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

These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.

Sauce pot filled with water, cinnamon, and piloncillo

Champurrado History

Champurrrado ingredients are quite simple but the combination is irresistible. Before the Spanish arrived in Mexico with their cows and their milk, champurrado was made with water.

Glass bowl with fresh masa

It is said that the great Aztec emperor Moctezuma Xocoyotzin enjoyed this beverage which he drank in ceremonial vessels made of gold, sweetened with agave honey, and spiced with a bit of chile.

Glass bowl filled with masa and water

Fray Bernardino de Sahagún documented the consumption of atoll or atolli which was drunk by the indigenous warm or cold, for breakfast or sometimes as a meal in itself. It was also used for medicinal and ceremonial purposes.

Glass bowl with masa and water and a hand mixing it together.

Atole vs Champurrado

So what is the difference between atole and champurrado?? Atole is also a drink from pre-Columbian times that can be sweet or savory depending on the region in Mexico where you are. Traditionally, it is made by dissolving ground dried corn in milk or water and adding fruits or different flavorings to it. Champurrado is simply atole with chocolate added to it, in other words, chocolate atole.

Bronze colored colander filled with the remnants of the strained masa

How to Make Champurrado

Making champurrado is quite easy, the piloncillo and cinnamon are simmered in water until completely dissolved, then a Mexican chocolate tablet is added. Once the chocolate has melted into the piloncillo mixture the fresh masa is added. The masa thickens the chocolate creating a thick, sweet, and chocolatey drink. Then everything is frothed with a molinillo and served hot.

Masa liquid being poured into a saucepot

The Recipe: How to Make Champurrado

This authentic Mexican champurrado is made with water instead of milk, just like in pre-Columbian times.

  • If you want to use milk I recommend you use almond-coconut milk.
  • The recipe calls for fresh masa, but if you can’t find it you can use masa harina.
  • I’ve used Ibarra chocolate, but you can use your favorite Mexican hot chocolate.
  • Enjoy!!

Chapurrado in a sauce pot being frothed with a molinillo

A mug of champurrado on a colored towel and a tamal beside it

A mug of champurrado on a colored towel and a tamal beside it

Champurrado

These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.
5 from 1 vote
Print Pin Rate
Course: Drinks
Cuisine: Mexican
Keyword: champurrado, chocolate, vegan mexican
Total Time: 20 minutes
Servings: 4 cups
Calories: 96kcal
Author: Dora S.

Ingredients

  • 4 cups Water
  • 1 Ceylon cinnamon stick
  • 1/3 - 1/2 cup Chopped piloncillo (2-4 oz.)
  • 1 Mexican Chocolate disk (I used Ibarra, chopped into 4 pieces)
  • ½ cup Fresh masa for tortillas (nixtamal)

Instructions

  • Place 3 cups of water, chopped piloncillo, and cinnamon stick in a medium sauce pot and bring to a simmer. Simmer for 1 to 2 minutes or until the piloncillo has completely dissolved.
  • Add the Mexican chocolate and continue to simmer and stir until chocolate has completely dissolved, about 3 minutes.
  • In the meantime place the fresh masa in a large bowl and pour 1 cup of water over the masa. Use your hand to dissolve the masa into the water.
  • Strain the masa liquid, and pour it into the simmering hot chocolate. Stir and froth with a molinillo or whisk.
  • Simmer for 6 to 8 minutes or until the champurrado has thickened. Serve hot!!

Notes

If you like your champurrado on the thick side use ¾ cup of fresh masa, but remember, the champurrado will continue to thicken as it cools. I used Ibarra chocolate but you can use your favorite Mexican hot chocolate. If you can’t find fresh masa you can use 3/4 cup of masa harina.

Nutrition

Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Calcium: 41mg | Iron: 2mg

This vegan poblano cream sauce pasta, which is my  version of an espagueti verde recipe is creamy, spicy, and delicious! This creamy poblano sauce is made with a combination of almonds, roasted poblano peppers, garlic, and cilantro. It’s blended until smooth then poured over your favorite pasta. My family usually makes it for Christmas, along with tamales, pozole, and buñuelos. It’s one of those dishes that is easy to make in large quantities so it’s perfect to take to a potluck or family gathering.

roasted poblano peppers on a sheet tray with parchment paper

This is the first Mexican recipe I veganized and published on this blog. I can’t believe it’s been 4 years of blogging professionally!! So much has happened since I started, and I’ve learned so much. But there’s still so much more to do and learn, and there are hundreds of vegan Mexican recipes yet to be made vegan.

ingredients for poblano cream sauce in blender

Along the way, I’ve discovered an amazing community of people just like me who are Mexican or Mexican-American who have taken the plunge into veganism and sorely missed the food of their mamas and abuelas. People like me who realize that food is such a big part of our culture and simply don’t want to miss out.

espagueti verde poblano cream sauce in blender

I hope my recipes inspire you to go vegan if you’re not already one, and if you are one, that these recipes can help keep the traditions alive in your family without the cruelty or detrimental effects to your health that eating an animal-based diet brings.

espagueti verde being tossed in a stainless steel bowl

The Recipe: Espagueti Verde

This “cream” sauce is made with raw almonds. You can use cashews instead if you like, but I think cashews are too sweet for this. It’s pretty amazing that you can make a cream sauce with nothing but some nut and a blender!!

