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

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

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

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

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

Our Vegan Mexico Project

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

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

Eddie’s Story:

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

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

Blender container with blended chile sauce for vegan seafood stew

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

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

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

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

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

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

The Recipe: Matamoros Style Seafood Stew

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

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

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

Matamoros Style Seafood Stew

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

Calories: 207kcal | Carbohydrates: 35g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Sodium: 930mg | Potassium: 1487mg | Fiber: 7g | Sugar: 16g | Vitamin A: 4815IU | Vitamin C: 14.4mg | Calcium: 83mg | Iron: 4.4mg

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

tofu crema in blender for vegan potato enchiladas

 

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

White strainer full of cooked diced potatoes and carrots

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

Cast iron pan with sauteed mushrooms for vegan potato enchiladas

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

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

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

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

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

 

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

 

The Recipe: Vegan Potato Enchiladas (Enchiladas Mineras)

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

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

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

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

Vegan Potato Enchiladas (Enchiladas Mineras)

These are Guanajuato’s famous Vegan Potato Enchiladas (Enchiladas Mineras) filled with a sautéed onion and mushroom mix, smothered in a guajillo enchilada sauce, and topped with tender potatoes and carrots, crema, shredded lettuce, and jalapeños en escabeche.
4.8 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: easy enchiladas, vegan enchiladas, vegan mexican recipes
Total Time: 45 minutes
Servings: 4 servings
Author: Dora S.

Ingredients

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

Enchilada Sauce

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

Filling

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

Garnish

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

Instructions

To make the enchilada sauce

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

For the filling

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

Assembly

  • Preheat oven to 350°F.
  • Bring enchilada sauce to a very low simmer in a medium saucepot, dip a tortilla in the warm sauce, very quickly, and place on a plate. Fill with mushroom mixture and vegan cheese and fold the tortilla over. Place on serving platter. Repeat this process with the rest of the tortillas.
  • Pour some extra sauce on top of the enchiladas and spread with a spoon. Place in oven for 5 to 6 minutes to melt the vegan cheese. (You can omit this step if you’re not using cheese).
  • Remove from oven. Top enchiladas with the potato-carrot mixture, shredded lettuce, jalapeños en escabeche, and drizzle crema on top and serve.

Notes

Traditionally this recipe uses quite a bit of oil. I have opted for a healthier version, but if you don’t mind the oil you can follow the traditional methods. To do so, after dipping the tortilla in the sauce fry them lightly in a large sauteé pan with 1 tbsp. of oil. Fill the tortilla then fold in half. In the same pan you fried the tortillas fry the potato and carrots.
If you are allergic to nuts you can make a tofu crema by blending: 1 lb. of silken tofu, 2 tbsp. lemon juice, 1 clove of garlic, 1/3 cup of water or unsweetened almond milk, 1 tsp. of nutritional yeast, and salt and pepper to taste.
The enchilada sauce is not very spicy, so if you like spicy food add 1 to 2 chiles de arbol to the sauce. 

These vegan meatballs are made with a mixture of black beans, rice, and sautéed mushrooms and served in a   tomato and chile ancho broth. They are ridiculously easy to make and they are one of those meals that remind you of long afternoons sitting at your abuela’s table eating as a family. (If you’re looking for more meaty vegan meatballs you can try these.)

Sauted mushroom in a large saute pan

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

Roasted tomatoes, onion, dried peppers, and garlic in a cast iron pan

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 Durango, is the creation of Gaby from @unamamavegana, here she tells you a bit of her story.

bread crumbs, mushrooms, rice, and beans in a food processor

Gaby’s Story:

Many people ask me why I am vegan. On March 2015 my husband, then 40 years old, underwent a complicated open-heart surgery. A hereditary medical condition, of which he wasn’t aware of, completely blocked 2 of his arteries. We lived a very difficult stage as a family.

Ingredients mixed in a food processor

My children were so little, and their dad was very young. It was a case that the doctors just couldn’t believe. Fortunately, everything went well, and my husband drastically changed his habits and began to take great care of himself. Shortly after, I was diagnosed with several autoimmune diseases and the doctors recommended a Mediterranean anti-inflammatory diet as part of my treatment.

vegan meatballs in a cast iron pan

So three years ago we hardly ate meat, and shortly before last summer, he decided to become vegan, and I told him,” Yes, I’ll do it with you!”  Because it’s what I can do from my trench, it’s how I can take care of him because I love him, and it’s also how I can motivate and encourage him. From there on everything came naturally, it became a decision and commitment that we made as a family, very convinced that we are on the right path.

