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

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Vegan Cajeta Envinada

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I have been dreaming of this Mexican classic for months now, velvety, sweet, rich, and vegan cajeta envinada. It is simmered slowly on the stove until it reaches the perfect consistency, it is my favorite labor of love.

Cajeta is a traditional dish from the city of Celaya, Guanajuato. It is made by simmering goats milk with sugar, and baking soda, in a large copper pot, until it is the consistency of a dark caramel. For this vegan version I have used unsweetened soy milk, turbinado sugar, agave syrup, and whiskey.

History of Cajeta:

The first versions of cajeta or at least the technique was brought to Mexico by the Spanish conquistadores. (In Spain it is called leche quemada, and it is made with cow’s milk.) As with many other Mexican delicacies the Spanish techniques were adapted to the resources available in the area. Which in this case means that in the city of Celaya leche quemada was made with goat’s milk, and so cajeta was born.

Milk in blue dutch oven that has become a chocolate color

To this day, cajeta is sold in a small round wooden box called cejete that is wrapped in white paper and bound with colorful cellophane ribbons. There are three versions of cajeta most commonly sold quemada, vanilla, and envinada.

What is Cajeta Envinada?

Cajeta envinada is cajeta with spirits added to it. You can add brandy, rum, or even whiskey. Even though “envinada” means ”with wine” it is more common to add spirits to it than wine.

milk in blue dutch oven pot a dark caramel color

Recipes made with Cajeta:

Cajeta is one of my favorite childhood candies and as a grown-up I love that it’s so versatile. You can use cajeta to make churros filled with cajeta, crepes topped with cajeta and pecans, obleas, as a topping for ice cream, to make flan, and many more delicious treats.

cajeta envinada in a white dish over a colorful mat with a spoon inside

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 Guanajuato, is the creation of me, Dora Stone. Even though I am not from Guanajuato, my great-grandfather immigrated to Mexico from Spain into Guanajuato, and that is where he met my great-grandmother, and started a family. Thus, I feel a certain connection to that area and was glad at the opportunity to veganize this recipe.

Vegan cajeta envinada in a small dish with a spoon dipping into it

The Recipe: Vegan Cajeta Envinada

  • I used unsweetened soy milk, but you can use your favorite plant milk.
  • I used turbinado sugar, also known as sugar in the raw, which is a less processed version of fine white sugar. If you can’t find it, you can use brown sugar.
  • The baking soda in this recipe help the cajeta get its dark caramelized color.
  • I chose to use whiskey, but you can use brandy, dark rum or white wine.
Vegan cajeta envinada in a small dish with a spoon dipping into it

Vegan Cajeta Envinada

Vegan Cajeta Envinada, Mexican milk caramel used to top everything from churros, crepes, ice cream, and more.
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Course: Dessert
Cuisine: Mexican
Keyword: dulce de leche, leche quemada, whiskey
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 1 cups
Calories: 1751kcal
Author: Dora S.

Ingredients

  • 4 ¼ cups Soy milk, unsweetened
  • 1 1/3 cup Turnbinado or brown sugar
  • ¼ cup Agave syrup
  • 1 tsp. Vanilla extract
  • ¼ tsp. Baking soda
  • 1 -2 tbsp. Brandy, Dark rum or whiskey

Instructions

  • In a large heavy bottomed pot combine the soy milk, sugar, agave, vanilla, and baking soda.
  • Bring to a slow simmer, and let simmer for 1 hour and 15 min. Stirring frequently to prevent sticking and burning.
  • Add the brandy and simmer for 15 more minutes or until the cajeta has reached the desired consistency.

Notes

  • I used unsweetened soy milk, but you can use your favorite plant milk.
  • I used turbinado sugar, also known as sugar in the raw, which is a less processed version of fine white sugar. If you can’t find it, you can use brown sugar.
  • The baking soda in this recipe help the cajeta get its dark caramelized color.
  • I chose to use whiskey, but you can use brandy, dark rum or white wine.

Nutrition

Calories: 1751kcal | Carbohydrates: 365g | Protein: 30g | Fat: 20g | Saturated Fat: 2g | Sodium: 923mg | Potassium: 1804mg | Fiber: 4g | Sugar: 348g | Vitamin A: 3942IU | Vitamin C: 72mg | Calcium: 1648mg | Iron: 7mg
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The Best Marranitos Recipe

I have done it! After three failed attempts, here is the best marranitos recipe (Mexican piggy cookies) ever, and it’s vegan!!. Ok, I might be a little too excited about this one, but hear me out. This is my favorite pan dulce, you can ask any of my family members, and they will be sure to tell you I have eaten many marranitos in my life!

