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

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Almond Crema

Did you know you could make a Mexican style crema with almonds?? That’s right, a delicious and smooth crema made without dairy! Most recipes call for cashews, but cashews are pretty expensive, so I stared using almonds instead and loved the result. In fact, I think almonds work better since they are not as sweet as cashews. This almond crema can be drizzled on your enchiladas, tacos, sopes, or pretty much any vegan Mexican dish.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

The best part of this crema is that it is very versatile. You can add chipotle to it and drizzle it on pasta, or you could add roasted poblano to it and make poblano cream enchiladas. You could even omit the garlic, and add a banana to make an almond banana yogurt.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

It is super easy to make and you don’t necessarily have to have a high powered blender. (I have a Vitamix , which was a wedding gift, that I love and use almost everyday.) If you do have a high powered  blender, you can be lazy like me and make this crema without peeling or soaking the almonds. If you don’t have a high powered blender you will have to soak the nuts the night before, peel them, then blend them.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

Mexican crema is much thiner than than sour cream, so if you’re looking for a sour cream recipe simply reduce the amount of liquid in this recipe. The possibilities are endless with this almond crema!

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

The Recipe: Almond Crema

If you have a high powered blender:

  • Add nuts as is, just make sure to blend until the sauce is very smooth.

If you have a regular blender:

  • Soak raw almonds for at least 8 hrs.
  • Peel and blend.
Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
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Almond Crema

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
Total Time 15 minutes
Servings 4 people (1 1/2 cups)
Author Dora S.

Ingredients

High Powered Blender Crema:

  • ½ cup Almonds raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk unsweetened ( or vegetable oil)
  • 1 tbsp. Lemon juice fresh

Regular Blender Crema:

  • ½ cup Almonds raw
  • 1 clove Garlic
  • ¼ - ½ cup Water
  • ¼ cup Almond milk unsweetened (or vegetable oil)
  • 1 tbsp. Lemon juice fresh

Preparation

High Powered Blender Crema:

  1. Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper.

Regular Blender Crema:

  1. Boil water in a small pot and pour over almonds. Let sit overnight at room temperature.
  2. The following day peel the almonds. The skins should pop right off.
  3. Place the almonds, garlic, almond milk, and lemon juice in the blender. Add ¼ cup of water and process until smooth.
  4. If it is too thick, add the remaining ¼ cup of water.
  5. Season to taste with salt and pepper.

Chef's Notes

If you don't mind using oil, use it in place of the almond milk for a smoother sauce.

 

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Vegan Capirotada (Mexican Bread Pudding)

What is capirotada? Well, according to google it’s Mexican bread pudding, but that’s not quite right. It differs greatly from American bread pudding because it does not have a custard base. It is toasted bread soaked in a piloncillo, cinnamon, and clove syrup, then layered with bananas, peanuts, raisins and toasted coconut. Traditionally it contains cheese, but for the vegan version I have simply omitted it. Piloncillo is unrefined whole cane sugar, and it has a very unique flavor.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

This vegan capirotada (Mexican bread pudding) screams it’s Friday in lent. I realize it’s Thursday, but you know how it is when you have three kids demanding every minute of your attention. The other thing you should now is that my husband hates this dessert. Maybe hate is too strong a word, let’s just say he dislikes it very much. Though, I know many of you would agree that this is a dessert Mexicans hold close to their hearts, because it most likely reminds us of a special person who would make it without fail during lent.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

Easter is right around the corner, and I’ve kind of been procrastinating like I always do. Also this year Karina’s birthday is on Easter. Any ideas for a vegan Easter-birthday party menu?

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

The Recipe: Vegan Capirotada

  • You can refrigerate the leftovers and eat it hot or cold.
  • If you cannot find bolillos feel free to use a baguette instead.
  • Toast the bread very lightly.
  • Feel free to add vegan cheese if you like. Enjoy!

