vegan mexican recipes

These red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks and steamed until tender.

Red Chile Jackfruit Tamales

(4 oz._ Guajillo chiles, dry, seeded

Arbol chiles, dried, (seeded)

Garlic

White onion, (chopped)

Chile soaking liquid

Garlic (cloves, minced)

(20 oz.) Green jackfruit

Reserved guajillo chile sauce

(8 oz.) Refined coconut oil, room temperature

(1 lb. 2 oz.) Masa harina

Baking powder

tbsp. Salt, (kosher)

½ tbsp. Cumin, (ground)

Vegetable broth

Corn husks

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

To prepare the corn husks

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

To make the sauce

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

To make the filling

Beat the coconut oil, on medium-high speed, with an electric mixer for 1 minute. Add the baking powder, cumin, salt, and beat for 1 minute to incorporate into the coconut oil.

Add half of the masa harina to the bowl, pour in half of the vegetable stock, and beat to incorporate. After it is completely incorporated, add the other half of masa harina, vegetable stock, and 1 ½ cups of the guajillo chile puree. Beat at low speed, until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary, add more vegetable stock until you reach that consistency. Taste the dough, and add more salt if necessary. It should be a little bit salty.

For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it had before.

Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.

To make the dough

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

To set up your steamer

Pull 24 pencil thin strips off of the corn husks and set aside. Take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp. of the dough (¼ inch thick) onto the corn husk, forming a 3 - 4 inch square. Leave a border of at least 3/4 inch on each side of the square.

Place 1 ½ tbsp. of the filling in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. (If the husk is too small, fold one of the long sides towards the center, and then fold the other long side on top.) Fold down the empty tapered section of the corn husk, forming a closed bottom. This will leave the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.

&nbsp;Place the tamal in the steamer vertically leaning against the side of the pot, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.

Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

To wrap the tamales

https://embed.mediavine.com/videos/ioi9tgbdraxqq2jbxvel

Red Chile Jackfruit tamales, vegan and gluten-free version of this Mexican classic.

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.

Vegan Potato Enchiladas (Enchiladas Mineras)

Medium Idaho potatoes, (peeled and cubed)

Medium carrots, (peeled, and cubed)

Guajillo chiles, (stems and seed removed)

cumin

½ tsp. Mexican oregano, (dried)

lb. Cremini, oyster or maitake mushrooms, (sliced)

Onion, (large, thinly sliced)

Garlic, (minced)

Favorite shredded vegan cheese ((optional))

Corn tortillas

Almond Crema

Jalapeños en Escabeche, (sliced)

romaine lettuce

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.

To make the enchilada sauce

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.

For the filling

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.

Assembly

This poblano bean soup is savory, comforting, and easy to make. It has authentic Mexican flavors as it is made with a salsa verde-style broth. Aside from being flavorful and satisfying, it is also nourishing and perfectly balanced. Perfect soup for a cold winter day!

Poblano Bean Soup

vegetable broth

beans, cooked

rice, uncooked

poblano peppers, roasted

red bell pepper, diced

onion, diced

garlic cloves,

tbsp oil

kernels,

salsa verde

avocado, diced

Cilantro

Tortilla chips

Roast peppers on a griddle or in the air fryer at 400 for 10 minutes.

Place roasted peppers in a plastic bag, seal them, and let them “sweat” for 15 minutes.

Meanwhile, turn a large pot on medium heat and add oil. Once the oil is hot, add diced onion and cook for 3 minutes. Next, add garlic and cook for 1 minute.

Pour in vegetable broth and salsa verde. Bring to a boil and immediately reduce to a simmer. Add uncooked rice and cover. Cook for about 10 minutes.

While rice is cooking, dice peppers, and prep garnishing ingredients.

Add beans, diced peppers, and corn kernels, and simmer for another 5-10 minutes.

Serve in a bowl and top off with diced avocado, cilantro, and tortilla chips.

This Poblano soup is off the charts full of flavor, warmth and goodness! Half my family eats animal protein; the other half does not. If I have chicken on hand, I slow cook it in a separate pot and add to to appropriate persons bowl. Besides avocado we sometimes add sour cream, pepper jack cheese, tortilla chips… as sides.  This recipe is. HIT with both. It’s on constant rotation.

The best Mexican-style soup I’ve ever had! The flavors and textures are just amazing. It’s also super affordable to make which makes it a staple in our house.

So easy to make and so Delicious!❤️ thank you for providing these amazing recipes!!

Sooooo yummy!!! We loved this soup - full of flavor and easy to make 😃

These vegetable fajita tacos (aka vegan vegetable fajitas) are quick and simple to prepare and loaded with color and flavor, for a truly satisfying plant-based meal in under 30 minutes!