Piloncillo syrup for making this marranitos recipe

A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie. This version is the perfect combination of a pastry and a cookie. It is made with a combination of whole wheat and white flour and infused with a piloncillo, star anise, clove, and cinnamon syrup.

Flour mixed with piloncillo syrup in a stainless steel bowl

I’ve reworked this recipe from a couple years ago to include a good amount of fat. When I first created this recipe I was trying to be no-oil, but quickly realized that I just can’t do it. I do try to limit the amount of oil that I use in cooking, but when it’s something as delicious as this marranito pan dulce fat is good once in a while. 

 

Dough mixed in a stainless steel bowlThey taste just as they should, so much so, that the kids ate them so fast I hardly had time to photograph them. We dunked them in the thickest Mexican hot chocolate.

Marranitos lined up on a sheet tray getting ready to bake

The Recipe: The Best Vegan Marranitos

  • I recommend eating the marranitos by dunking them in hot chocolate or coffee.
  • If you would like to make these without fat you can substitute the amount of vegan butter with apple sauce.
  • You can find the marranitos cookie cutter that I used right HERE Enjoy!

Here is the best vegan marranito (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

Marranitos

A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie.
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Course: Dessert
Cuisine: Mexican
Keyword: cochinitos, cochitos, pan dulce, piloncillo
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 large marranitos
Calories: 170kcal
Author: Dora Stone

Ingredients

Piloncillo Syrup

  • 2/3 cup Water
  • 1 cone Piloncillo, (8 oz)
  • 2 Cloves, whole
  • 1 stick Mexican cinnamon (2 inches)
  • 1 Star anise

Marranitos

  • 1 cup + 2 tbsp. Flour, all-purpose
  • 1 cup Flour, whole wheat
  • 1 tsp. Baking soda
  • 1 tsp. Baking powder
  • 1/3 cup Vegan butter, melted
  • 1/2 cup Piloncillo syrup

Instructions

To make the Piloncillo Syrup

  • Place water, piloncillo, cinnamon, clove, and star anise in a medium saucepot set to medium heat. Simmer slowly and stir until the piloncillo dissolves. Continue to simmer until the mixture has the consistency of natural maple syrup. Remove from heat and let cool slightly. Strain. (For this recipe we will only be using 1/2 cup of the piloncillo syrup. You can save the rest to use later.)

To make the marranitos

  • In a large bowl, combine the whole wheat and all-purpose flours, baking powder, and baking soda.
  • Combine 1/2 cup of the piloncillo syrup with the melted butter and mix well.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until the dough begin to comes together.
  • Use your hands to incorporate the dough together and form a ball. The dough will be on the wet side.
  • Cover in plastic wrap and place in the fridge for 30 - 1 hour.
  • Preheat oven to 350F.
  • Remove the dough from the fridge and roll out on a floured surface to 1/3 inch thickness.
  • Use a large pig-shaped cookie cutter to cut out the dough and place them on a parchment-lined sheet tray.
  • Reform the dough scraps into a ball and roll out again to cut out more marranitos. Repeat this process until you cannot cut out any more.
  • Bake for 12-15 minutes or until the marranitos are golden brown on the bottom.
  • Remove from oven and let cool slightly.

Notes

 If you would like to make these without fat substitute the vegan butter with apple sauce.

Nutrition

Calories: 170kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Calcium: 36mg | Iron: 1mg
Marranitos sitting by a cup of hot chocolate and a blue napkin
marranito being dipped into hot chocolate in a talavera cup
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Empanadas de Camote (Sweet Potato Empanadas)

These beautiful freshly baked empanadas de camote are filled with sweet potato, slowly simmered in cinnamon and anise. The dough is hand-kneaded and rolled out, then baked with the fragrant sweet potato filling. I like to eat them right out of the oven with a steaming cup of Mexican hot chocolate.

Sugar, anise, and cinnamon syrup in a small stainless steel pot
Flour and sweet potato syrup in a large glass bowl

I used to think empanadas were a Mexican thing but soon discovered that almost every country has their own version. Whether they are sweet or savory, they are incredibly delicious, easy to eat, and the perfect food on the go.

Flour mixture mixed together in glass bowl
Kneaded dough on a wooden surface

Empanadas by Doña Consuelo

This recipe was given to me by Doña Consuelo, a friend of my cousin Esperanza. Doña Consuelo had heard that my little nephew has severe allergies and can’t enjoy most of the pan dulce available in our town, so she graciously shared her recipe for these empanadas de camote, which just so happen to be vegan.