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.
4.5 from 2 votes
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Vegan Capirotada

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 5 Bolillos, large, stale, cut into 3/4 inch slices
  • 8 oz Piloncillo (1 cone)
  • ½ Ceylon Cinnamon stick
  • 4 cups Water
  • 2 Cloves, whole
  • 2 Bananas, sliced into rounds
  • ½ cup Raisins
  • ½ cup Roasted peanuts
  • ¼ cup Coconut, shredded, toasted, unsweetened
  • 2 tbsp. Sprinkles

Preparation

  1. Turn on oven broiler on high.
  2. Place sliced bread on a sheet tray and place under broiler 1 -2 min. or until bread is golden brown.
  3. Flip the pieces of bread over and repeat the process. Remove from oven and set aside.
  4. Preheat oven to 350F
  5. In a small sauce pot, bring water, piloncillo, clove, and cinnamon to a boil. Turn down to a simmer and stir until the piloncillo has dissolved. Strain and place liquid back into the pot.
  6. Add the raisins, and ¼ cup of the roasted peanuts to the liquid and bring back up to a simmer. Take off heat and set aside.
  7. Line the bottom of an 8 X 8 square pan with a layer of bread. Pour ¼ of the liquid over the bread and cover with banana slices, raisins, and peanuts. Add another layer of bread and repeat the process. You should be able to fit 3 layers of bread.
  8. When the final layer of bread has been laid down, pour the remaining liquid on top and cover with banana slices, toasted coconut, ¼ cup of remaining peanuts, and some sprinkles.
  9. Cover with aluminum foil and bake for 15 to 20 min. or until syrup is absorbed. Remove from oven and let rest for 20 min. then serve

Chef's Notes

Refrigerate leftovers. Can be eaten hot or cold. If you cannot find bolillos use baguette or french bread.

 

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Vegan Mole Chilaquiles with Green and Beans

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

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

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

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

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

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

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

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

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

You can purchase Hernán Mole Poblano here.

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

The Recipe: Vegan Mole Chilaquiles with Greens and Beans

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

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

 

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.
5 from 1 vote
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Vegan Mole Chilaquiles with Greens and Beans

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

Ingredients

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

Greens and Beans:

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

Sauce:

Toppings

Preparation

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

Greens and Beans:

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

Sauce:

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

Bringing it all Together

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

Chef's Notes

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

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Vegan Queso Cotija

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This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.

This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.

If you are new to veganism I just want to let you know that I get it, I miss cheese too. I loved cheese, all kinds of cheese! This is why I detest processed vegan cheese, because it just doesn’t taste like the original. (I haven’t had the privilege of tasting Miyokos vegan cheese, they say it’s a game changer though.) There are exceptions to this, like this vegan cotija cheese which is made from almonds. It of course is not like the original, but let’s just say it evokes the sensation and taste of cotija cheese.

This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.

This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.

Cotija is actually a small town in the mountains of the state of Michoacan. The cheese is said to have originated more than 400 years ago. It was made by the local people to keep milk from spoiling by turning it into aged cheese. The cheese is aged for about 3 months and is available in large rounds. I visited Cotija, many years ago, and I remember being blown away by the sight of the huge cheese rounds in the local shops and restaurants.

This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.

You must be wondering why I’m talking about the actual cheese making. Well, this blog is all about making traditional Mexican food vegan, but also about preserving our Mexican food traditions and food culture as much as possible. So, it’s important to look into the history a little bit. Plus, I’m a total food nerd.

This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.

The Recipe: Vegan Queso Cotija

I got the idea of using almonds for this cheese from Eddie Garza’s book Salud, Vegan Mexican and from this recipe from Veggies Don’t Bite. I’ve put my own spin on it.

  • Use slivered almonds, do not soak them.
  • You can also use lime juice instead of lemon juice.
This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.
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Vegan Queso Cotija

This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.

