibly get it right or that I had to make vegan condensed milk, and who has time to make vegan condensed milk?? I don’t know why, but inspiration finally hit and this vegan version of homemade tres leches cake was born.

Tres leches cake batter in a glass bowl with a blue whisk

What is Tres Leches Cake?

Tres leches (three milks) cake is traditionally a vanilla sponge cake soaked in condensed milk, evaporated milk, and cream (media crema). It is topped with whipped cream and berries or assorted fruit, and sometimes cinnamon. On occasion, rum or rompope (a sort of Mexican eggnog) is added to the milk mixture. To make this vegan I decided to use almond, macadamia nut, and oat milk. The combination proved to be ridiculously good!

Tres leches cake resting on a rack

Tres Leches Cake History

This is a tricky one. Some say that tres leches cake originated in Nicaragua, but Mexico certainly claims it as its own, and Cuba and Puerto Rico have their own versions of well. Tres leches cake became popular in Latin America in the 19th century, possibly due to Nestle publishing a recipe in the back of its cans of condensed milk. They, however, did not invent it, even before then you can find various versions of milk-soaked cakes way before the 19th century. Without a doubt, there is some influence of European colonization, thus there are some who believe tres leches is a new world version of  European milk soaked cakes topped with cream, like tiramisu.

Milk being poured on tres leches cake in a red baking dish

 

The Challenges of Making an Authentic Tres Leches Cake Vegan

It wasn’t as difficult as I had imagined, because I decided to completely leave out the condensed milk. Instead, I combined three plant-based milks with sugar and reduce the liquid by 1/3. The cake itself was the biggest challenge. The cake needed to be dry or maybe not dry, but at least not overly moist. The omnivore version is made without oil and mostly eggs which presented a huge problem in the vegan version. After 4 tries I came up with a cake that is dry enough to absorb the milk, but strong enough to not become mush instantly.

A slice taken out of a tres leches cake in a red baking dish

I tried 2 types of coconut whipped cream. I decided not to make my own but go with a store-bought option. First I tried So Delicious Coco Whip which turned out too sweet and heavy for my taste for this cake. I settled with Reddi-whip’s Coconut Whipped Topping which is light and airy, and not too sweet.

Tres leches cake on a white plate topped with a sliced strawberry

 

The Recipe: Vegan Tres Leches Cake

  • It’s very important to make the cake the day before so you can let it sit out and dry out a little bit.
  • This cake is not meant to be eaten without soaking in milk!! You’ve been warned.
  • I used almond, macadamia nut, and oat milk, but you can use any combination you prefer. If you like coconut, I suggest coconut milk.
  • Top with strawberries or assorted berries. The acid in the berries cut the sweetness of the cake.
  • This cake will not keep for more than a day, it will get too mushy, so try to eat it all in one day.
  • If you want to make your own whipped topping I recommend this recipe.
  • Enjoy!!

Tres leches cake on a white plate topped with a sliced strawberry

Tres leches cake on a white plate topped with a sliced strawberry
4.73 from 11 votes
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Vegan Tres Leches Cake

This Vegan Tres Leches cake is nothing short of a dream. A dream come true!! A sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries.
Course Dessert
Cuisine Mexican
Keyword tres leches cake, vegan mexican recipes
Resting Time 10 hours
Total Time 2 hours
Servings 10 Servings
299 kcal
Author Dora S.

Ingredients

Cake:

  • 1 ½ cups Almond milk, unsweetened
  • 1 ½ tsp. White vinegar
  • 2 tsp. Vanilla extract
  • 2 ¼ cups All-purpose flour
  • ¾ tsp. Baking soda
  • 1 ½ cups Sugar, granulated
  • ½ tsp. Salt

Milk Syrup:

  • 1 cup Almond milk, unsweetened
  • 1 cup Macadamia nut milk, unsweetened
  • 1 cup Oat milk, unsweetened
  • ½ cup Sugar, granulated

Whipped Topping:

  • 2 cans Reddi-whip Coconut Whipped Topping
  • 1 pint Strawberries, hulled and sliced

Preparation

To make the cake

  1. Preheat oven to 350°F. Line the bottom of a 8 x 13” baking dish with parchment paper and lightly grease with vegetable oil.