Cubed sweet potatoes cooking in a stainless steel pot

Doña Consuelo is one of those OG cooks that has never written down a recipe, and measures everything by fistfuls. So my beautiful cousin had her over to her house and had her recreate the recipe, and then proceeded to measure every fistful of flour and pinch of anise. She passed the recipe to me and I couldn’t wait to share it with you.

Mashed sweet potato in a glass bowl

I decided to pay her a visit to thank her for the recipe and just chat. Sitting in her living room, lamenting that she could no longer use her hands to knead the dough or make them for her family (she has arthritis), she reminisced about the traditional candies that are hand made in Múzquiz, her home town. She talked about the treats she ate as a child, and how she wished they were made with the same quality today.

Sweet potato plopped in the middle of dough disk

All of this has me pondering on the importance of passing down family recipes and adapting them for the new generation. Food is such an important part of our culture and we shouldn’t let the traditional recipes disappear with the previous generations. Save your family recipes!! Make them vegan, make them yours!

Empanadas ready to bake on a sheet tray

The Recipe: Empanadas de Camote

  • The original recipe called for vegetable shortening, but I have substituted it for coconut oil, but you could also use melted vegan butter.
Chef Dora and Doña Consuelo posing for a photo
  • I also reduced the amount of sugar (believe it or not!), but you can sub with piloncillo, sugar in the raw or muscovado sugar.
  • I used the orange-fleshed sweet potatoes.
Empanadas de camote on a blue plate, cup of coffee and cinnamon stick
A close up of an empanada de camote cut in half.
Empanadas de camote on a blue plate, cup of coffee and cinnamon stick. The top empanada is cut in half showing the filling.

Empanadas de Camote (Sweet Potato Empanadas)

These beautiful freshly baked empanadas de
camote are filled with sweet potato, slowly simmered in cinnamon and anise.
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Course: Dessert
Cuisine: Mexican
Keyword: mexican sweet potato empanadas, sweet empanadas, sweet potato
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Servings: 16 empanadas
Calories: 321kcal
Author: Dora S.

Ingredients

Sweet Potato Syrup:

  • 2 1/2 cups Water
  • 2 Ceylon cinnamon sticks, 2 inches long
  • 1 ½ tsp. Anise seed
  • 1 ½ cups Sugar, granulated
  • 1.6 lb. Sweet potato, peeled, cut into large dice (About two large ones)

Empanada Dough:

  • 17.6 oz. All-Purpose flour
  • 2 ½ tsp. Baking powder
  • 2/3 cup Melted coconut oil (the original recipe used shortening)
  • ¼ cup Sugar
  • 1 tbsp. Ground cinnamon
  • 1 1/3 cup Sweet Potato Syrup (see above)
  • ¼ cup Aquafaba liquid of a can of chickpeas

Instructions

To make the syrup:

  • Combine the water, cinnamon sticks, anise seed, and sugar in a small pot. Bring to a simmer over low heat and simmer softly for 30 min. Strain. Reserve 1 1/3 cups of the syrup and set aside.
  • Pour the rest of the sweet potato syrup in a small pot and add the sweet potato. Bring to a very low simmer, cover, and let cook for 45 min. (It’s going to seem like it’s not enough liquid to cook the sweet potatoes, but we’re basically going to steam them in the syrup. As they cook they will release liquid as well.) Drain and mash with a fork.
  • While the sweet potatoes are cooking, in a large bowl mix the flour, baking powder, sugar, and cinnamon. Add the melted coconut oil and mix well.
  • Add sweet potato syrup and mix.
  • Transfer dough to a floured surface and knead for about 10 minutes or until the dough has come together is elastic and smooth, but not sticky. Let it rest for 45 min.
  • Preheat oven to 350F.
  • Divide the dough into 16 equal portions and roll them into balls ( 2 oz. each). On a lightly floured surface roll out the dough 1/4 inch thick.
  • Place 1 tbsp. of the filling in the middle of the dough round. Fold the dough over to enclose the filling, and crimp the edges with a fork to seal or seal them decoratively as the Argentinians do. Pierce each empanada three times with a fork near the crimped edge.
  • Brush with aquafaba and bake for 35 – 40 min. or until the empanadas are golden brown on the bottom.

Notes

The original recipe called for vegetable shortening, but I have substituted it for coconut oil, but you could also use melted vegan butter.
I also reduced the amount of sugar (believe it or not!), but you can sub with piloncillo, sugar in the raw or muscovado sugar.