  • If you do not have a high powered blender, you will have to soak the almonds the night before, and peel.
  • Toss the sauce with the pasta in a large bowl. Do not heat up sauce, if the sauce gets too hot it could break.
  • You can pour this on pasta or vegetable noodles. It also makes a great salsa for tacos.
  • If this is not spicy enough for you, throw in a jalapeño with the poblano peppers in the oven.
  • Enjoy!

spaghetti on green poblano sauce in a white bowl

spaghetti on green poblano sauce in a white bowl

Poblano Cream Sauce Pasta

This vegan espagueti verde recipe is creamy, spicy and rich. The roasted poblano cream sauce is perfect for tossing pasta in. 
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: poblano cream sauce, vegan mexican, vegan pasta
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 5 servings
Author: Dora Stone

Ingredients

  • ¾ cup Almonds, raw
  • ¼ cup Unsweetened almond milk or vegetable oil (see note)
  • 1 clove Garlic, peeled
  • 1 tbsp. Chopped cilantro
  • 1 tbsp. Lemon juice, fresh
  • 1 cup Water
  • 3 -4 Poblano peppers, roasted, peeled, seeded
  • To taste Salt
  • To taste Pepper
  • 1 lb. Spaghetti

Instructions

  • Boil salted water in a large pot.
  • Cook spaghetti according to the directions on the box.
  • Meanwhile, place the almonds, almond milk, garlic, lemon juice, cilantro,water, and poblano peppers in the blender.
  • Process until smooth, season with salt and pepper.
  • Drain spaghetti and place in a large bowl.
  • Add desired amount of sauce and toss.
  • Serve immediately.

Notes

  • You can add more poblano peppers or an extra jalapeño to increase the heat factor, but I wouldn’t recommend using less than three.
  • If you want a really creamy sauce use oil instead of almond milk.
  • If you do not have a high powered blender, pour boiling water over the almonds and let sit overnight. The following day, peel them, and use in the recipe as directed. You will have to reduce the amount of water to 1/2 cup, then adjust accordingly. 

 

 

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 can 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. What are some of your favorite dishes??

Appetizer/Salad:

1. Nochebuena Salad

beet, apple and pomegranate salad                    dorastable.com

A refreshing salad of romaine lettuce, roasted beets, oranges, jicama, pomegranate, and peanuts. Find the recipe here.

2. Macadamia Nut Queso Fresco w/ Pineapple Chipotle Salsa

macadamia-nut-queso-fresco topped with salsa                                                      dorastable.com

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

3. Mexican Hummus with Chiles Toreados

hummus in a blue bowl topped with charred onions and peppers                                          brownsugarandvanilla.com

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

4. Potato and Spinach Croquettes

creamy spinach croquettes                               cilantroandcitronella.com

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

 

Entrees:

5. Vegan Jackfruit Pozole Rojo

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidaysdorastable.com

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

6. Vegan Pozole Verde

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl       dorastable.com

The green version of pozole is flavored with poblano peppers, tomatillo, and jalapeño. Find the recipe here. 

7. Vegan Menudo

menudo in a clay bowl        mexicanmademeatless.com

What?? It is possible. This recipe uses oyster mushrooms to replace the pancita. Find recipe here.

8. Vegan Bacalao a la Vizcaina

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.                    dorastable.com

A traditional salt cod dish, remade with mashed chickpeas, olives, tomatoes, potatoes, capers, and red peppers. Find recipe here

9. Espagueti Verde

spaghetti on green poblano sauce in a white bowl      dorastable.com

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

10. Lasagna

vegan lasagna slice on a white plate                              cilantroandcitronella.com

Lasagna on Christmas?? Yes, even Mexicans eat lasagna. It makes for a good entree. Find the recipe here. 

11. Potato Adobo Tamales

Two vegan tamales on a wooden board, one cut open                                                     dorastable.com

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

12. Red Chile Jackfruit Tamales

Red chile jackfruit tamales in a white and green tea towel                             dorastable.com

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

Dessert:

13. Buñuelos

buñuelos on a dark blue platelivingmividaloca.com

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

 

14. Mexican Wedding Cookies (Polvorones)

vegan mexican wedding cookies in a poinsetta box with a ribbon       dorastable.com

Also known as hojarascas. I like them sprinkled with cinnamon sugar, but you can also do powdered sugar. Find recipe here. 

15. Vegan Tequila Truffles

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

Rich an boozy truffles that are great for gifting. Find recipe here.

16. Strawberry Tamales

A pink tamal surrounded by strawberries on a blue plate.                                                         dorastable.com

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

17. Chocolate Tamales

Making vegan tamales doesn't have to be complicated. With over 50 detailed pictures, this ebook will guide you step-by-step in the tamal making process.                                dorastable.com

Filled with semi-sweet chocolate chips, and pecans. Find recipe here. 

Drinks:

18. Ponche

fruit punch in clay mugs

A hot spiced fruit punch. Served with or without alcohol. Find recipe here.

19. Champurrado

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

20. Atole Almendrado

This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage.                    dorastable.com

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

21. Vegan Rompope

two glasses of rompope sprinkled with cinnamon                                    kroger.com 

Mexican eggnog. Also a traditional Christmas drink. Find recipe here.

You might know them by a different name like vegan snowball cookies, polvorones, or Russian tea cakes, but there is no doubt that vegan Mexican wedding cookies are THE cookies to make this season. These incredibly “buttery” cookies are studded with chopped pecans, spiced with cinnamon and ground anise, and covered in a delicate layer of powdered sugar.

whipped butter in a glass bowl for vegan mexican wedding cookies

In Mexico, these cookies can be found all year long, but they are especially popular during Christmas. They are not called vegan Mexican wedding cookies, they are known as hojarascas or polvorones depending on where in Mexico you are.

dough for vegan mexican wedding cookies in a large glass bowl

I don’t think I’ve ever seen them actually served at weddings, but you never know, Mexico is a big country were traditions, cuisine, and even accents can differ from state to state. I did grow up eating these, but my favorite is definitely the version with orange zest and cinnamon-sugar.

little balls of cookie dough on a sheet tray ready to bake

We love Christmas! It’s such a joyous time when you live it through the eyes of the children. We are a bilingual and multi-cultural household so we do try to incorporate different traditions from our cultures. The kids get presents (toys) from Santa and the Reyes Magos (Three Kings) bring them books and treats. We eat tamales and pozole, but there’s also turkey (for the non-vegans) and gingerbread house decorating. What are some of your favorite traditions??

a baked cookie in a bowl of powdered sugar

The Recipe: Vegan Mexican Wedding Cookies

This cookie is basically a shortbread cookie, so the first thing you’ll need to do is cream the vegan butter and sugar. After this you add the flour and seasonings and mix well. It is very easy to make and take only 15 min. to bake in the oven!!

vegan mexican wedding cookies in a poinsetta box with a ribbon

  • I used earth balance to make this recipe, but you can use your favorite vegan butter.
  • You can shape these any way you like in little balls or you can use this same dough to roll out and cut into shapes. I’ve even used it to make thumbprint cookies.
  • This recipe makes quite a bit of cookies so if you don’t need that many cookies I suggest you still make the whole recipe then freeze half the dough and save it for later. Instant cookies!!

vegan mexican wedding cookies in a poinsetta box with a ribbon

vegan mexican wedding cookies in a poinsetta box with a ribbon

Vegan Mexican Wedding Cookies

Vegan Mexican Wedding cookies, this buttery cookie is studded with pecans, spiced with cinnamon and anise, and covered in powdered sugar
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: mexican wedding cookies, vegan cookies, vegan mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 32 cookies
Calories: 158kcal
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
  • ½ cup Chopped pecans
  • ½ tsp. Ground anise seed
  • 1 tsp. Ground cinnamon
  • 1 tsp. Vanilla extract
  • 1 cup Powdered sugar

Instructions

  • Preheat oven to 350F.
  • Cream butter and sugar, in an electric mixer with the paddle attachment.
  • Add vanilla, cinnamon, and ground anise. Mix in chopped pecans.
  • Slowly add flour, with mixer at low speed. Mix until well combined.
  • Line 2 sheet-pans with parchment paper. Roll dough into 1 inch balls.
  • Place balls on sheet-tray, 1 inch apart from each other.
  • Bake for 15 minutes or until bottoms become golden brown.
  • Remove from oven. Place on a wire rack to cool.
  • Once completely cool roll cookies in powdered sugar.

Notes

You can also use this cookie dough recipe to make thumbprint cookies. Dust with cinnamon-sugar instead of powdered sugar for a more hojarascas feel.
This recipe makes quite a bit of cookies so if you don't need that many cookies I suggest you still make the whole recipe then freeze half the dough and save it for later. Instant cookies!!

Nutrition

Calories: 158kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 27mg | Sugar: 4g | Vitamin A: 380IU | Calcium: 9mg | Iron: 0.7mg

 

 

 

Have you ever had roasted acorn squash?? The roasting brings out the sweetness of the squash and it just begs to be filled with all sorts of veggie goodness. This quinoa stuffed acorn squash is studded with sautéed wild mushrooms and topped with a pipian rojo.

acorn squash on a sheet tray after being roasted

Pipian rojo is a hearty, stick to your ribs kind of sauce, made with roasted pumpkin seeds, roasted tomato, and dried pasilla, arbol, and ancho chiles. It pairs perfectly with the umami of the mushrooms and provides a touch of creaminess to the whole dish. The pipian is a recipe from the excellent book Decolonize Your Diet, which I highly recommend.

cooked quinoa in a silver pot

I was supposed to publish this recipe before Thanksgiving since it would make a great vegan Thanksgiving main course, but of course, life got in the way and I couldn’t publish it in time. We hosted Thanksgiving at our house this year, and it was so good to be surrounded by all the craziness and noise that family brings.

cooked quinoa and mushrooms in a saute pan

Our feast was a mix of both vegan and omni dishes. My husband (who is not vegan) was adamant that there needed to be turkey so we compromised and almost all the sides and desserts were vegan.This was my first time trying a vegan celebration roast!! I’m not going to lie, I was a little worried. I ended up buying two, the Gardein Holiday Roast and the Field Roast Hazelnut Cranberry Roast en Croute.

quinoa stuffed acorn squash and spoon pouring sauce on top of it

The Gardein Roast is more turkey-like and filled with sort of stuffing. The Field Roast Cranberry Roast is more sausage-like with ginger, cranberries, and apples. The baby and I enjoyed both of them very much. I was very surprised and thrilled when one of my sisters had celebration roast instead of turkey!! After trying both of them, I can’t decide which one I like best, they’re both really good. I do have to say that If you’re more into turkey-like meats then go with the Gardein Roast, if you’re more of a sausage person then go with the Field Roast. How great is it that vegans and vegetarians have so many delicious options available!I’m definitely getting a celebration roast for Christmas.

a fork in the quinoa stuffed acorn squash

 

The Recipe: Quinoa Stuffed Acorn Squash with Pipian Rojo

  • You can make the pipian rojo and the quinoa the day before to make this super fast.
  • If quinoa is not your favorite you can use rice instead.
  • Kabocha squash would also work really well with this recipe.
  • Wild mushrooms like maitake or oyster would make this dish even better.
quinoa stuffed acorn squash with pipian rojo on a white plate

Quinoa Stuffed Acorn Squash with Pipian Rojo

Quinoa stuffed acorn squash with sauteed mushrooms topped with a smoky pipian rojo and cilantro. A great centerpiece for any vegan feast.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: pipian rojo, quinoa, stuffed squash
Total Time: 1 hour
Servings: 4 servings
Author: Dora S.

