vegan mexican

Shredded mushroom carnitas are made with king oysters and are an ultra flavorful, delicious, meaty, and easy vegan and gluten free recipe! They're perfect for filling tacos, burritos, and more!

Shredded Mushroom Carnitas

oyster mushrooms (5-6 large mushrooms)

oregano

tsp cumin

tsp coriander

white onion, small dice

garlic cloves,

jalapeño, diced (optional: deseed

fresh squeezed orange juice, 1-2 oranges

tsp vegan worcestershire sauce (optional)

salt and pepper

Preheat the oven to 400 ºF and line...

Preheat the oven to 400 ºF and line a baking tray with parchment paper or a silicon mat.Trim the ends of the king oyster mushrooms and shred the stems and caps between two forks.

Toss the shredded mushrooms in the oregano, cumin,...

Toss the shredded mushrooms in the oregano, cumin, coriander, 1/4 tsp salt, black pepper to taste, and 1 tablespoon of olive oil. Spread evenly over the lined baking tray.

Bake for 15-20 minutes at 400 ºF until...

Bake for 15-20 minutes at 400 ºF until the mushrooms are chewy with some crispy ends. Stir halfway through for even cooking.

Heat a large skillet over medium-low heat and...

Heat a large skillet over medium-low heat and add the remaining tablespoon of oil along with the onion, garlic, jalapeño and a pinch of salt. Sauté until soft, translucent and lightly caramelized, about 8-10 minutes.

Add the baked mushrooms, the orange juice, and...

Add the baked mushrooms, the orange juice, and vegan worcestershire sauce (if using). Salt and pepper to taste. Sauté until the juice is absorbed and sticky, stirring just once or twice to allow the mushrooms to crisp on a couple of sides, about 5 minutes.

This vegan burrito bowl is packed with spices and flavour, but super simple to make in under 20 minutes.

Vegan Burrito Bowl

Romaine lettuce heads (shredded)

g Rice

Lime ((juice only))

g coriander

Red pepper (diced)

Black beans (canned, drained)

g sweetcorn (canned, drained)

0.5 tsp each of Paprika, cumin, cayenne and ground coriander

Mixed colour cherry tomatoes

sea salt and black pepper

0.25 Red onion

Jalapeno ( sliced)

0.5 Lime ((juice only))

Medium avocado

Put the rice in a pan with boiling water and simmer for 15 minutes until cooked.

Make the salsa by adding the chopped tomatoes, chopped jalapeno, chopped red onion, salt and pepper, lime juice and coriander to a bowl and mix well.

In a bowl, mix together the black beans, sweetcorn and all the spices. Heat a little oil in a pan and add the bean mixture. Gently cook for 3-4 minutes.

Make the guacamole by mashing the avocado in a bowl and then stirring in the coriander, salt, pepper and lime juice.

Drain the rice and then stir in the coriander and lime juice.

Build the burrito bowl up by dividing the shredded romaine lettuce between 2 bowls and then adding some rice, bean/sweetcorn mixture, salsa and guacamole. Finally, sprinkle over some chopped red pepper.

https://embed.mediavine.com/videos/mavkwrrhh84abf8pxitc

This vegan burrito bowl is packed with spices and flavour, but super simple to make and ready in under 20 minutes. We truly believe that Mexican food doesn’t have to be covered in cheese and filled with meat to be delicious and it can also be healthy too – this vegan burrito bowl certainly proves that.

Do you struggle with eating a mango? Is it too messy or maybe you just don’t know where to start? Watch this video and your life will be transformed!

How to Eat a Mango The Easy Way

Mango (as many as desired)

Begin by either firmly holding on to the thicker bottom end of the mango. Then using your paring knife make a horizontal incision and go all the way down until you feel the seed. Work the knife all the way around until you’ve reached the starting incision. Set the knife aside then using your other hands firmly place one hand on each end of the cut. The bottom hand holds the mango in place. With the top hand begin to twist until you can feel it releasing from the seed. You can now then separate the two halves. The bottom will have the seed and the top will be hollowed out where the seed was.

Now you can use a spoon to scoop out the fruit from the hollowed-out piece. It’s so much fun and feels like a little cup of mango. To eat the fruit off of the seed you can use the knife to slice it off. Or if you’d like you can just bite off the mango flesh from the seed if you like. The latter is messier though. Once you’ve eaten or removed the fruit form the seed you can either twist it out of the bottom piece. Or you can again use a spoon to scoop out the mango flesh from this piece. Continue to eat it all or you could also scoop it out onto a plate if you’d like.

That’s it, that’s how to eat a mango in an easy and cleaner way! This is actually so much fun and if you have small kids you can slice the fruit this way then give them a spoon and let them go to town on the mango. Bonus for your they won’t get as messy as before!

These Instant Pot tacos are almost totally hands off, making dinnertime easy! They're colorful, irresistibly tasty, and please everyone at the table.

Healthy Instant Pot Tacos (Plant Based!)

Instant Pot Smoky Lentils and Rice recipe (that recipe makes 10 cups total)

cherry tomatoes, multi-colored

romaine lettuce

red onion

corn tortillas

feta crumbles (omit for vegan)

cilantro,

ideas

Make the Instant Pot Smoky Lentils and Rice recipe (takes about 40 minutes).