Nutrition

Serving: 1empanadas | Calories: 321kcal | Carbohydrates: 56g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 29mg | Potassium: 275mg | Fiber: 3g | Sugar: 24g | Vitamin A: 6435IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
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Vegan Barbacoa Sinaloense

Barbacoa means so many different things to different people, as with any other Mexican dish it varies from state to state. This traditional vegan barbacoa Sinaloense uses Gardein beefless tips instead of pork or beef, but still holds all the chiles, spices, and flavors that characterize barbacoa in Sinaloa. 

Glass bowl filled with gardein beefless tips soaking in water

It is a hearty stew full of vegetables like potatoes, carrots, tomatoes, and olives simmered in a mixture of Anaheim, chile guajillo, cumin, oregano, and beer. In Sinaloa, it is served with cold macaroni salad and refried beans.

Stainless steel pot filled with dried chiles and water

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.

White pot with onion, tomato, and anaheim chile.

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 Sinaloa, is the creation of the talented Fabby Gastelum, and here she is sharing her story with us.

White pot with onion, carrots, tomatoes, and anaheim chile.

Fabby’s Story:

Hi my name is Fabiola Gastelum and I was born in Culiacán Sinaloa. My family and I moved here when I was 7 years old, we lived in Mesa Arizona and I spent all my childhood there. That’s Home! I currently live in Albuquerque New Mexico with my toddler and my husband.

Small saute pan with browned beefless tips

Growing up I remember hating the feeling of knowing where my food came from. I would cry after every zoo trip thinking of the animals incarcerated there. I always considered myself a “tree hugger” because I hated plastic and I would try and safe water. When I became a mother I became so conscious of what products I used on my son -all-natural plant-based products. He never had cow milk and very little red meats. I remember watching What The Health for the first time on August 2017 (knowing that I would come out of it feeling different) that day our lives changed.

Vegan barbacoa sinaloense in a blue and white pot with a wooden spoon in it

My inner wish of always wanting to be vegetarian finally made it out. And by vegetarian I mean growing up I watched a kids show where one of the girls was an animal activist and I dreamt of having her courage to fight for animal rights. Our vegan journey began 1 week after that. We stopped buying, wearing, eating and exploiting animals. As much as I wished our journey would have come sooner I’m happy to say we are one big happy vegan family! I have not left my culture, my food or my identity. I’m a true Sinaloense and I will continue to veganize my states dishes! #LosVeganosComenMejor

Vegan barbacoa sinaloense on a white plate with macaroni salad and refried beans, and flour tortillas

The Recipe: Vegan Barbacoa Sinaloense

  • If you can’t find Gardein beefless tips you can use mushrooms, TVP or seitan or your favorite meat substitute.
  • If you can’t find no-chicken or no-beef bouillon cubes you can use vegetable stock instead of water.
  • Adding beer is very common in the state of Sinaloa and I wanted to make this as traditional as possible. Yes it’s safe for children since it’s only a small amount and the alcohol taste disappears with all the other spices. I added Michelob.
  • The beefless tips are already seasoned, I didn’t want that flavor to overpower the barbacoa. I washed them very well and added a squeeze of lime juice and let it rest for 15 mins with lime juice and water. It helped, and the “meat” got the original taste of the barbacoa spices added but this is totally optional
A closeup of a flour tortilla scooping up vegan barbacoa sinaloense from a white plate
Vegan barbacoa sinaloense on a white plate with macaroni salad and refried beans

Vegan Barbacoa Sinaloense

This traditional vegan barbacoa Sinaloense uses Gardein beefless tips instead of pork or beef, but still holds all the chiles, spices, and flavors that characterize barbacoa in Sinaloa.
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Course: Main Course
Cuisine: Mexican
Keyword: gardein beefless tips, sinaloa, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 422kcal
Author: Dora S.

Ingredients

  • 1 package Gardein Homestyle Beefless Tips *see note
  • 5 Small russet potatoes (about 4 cups diced potatoes)
  • 5 Small carrots (about 1 ½ cups diced Carrots)
  • 3 Small tomatoes (about 1 ¼ cup diced tomato)
  • 1/4 White onion (about 1/3 cup diced onion)
  • 2 cloves Garlic
  • 1 Anaheim chile, fresh
  • 5 Guajillo chiles, dried
  • 1 Pinch Cumin (about 1/4 tsp.)
  • 2 Not Beef Bouillon Cubes
  • 1 Not-Chick’n Bouillon Cube
  • 1 tsp. Dried oregano
  • Salt & pepper to taste
  • 1/2 cup Manzanilla olives
  • 2 Bay leaves, dried
  • 1/4 cup Preferred beer, *see notes