Prep Time 15 minutes
Cook Time 23 hours 45 minutes
Total Time 1 day
Servings 2 cups
Author Dora S.

Ingredients

  • 1 cup Slivered almonds
  • 2 tsp. Lemon juice
  • 2 tsp. Brine from a jar of manzanilla olives
  • Salt to taste

Preparation

  1. Place the almonds. Lemon juice, brine, and salt in a food processor.
  2. Process until you get a crumbly mixture resembling cheese, about 4-5 minutes. Be careful not over process or you’ll end up with almond butter.
  3. Place mixture in a cheese cloth or nut bag and twist tight to close and squeeze all of the excess liquid out.
  4. Place in the refrigerator for 24 hrs.
  5. Remove cheese from cloth and crumble.

Chef's Notes

You can also use lime juice. Recipe adapted from Veggies Don’t bite

If you eat nutritional yeast, add 1 tsp. to the recipe before processing.

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Vegan Caldo de Res

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

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

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

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

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

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

The Recipe: Vegan Caldo de Res

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

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

Ingredients

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

Preparation

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

Chef's Notes

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

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Chipotle and Lime Burrito (Vegan Burgers and Burritos)

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

I’ve been a fan of the blog Veggies Don’t Bite for a while. It was one of the first blogs that I found when I first went vegan that made me think I could actually make the change! Sophia de Santis is the founder of Veggies Don’t Bite, and she has just released her new cookbook Vegan Burgers & Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook. Today I’m sharing with you this chipotle and lime burrito stuffed with a mixture cilantro-lime rice and beans, sauteed spicy peppers, and a smoky chipotle cream sauce.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

What’s exciting about this book is that it’s plant-based, meaning it focuses on whole foods, doesn’t have refined sugars, and even includes gluten-free options. Also, who doesn’t like burgers and burritos? Our family loves them, they are some of the few things my kids will eat without questioning what’s in it.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

Every recipe has a beautiful picture, and includes 27 burgers, and 26 burritos. It also has a section with sides, and sauces to top your burger or burrito. Some of our favorite recipes so far are the Fajita your Burger, Sweet Potato Enchilada Burger, Frito Pie Pouches, and of course the Chipotle and Lime Burritos. I love the book so far, but I wish there was a recipe for burger buns and tortillas. I don’t know about you, but I struggle to find a burger bun that doesn’t have refined sugar in it.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

From the kitchen perspective, the recipes are easy to make and don’t use weird or hard to find ingredients. Plus, burgers and burritos are very convenient lunch or picnic options, because they are portable. They also make great game day or tailgating food to munch on. Vegan Burgers and Burritos is available on Amazon in paperback and kindle. Enjoy!

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

The Recipe: Chipotle and Lime Burrito

Serve with homemade salsa or smoky tangy cream sauce. You could also eat this on warm corn tortillas.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.
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Chipotle and Lime Burritos

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.
Servings 4 people

Ingredients

  • 1 cup Chopped red, yellow and green bell pepper mix
  • ½ cup Chopped spicy pepper of choice (jalapeño, cherry bomb, etc.)
  • ½ cup Chopped red onion
  • 1/2 cup Low-sodium veggie broth or drizzle of oil, for sautéing
  • 1 tsp. Sea salt
  • 1 tsp. Garlic Powder
  • 2 tbsp. Fresh lime juice

RICE AND BEANS

  • 1 ½ cups Cooked brown rice
  • 1 cup Cooked or canned black beans, drained and rinsed
  • ¼ cup Chopped fresh cilantro
  • 1 tbsp Fresh lime juice
  • ¾ tsp sea salt
  • ½ tsp chipotle powder

TO SERVE

  • 4 to 5 to tortillas
  • Avocado
  • Shredded cabbage
  • Smoky Tangy Cream (page 135) or World’s Best Roasted Salsa (page 132)

Preparation

  1. Sauté the peppers and onion in a pan over medium heat with veggie broth, salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
  2. To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
  3. Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado and shredded cabbage.
  4. Drizzle the sauce or salsa over the filling ingredients.
  5. To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
  6. Kids: This can be served as a bowl if folding a burrito is too hard! Do not add spicy peppers or chipotle powder. Substitute spicy peppers with bell peppers.