Ingredients

  • 2 Acorn squash. cut in half, seeds removed
  • 1 cup Quinoa, raw, rinsed
  • 2 cups Vegetable stock
  • 1 tsp. Salt
  • ¼ cup Water or (1 tbsp. of the oil of your choice)
  • ½ lb. Cremini mushrooms, thinly sliced
  • ¼ cup Minced shallots
  • 1 cup Chopped raw greens, kale, spinach or swiss chard
  • 1 ½ cups Pipian Rojo
  • ¼ cup Chopped cilantro

Instructions

  • Preheat Oven to 400°F.
  • Place the squash, cut side down, on a sheet tray lined with parchment paper.
  • Roast for 30 min. flip the squash over, then continue roasting until tender about 20 more minutes. Remove from oven and set aside.
  • In the meantime, heat a medium pot to medium heat and add quinoa. Pour in vegetable stock and 1 tsp. of salt and stir. Bring mixture to a very low simmer, cover, and cook for 20 minutes or until the liquid has evaporated and the quinoa is tender.
  • Remove from heat and let sit in the pot for 6 minutes. Fluff with a fork and set aside.
  • Heat a large sauté pan to medium-high heat, add ¼ cup of water (or 1 tbsp. of oil) and cook the mushrooms until golden brown, about 6-7 minutes. If the mushrooms begin to stick, add a little bit of vegetable stock.
  • Lower heat to medium-low, and add shallots, cook for 3-4 minutes or until the shallots are tender.
  • Mix in the greens, and let them cook down, about 1-2 minutes.
  • Add the mushroom mixture to the quinoa in the pot, and mix well. Season to taste.
  • 10. Fill your acorn halves with the quinoa mixture and top with the pipian rojo, and chopped cilantro. Place plenty of extra pipian rojo on the table, because you will be coming back for more of this delicious sauce!

Notes

  • Instead of pipian rojo you could also use mole poblano.
  • You can make the pipian rojo and the quinoa the day before to make this super-fast.
  • If quinoa is not your favorite you can use rice instead.
  • Kabocha squash would also work really well with this recipe.
  • Wild mushrooms like maitake or oyster would make this dish even better.

 

 

 

 

Disclaimer: The post is in partnership with Hernán & may include affiliate links. We are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

Mexican empanadas have to be the most versatile portable food ever. They are easy to transport and can have savory and sweet fillings. These vegan empanadas are filled with mushrooms sauteed until golden brown and simmered in a mole poblano.

Mushroom in mole sauce in a large saute pan for vegan empanadas

I love mole, so it was only natural to want to fill these baked empanadas with this smoky and sweet Hernan mole poblano. Hernan is a local company that sources sauces and cookware crafted in Mexico, in partnership with artisan groups and producers. Their mole paste is made of 28 natural and vegan ingredients, the combination of 4 kinds of chilies tempered with raisins, nuts, sesame seeds,  cacao, plantains, piloncillo, and other herbs & spices.

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.

Glass bowl filled with flour and oil and water.

Mole empanadas are traditionally filled with chicken or turkey, but mushrooms make an excellent substitute. You can use any kind of mushrooms, but I think maitake or hen of the woods mushrooms give the best texture. I adapted the empanada dough recipe from the Vegan Yack Attack On the Go cookbook, which I highly recommend. It is made with a mixture of whole wheat and white flour, and uses olive oil as the fat. They are definitely on the healthy side and make an exceptionally delicious appetizer.

Glass bowl with vegan empanada dough

A Brief History of Empanadas

Empanada comes from the word empanar, which means to wrap in bread. Empanadas are thought to have originated in Europe, particularly Spain, around the time of the Moorish invasion. The dish was carried to Latin America by the Spanish colonizers, and evolved over time depending on the country. You can find empanadas in Argentina, Mexico, Chile, Belize, Cuba, Puerto Rico, El Salvador, Venezuela, Dominican Republic, and the Philippines.

vegan empanada dough rolled out and filled with mushrooms in mole

How to make Empanadas

If you don’t know how to make empanadas or have never made them before, you don’t have to worry. The recipe is pretty easy and straightforward, and the dough is easy to work with. First, you make the filling, and let it cool down slightly. While the filling is cooking, you make your dough by combining the dry and wet ingredients and kneading briefly. You don’t want to knead it too much, otherwise, they can come out tough. Once the dough is ready divide into equal balls and roll out into circles. Place the filling on one side of the empanada disc and fold over the other side, seal with a fork, and bake. See?? Super easy!!

vegan empanadas ready to bake on a sheet tray

The Recipe: Vegan Empanadas filled with Mushrooms in Mole

  • If healthy food isn’t your thing or you are looking for a quick version of this, you can buy empanada disks or use puff pastry as the empanada dough.
  • You will have mole leftover, save it to use later, or use it as a dipping sauce for your empanadas.
  • I made this with Hernan mole paste, but you can make your own, or use your favorite mole paste.
  • I do not recommend you fry this dough.
  • You can use any mushroom you like, but I recommend maitake or oyster mushrooms.

vegan empanadas on a white plate with hernan mole

vegan empanadas on a white plate with mole sauce

Vegan Empanadas filled with Mushrooms in Mole

These vegan empanadas are filled with mushrooms sauteed until golden brown and simmered in a mole poblano.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Keyword: mole and mushrooms, vegan empanadas
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Small Empanadas
Calories: 112kcal
Author: Dora S.

Ingredients

Sauce:

Filling:

  • 1 tbsp. Olive oil optional
  • ¾ lb. Mushrooms sliced
  • ½ White onion thinly sliced
  • 1 Garlic clove minced

Empanada Dough:

  • ¾ cup AP flour
  • ½ cup Whole wheat flour
  • ¼ cup Masa harina
  • 2 tsp. Baking powder
  • 1/2 tsp. Salt
  • ½ cup Water
  • 2 tbsp. Olive oil
  • 1/3 cup Aquafaba liquid from a can of chickpeas

Instructions

Preparation:

  • Heat 1 cup of vegetable stock in a medium sauce pot. Add the jar of Hernan mole paste. Bring to a simmer and stir to dissolve the paste. Once the paste dissolves and starts to thicken, add 1 more cup of vegetable stock. Set aside
  • The sauce thickens as it cools, so if it gets too thick add a little more vegetable stock to thin it out.

Filling:

  • Heat a large sauté pan to medium heat and add 1 tbsp. of oil (or ¼ cup of water) and sauté mushrooms until golden brown, about 6-8 minutes.
  • Add onions to the pan and continue to cook until onions are tender and translucent, about 4-5 min. If the onions and mushrooms begin to stick, add a little bit of vegetable stock to the pan.
  • Pour in 1 cup of mole sauce, and stir to combine. Set aside.

Dough:

  • Sift whole wheat flour, all-purpose flour, masa harina, baking powder, and salt into a large bowl.
  • Make a well in the center. Add water and olive oil.
  • Knead for 1 minute. Set aside.

Fill:

  • Sprinkle flour on your work surface, divide dough into 12 equal balls. Roll out one ball to 3-inch wide circle.
  • Add 1 tbsp. of filling to the empanada disk and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. Repeat with the rest of the 11 balls. You can refrigerate the uncooked empanadas for up to 3 hours.
  • Brush empanadas with aquafaba.
  • Bake 20 min. at 375F or until golden brown.

Notes

You can buy empanada disks or use puff pastry as the empanada dough for an easier recipe. • You will have mole leftover, save it to use later, or use it as a dipping sauce for your empanadas. • You can use any mushroom you like, but I recommend maitake or oyster mushrooms.

Nutrition

Calories: 112kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Sodium: 239mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.9mg

You can also use Hernan Mole to make mole chilaquiles, and enmoladas!!!

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Tamales are probably one of my favorite things in the whole world!! If you want to learn how to make vegan tamales look no further. Unlike what you may think they are not difficult to make at all. They are a bit time consuming, but with some help from friends or family you can make a tamalada and enjoy vegan tamales all year.

I have searched the internet far and wide for the best vegan tamales out there so you don’t have to. Here are over 15 different recipes that you can use and adapt to your liking. Enjoy!!

Savory and Easy Vegan Tamales

Did you know there are both sweet and savory tamales? Here is a list of our favorite savory ones.

1. Red Chile Jackfruit Tamales

Red chile jackfruit tamales in a white and green tea towel                           dorastable.com

These red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks and steamed to perfection. What makes these so good is that the masa is spiced with guajillo chiles, coconut oil, and cumin. Find recipe HERE.

2. Jalapeño and Cactus Tamales

Jalapeño and cactus tamales on a white plate                                                                     nibblesandfeasts.com

These jalapeño and cactus tamales are super easy to make. Rather than stuffing each tamal individually, the pickled jalapeños and cooked cactus bits are added to the masa and mixed thoroughly, making the spreading so quick. (This recipe does call for chicken bouillon powder, but you can substitute for Better than Bouillon No Chicken Base.) Find the recipe HERE.

3. Sweet Potato, Spinach, and Black Bean Tamales

Chipotle sweet potato and black bean vegan tamales on a wooden board                                naturallyella.com

Sweet potato, black beans, and spinach simmered in a chipotle sauce. Smoky, sweet, and full of delicious goodness. This dough is seasoned with oregano and coconut oil. You can find the recipe HERE.

4. Vegan Green Corn Tamales

Vegan Green Corn Tamales on a white plate and a green background createdmindfully.com

Vegan Green Corn Tamales. These rich, spicy tamales are made with Hatch green chiles, fresh white corn, and masa harina. Wrapped in fresh corn leaves and steamed. You can find the recipe HERE.

5. Oil-Free Vegan Tamales

Oil-Free Tamales filled with black beans, sweet potatoes, and green chiles cut in half. brandnewvegan.com

Oil-Free Tamales filled with black beans, sweet potatoes, and green chiles in a New Mexican red chile sauce. Instead of oil the masa uses pureed corn, kind of genius! You can find the recipe HERE.

6. Potato and Pinto Bean Vegan Tamales

a vegan tamal topped with crema tomatoes and onion on a plate.               sweetsimplevegan.com  

These Potato and Pinto Bean vegan tamales are also filled Anaheim peppers and tomatoes, spiced with a touch if cumin and chili powder. The masa is made with extra-virgin olive oil. You can find the recipe HERE.

7. Low-Fat Vegan Tamales

A brown plate with a vegan tamal topped with salsa, surrounded by rice and beans.cheftographer.com

These tamales are filled with a black bean-zucchini stew, but the best part is that the masa has a secret ingredient. Instead of oil or shortening, it uses pumpkin puree to substitute the fat. They are healthy and delicious!! Find the recipe HERE.

8. Vegan Potato Adobo Tamales

Two vegan tamales on a wooden board, one cut open                                        dorastable.com

Vegan potato adobo tamales filled with a mixture of potatoes and peas tossed in a spicy adobo sauce. The adobo is smoky, spicy, tangy, and has an earthy quality to it. The masa that surrounds it, is fluffy and light, and it’s all wrapped in a corn husk and steamed until tender. (This recipe uses coconut oil in the masa.) Find the recipe HERE.

9. Jalapeño and Cheese Tamales

Tamales on Mexican clay plates on a dark backgroundmexicanmademeatless.com

Tender tamales stuffed with jalapeños, tomatoes, and cheese. This recipe is vegetarian, but can be easily veganized by using vegan cheese. Find the recipe HERE. 

10. Bean and Jalapeño Tamales

Three tamales topped with salsa verde over Mexican rice.              lapinaenlacocina.com

Bean and Jalapeño Tamales filled with beans stewed in chile ancho and spices, and pickled jalapeño peppers. The recipe does call for chicken stock, but you can easily substitute for vegetable stock. Yum!! Find the recipe HERE.

11. Zucchini and Corn Tamales

A large tamal with zucchini and corn on a blue plate.                                                      muybuenocookbook.com

Zucchini and Corn Tamales, a simple and delicious vegan tamal recipe, no filling required. The masa is studded with sweet corn and zucchini then wrapped in corn husks and steamed. (This recipe calls for chicken bouillon, but you can substitute forBetter than Bouillon No Chicken Base.) You can find the recipe HERE.

12. Easy Sweet Corn Tamales

A sweet corn tamal on a white plate with salsa and crema.                                  mexicoinmykitchen.com

Sweet Corn Tamales, made with fresh corn and a sprinkle of masa harina. These can be served as sweet tamales for dessert or as savory with spicy salsa and vegan crema. (The recipe calls for butter, but can be easily substituted for vegan butter.) You can find the recipe HERE.

Sweet and Easy Vegan Tamales

If you’ve never had sweet vegan tamales you’re in for a treat. It makes so much sense when you think about it, corn itself is so sweet that it only makes sense to enhance that sweetness with flavor like lime, strawberry, chocolate, and pumpkin.

13. Lime Tamales

a lime tamal on a white and green plate     thymeandlove.com

Lime Tamales are a traditional sweet tamal. For vegan sweet tamales, we use vegan butter and almond milk. A few easy swaps and traditional sweet Lime Tamales can be made vegan! You can find the recipe HERE.

14. Sweet Pineapple Tamales

Pineapple tamal on a black and white plate with a silver spoon      chefmarcela.com

Sweet Pineapple Tamales, soft and billowy and perfectly sweet and completely addictive. The masa is made with coconut oil, and vegetable shortening and studded with crushed pineapple. Find the recipe HERE.

15.  Strawberry Tamales

A pink tamal surrounded by strawberries on a blue plate.                                                        dorastable.com

These strawberry tamales are soft, tender packets of ground corn, filled with sweet strawberry jam. The aroma of the tamales steaming is irresistible. They are great with a mug of Mexican hot chocolate or an atole. Find the recipe HERE.

16. Pumpkin Pie Tamales

Pumpkin pie tamal bathed in syrup on a white plate     thymeandlove.com

Pumpkin Pie Tamales are a sweet dessert tamal inspired by the classic American Pumpkin Pie. Perfect for Dia de Los Muertos or Thanksgiving! Find the recipe HERE.

17. Vegan Chocolate Tamales

chocolate tamales on a blue kitchen towel      dorastable.com

These vegan chocolate tamales are filled with bittersweet chocolate chips, and chopped pecans. The best tamal is a warm tamal just out of the steamer with the scent of cinnamon and the melted bittersweet chocolate. Find the recipe HERE.

18. Vegan Tamales Unwrapped

vegan tamales ebook

You didn’t find the recipe you were looking for?? Vegan Tamales Unwrapped Ebook has over 50 detailed pictures, and will guide you step-by-step in the tamal making process. Make delicious savory and sweet tamales inspired by traditional Mexican cuisine, but all vegan and gluten-free. Including an oil-free option for making guilt-free plant-based tamales. You will be able to find recipes like jackfruit in salsa verde tamales. mushroom mole tamales, rajas con crema tamales, and blackberry tamales. Find out more HERE

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

These red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks and steamed to perfection. What makes these so good is that the masa is spiced with guajillo chiles, coconut oil, and cumin. They are so delicious and 100% vegan and gluten-free.

Jackfruit simmering in red chile sauce in a cast iron pan

These are the first tamales I ever learned how to make. Back when I didn’t know how to make tamales, my dad invited me to the family restaurant to learn. Over the years we had helped on several occasions with the spreading of the masa on the husk and the folding, but I had never done the whole process from start to finish. Tamales rojos are very typical of the northern Mexico, they are usually filled with pork and are very small in size, but with a pretty equal ratio of masa to filling.

Masa for tamales in a silver bowl

The thing about learning how to cook in a restaurant is that you learn how to make huge quantities of food. That day we must’ve made more than 200 tamales! Believe me, it was a few years before I decided to make tamales again all by myself. When I became vegan, I was very sad at the thought of not having good tamales again, and frankly the thought of tamales filled with veggies didn’t appeal to me at the moment.

Tamales wrapped in corn husk on a blue back ground

However, after some experimentation with jackfruit, I decided to veganize this recipe from the family restaurant. The result was shockingly similar to the original ones. So much so, that my omnivore husband was tricked into thinking that the tamales weren’t vegan!!

Tamales arranged in a steamer pot

This recipe is part of my ebook Vegan Tamales Unwrapped. After making these red chile jackfruit tamales I became so obsessed with making vegan tamales that I decided to make my obsession into an ebook. It has 50 detailed pictures on how to make vegan tamales from making the masa to spreading and wrapping.

vegan tamales ebook

Every possible aspect of tamal making is explored, the type of fats, wrappers, fillings, cooking methods. There’s even an option for oil free tamales. It includes both savory and sweet tamal recipes such as:

  • Red Chile Jackfruit Tamales
  • Mole Tamales
  • Salsa Verde Jackfruit Tamales
  • Chocolate Tamales
  • Strawberry Tamales
  • Lime Tamales

It is available for purchase on Amazon for $6.99. Sadly it is only available in ebook format, but if you don’t have a kindle you can also purchase it on itunes to read on your mac devices. I am so proud of this book and I know you will enjoy it too!

Red chile jackfruit tamales in a white and green tea towel

The Recipe: Red Chile Jackfruit Tamales

  • Masa harina is dried nixtamalized corn flour. It is used in Mexico to make tortillas, tamales, sopes, etc. The brand most commonly found is Maseca, but the only non-gmo organic one I’ve found is Bob’s Red Mill
  • I found coconut oil to be the most flavorful fat to use in this recipe. I recommend you use refined coconut oil so the coconut flavor doesn’t affect the tamales. If you use unrefined coconut oil you will get a coconutty flavor.
  • If you have a hard time finding jackfruit, (I find mine at Trader Joe’s) you can use mushrooms instead.
  • If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 3/4 cup of vegetable stock. To substitute the coconut oil, you can use 8 oz. of vegetable oil or vegetable shortening. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.

Red chile jackfruit tamales in a white and green tea towel

Red Chile Jackfruit Tamales

These red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks and steamed until tender.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: vegan mexican recipes, vegan tamales
Total Time: 2 hours
Servings: 18 - 24 Tamales
Calories: 91kcal
Author: Dora S.

Ingredients

Guajillo Chile Sauce

  • 20 (4 oz._ Guajillo chiles, dry, seeded
  • 3-4 Arbol chiles, dried, seeded
  • 6 cloves Garlic
  • 1/2 White onion, chopped
  • 2 cups Chile soaking liquid

Filling

  • 4 Garlic cloves, minced
  • 2 cans (20 oz.) Green jackfruit in brine
  • 1 ½ cups Reserved guajillo chile sauce

Dough

  • 1 cup (8 oz.) Refined coconut oil, room temperature
  • 4 cups (1 lb. 2 oz.) Masa harina
  • 1 ½ tsp. Baking powder
  • 1 ½ tbsp. Salt, kosher
  • 1 ½ tbsp. Cumin, ground
  • 3 ½ cups Vegetable broth or stock
  • 1 ½ cups Reserved guajillo chile sauce
  • 30 Corn husks

Instructions

To prepare the corn husks

  • Soak the corn husks in hot water, in a large pot or in your kitchen sink. Place a plate over them to weigh them down so they are completely submerged. Let them soak for at least an hour.

To make the sauce

  • Place the chiles in a small sauce pot and cover with water. Bring to a simmer over medium-high heat and let cook for about 10 minutes. Drain the chiles and reserve 2 cups of the soaking liquid. Place the chiles, garlic, onion, and soaking liquid in the blender and process until smooth. Season with salt and pepper and strain. You should end up with about 3 cups of sauce.

To make the filling

  • Drain the jackfruit. Rinse, and pat with paper towels. Cut out the core of the jackfruit (tip of the triangle pieces), and cut pieces in half. Heat 1 tbsp. of oil in a large sauté pan set to medium heat. Add minced garlic and cook for 1 minute, stirring often. Add the jackfruit and cook for 3 -4 minutes or until it begins to brown. Pour 1 ½ cups of the guajillo chile sauce and reduce heat to low-medium. Simmer for 20 minutes or until jackfruit begins to break down and the sauce has thickened slightly. Use a fork to shred the jackfruit as it cooks down. Season with salt and pepper and let cool.

To make the dough

  • Beat the coconut oil, on medium-high speed, with an electric mixer for 1 minute. Add the baking powder, cumin, salt, and beat for 1 minute to incorporate into the coconut oil.
  • Add half of the masa harina to the bowl, pour in half of the vegetable stock, and beat to incorporate. After it is completely incorporated, add the other half of masa harina, vegetable stock, and 1 ½ cups of the guajillo chile puree. Beat at low speed, until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary, add more vegetable stock until you reach that consistency. Taste the dough, and add more salt if necessary. It should be a little bit salty.
  • For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it had before.
  • Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.

To set up your steamer

  • Fill the bottom with water making sure the water is not touching the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.

To wrap the tamales

  • Pull 24 pencil thin strips off of the corn husks and set aside. Take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp. of the dough (¼ inch thick) onto the corn husk, forming a 3 - 4 inch square. Leave a border of at least 3/4 inch on each side of the square.
  • Place 1 ½ tbsp. of the filling in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. (If the husk is too small, fold one of the long sides towards the center, and then fold the other long side on top.) Fold down the empty tapered section of the corn husk, forming a closed bottom. This will leave the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.
  •  Place the tamal in the steamer vertically leaning against the side of the pot, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.
  • Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

Video

Notes

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 3/4 cup of vegetable stock. To substitute the coconut oil, you can use 8 oz. of vegetable oil or vegetable shortening. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.

Nutrition

Calories: 91kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 498mg | Potassium: 94mg | Fiber: 2g | Vitamin A: 320IU | Vitamin C: 0.9mg | Calcium: 58mg | Iron: 2mg


Filling vegan pan de muerto is a common practice in México. This vegan day of the dead bread is filled with a sweet chocolate “cream”, and dusted with a sprinkling of sugar.. Serve with your favorite Mexican hot chocolate, and honor your loved ones on this Dia de los Muertos.

a tub of chocolate hummus

The filling is a bit of a well kept secret called chocolate hummus. I know it sounds totally unappetizing, but I promise it’s so good. I never thought I would hear my kids begging me to make chocolate hummus. Chocolate hummus is basically cooked chickpeas, cocoa powder, and a sweetener like maple syrup.

vegan pan de muerto piped with chocolate hummus

The store-bought kind is super smooth, almost like a mix between chocolate icing and pudding. When you make it at home it’s not as smooth, but still delicious. I tried making a chocolate-sweet potato frosting, but it was too thick, and a chocolate coconut whipped cream, but that was a total flop. Chocolate hummus was perfect with this vegan pan de muerto.

pan-de-muerto2

Let come to room temperature, roll into balls.

So what’s the big deal about pan de muerto?? Pan de muerto is a special bread eaten on the Day of the Dead in Mexico and placed on the ofrendas (altars) that honor the departed. It has a round shape with 4 elongated knobs in the shape of a cross, and a small ball at the top.

pan-de-muerto2

It’s round shape represents the cycle of life and death, the knobs represent the bones of the departed, and the ball represents the skull. It is traditionally infused with orange blossom water to remember our deceased loved ones. The shape of the cross is said to represent the 4 cardinal points, each one dedicated to a different god Tezcatlipoca, Tlaloc, Quetzalcóatl y Xipetotec.

Altar de muertos, a table with pictures, candles, bread, a cross

There are many different kinds of pan de muerto some shaped like animals, plants or trees, people, and fantastic creatures. You can find them filled with nata (clotted cream), whipped cream, cajeta, and dried fruits. I prefer mine unfilled and dipped in hot chocolate.