Instructions

  • Fill a medium pot with water and bring to a boil. Add guajillo chiles and let simmer slowly for 5 – 8 minutes to soften the chiles.
  • Continue by dicing tomato, anaheim chile and onion in to very small-fine pieces.
  • Heat a large pot to medium-low heat and add 1 tsp. oil (optional). Add onion, Anaheim chile, and tomato and sweat for 5 minutes or until vegetables are tender,
  • Meanwhile chop carrots and potatoes into small-medium chunks. Add only carrots and olives to pot; cover and continue to cook for another 3-5 mins.
  • When guajillo chiles have softened, drain, and place in the blender with 1 cup of water, garlic, cumin, dried oregano, and a pinch of salt and black pepper, blend till smooth.
  • Take that chile mixture and strain it, add strained liquid to pot and simmer for another 5 mins
  • Add potatoes and both not-beef cubes, 1 chkn cube and 2 bay leaves. Increase heat to medium, cover, and keep cooking for another 10 mins depending how soft or hard you like your potatoes to be. (If necessary add more water.)
  • Heat a sauté pan to medium-high heat and add 1 tsp. of oil. Add beefless tips and brown them on both sides until golden brown.
  • Add the beefless tips to the pot with the vegetables, add another 2 cups of water, and ¼ cup of beer. Stir and let cook on low heat for 5 more mins. (You can add more than 2 cups of water. Today I did because I wanted my barbacoa to have plenty of broth. Add as much or little as you like.)
  • 1Season to taste with salt and pepper.
  • Turn off heat, make some frijoles puercos and sopa fria to go with it and voilà

Notes

*The beer is only for a different kick on the taste of this barbacoa, in Sinaloa (my Mexico native state) adding some beer to it is very common and I wanted to make this as traditional as possible. Yes it’s safe for children since it’s only a small amount and the alcohol taste disappears with all the other spices. I added Michelob. (of course I drank the remaining of it #bosslife #momlife #winning)
*The beefless tips are already seasoned, I didn’t want that flavor to overpower the barbacoa. I washed them very well and added a squeeze of lime juice and let it rest for 15 mins with lime juice and water. It helped, and the “meat” got the original taste of the barbacoa spices added but this is totally optional

Nutrition

Calories: 422kcal | Carbohydrates: 71g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 635mg | Potassium: 1708mg | Fiber: 11g | Sugar: 11g | Vitamin A: 14753IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 4mg
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Vegan Arroz con Leche

This vegan arroz con leche is creamy, delicious, and easy to make. It is topped with a sprinkle of freshly ground cinnamon and studded with raisins. I love it when it’s served cold on a hot day, but in the winter nothing beats a cup of warm arroz con leche. It’s one of those classic Mexican desserts that you make over and over again.

Milk and rice cooking in a large pot with a cinnamon stick.

Mexican Arroz con Leche

Mexican rice pudding is the perfect combination of milk, sugar, cinnamon, rice, and raisins. Depending on what region of Mexico you grew up in you might have added fresh fruit, orange or lime zest, and even rum.

Raisins added to the pot with the rice and milk.

Did you know that there are many versions of arroz con leche? There is Dominican, Costa Rican, Cuban, Puerto Rican, Guatemalan….and the list goes on and on. Most of them are similar but each country has its own variation that makes it unique. In Puerto Rico they use coconut milk, in Spain they add orange zest, in Cuba, they add condensed milk, and in Jamaica, they add allspice or nutmeg.

A wooden spoon full of vegan Mexican rice pudding suspended over a pot.

But it doesn’t matter what country you are from, arroz con leche evokes memories of the smell of cinnamon and a big pot of boiling milk on the stove, and the song, “ Arroz con leche, me quiero casar con un señorita…..”

How to Make Arroz con Leche Vegan

To make this arroz con leche without dairy I did a test between three different types of plant milk: soy milk, oat milk, and almond coconut milk. I used the same recipe for all of them and had some really picky taste-testers (my children) evaluate the results.

Two glass cups of vegan arroz con leche surrounded by cinnamon sticks and raisins.

The Test: Soy milk, Oat Milk or Almond Milk

The clear winner of the taste test was soy, then oat milk, and in the last place was almond-coconut milk. Soy milk resembled cow’s milk the most because of the high-fat content. The one that was made with oat milk was deliciously sweet, but it gave it a yellowish color and it wasn’t as creamy as the soy milk. The almond-coconut milk was creamy but did have a distinctive taste of coconut. My kids loved all of them, but they preferred the soy by far. I know a lot of people don’t do soy, so if you don’t, I recommend the oat milk instead.

A close up of vegan Mexican rice pudding with raisins with the spoon digging in.

The Recipe

  • You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best.
  • Oat milk also makes a yummy arroz con leche.
  • You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk.
  • I decided to use long-grain rice because it’s what is most accessible, but using short-grain rice will give a creamier result.
Vegan arroz con leche in a glass goblet with a golden spoon inserted into the cup.

Vegan Arroz con Leche

Vegan Arroz con Leche, a traditional Mexican classic made dairy-free with soy milk, cinnamon. and raisins.
5 from 3 votes
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Course: Dessert
Cuisine: Mexican
Keyword: cinnamon, dairyfree, raisins, rice pudding, vegan
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 8 people (Serving size 1/2 cup)
Calories: 311kcal
Author: Dora S.

Ingredients

  • 1 cup Long grain-rice
  • 1 Ceylon cinnamon stick 2 -inch
  • 3 cups Water
  • 4 cups Soy milk
  • ½ – 1 cup Sugar or your sweetener of choice
  • ½ cup of raisins optional

Instructions

  • In a large pot combine water, cinnamon stick, and rice. Bring water to a simmer and simmer slowly for 15 min.
  • Add soy milk to the pot and simmer for 10 more minutes.
  • Add ½ – 1 cup of the sugar (depending on desired sweetness), and simmer for another 10 minutes or until the arroz con leche has reached the right consistency.
  • Remove from the heat, add raisins, and let the rice cool slightly. It will thicken as it cools.
  • Sprinkle with ground cinnamon before serving. Serve warm, or let cool in the refrigerator and serve cold.

Notes

You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best. Oat milk also makes a yummy arroz con leche. You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk. I decided to use long-grain rice because it’s what is most accessible, but using short grain rice will give a creamier result.

Nutrition

Serving: 0.5cups | Calories: 311kcal | Carbohydrates: 68g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 268mg | Fiber: 2g | Sugar: 40g | Vitamin A: 464IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 1mg

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

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Vegan Key Lime Pie Ice Cream

This vegan key lime pie ice cream is a play on my favorite Mexican dessert, carlota de limón. (In Mexico it is also known as pay de limón ice cream.) A tangy and sweet key lime-coconut milk base is churned until it is light and creamy and then mixed with crumbled vegan Maria cookies It has the perfect ratio of cookies to ice cream with that classic lime flavor that is a Mexican favorite.

Coconut milk and lime mixture in a blender container.

Ice Cream in Mexico

Mexico loves ice cream. You can find hand-churned ice cream made in huge stainless barrels and being sold on the street. Mexican ice cream is famous for being made with ripe and juicy seasonal fruit. You can find classic flavors like mango, strawberry, and chocolate, and some unconventional flavors like corn rose petal, and tres leches.

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

Mexican Ice Cream is similar to gelato since the fat content is much lower than American ice cream, so it is creamy and delectable yet light and refreshing. You can also find ice cream at paleterias or neverías. The most famous one is La Michoacana. To find vegan ice cream simply ask for nieve de agua, which means it’s made with a water base.

Making vegan ice cream

Ice cream is one of my favorite things in the whole wide world and I’m so glad that there are many vegan options available at grocery stores. My favorite hands-down is Nada Moo, but if you want to make your own ice cream I recommend the FoMu Ice Cream cookbook. If you’re looking for an ice cream machine I use the Cuisinart 2-Quart Ice Cream Maker. What’s your favorite ice cream flavor???

Pay de Limon ice cream in stacked glass bowls with a golden spoon digging into it.

The Recipe: Vegan Key Lime Pie Ice Cream

Key Lime vs Persian Lime

For this ice cream, I recommend you use key limes which are small and have a stronger and tangier flavor than Persian limes.

Vegan Key lime pie ice cream in a quart container with a purple ice scream scoop digging in

Vegan Maria Cookies

If you live in Mexico the Maria cookies from the Soriana brand are accidentally vegan. If you live in the US I found that Mcvities Rich Tea Cookies are also vegan and can be found on Amazon. If you can’t find either of them you can use vegan graham crackers to make this ice cream.

Vegan Key lime pie ice cream in stacked glass bowls with a golden spoon digging into it.

Vegan Key Lime Pie Ice Cream

This vegan key lime pie ice cream is a play on my favorite Mexican dessert, carlota de limón. (In Mexico it is also known as pay de limón ice cream.) A tangy and sweet key lime-coconut milk base is churned until it is light and creamy and then mixed with crumbled Maria cookies.
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Course: Dessert
Cuisine: American, Mexican
Keyword: coconut milk, key lime, maria cookies
Prep Time: 5 minutes
Cook Time: 25 minutes
5 hours
Servings: 8 servings (1 quart)
Calories: 174kcal
Author: Dora S.

Ingredients

  • 2 cups Canned Coconut milk unsweetened
  • ¼ cup Granulated sugar
  • 1/3 cup Agave nectar
  • 1/3 cup Fresh key lime juice or regular lime juice
  • ½ cup Crumbled Maria cookies see note

Instructions

  • Place the coconut milk, lime juice, sugar, and agave nectar in the blender and process until smooth.
  • Let the mixture cool in the refrigerator for at least two hours, preferably overnight.
  • Once the mixture is cold, add it to your ice cream machine and churn according to the machine’s instructions. It could take anywhere from 15 to 25 minutes.
  • During the last couple of minutes of churning add the crumbled cookies to the ice cream.
  • Transfer the ice cream (it will look like soft-serve a freezer-safe container with a lid and freeze for at least 5 hours.
  • Enjoy!!

Notes

  • To crumble the Maria cookies, place them in a Ziploc bag and pound them with a rolling pin.
  • If after freezing the ice cream is too hard, leave it out at room temperature to soften a little bit.

Nutrition

Calories: 174kcal | Carbohydrates: 17g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 37mg | Potassium: 144mg | Fiber: 1g | Sugar: 13g | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

 

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Gallina Pinta (Bean and Hominy Soup)

Gallina Pinta is a beautiful thick stew of pinto beans, hominy, Anaheim Chile, and herbs. Served with a splash of lime juice, chopped cilantro, onion, and Chile chiltepin. It is a dish so local to the state of Sonora that you might not have heard of it before!

pinto beans soaking in a pink bowl on a stone surface

Traditionally it is made with beef, but for this vegan version, we are simply omitting it, and believe me when I say that it is equally delicious! What makes this recipe so special is that it’s made in the slow-cooker. Hours of slow simmering produces tender beans and bursting hominy (The real stuff here!! No cans were used in the production of this recipe).

beans, hominy, onion, garlic, anaheim chile in a slow cooker covered in water

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.

Bean and hominy soup in a large pot

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 Sonora, is the creation of the talented Natalia Vanegas, and here she is sharing her story with us.

bean and hominy soup in a large pot with a full ladle lifted up over the soup

Natalia’s Story:

Changing my diet has been a long process, it didn’t happen overnight. I began a diet to lose weight which recommended the elimination of all dairy products and red meats. I could only eat chicken or fish 1-2 times per week. I followed this diet for two months until I accomplished my weight-loss goal, but since I was feeling so great I considered the possibility of becoming vegetarian, consequently, I began to eliminate all meat from my diet.

Gallina pinta soup in a melon colored bowl with toast on the side

I continued to cook for my family as I always had, but when serving the food I would simply not put the meat on my plate, on occasion I would eat fish though. Around the same time, late 2010 I watched a video by the activist Gary Yourofsky, this caused a great impact in my life and it was the first time I heard the term “vegan”, but at that moment I didn’t know how to make such a drastic change. It was clear to me that consuming cow’s milk was completely unnecessary and in certain cases, it could be harmful to your health. I began consuming soy milk or almond milk, but every once in a while I would eat cheese when I was traveling, in restaurants or at social reunions.

Gallina pinta soup in a melon colored bowl surrounded by lime, toasted bread

It wasn’t until 2017, when I had more nutritional information at my disposal, that I decided to stop being a closeted vegetarian and become fully plant-based. I am now more conscious of the nutrients my body needs. I still cook my favorite foods but in vegan versions; I eat a lot of grains and legumes, that, of course, I had eaten before, but not often. I enjoy cooking so much more now, and I often experiment with new ingredients and different types of recipes. Blogs like Dora’s have been a great help with their recipes and stories of their daily lives, tips of places to eat, and products to use. This makes it easy to live vegan and still enjoy good food!

Lime being squeezed into gallina pinta bowl of soup

The Recipe: Gallina Pinta

  • If you can’t find dry hominy, you can use canned. Add it during the final ½ hour of cooking.
  • You can also make this in your instant pot on manual setting, high pressure for 40 min.
  • I recommend you slow cook this, it is well known that slow cooked beans are so much better!
  • If your slow cooker is small, half the recipe.
  • If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried anaheim pepper.
  • The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!