Vegetable Fajita Tacos

vegetable oil

garlic, (minced)

red bell pepper, (thinly sliced)

green bell pepper, (thinly sliced)

½ medium red onion, (thinly sliced)

can of black beans, (drained and rinsed)

corn tortillas

Lime juice, (for serving (optional))

cilantro, (for garnish (optional))

In a large pan over medium-high heat, heat the oil.

Add the bell peppers, garlic, onion, and taco seasoning and saute for 10 minutes or until bell peppers become tender, mixing regularly.

Stir in the black beans and cook for another 1 to 2 minutes, until beans are warmed through.

Toast the corn tortillas on a skillet or warm them in a microwave.

Fill each tortilla with the fajita filling and top with optional garnishes.

This Sopa de Fideo is a comforting Mexican Noodle soup made with fideo pasta, tomato broth, and simple aromatics. Oil-free option.

20-Minute Sopa de Fideo (Mexican Noodle Soup)

onion

garlic

zucchini (diced)

fideo pasta

Roma tomatoes (diced)

vegetable broth (more

tomato sauce

Salt (to taste)

Aromatics: In a medium saucepan, heat the oil over medium-high heat. Sauté the onion and garlic for 1 minute. Add the zucchini and fideo noodles and sauté until the noodles turn very light brown, 1 to 2 minutes.

Make the Soup: Add the tomatoes, cumin, broth, and tomato sauce and stir until thoroughly combined. Add salt to taste, if necessary.

Simmer &amp; Serve: Bring to a boil, cover with a lid, reduce the heat to low, and let simmer until the noodles have softened, about 10 minutes.

This vegan burrito bowl is easy, healthy, and so delicious! It's packed with cilantro lime rice, spicy black beans, guacamole, and pico de gallo. Enjoy this plant-based meal for lunch or dinner!

Vegan Burrito Bowl

long-grain rice (~3 cups cooked)

cilantro, chopped

lime juice,

salt,

tbsp oil (olive, avocado, coconut)

onion,

black beans,

corn,

tsp chili powder

garlic powder

tsp cumin

tsp smoked paprika

tsp chipotle powder

tsp salt

tsp black pepper

avocado

onion powder

Romaine lettuce, chopped

Pico de gallo

salsa

Vegan cashew sour cream, optional

Vegan nacho cheese, optional

Tortilla strips, optional

Lime wedges, optional

Cilantro, optional

Hot sauce

Add rice, cilantro, lime juice, and salt to a bowl. Mix together. 

Cilantro Lime Rice

While rice is cooking, prepare the spicy black beans and corn.

Warm a large pan on medium heat. Add oil and diced onion. Cook, stirring occasionally, for 3-5 minutes or until onion is translucent and fragrant.

Add black beans, corn, and spices to the pan. Cook for 8-10 minutes, stirring occasionally.

Spicy Black Beans &amp; Corn

While the rice and beans are cooking, prepare the guacamole.

Add all ingredients to a bowl. Mash together until nearly smooth and creamy.

Easy Guacamole

Divide cilantro lime rice + spicy black beans and corn amongst each bowl.

Add pico de gallo, vegan sour cream, salsa, tortilla strips, or any other toppings of your choosing. Enjoy!

Serving

I just want to make sure I'm reading that right. 105 g carbohydrates for one serving? This recipe is absolutely delicious and I would definitely make it again! That just seems really high for carbs just for one serving.

I just made this tonight and it is so good! My husband asked for it to become a regular dish!! Thank you

Made this the other day and I absolutely loved it!!!

Need something that&#x27;s both flavorful and filling? Healthy vegan white bean chili is the answer! It&#x27;s a tasty alternative to classic chili con carne, with just as much impact on your taste buds. Plus, it uses gluten-free ingredients—like cashew cream and spices— so everyone can dig in without worrying about dietary restrictions or allergies. Serve this stew at parties or whenever you&#x27;re craving some hearty comfort food fast!

Top 7 vegan mexican recipes recipes from across the web

The most viewed vegan mexican recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red Chile Jackfruit Tamales

Vegan Potato Enchiladas (Enchiladas...

Poblano Bean Soup

Vegetable Fajita Tacos

20-Minute Sopa de Fideo (Mexican No...

Vegan Burrito Bowl

Vegan White Chili

Top 7 vegan mexican recipes recipes from across the web

The most viewed vegan mexican recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Chile Jackfruit Tamales

Vegan Potato Enchiladas (Enchiladas...

Poblano Bean Soup

Vegetable Fajita Tacos

20-Minute Sopa de Fideo (Mexican No...

Vegan Burrito Bowl

Vegan White Chili

The most viewed vegan mexican recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine