Vegan Mexican Recipes

A lot of people enjoy Mexican food because the flavors are strong and the dishes are colorful. A lot of people from around the world like the ingredients because they are all different. For vegans and people who eat plant-based foods, this is possible. Instead of animal products, these recipes use ingredients that are better for you and more moral. Mexican food still has its rich, traditional flavor. When you cook Vegan Mexican Recipes, it’s fun to try new tastes.

Why Vegan Mexican Cuisine?

A lot of the things that go into Mexican food are plant-based. Simple foods like corn, beans, rice and vegetables work great for vegan cooking. Vegan Mexican Recipes are tasty and full of good things. They give your body a lot of fiber, vitamins, and minerals it needs. They make you feel full because they are good for you. A lot of foods are vegan by nature or are easy to change to be vegan.

The dishes taste better when plant-based foods are used instead of meat and dairy. Vegan Mexican Recipes are also better for the earth. By eating these foods, you help farms stay open and reduce your carbon footprint. Mexican food made without meat or dairy celebrates good taste, good health, and moral choices.

7 Vegan Mexican Recipes To Try

1. Vegan Tacos Al Pastor

Important Parts:

• 2 cups jackfruit (shredded)
• 1/4 cup pineapple juice
• 1 tbsp chilli powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Corn tortillas
• Fresh cilantro, diced onions, and lime wedges

Step-by-step Instructions:

• Put the jackfruit in a pan that has medium-low heat.
• Chilli powder, cumin, smoked paprika, and pineapple juice should all be added.
• In a pan, cook the jackfruit for 10 to 12 minutes or until it soaks up all the sauce.
• Warm the corn tortillas in a pan for one to two minutes on each side.
• Fill each tortilla with some of the jackfruit mix.
• On top, put chopped onions, fresh cilantro, and a squeeze of lime juice.
• Take a bite of these tasty vegan Mexican recipes while they’re still hot.

2. Creamy Vegan Elote (Mexican Street Corn)

Key Ingredients:

• 4 ears of corn
• 2 tbsp vegan mayonnaise
• 2 tbsp cashew cream
• 1 tsp chilli powder
• 1 tbsp lime juice
• 2 tbsp nutritional yeast
• Vegan cheese for topping

Step-by-step Instructions:

• Grill the corn over medium heat for 8 to 10 minutes or until it starts to get a little charred.
• Mix the lime juice, chili powder, and cashew cream in a bowl.
• Put a lot of the creamy mix on top of the corn that has been grilled.
• Add vegan cheese and nutritional yeast on top if you want to.
• Serve hot with more chili powder and lime wedges.
• This vegan Mexican recipe is creamy and tasty. You can eat it as a side dish or a snack.

3. Vegan Enchiladas Verdes

Key Ingredients:

• 8 corn tortillas
• 1 cup cooked quinoa
• 1 cup black beans (cooked)
• 1/2 cup sautéed vegetables (zucchini, bell peppers, onions)
• 1 cup green tomatillo sauce
• 1 avocado (sliced)
• Fresh cilantro and vegan sour cream for topping

Step-by-step Instructions:

• Get the oven hot, about 190°C (375°F).
• In a bowl, mix the cooked quinoa, black beans, and vegetables.
• Put the corn tortillas in a pan and heat them for one to two minutes until they get soft.
• Pack some of the mixes into each tortilla, then roll them up tight.
• Place the rolled tortillas in a baking dish.
• The green tomatillo sauce should be put on top of the enchiladas.
• Set the oven to 150 to 200 degrees.
• On top, put vegan sour cream, fresh cilantro, and avocado slices.
• This Mexican recipe for vegans is hearty and tastes best when served hot.

If you’re looking to explore more vegan Mexican recipes, start with simple dishes like vegan tacos, enchiladas, and plant-based salsas.

4. Smoky Chipotle Black Bean Soup

Key Ingredients:

• 2 cups black beans (cooked)
• 1 can diced tomatoes
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1-2 chipotle peppers in adobo sauce
• 2 cups vegetable broth
• Avocado, lime juice, and tortilla chips for topping

Step-by-step Instructions:

• Make a big pot hot and add the onions and garlic to it. Make them soft by cooking them.
• Cut the tomatoes, cumin, and chipotle peppers into small pieces and add them.
• Mix the black beans and vegetable broth well after adding them.
• Let it cook on low heat for 20 minutes so that the flavors can blend.
• Smooth out the soup with a hand blender.
• Serve it warm with tortilla chips, lime juice, and avocado slices. A wrap will keep it warm.

5. Plant-based Nachos With Cashew Queso

Key Ingredients:

• 1 bag tortilla chips
• 1 cup black beans (cooked)
• 1/2 cup cashew queso
• 1/4 cup salsa
• 1 avocado (sliced)
• 1/4 cup diced tomatoes
• Fresh cilantro and jalapeños for topping

Step-by-step Instructions:

• Soak cashews in water and add nutritional yeast, garlic powder, and water to a blender. This will make cashew queso.
• To serve, put tortilla chips on a platter.
• Put black beans, salsa, and sliced avocado on top of the chips.
• Put a lot of the cashew cheese on top.
• You should add fresh cilantro, diced tomatoes, and sliced jalapeños.
• Take a bite of this quick and easy Mexican recipe today.

You can browse more dishes in our Mexican Cuisine category for plant-based inspiration rooted in tradition.