Meanwhile, chop the cherry tomatoes and lettuce. Thinly slice the red onion.

Warm the tortillas*, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm.

To assemble each taco, load the tortilla with smoky lentils, lettuce, tomatoes, onions, salsa, feta crumbles, and torn cilantro leaves. Feel free to customize with any other toppings you like!

https://www.youtube.com/watch?v=txsxaROpnYc

Here's how to make Instant Pot Tacos with Smoky Lentils -- a delicious Instant Pot dinner recipe that's SO simple to make! Alex and I developed this tacos recipe just for you, using our Instant Pot Smoky Lentils and Rice as a base! (See that video for more!)

FULL RECIPE: https://www.acouplecooks.com/instant-pot-tacos-smoky-lentils/

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Instant Pot Lentil Tacos

Get ready to try thew meatiest plant-based taco ever! These impossible tacos recipe is uber simple and so amazingly delicious!

Impossible Tacos

Impossible Meat (.75 pound)

tomato sauce

chili powder

cumin

garlic powder

onion powder

8-10 corn tortillas

Cilantro, minced (for garnish)

Yellow onion, finely diced (for garnish)

Tomato, finely diced (for garnish)

Cook the Impossible Meat according to package instructions.

Stir in the tomato sauce and all the spices and cook on medium-low heat for 5 to 7 minutes, or until everything is absorbed. Stir frequently to avoid burning.

Scoop taco meat on the corn tortillas and sprinkle with garnishes.

How to make vegan tamales with 8 filling options, step-by-step instructions, top tips, FAQs, storage recommendations, and more! These vegan/vegetarian tamales are perfect for enjoying during the holidays, potlucks, and celebrations year round!

How To Make Vegan Tamales

dried corn husks

corn masa flour

vegetable oil oil

baking powder

salt

Batch of filling

Pour hot water in a large baking dish or stock pot and add the dried corn husks. Let them sit for 15 to 20 minutes, until they have softened.

Using an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt. You can also mix it by hand, but it’s a much easier process with an electric mixer.

Pat dry a corn husk, lay it flat, and spread a spoonful of dough to cover most of the corn husk. All corn husks are different sizes, so each tamal may look differently. Once the dough is spread out, add one to two tablespoons of filling vertically to the middle of the tamal. Bring both sides of the corn husks together until the dough seals. Then, close up the husks (see above for photos of how to do it).

In a large stockpot with a steamer basket, add all the tamales and bring water to a boil. Once boiling, lower to a simmer for 45 minutes.

Are you a Mexican food lover? Then you'll love this bean and rice burrito! It's full of fresh ingredients and it's super easy to prepare!

Bean and Rice Burrito

onion

cayenne pepper

¼ teaspoon of smoked paprika

¼ cup of diced onion

tomatoes

black beans, rinsed and drained

kidney beans, rinsed and drained

brown rice

tortillas

Romaine lettuce (shredded (for topping))

tomato (diced (for topping))

avocado (diced (for topping))

Hot sauce (optional)

Mix the chili powder, dried onion, garlic powder, cumin, cayenne, and paprika in a small bowl and set aside.

Place the onions in a nonstick pan and cook until fragrant.

Add the fire roasted tomatoes, continue to cook for 5 minutes.

Add the beans and seasoning mixture.

Cook until the beans are heated.

Place the bean mixture and rice in a tortilla. Top with romaine, tomato, avocado, and taco sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526746/in7YuFj1P.mp4

You’ll love this bean and rice burrito! It’s full of fresh ingredients and it’s super easy to prepare!

BEAN AND RICE BURRITO

Mole with Sauteed Oyster Mushrooms

pasilla-ancho chile pods

guajillo chile pods

(20 fl ounces) low-sodium vegetable broth, divided

yellow onion

garlic

plantain, yellow with black spots

raisins

peanuts

almonds

pecans

pumpkin seeds

sesame seeds

cinnamon stick

cloves

black peppercorns

thyme

tablet chocolate (Ibarra

Sea salt

Neutral oil, such as avocado

oyster mushrooms

Heat a large skillet to medium-high and add the whole de-seeded chiles (reserving the seeds for a later step). Cook for 20 seconds on each side, then add the toasted chiles to a large bowl and turn off heat.

Cover the chiles with 1 ½ cups hot vegetable broth.

To a large, deep pan over medium-low heat, add 2 tablespoons neutral oil then add in roughly chopped onion and whole garlic cloves. Saute for 4-5 minutes or until everything is golden and slightly charred. Remove the onions and garlic and add to a large bowl.

Add 1 tablespoon of oil to the pan and cook tortillas  for 1-2 minutes on each side until they get golden and slightly charred. Remove from pan and add to the large bowl.

Add another 1-2 tablespoons oil then cook plantain  2 minutes on each side until golden, caramelized and slightly charred. Remove from pan and add to bowl.

Cook raisins for 30 seconds, then remove and add to bowl.