DisclosureI received a free copy of this book for reviewing purposes, but all opinions and thoughts are my own.

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Spicy Vegan Tortilla Soup

It’s a cold rainy day outside today, and I’m totally craving this spicy vegan tortilla soup. This is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle. It is then garnished with fried or baked tortilla strips, baked tofu, crispy chile pasilla, and avocado.

This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.

Tortilla soup is also known as sopa azteca, the soup is representative of central Mexico but can be found all over the country. It varies from state to state and household to household. Usually it consists of a tomato based  broth, a dried chile, and epazote. Fried tortillas are added to the broth then you pile the toppings on. Some other less traditional toppings are roasted poblano pepper, onion, and cilantro.

This is my Tia Laura’s recipe, and even though it is not necessarily the traditional one, it’s really good. I kept the recipe just as she showed me how to prepare it. She has a wonderful ease around the stove, and her callused hands show that she knows how to hold a knife, and does so often. She’s just one of those people with the “gift”. You know what I’m talking about right? She puts on that apron and forgets about the world, cutting, chopping, stirring, and tasting; she doesn’t even have to look at a recipe or resort to google. She makes it seem so effortless and fun. Which is the way home cooking should be.

This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.

Her love of food and cooking started in her mother’s kitchen, at the age of 5, while watching her bake polvorones (Mexican wedding cookies). It made her so sad that she couldn’t keep all the cookies to herself, that she asked her Mamá if she would show her how to make them, and she did. Now that my grandma no longer with us, my Tia has taken the unofficial title of family cook. I hope she doesn’t get mad at me for veganizing it! 

The Recipe: Spicy Vegan Tortilla Soup

  • If you can’t find fresh epazote use dried, or you can also use cilantro.
  • If you would like your soup to be spicy, add 2 chipotle chiles instead of one.
  • The tortillas and the chile pasilla are traditionally fried.
  • You want to add the tortillas to the soup right before eating.
  • You can substitute maggi seasoning sauce with soy sauce.
  • Zucchini would be a great addition to this soup.
  • Enjoy!!

This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.

This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.
5 from 1 vote
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Spicy Vegan Tortilla Soup

This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.
Total Time 40 minutes
Servings 4 Servings
300 kcal
Author Dora S.

Ingredients

  • 8 Corn tortillas cut into ½ in. strips
  • (12 oz.) or 1 block Extra firm tofu, pressed, cut into ½ inch cubes
  • 2 Roma tomatoes, large
  • ¼ White Onion, rough chopped
  • 1-2 Chile chipotle peppers in adobo
  • 1 Dried Chile morita, de-seeded, crumbled
  • 8 ½ cups Vegetable stock
  • 1 cup Diced tomates, canned, fire roasted
  • 2 Garlic cloves, peeled
  • 1 tsp. Soy sauce or braggs liquid aminos (see notes)
  • 1 sprig Epazote fresh

Garnish:

  • 2 Avocadoes, cut in half, pitted, diced
  • 3 Dried chile pasilla
  • Almond crema (optional)
  • 1 Lime, cut into quarters

Preparation

  1. Pre-heat oven to 350°F.

  2. Place the tofu and tortilla strips on a sheet tray lined with parchment paper. Bake for approximately 20 min. or until the tortillas are crispy and the tofu is slightly browned. Remove from oven and set aside.

  3. In the meantime, bring water to a boil in a small pot and add whole tomatoes. Reduce heat and gently simmer for 3-4 min., or until tomatoes are soft and the skin begin to fall off them. Set tomatoes aside.