Tomato chile broth in a stain less steel sauce pot

The Recipe: Mexican Vegan Meatballs in Tomato Chile Broth

The cuisine of Durango has a very defined mestizo quality. Its gastronomy has a strong pre-Hispanic and Spanish heritage. Because of its location in the northwest of the country, Durango sheltered in its desert lands semi-nomadic peoples, this characteristic that led them to dehydrate their food for transportation. Among them meat, chiles, and fruits.

4 vegan meatballs in a clay bowl on a blue kitchen towel

Reading a little about their typical dishes, I wanted to find a recipe that would rescue their mestizo identity. Rice and beans are key ingredients, and the mushrooms replace the meat. The figs and mint will give the perfect touch to these meatballs.

4 vegan meatballs in a clay bowl on a blue kitchen towel

4 vegan meatballs in a clay bowl on a blue kitchen towel

Mexican Vegan Meatballs in Tomato Chile Broth

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: black beans, mushrooms, vegan meatballs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 422kcal
Author: Dora S.

Ingredients

Meatballs:

  • 7 oz. Sliced cremini mushrooms (about 10 mushrooms)
  • 2 cups Cooked white rice
  • 2 cups Cooked black beans, drained
  • 1 srpig Fresh mint, finely chopped
  • 5 Dried figs, finely chopped
  • 1 1/4 cups Bread crumbs, adjust for consistency
  • 1 tsp. Salt

For the broth:

  • 5 Tomatoes, medium size
  • 1/2 White onion, medium size
  • 1 clove Garlic,
  • 2 Ancho chiles, deseeded
  • Salt to taste
  • 1 cup Water or vegetable broth
  • 1 tsp. Olive oil

Instructions

To make the meatballs:

  • Heat a large sauté pan to medium-high heat, add a little bit of oil (optional), and sauté mushrooms until golden brown, about 6-7 minutes. Remove mushrooms from pan and set aside.
  • Using a food processor, mix the mushrooms, rice, black beans, figs, mint, bread crumbs, and salt. Pulse a couple of times until everything incorporated together, but is not completely mashed. Try to preserve some of the texture of the beans and rice.
  • Shape the mix into equal sized balls. In the same sauté pan, set to medium heat, brown the meatballs in a little bit of oil until golden brown all over. (You can also bake them at 375°F for 20 to 30 min, flipping them half-way through.)

To make the tomato chile broth:

  • In a comal or cast-iron skillet set to médium-high heat, dry roast the tomato, chiles, garlic, and onion until they have dark spots all over.
  • Add the tomato, chile, garlic, onion, and vegetable broth to the blender and process until you have a smooth broth. Strain.
  • In a medium sauce pot heat 1 tsp. of olive oil. Add the tomato broth and let simmer for 5 minutes or until it changes to a dark red color and slightly thickens. Season to taste with salt and pepper.
  • Serve your meatballs in the tomato chile broth.

Nutrition

Calories: 422kcal | Carbohydrates: 81g | Protein: 16g | Fat: 4g | Sodium: 1306mg | Potassium: 968mg | Fiber: 13g | Sugar: 13g | Vitamin A: 1405IU | Vitamin C: 25.7mg | Calcium: 134mg | Iron: 4.3mg

 

 

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!!!

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.
4.5 from 22 votes
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
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

I am so excited to share with amazing book with you. Vegan Yack Attack on the Go, is the first vegan cookbook that I’ve browsed through and immediately though,”I want to make all these recipes!” This recipe for roasted butternut squash and mushroom tacos is one of my favorites from the book. The author is Jackie Sobon from the vegan blog Vegan Yack Attack.

Butternut squash, mushrooms, black beans and tomatillos on a sheetpan.

The best part is that it is a quick recipe that requires only a sheet pan. All you have to do is chop, toss, and roast and the next thing you know dinner is on the table. I love the combination of butternut squash and black beans, and when you add mushrooms and spices it all comes together perfectly.

vegan yack attack on the go cookbook

Even though it is not a traditional Mexican recipe I wanted to share it with you, because it’s delicious and easy to make. I served mine on warm corn tortillas, but you can definitely make a burrito out of it, or it would make a good filling for enchiladas.

roasted butternut squash, black beans, and mushrooms

So why I am I so excited about this book?? Honestly a lot of vegan cookbooks have the same recipes with a little bit of variation, not this one. There are a few classics like smoothies, burritos, and pasta, but there are so many other great recipes like the creamy berry polenta, asparagus omelette, coconut BLT, and the vanilla chip buckwheat bars.

butternut squash and mushroom tacos on a plate

My favorite part of the book is that the recipes are quick to make, which is absolutely a must when you have 3 kids and work from home. There’s even a section for camping or cookout foods that is just genius, like the campfire banana split. I highly recommend this book. What are you waiting for??? Go check it out .

butternut squash and mushroom tacos with salsa verde, jalapeño and lime

The Recipe: Roasted Butternut Squash and Mushroom Tacos

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
  • Enjoy!!
butternut squash and mushroom tacos, jalapeño and lime

Roasted Butternut Squash and Mushroom Tacos

Roasted Butternut Squash and Mushroom Tacos, an easy and delicious weeknight dinner everyone will love!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: black beans, butternut squash and mushroom tacos, vegan tacos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 338kcal

Ingredients

  • 2 cups Diced and peeled, butternut squash
  • 2 cups Chopped baby bella mushrooms
  • 1 can (15 oz.) Black beans, drained and rinsed
  • 1 cup Chopped yellow onion
  • 1 tbsp. Sunflower oil
  • 1 tsp. Chili powder
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Salt, or more to taste
  • 1/4 tsp. Paprika
  • Pinch Cayenne Pepper
  • 2 cups Chopped tomatillos, with husks removed
  • 8 Corn tortillas
  • 1 cup Shredded cabbage
  • 1 Jalapeño, thinly sliced
  • 8 Small lime wedges

Instructions

  • Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
  • Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
  • Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
  • Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.

Notes

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor

Nutrition

Serving: 2tacos | Calories: 338kcal | Carbohydrates: 62g | Protein: 13g | Fat: 6g | Sodium: 702mg | Potassium: 1123mg | Fiber: 15g | Sugar: 8g | Vitamin A: 8090IU | Vitamin C: 37mg | Calcium: 106mg | Iron: 2.6mg
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 702mg31%
Potassium 1123mg32%
Carbohydrates 62g21%
Fiber 15g63%
Sugar 8g9%
Protein 13g26%
Vitamin A 8090IU162%
Vitamin C 37mg45%
Calcium 106mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you’ll be making them again and again.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

In Mexico these are known simply as encacahuatadas, and are a classic home cooked dish. They are usually filled with chicken, but your favorite vegetable filling will go great with these. They would make a great dinner, or even a good brunch option.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Let me just say that I am obsessed with this sauce. I have been putting it on everything! So far it is perfect with the enchiladas, but you can also put it on your baked potatoes, polenta, pasta, tacos, buddha bowls, and tofu. I’m one of those people that falls in love with a sauce or dish and then I makes it over and over again until I get tired it. This is one of those sauces. So you definitely have to try it.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Summer is coming up and I am so not ready to have all the kids home. Not ready!! The first couple of weeks are always a little rough, but once we get into a groove we really have fun. My two older ones are always arguing and bothering each other, which can get really stressful sometimes, but our sweet baby is always all smiles. What are some of your summer plans?? I’ll tell you what I am ready for, all the delicious summer fruit. 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

The Recipe: Spicy Peanut Sauce Enchiladas

  • Your favorite veggie filling will be perfect with these
  • If you are allergic to peanuts you can use cashews or almonds.
  • Corn tortillas are the best option for this recipe.
  • You can use cashew or almond crema
  • Do not place these in the oven because they will fall apart.

 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Peanut Enchiladas with Braised Greens

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
4.8 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time: 30 minutes
Servings: 4 people
Calories: 387kcal
Author: Dora S.

Ingredients

Sauce

  • 8 Guajillo Chiles stems and seeds removed, rinsed
  • 1-2 Chipotle pepper in adobo
  • 2 Garlic cloves
  • 1 cup Peanuts, toasted
  • 1 Plum tomato, roasted
  • 1/8 tsp. Ground clove
  • 1 cup Vegetable stock

Filling

  • 1 lb. Mushrooms. cremini sliced
  • 3 Garlic cloves, minced
  • 8 oz. Spinach or other leafy green, roughly chopped
  • 1 can (14.5 oz) Hominy, drained, rinsed
  • 12 Corn tortillas
  • 1 cup Almond crema

Instructions

To make the peanut sauce:

  • Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
  • Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.

To make the filling:

  • Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  • Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.

To assemble

  • Bring a medium sauce pot to low-medium heat and pour in sauce. Heat just enough to get it hot. If it simmers, the sauce might break.
  • Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  • Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  • Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

Notes

If the sauce and the filling are hot there is no need to put the enchiladas in the oven. If you would rather place them in the oven do so at 350°F for 5-7 minutes. If you are allergic to peanuts you can use cashews or almonds. Corn tortillas are the best option for this recipe.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 57g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Sodium: 648mg | Potassium: 1392mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7490IU | Vitamin C: 21.8mg | Calcium: 170mg | Iron: 4.3mg
Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Sodium 648mg28%
Potassium 1392mg40%
Carbohydrates 57g19%
Fiber 12g50%
Sugar 8g9%
Protein 18g36%
Vitamin A 7490IU150%
Vitamin C 21.8mg26%
Calcium 170mg17%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

I have searched far and wide for a vegan meatball recipe that I didn’t hate, and that wasn’t super complicated. I finally stumbled upon this recipe from Connoisseurus Veg, and I have adapted it to make these Mexican tofu meatballs or vegan albóndigas. The meatballs are made with a mix of tofu, mushrooms, onion, garlic and seasonings, and they are bathed in a spicy chipotle tomato sauce. Serve with some brown rice studded with corn, and warm tortillas.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce.

I have been working like crazy on the launch of the YouTube channel in English and Spanish. Honestly, I don’t know why I am doing this, as if is there already wasn’t enough on my plate. But as my husband keeps telling me YouTube is the new TV, and that if I want to get my recipes out there, I should at least give YouTube a try. We will see, stay tuned.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

The highlight of my week was this amazing email I got from a reader, it was so honest and heartfelt. Here is a excerpt from it:

“I am writing you because I wanted to thank you for this website. I love the recipes you make and I just love that now I can make all these recipes I grew up eating in a healthy vegan way. It has been hard for me and my wife to find true Vegan Mexican recipes and we have tried some of your recipes and we absolutely love them…… I was born and raised in Mexico City and I just want to share with you that your recipes really do have a special touch and they taste just the way I remember them.”

It’s emails like this that keep me going, that motivates me to do things like start a YouTube channel. I just wanted to say thank you to all of you who have supported me over the years, and send me beautiful emails and messages. You make it all worth while.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

The Recipe: Tofu Meatballs in Chipotle Sauce

The key to the texture of this recipe is chopping the mushrooms by hand. If you don’t have much time you can do this in the food processor, but be careful not to over process. Also, don’t forget to drain the excess liquid out of the grated onions. I used cilantro as a garnish, but you can also add it to the meatball itself. If you want to make the sauce spicy add at least 2 chipotle chiles. When I make these for my kids I only use one. Enjoy!

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

Mexican Tofu Meatballs in Chipotle Sauce

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. Recipe adapted from Connoiseurus Veg.
4.29 from 7 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 -6 servings
Author: Dora S.

Ingredients

  • ½ lb. Tofu, extra-firm, drained
  • 2 cups (6 oz.) Cremini mushrooms, stems removed
  • ½ Onion, grated, squeeze excess liquid out
  • 1 clove Garlic, minced
  • 1 ¼ cups Panko breadcrumbs
  • 2 tbsp. Almond milk, unsweetened
  • 2 tbsp. Soy sauce
  • 1 tsp. Vegan Worcestershire
  • 1 tbsp. Flaxseed, ground

Sauce:

  • 5 Roma tomates, large, chopped
  • ½ Onion, chopped
  • 2 Garlic cloves, peeled
  • 1 - 2 Chipotle chiles in adobo
  • ½ cup Vegetable stock or water

Garnish

  • ¼ cup Cilantro, chopped

Instructions

  • Preheat oven to 375°F.
  • Press tofu between two plates and place a couple of cans on top to drain excess liquid for 20 minutes.
  • In the meantime chop the mushrooms very finely and place in a large bowl.
  • Add the garlic, onion, breadcrumbs, almond milk, soy sauce, vegan Worcestershire, and flaxseed to the bowl.
  • Use your hands to crumble the pressed tofu into the bowl, season with salt and pepper, and mix well.
  • Roll the mixture into 15- 18 balls and place on a sheet tray covered with parchment paper. (You can add a little bit of oil on the parchment paper so the meatballs don’t stick, but this is optional if you are oil-free.)
  • Bake for 30 minutes, turning them halfway through.

Sauce:

  • While the meatballs are baking, using your blender, process all of the ingredients for the sauce until smooth.
  • Set a large sauté pan to medium heat and add sauce. Season with salt and pepper, and simmer for 7-8 minutes or until the sauce thickens slightly and changes to a dark red color.
  • Remove meatballs from oven and add to the pan with the sauce. Cover meatballs in the sauce. 
  • Serve over brown rice, and sprinkle with chopped cilantro.

Notes

Make sure to squeeze all the liquid out of the grated onion. If you would like to make this gluten-free you can substitute the breadcrumbs for oat flour. Annie’s sells a vegan Worcestershire or you can make your own. The key to the texture of this recipe is chopping the mushrooms by hand. If you don't have much time you can do this in the food processor, but be careful not to over process.  I used cilantro as a garnish, but you can also add it to the meatball itself. If you want to make the sauce spicy add at least 2 chipotle chiles. When I make these for my kids I only use one