Gallina pinta soup in a melon colored bowl surrounded by lime, toasted bread

GALLINA PINTA

Gallina Pinta Soup, a thick stew of beans and hominy made in the Sonora style, an authentic Mexican recipe gone vegan
1 from 1 vote
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Course: Soup
Cuisine: Mexican
Keyword: gallina pinta, vegan mexican recipes, vegan soups
Prep Time: 12 hours
Cook Time: 12 hours
Servings: 8 -10 people
Calories: 302kcal
Author: Natalia Vanegas

Ingredients

  • 14 oz. Pinto beans, dried
  • 14 oz. Dried Pozole, (prepared hominy)
  • 1 head Garlic, peeled
  • 1 White onion, cut into ¼’s
  • 1 Anaheim pepper, stemmed and deseeded (increase quantity according to taste)
  • 1 tbps. Coriander seeds
  • 1 gallon Water
  • Salt to taste, add at the end when the hominy has “burst”

Garnish:

Instructions

  • Clean the beans and soak them for 8 – 12 hours, discard the soaking water and rinse the beans.
  • Place the hominy in a strainer and rinse until the water is clear.
  • Place the beans, hominy, garlic, onion, Anaheim pepper, and coriander seeds in the slow-cooker. Add water (according to the instructions on your slow cooker). Cook on low for 12 hours.
  • Check periodically and add more water if necessary.
  • When the beans are cooked and the hominy has “burst”, remove the chile skins and add salt to taste.
  • Serve hot in large bowl. Place garnishes on the table so everyone can garnish their own plate.

Notes

I recommend you slow cook this, it is well known that slow cooked beans are so much better!
If your slow cooker is small, half the recipe.
If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried Anaheim pepper.
The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!

Nutrition

Calories: 302kcal | Carbohydrates: 57g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 992mg | Fiber: 15g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 15.3mg | Calcium: 146mg | Iron: 4.5mg

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Mexican Semita Bread (Semitas Chorreadas)

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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

Mexican Semita Bread (Semitas Chorreadas)

Mexican Semita Bread, studded with pecans, raisins, orange zest and piloncillo.
5 from 1 vote
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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
Calories: 824kcal
Author: Liliana Arellanes

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

Instructions

  • In a large bowl, mix all the dry ingredients flour, sugar, anise, cinnamon, yeast, and salt
  • Add the warm water and coconut butter to the bowl and knead.
  • 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.
  • If you don’t have a mixer you can knead by hand for 10 minutes or until you reach the desired consistency.
  • Place dough in a lightly oiled bowl, cover with a kitchen towel and let rise for an hour.
  • To prepare your piloncillo, place it in a plastic bag, and crush it with the help of a hammer until finely ground.
  • 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.
  • 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.
  • Preheat oven to 350°F.
  • 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.
  • Cover the sheet tray with a kitchen towel and let the dough rise for 20 minutes.
  • Bake for 20 minutes at 350°F.

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

Calories: 824kcal | Carbohydrates: 149g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Sodium: 263mg | Potassium: 381mg | Fiber: 8g | Sugar: 50g | Vitamin C: 3.1mg | Calcium: 82mg | Iron: 3.1mg

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Vegan Aguachile Verde Recipe

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.

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.
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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
Calories: 144kcal
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

Instructions

Preparing the mushrooms:

  • 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
  • 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:

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

Making the aguachile:

  • 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.
  • 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.
  • After the marinating time is done, combine mushrooms and cucumber/onion mix, add salt to taste, and top with avocado and extra cilantro.
  • I like to add my seaweed right before serving so it doesn't get too soggy.

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

Calories: 144kcal | Carbohydrates: 32g | Protein: 7g | Fat: 1g | Sodium: 40mg | Potassium: 1059mg | Fiber: 6g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 53.9mg | Calcium: 83mg | Iron: 1.4mg

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Cauliflower Ceviche

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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

Cauliflower Ceviche

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to make appetizer. Serve with chips and avocado.
5 from 2 votes
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Course: Appetizer
Cuisine: Mexican
Keyword: cauliflower, vegan ceviche
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 201kcal
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

Instructions

  • Bring salted water to a boil in a large pot set to high heat.
  • Fill a large bowl with ice and water.
  • Drop cauliflower into the boiling water and cook for 2 - 4 minutes. (see note)
  • Drain cauliflower and place in the bowl with ice water. Let cool.
  • Chop cauliflower into small pieces.
  • In a large bowl combine the cauliflower, tomato, cucumber, onion, chile, cilantro, and lime juice and mix well.
  • Season with salt and pepper, and let marinate for 30 min.
  • Adjust seasoning and serve on top of avocado halves with chips or tostadas.

Video

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

Calories: 201kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 28mg | Potassium: 881mg | Fiber: 8g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 24.5mg | Calcium: 33mg | Iron: 1.9mg

 

 

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