  2. In a medium bowl combine the almond milk, vinegar, and vanilla. Mix well. Let sit for 5 min.
  3. In a large bowl combine the flour, baking soda, sugar, and salt. Mix well.
  4. Add the wet ingredients to the dry ingredients, and mix with a whisk until you have a smooth batter.
  5. Pour the batter into the baking dish and bake in the middle rack of the oven, for 30-35 minutes or until an inserted toothpick comes out clean.

  6. Remove from oven. Let cake cool, and remove from baking dish. Remove parchment paper and let cake cool completely on a rack. Leave it out at room temperature without covering it, overnight.

To make the milk syrup

  1. While your cake is baking. Combine the three milks and sugar in a medium sauce pot. Bring to a simmer and let cook for 20 min. Remove from heat and let cool in the refrigerator until ready to use. You should have about 2 cups of milk syrup.

Assembly

  1. The following day, using a serrated knife, gently cut the dome off the top of your cake. Poke the surface of the cake several times with a fork or a steak knife.

  2. Place your cake inside of the baking dish and pour milk syrup over it as evenly as possible. Place in your fridge and let cake soak for 30 min.

  3. When you’re ready to serve, top the cake with the coconut whipped topping and spread with a spatula. (Don’t add the whipped topping to the cake unless you’re ready to serve it.)

  4. Arrange the sliced strawberries on top of the whipped topping and serve.

Chef's Notes

It's very important to make the cake the day before so you can let it sit out and dry out a little bit.

• This cake is not meant to be eaten without soaking in milk!! You've been warned.

• I used almond, macadamia nut, and oat milk, but you can use any combination you prefer. If you like coconut, I suggest coconut milk.

• Top with strawberries or assorted berries. The acid in the berries cut the sweetness of the cake.

• This cake will not keep for more than a day, it will get too mushy, so try to eat it all in one day.

• If you want to make your own whipped topping I recommend this recipe.

Nutrition Facts
Vegan Tres Leches Cake
Amount Per Serving (1 slice)
Calories 299 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 306mg 13%
Potassium 114mg 3%
Total Carbohydrates 67g 22%
Dietary Fiber 2g 8%
Sugars 44g
Protein 3g 6%
Vitamin A 1.1%
Vitamin C 33.7%
Calcium 12.1%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

These are Guanajuato’s famous Vegan Potato Enchiladas (Enchiladas Mineras) filled with a sautéed onion and mushroom mix, smothered in a guajillo enchilada sauce, and topped with tender potatoes and carrots, crema, shredded lettuce, and jalapeños en escabeche.

tofu crema in blender for vegan potato enchiladas

 

Enchiladas are one of those Mexican dishes that have an infinite number of variations depending on the region. These easy vegan enchiladas are called enchiladas mineras or miner’s enchiladas, because Guanajuato was once the world’s silver-extraction center (18th century). Guanajuato is a state in central Mexico, its capital, the city of Guanajuato is a UNESCO world heritage site, famous for its beautiful examples of Baroque architecture.

White strainer full of cooked diced potatoes and carrots

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.

Cast iron pan with sauteed mushrooms for vegan potato enchiladas

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe is representing Guanajuato and is the creation of Enrique Rodriquez, here he tells you a bit of his story:

Sauce pot filled with red enchilada sauce and a wooden spoon showing the sauce

My name is Enrique Rodriguez and I’m from the city of Irapuato in the state of Guanajuato, and I have been vegan for more than 4 years. Ever since I was a child I wondered what vegetarianism was all about and always declared myself a lover of animals. So much so, that I stopped eating fish, because my first pets were fish, except for tuna in a can, probably because I couldn’t see the fish’s corpse, hahaha.

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl

As an adult, I met a group of animal activists in Irapuato, and that’s how it all started. I began researching veganism and in one week I stopped eating all animal products. It was easy for me, since I didn’t really like eating meat to begin with, and I learned to substitute it with beans and vegetables such as garbanzos, lentils, mushrooms, etc. My love for cooking and animals grew, and I began to veganize every recipe I came across, and now this lifestyle will accompany me forever.