Vegan pan de muerto filled with chocolate surrounded by marigolds and a colorful skull

I love being able to share all these traditions with my children, and it’s a beautiful way of honoring my ancestors, and the loved ones that have gone before me. My 4 year old was saying that she didn’t understand why Jesus had to die. I explained a little bit, and then told her that we would all die one day. She got super quiet and said, ” But if we all die, who will put my picture on the altar??” So cute!! Feliz Día de los Muertos.

Vegan pan de muerto filled with chocolate, a hand is reaching in to take a piece

Vegan pan de muerto filled with chocolate surrounded by marigolds and a colorful skull

Chocolate Filled Vegan Pan de Muerto

This vegan pan de muerto is filled with a sweet chocolate "cream", and dusted with a sprinkling of sugar. Serve with Mexican hot chocolate
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: day of the dead, pan de muerto, vegan
Total Time: 20 minutes
Servings: 6 people
Author: Dora S.

Ingredients

Instructions

  • Once you have baked your vegan pan de muerto. Let it cool completely. If it's not completely cooled down the chocolate hummus will not hold it's shape.
  • Fill a piping bag with a star tip with the chocolate hummus. 
  • Cut your pan de muerto in half (lengthwise), and pipe chocolate hummus on the bottom half of the bread. Place the other half on top, and serve.

Notes

If you can't find chocolate hummus at your local grocery you can make your own.

If you’ve never tried vegan pozole verde you’re in for a treat. Wild mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with creamy avocado, crisp lettuce and fresh radishes.

mushrooms cooking in a pot for vegan pozole verde

Pozole is a dish of pre-hispanic origins, the name pozole comes from the Nahuatl word “pozolli” which means ‘frothy’. Which refers to the appearance of the white corn as it’s boiled. It was a dish reserved for special celebrations and religious ceremonies. Legend has it that it was made with human flesh, as an offering to the gods for a fruitful harvest. (Gross!)

pumpkin seeds, tomatillos, cilantro and poblano in blender for vegan pozole verde

Nowadays, there are actually 3 most common types of pozole: rojo, blanco and verde. Red pozole is seasoned with a mixture of dried chiles, white pozole is seasoned with herbs, and green pozole usually contains pumpkins seeds, tomatillos, and green chiles.

Smooth green sauce in blender for vegan pozole verde

The recipe varies according to the state that you’re in. For pozole verde you can find a version from Jalisco, one from Guerrero, and one from Guanajuato.  They are all very similar with small variations like adding poblano peppers, or the toppings change from state to state.

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

I loved the addition of pumpkin seeds to this vegan pozole verde, because it adds a touch of creaminess to the broth without using oil or cream. You can make this pozole anytime, but it would be a great addition to your Christmas or Thanksgiving menus.

I’m not going to lie, I enjoyed this so much I ate the whole batch myself in a couple of days! I hope you like it too.

The Recipe: Vegan Pozole Verde

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of Serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.
  • Enjoy

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

Vegan Pozole Verde

Vegan pozole verde, mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with avocado, lettuce and radishes.
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: Mexican
Keyword: pozole verde, vegan pozole
Total Time: 45 minutes
Servings: 4 servings
Calories: 375kcal
Author: Dora S.

Ingredients

  • 1 tbsp. Vegetable oil (optional)
  • 1 ½ lb. Maitake or oyster mushrooms, chopped
  • 1 cup Diced onion
  • 6 cloves Garlic, minced
  • ½ cup Raw pumpkin seeds, pepitas
  • 2 Poblano peppers
  • 3-4 Serrano peppers
  • 4 Tomatillos, medium
  • 1/2 cup Chopped cilantro
  • 1 cup Leafy greens, spinach, radish greens, swiss chard
  • 1 sprig Epazote
  • ¼ tsp. Cumin, ground
  • ¼ tsp. Mexican oregano, dried
  • 2 qts. Vegetable stock
  • 1 can (29oz) White hominy 29 oz, drained, and rinsed

Garnishes:

  • 1 Avocado, pitted and diced
  • 4 Red radishes, sliced
  • ½ Head Romaine or iceberg lettuce, finely shredded (julienned)
  • 4 Tostadas

Instructions

  • In a large pot set to medium heat sauté the mushrooms in 1 tbsp. of oil until golden brown about 6-8 min.
  • While the mushrooms are cooking, toast the pumpkin seeds lightly in a small sauté pan over medium heat. Remove from pan and set aside.
  • Remove the mushrooms from the pot, and add the onions. Turn heat down to medium-low and sweat onions until tender and transparent about 4-5 minutes.
  • Add garlic and cook for two more minutes. Return the mushrooms to the pot. Pour in the vegetable stock and hominy and simmer softly until you are ready to add the sauce.
  • Turn oven broiler on to HI setting.
  • Place the poblano peppers, serrano peppers, and tomatillos on a sheet tray lined with foil. Place under the broiler for 3 minutes or until the peppers have begun to get dark spots. Flip the peppers and tomatillos over and let cook for 3 more minutes. Remove from the oven and set aside.
  • Place the poblano peppers in bowl and cover with plastic wrap. Let sit 5 minutes.
  • Peel poblano peppers and remove the stems and seeds.
  • Place the poblano peppers, serrano peppers, pumpkin seeds, tomatillos, greens, epazote, cilantro, cumin, and oregano in a blender and process until smooth.
  • 10. Strain the sauce into a medium sauce pot set to medium-low heat. Let sauce simmer for 5-6 minutes or until it changes to a darker green color.
  • 11. Pour sauce into the pot with the mushrooms and hominy and bring to a simmer. Simmer for 8-10 minutes, and season with salt and pepper.
  • 12. Serve with garnishes.

Notes

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.

Nutrition

Calories: 375kcal | Carbohydrates: 44g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Sodium: 2053mg | Potassium: 1460mg | Fiber: 12g | Sugar: 11g | Vitamin A: 2605IU | Vitamin C: 66.7mg | Calcium: 70mg | Iron: 5.1mg