  4. In a blender, puree cooked tomatoes, onion, chile morita, chipotle chiles, 2 ½ cups of HOT vegetable stock, tomato puree, garlic, and soy sauce until smooth.

  5. Heat a large pot to medium heat and add the tomato-chile puree to it. Let it simmer for 1-2 minutes, until it slightly thickens and changes color. Add the rest of the vegetable stock, epazote spring, and baked tofu to the pot and bring to a simmer. Let simmer for 15 min. and season to taste.

Garnishes:

  1. Toast the pasilla chile on a comal or saute pan set to medium heat, until crispy but not burnt. Cut into strips

  2. Remove epazote sprig from pot, and serve soup in bowls.

  3. Serve soup with assorted garnishes (baked tortilla strips, avocado, almond crema, toasted chile pasilla, and limes).

Chef's Notes

You can fry the tortilla strips for a crispier outcome, and traditionally the chile pasilla for the garnish is also fried in oil. I prefer my tortilla soup without the crema, but that’s up to you. If you can't find fresh epazote use dried, or you can also use cilantro. If you would like your soup to be spicy, add 2 chipotle chiles instead of one. 

Nutrition Facts
Spicy Vegan Tortilla Soup
Amount Per Serving (1 bowl)
Calories 300 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 2149mg 90%
Potassium 893mg 26%
Total Carbohydrates 46g 15%
Dietary Fiber 9g 36%
Sugars 10g
Protein 11g 22%
Vitamin A 37.2%
Vitamin C 26.7%
Calcium 9.9%
Iron 17.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Orange and Anise Vegan Hojarascas (Polvorones)

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. In the US these are known as Mexican wedding cookies, and are dusted with powdered sugar. In northern Mexico, where I’m from, they are very popular during the Christmas season. You can see them displayed in panadería windows, and are often given as gifts.

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I This is the mother of all cookie recipes (cue angelic choir). It might just be one recipe, but you can make many different kinds of cookies, I made 3, apricot thumbprint cookies, hojarascas dusted with cinnamon sugar, and pecan hojarascas dusted with powdered sugar. On the other hand, if anise and orange isn’t your thing, you can add ground nuts, dried fruits, or even coat them in chocolate. Our favorite cookie out of the three was a small round one dusted in cinnamon-sugar.

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I

Now that we live in San Antonio visiting family is so much easier, and I am very happy to be spending Christmas in my childhood home. My mom goes all out on the Christmas decorations, and the kids are so excited about Santa coming and are counting down the days. We are making tamales tomorrow for Christmas eve, and are planning all sorts of games and activities for the children. I hope you have a Merry Christmas and a Happy New Year!!

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I

The Recipe: Orange and Anise Vegan Hojarascas

  • I used Earth Balance as a butter substitute, which is salted, so if you use salted butter omit the salt in the recipe.( I did try to make these with coconut oil, but I wasn’t a fan of the result.)
  • The recipe is so simple. You cream butter and sugar, then add the orange zest, anise, and vanilla extract.
  • You can add 1/4 cup of finely chopped pecans if you like nuts, then dust with cinnamon sugar or powdered sugar depending on your preferences. ¡Enjoy!

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I

 

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I
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Orange and Anise Vegan Hojarascas

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar.
Total Time 30 minutes
Servings 2 dozen
118 kcal
Author Dora S.

Ingredients

  • 5 oz. (2/3 cup) Sugar, granulated
  • 12 oz. (1 ½ cups) Vegan butter, room temperature
  • 16 oz. (3 cups) Flour, all-purpose
  • 1 tsp. Ground anise seed
  • 1 tbsp. Orange zest
  • 1 tsp. Vanilla extract

Cinnamon-sugar:

