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

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

La Vida Verde

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

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

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

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

What are sopes??

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

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

How to make Sopes?

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

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

The Recipe: Walnut and Bean Vegan Sopes

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

Walnut and Bean Vegan Sopes

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

Ingredients

For the Walnut Meat

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

For the Beans

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

For the Sopes

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

Avocado Salsa

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

For Serving

Instructions

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

Notes

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

Nutrition

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

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

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

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

This post is available in Spanish.

Hernan Mole Jar

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

Mole sauce in a pot with a wooden spoon

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

Sautéed greens and black beans in a pan

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

I don’t know if you have noticed that I don’t do a lot of sponsored posts, and that’s mostly because I have a hard time finding products that I truly believe in, and that will fit into this whole vegan Mexican thing I have going on.

 

Well, Hernán is a business that promotes Mexican cuisine and culture and opens up new opportunities to Mexican artisans, and that is something I can really get behind and I know that you will too.

You can purchase Hernán Mole Poblano here.

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

The Recipe: Vegan Mole Chilaquiles with Greens and Beans

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

Vegan mole chilaquiles on a terra cotta plate with a colored napkin

 

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

Vegan Mole Chilaquiles with Greens and Beans

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.
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Course: Main Course
Cuisine: Mexican, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 36kcal
Author: Dora S.

Ingredients

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

Greens and Beans:

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

Sauce:

Toppings

Instructions

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

Greens and Beans:

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

Sauce:

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

Bringing it all Together

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

Video

Notes

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

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 368mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5567IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 2mg

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

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.

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

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

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

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

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

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

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

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

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

The Recipe: Vegan Queso Cotija

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

  • Use slivered almonds, do not soak them.
  • You can also use lime juice instead of lemon juice.

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

Vegan Queso Cotija

This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.
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Course: Side Dish
Cuisine: Mexican
Keyword: cotija, vegan cheese
Prep Time: 15 minutes
Cook Time: 23 hours 45 minutes
Total Time: 1 day
Servings: 2 cups
Author: Dora S.

Ingredients

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

Instructions

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

Video

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Notes

You can also use lime juice. Recipe adapted from Veggies Don’t bite
If you eat nutritional yeast, add 1 tsp. to the recipe before processing.