 

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl

 

The Recipe: Vegan Potato Enchiladas (Enchiladas Mineras)

Traditionally this recipe uses quite a bit of oil. I have opted for a healthier version, but if you don’t mind the oil you can follow the traditional methods. To do so, after dipping the tortilla in the sauce fry them lightly in a large sauteé pan with 1 tbsp. of oil. Fill the tortilla then fold in half. In the same pan you fried the tortillas fry the potato and carrots.

If you are allergic to nuts you can make a tofu crema by blending: 1 lb. of silken tofu, 2 tbsp. lemon juice, 1 clove of garlic, 1/3 cup of water or unsweetened almond milk, 1 tsp. of nutritional yeast, and salt and pepper to taste.

The enchilada sauce is not very spicy, so if you like spicy food add 1 to 2 chiles de arbol to the sauce.

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl
4.67 from 3 votes
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Vegan Potato Enchiladas (Enchiladas Mineras)

These are Guanajuato’s famous Vegan Potato Enchiladas (Enchiladas Mineras) filled with a sautéed onion and mushroom mix, smothered in a guajillo enchilada sauce, and topped with tender potatoes and carrots, crema, shredded lettuce, and jalapeños en escabeche.
Course Main Course
Cuisine Mexican
Keyword easy enchiladas, vegan enchiladas, vegan mexican recipes
Total Time 45 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 2 Medium Idaho potatoes, peeled and cubed
  • 4 Medium carrots, peeled, and cubed

Enchilada Sauce

  • 15 Dried Guajillo chiles, stems and seed removed
  • 2 cloves Garlic
  • ¼ tsp. Ground cumin
  • ½ tsp. Mexican oregano, dried

Filling

  • 1 lb. Cremini, oyster or maitake mushrooms, sliced
  • 1 Onion, large, thinly sliced
  • 2 cloves Garlic, minced
  • 2 cups Favorite shredded vegan cheese (optional)
  • 12 Corn tortillas

Garnish

  • Almond Crema
  • Jalapeños en Escabeche, sliced
  • 2 cups Shredded romaine or iceberg lettuce

Preparation

To make the enchilada sauce

  1. On a skillet or comal set to medium heat, toast the guajillo chiles for a couple seconds on each side.
  2. Place the chiles in a large bowl and cover with boiling water. Let sit for 10 minutes.
  3. Place the soaked chiles, garlic, cumin, oregano, and 2 cups of the chile soaking liquid and process until smooth. Strain and season with salt and pepper. Set aside.

For the filling

  1. Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  2. Add the onion and garlic and continue cooking until the onion is tender and translucent about 6 more minutes. Add more liquid as necessary. Season with salt and pepper and set aside.
  3. Place potatoes in a medium saucepot with cold water and salt. Bring to a low simmer and let cook for 5 minutes, add carrots and let cook for 3 to 4 minutes more or until the potatoes and carrots are tender. Strain and set aside.

Assembly

  1. Preheat oven to 350°F.

  2. Bring enchilada sauce to a very low simmer in a medium saucepot, dip a tortilla in the warm sauce, very quickly, and place on a plate. Fill with mushroom mixture and vegan cheese and fold the tortilla over. Place on serving platter. Repeat this process with the rest of the tortillas.

  3. Pour some extra sauce on top of the enchiladas and spread with a spoon. Place in oven for 5 to 6 minutes to melt the vegan cheese. (You can omit this step if you’re not using cheese).

  4. Remove from oven. Top enchiladas with the potato-carrot mixture, shredded lettuce, jalapeños en escabeche, and drizzle crema on top and serve.

Chef's Notes

Traditionally this recipe uses quite a bit of oil. I have opted for a healthier version, but if you don’t mind the oil you can follow the traditional methods. To do so, after dipping the tortilla in the sauce fry them lightly in a large sauteé pan with 1 tbsp. of oil. Fill the tortilla then fold in half. In the same pan you fried the tortillas fry the potato and carrots.

If you are allergic to nuts you can make a tofu crema by blending: 1 lb. of silken tofu, 2 tbsp. lemon juice, 1 clove of garlic, 1/3 cup of water or unsweetened almond milk, 1 tsp. of nutritional yeast, and salt and pepper to taste.

The enchilada sauce is not very spicy, so if you like spicy food add 1 to 2 chiles de arbol to the sauce.