  • 1 ¼ cups Cane sugar
  • 1 tbsp. Freshly ground cinnamon

Preparation

  1. Preheat oven to 350F.
  2. Cream butter and sugar, in an electric mixer with the paddle attachment.
  3. Add vanilla, orange zest, and ground anise. Mix.
  4. Slowly add flour, with mixer at low speed. Mix until well combined.
  5. Line 2 sheet-pans with parchment paper. Roll out dough on a floured surface to ¼ inch thick and cut into desired shapes (you can also roll dough into 1 inch balls and bake them that way).
  6. Place cut dough on sheet-tray, 1 inch apart from each other.
  7. Bake for 15 minutes or until bottoms become golden brown.
  8. Remove from oven. As soon as they are cool enough to handle, dust with cinnamon sugar.
  9. Place on a wire rack to cool.

Chef's Notes

You can add ¼ cup of finely chopped pecans to the dough if you like and eat nuts. You can also use this cookie dough recipe to make thumbprint cookies. Dust with powdered sugar instead of cinnamon sugar for a more Mexican wedding cookies look. 

Nutrition Facts
Orange and Anise Vegan Hojarascas
Amount Per Serving (1 cookie)
Calories 118 Calories from Fat 51
% Daily Value*
Total Fat 5.7g 9%
Saturated Fat 1.1g 6%
Sodium 67.16mg 3%
Potassium 15.8mg 0%
Total Carbohydrates 15g 5%
Sugars 8g
Protein 1g 2%
Vitamin A 5%
Vitamin C 0.5%
Calcium 0.5%
Iron 2.75%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Vegan Mexican Christmas Menu

Christmas is around the corner, and I’m sure you’ve been looking for options for your Vegan Mexican Christmas menu.  I have crafted this incredible menu for you with the help of some blogger friends, so you han have a feast this Christmas. I wanted the menu to be similar to what a Mexican family might have for their Christmas Eve dinner, so there are some non-Mexican dishes like lasagna on there, because I do  know families that make lasagna for Christmas.

Appetizer/Salad:

Nochebuena Salad

A refreshing salad of romaine lettuce, roasted beets, oranges, jicama, pomegranate, and peanuts.

Macadamia Nut Queso Fresco w/ Pineapple Chipotle Salsa

Make a cheese platter with these macadamia nut cheese. It pairs well with nuts, fruits, and crackers or toasted baguette.

Mexican Hummus with Chiles Toreados

This spicy hummus is perfect for dipping veggies or tortilla chips.

Potato and Spinach Croquettes

They are crispy and golden brown, but warm and satisfying. Great finger food!

Entrees:

Vegan Jackfruit Pozole Rojo

Jackfuit replaces the pork in this recipe with great results. Serve with tostadas, radishes, lime juice, and cabbage.

Vegan Pozole Verde

The green version of pozole is flavored with poblano peppers, tomatillo, and jalapeño.

Vegan Menudo

What?? It is possible. This recipe uses textured soy protein to replace the pancita.

Vegan Bacalao a la Vizcaina

A traditional salt cod dish, remade with hearts of palm, artichoke hearts, olives, tomatoes, potatoes, capers, and red peppers.

Espagueti Verde 

Spaghetti in a creamy poblano pepper sauce. It’s just the right amount of spicy.

Lasagna

Lasagna on Chritmas?? Yes, even Mexicans eat lasagna. It makes for a good entree.

Potato Adobo Tamales

Tamales filled with potatoes in adobo sauce. Serve just out of the steamer.

Red Chile Jackfruit Tamales

Jackfruit once again replaces pork in this northern Mexico version of tamales.

 

Dessert:

Buñuelos

Fried dough sprinkled with cinnamon-sugar. For sure a childhood favorite.

Hojarascas (Polvorones)

Also known as Mexican wedding cookies. I like them sprinkled with cinnamon sugar, but you can also do powdered sugar.

Vegan Tequila Truffles

Rich an boozy truffles that are great for gifting.

Strawberry Tamales

If you are not familiar with sweet tamales, you have to try these first.

Chocolate Tamales

Filled with semi-sweet chocolate chips, and pecans.

Drinks:

Ponche

A hot spiced fruit punch. Served with or without alcohol.

Champurrado

Unlike any hot chocolate you’ve ever had. It is thickened with masa or masa harina.

Atole Almendrado

A warm corn based beverage, meant to warm you up this winter.

Vegan Rompope

Mexican eggnog. Also a traditional Christmas drink.

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Vegan Bacalao a la Vizcaína (Mexican Style)

Every country across the world has its own way of celebrating Christmas. Mexico has many wonderful Christmas traditions, but one of the most important is the food. It’s not Christmas without pozole, tamales, buñuelos, or ponche. Another one of those important dishes is this vegan Bacalao a la Vizcaína.

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Bacalao a la Vizcaína is a braised salt cod dish with tomatoes, garlic, olives, capers, roasted peppers, and potatoes. Depending what part of the country you are in they also add raisins and slivered almonds. For this vegan version I️ have used hearts of palm and artichoke hearts to replace the salt cod. The dish is an adaptation of a Spanish classic, and is mostly consumed in central and southern Mexico on Christmas Eve. Serve it with rice or crusty bread to soak up to the last drop of the stew.

What are some of your favorite Christmas foods? My favorite is without a doubt tamales, and the are super easy to veganize! My favorite Christmas traditions are decorating the tree as a family, pedir posada, and singing Happy birthday to Jesus, and then having the kids kiss little baby Jesus on Christmas Eve. Ok, so there’s a lot of stuff I️ like about Christmas! I️ would love to hear some of your traditions.

The Recipe: Vegan Bacalao a la Vizcaína

I have used one can of hearts of palm and one can of artichoke hearts, but feel free to use one or the other. To give this a fishy flavor you can use dulse flakes or finely chopped nori seaweed. Enjoy!

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.
5 from 1 vote
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Vegan Bacalao a la Vizcaína

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 3 minutes
Servings 6 Servings
Author Dora S.

Ingredients

  • 10 Plum tomatoes, medium, (3 cups roasted tomato puree)
  • 1 White onion, diced, (about 2 cups)
  • 6 cloves Garlic, minced
  • 1 can (14 oz.) Artichoke hearts, drained, roughly chopped
  • 1 can (14 oz.) Hearts of palm, drained, roughly chopped
  • 1/3 cup Sliced, pitted manzanilla olives
  • 1 tbsp. Capers
  • 3 Red bell peppers, roasted, peeled, cut into strips
  • 1 bay leaf
  • 1-2 tsp. Finely chopped nori flakes
  • 1 lb. New potatoes, cooked, peeled, cut in half
  • 1/4 cup Parsley, chopped
  • 3 Pickled pepperoni or banana peppers whole or sliced

Preparation

  1. Preheat oven broiler to HI. Place tomatoes on a sheet try and place under the broiler for 4 minutes, until the tomatoes begin to brown and be covered in black spots.
  2. Turn the tomatoes and leave in oven for 4 more minutes. Remove from oven. Using your blender, process until you have a smooth puree. Strain and set aside.
  3. Heat a large pot to medium-low heat and add ¼ cup of water. Add onions and let cook until tender and transparent, about 4 minutes. Add garlic, and cook for 1 more minute.
  4. Pour in tomato puree, and bring it up to a simmer.
  5. Add hearts of palm, artichoke hearts, olives, capers, red peppers, bay leaf, and nori flakes. Continue to simmer for 5-6 minutes. Stir well.
  6. Add parsley, potatoes, pickled banana peppers. Let simmer for 8 more minutes. If the sauce thickens too much, adjust with vegetable stock or water.
  7. Season with salt and pepper to taste.

Chef's Notes

If you are looking for a fishy taste use 2 tsp. of nori flakes. Serve with rice or crusty bread. The pickled pepper can be spicy or mild depending on your preference. In some states they add raisins and slivered almonds, you can add those as well. 

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