Cook peanuts, almonds, pecans, pumpkin seeds, sesame seeds, cinnamon, whole cloves, peppercorns and continuously mix and cook for 3 minutes or until golden.

Transfer the nut, spice and seed mixture to the large bowl, also adding the dried oregano, dried thyme and ground cumin to the bowl.

Adding 2 tablespoon oil to the pan, cook the seeds from the chiles. Continuously stir the seeds in the oil and cook until the seeds turn black. Turn off the heat and add to the bowl.

Add half the amount of chiles with all of their soaking liquid to a blender along with half the amount of mole ingredients from the large bowl. Blend on high until smooth.

Set a large pot or very deep pan to medium-low heat and add 2 tbsp oil. Pour in the blended mole. To the blender add the remaining chiles and other remaining ingredients from the bowl along with 1 cup vegetable broth and blend until smooth. Then pour into the pot, simmer for 10 minutes.

Add the chocolate tablets and a good pinch of salt to the pan. Mix well and continue to cook for another 10 minutes, stirring every minute. The mole will thicken as it simmers. You can add more vegetable broth or water to help loosen the mole.

Heat a large clean skillet to medium-high and add 2 tbsp neutral oil. 

Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.

Turn the mushrooms over and cook for another 3-5 minutes until browned on the reverse side. Season with salt.

To serve, spoon mole onto plate or bowl, top with seared mushrooms (garnishing with sesame seeds if you’d like) alongside corn tortillas and/or rice.

Ensalada de Nopales

nopales (cactus) paddles

tbsp coarse sea salt,

1lb heirloom tomatoes, chopped

white onion, finely diced

tbsp extra virgin olive oil

garlic powder garlic cloves, minced

Ground pepper

To serve: tostadas, sliced avocado

If your nopales paddles have the thorns already removed, proceed to the next step. If you purchased nopales with the thorns on, carefully remove them using a sharp knife.

Dice nopales and add to a large bowl. Cover with coarse sea salt and toss well by hand, for approximately 5 minutes. Allow to sit for 5 additional minutes.

Rinse nopales under cold water, agitating constantly to remove any remaining salt.

Add nopales to a bowl along with the other ingredients (tomatoes through pepper), adjusting quantities and seasoning to your liking.

To serve, place a large spoonful or two of ensalada de nopales atop a tostada, and garnish with a few slices of ripe avocado.

If you love crispy snacks, Mexican garnachas are a must-try! These fried corn cakes are topped with spicy red salsa, shredded jackfruit, and tangy cabbage slaw, creating a mouthwatering blend of flavors and textures.

Mexican Garnachas

cabbage

carrot,

jalapeno,

apple cider vinegar vinegar

olive oil

dehydrated jackfruit

vegetable stock powder

white onion, diced

garlic,

tamari

masa harina

water

Roma tomatoes

Morita chiles, de-seeded

white onion

refined coconut oil or vegetable shortening

Guacamole

Mexican crema

Vegan queso fresco

In a mixing bowl, combine the cabbage, carrot, and jalapenos. Season with vinegar, oil, and salt to taste. Transfer to your fridge until you&#39;re ready to serve.

Slaw

Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it sit covered for around 2 hours or overnight, then drain the liquid.

Heat olive oil in a large skillet over medium. Add in diced onion and saut&eacute; for 2-3 minutes until translucent. Add the minced garlic for another 1-2 minutes. Lastly, add the jackfruit and tamari and continue cooking until the liquid is absorbed, about 5-6 minutes.

Jackfruit

Add the masa harina and salt to a mixing bowl and combine. Pour in 1 &frac12; cups of very warm water to start and mix together using your hands.

Knead the dough to form a ball that&#39;s sticky enough to stay together but not coming off on your hands. Add more dough or water to achieve a texture similar to play dough. Keep the dough covered.

Break off pieces of dough to form small balls (about 30-35 grams). Add each one to a tortilla press lined with 2 pieces of plastic. Press gently to form tortillas slightly thicker than normal (about &frac14;-inch thick).

Dough

Top 13 vegan mexican recipes from across the web

The most viewed vegan mexican recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shredded Mushroom Carnitas

Vegan Burrito Bowl

How to Eat a Mango The Easy Way

Healthy Instant Pot Tacos (Plant Ba...

Impossible Tacos

How To Make Vegan Tamales

Bean and Rice Burrito

Mole with Sauteed Oyster Mushrooms

Ensalada de Nopales

Mexican Garnachas

Easy Pepinos Locos (Ready in 5 Minu...

Best Morisqueta Recipe

Vegan Rajas con Crema

Top 13 vegan mexican recipes from across the web

The most viewed vegan mexican recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shredded Mushroom Carnitas

Vegan Burrito Bowl

How to Eat a Mango The Easy Way

Healthy Instant Pot Tacos (Plant Ba...

Impossible Tacos

How To Make Vegan Tamales

Bean and Rice Burrito

Mole with Sauteed Oyster Mushrooms

Ensalada de Nopales

Mexican Garnachas

Easy Pepinos Locos (Ready in 5 Minu...

Best Morisqueta Recipe

Vegan Rajas con Crema

The most viewed vegan mexican recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine