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Mexican

Vegan Mexican Casserole

 

SimplyStacie

  • 2 red bell peppers

  • 2 green bell peppers

  • 1 jalapeno

  • 1 red onion

  • 3 heads fresh corn

  • 4 teaspoons cumin, divided in half

  • 4 teaspoons smoked paprika, divided in half

  • 1/4 teaspoon cayenne powder, divided in half

  • 1 teaspoon garlic powder, divided in half

  • 1 teaspoon dried oregano, divided in half

  • salt to taste (about 1 teaspoon)

  • 3-4 cups vegan Mexican cheese blend

  • 15-20 corn tortillas

  • 1 can refried black beans

  • 2.5 cups red enchilada sauce, divided in half or homemade Vegan enchilada sauce

  • Cilantro and guacamole for topping

​

Preheat oven to 400 degrees F and grease 9×13 inch baking pan.

Dice the bell peppers, jalapeno, and onion. Add some oil to large skillet over medium heat. Add bell peppers, jalapeno, and onions, and sprinkle with half of cumin, paprika, cayenne, garlic powder, and oregano. Stir to coat evenly, then cook for 3-5 minutes until veggies begin to soften. Remove and set aside. Repeat the roasting process with the corn, sprinkling with remaining half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Cook for 3-5 minutes. Sprinkle veggies with a some salt and toss to coat.

Cut tortillas into thin strips. Put refried beans in a bowl and mix with a little bit of water to make them easier to spread.

Spread 1/2 cup sauce on bottom of the pan. Layer half of the tortilla strips, all the refried black beans, half of the veggies, half of the sauce, half of the cheese. Repeat with a layer of remaining tortilla strips, veggies, sauce, and cheese.

Cover with foil and bake for about 20 minutes until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, and chopped black olives.

Druken Refried Beans and Lime Cilantro Slaw

 

Connoisseurusveg

​Cilantro Lime Slaw

  • 3 cups shredded cabbage

  • 1/2 cup thinly sliced red onion

  • 1/4 cup chopped fresh cilantro

  • 2 tablespoons lime juice

  • 1 teaspoon maple syrup

  • 1/2 teaspoon salt, or to taste

  • 1 garlic clove, minced

​Mix all ingredients together in a medium bowl. Allow mixture to sit while you prepare the beans.

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Drunken Refried Beans​

  • 1 tablespoon canola oil, or another high-heat oil

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 2 (14 ounce) cans pinto beans, drained and rinsed

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1/2 tsp salt

  • 1 cup vegan ale

  • 1 tablespoon lime juice

Coat the bottom of a medium skillet with oil over medium heat. When the oil is hot, add the onion. Sauté until soft and translucent, about 5 minutes. Add the garlic and sauté for about 1 minute more, until very soft.

Stir in the cumin, oregano, beans and beer.  Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for 10 minutes, stirring occasionally. 

Mash about half of the beans with a potato masher or fork. Remove from heat and stir in the lime juice. 

Sweet Potato Back Bean Chili

 

Connoisseurusveg

  • 2 tablespoons olive oil

  • 1 medium red onion, diced

  • 1 medium red bell pepper, diced

  • 4 garlic cloves, minced

  • 2 (14 ounce) cans diced tomatoes

  • 1 medium sweet potato, diced (1/2 inch)

  • 1 (14 ounce) can black beans, rinsed and drained

  • 1 cup vegetable broth

  • 2 tablespoons tomato paste (omitted)

  • 2 chipotle chili peppers in adobo sauce, finely diced (omitted)

  • 2 tablespoons ground cumin

  • 1 teaspoon chili powder, plus more to taste

  • 1/2 teaspoon salt

​

Heat the oil in a large stock pot over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.  Add the garlic and continue to sauté until fragrant, about thirty seconds. 

 

Add the tomatoes, beans, sweet potato, 1 cup of broth, tomato paste, chipotle peppers, cumin, and chili powder.

Lower the heat and allow the mixture to simmer, uncovered, for at least 20 minutes, adding additional broth if it becomes too thick.

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Served with avocado slices.

Vegan Raw Taco Salad

 

Eating Vibrantly

Walnut Taco Meat

  • 1 cup walnuts

  • 1/2 packed cup sun-dried tomatoes, soaked 2-8h and drained

  • 1/2 tsp cumin

  • 1/4 tsp garlic powder

  • 1/8-1/4 tsp salt (adjust to taste)

  • pinch chili (or more if you like it hot)

  • pinch cayenne pepper

Cashew Sour Cream

  • 1 cup cashews, soaked 1-2h 

  • scant 1/4 cup lemon juice

  • 1/4 tsp salt

  • 1/3 cup water

  • 2/3 cup ice

Salad

  • 3 cups rocket (arugula)

  • 1/4 cup Walnut Taco Meat

  • 1/2 avocado

  • 1 med tomato

  • 1 tbsp Cashew Sour Cream

  • 1 tbsp spring onion, sliced

​

Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain. Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky. Blend all of the cashew sour cream ingredients in a blender until smooth and creamy. Assemble salad ingredients in a large bowl (one per person),.

Vegan Barbacoa

 

Minimalist Baker

  • 2 Tbsp olive or grape seed oil (avocado oil)

  • 1/2 white or yellow onion minced

  • 3 cloves garlic, minced

  • 1 1/2 cups cooked green or brown lentils (orange split lentils)

  • 1 1/2 cups packed finely shredded carrots (I used my food processor)

  • 2-3 Tbsp coconut sugar or organic brown sugar (2 tbsp honey)

  • 1/2 tsp each salt and black pepper

  • 1 1/2 tsp ground smoked paprika

  • 2 tsp ground cumin

  • 1/4 tsp ground cloves (coriander)

  • 1 1/2 tsp dried oregano

  • 3 chipotle peppers in adobo sauce  (spicy level)

  • 3 tsp adobo sauce (spicy level)

  • 2 Tbsp coconut aminos (sub 1 Tbsp  tamari)

  • 1/4 cup lime juice

  • 2 Tbsp apple cider vinegar (reduced to 1 Tbsp)

  • 1/4 cup water 

  • optional: 2 bay leaves (sub 1 tsp ground sage leaves)

 

Heat a large skillet over medium heat. Once hot, add oil, onion, and garlic. Sauté for 4-5 minutes, stirring frequently until slightly browned. Add cooked lentils, carrots, coconut sugar, salt, pepper, paprika, cumin, cloves, oregano, chipotle peppers + adobo sauce (start with 1 tsp for low spice level), coconut aminos, lime juice, apple cider vinegar, water, and bay leaves (optional). Stir to combine.

Cover and cook over medium-low heat for at least 15 minutes (or up to 30-40 minutes on low heat) or until the carrots are tender and the color has deepened. Stir occasionally and add more water as needed if it dries up.

Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, lime for acidity, coconut aminos for “umami” flavor, or chipotle peppers for spice. 

Optional: Scoop half of the mixture into a food processor and (using the "s"-shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.

Serve the mixture on tortillas (I used corn tortillas heated over an open flame for 20 seconds on each side). For toppings, I went with shredded red cabbage, sliced radish, and cilantro. Serve with lime wedges or hot sauce for more flavor.

Store leftover “barbacoa” covered in the refrigerator for 4-5 days or up to 1 month in the freezer. Reheat on the stovetop until hot, adding water as needed to add moisture back in.

Mexican Shepherd's Pie

 

BuddhistChef

  • 2 tbs vegetable oil

  • 3 celery stalks chopped

  • 1 bell pepper diced

  • 1 onion chopped

  • 1 cup frozen corn

  • 1 can red beans

  • 1 tbs chili powder

  • 1 tsp cumin

  • 2 tbs tomato paste

  • 1 cup vegetable broth

  • salt and pepper

  • 2-3 sweet potatoes

  • 1 tbs olive oil

  • paprika to sprinkle on top

 

Preheat oven to 350˚F. Heat vegetable oil and cook onion, pepper and celery over medium-high heat for 5 minutes. Add corn, red beans, chili powder, cumin, tomato paste, and vegetable broth. Season with salt and pepper. Let reduce for 5 minutes. 

Season sweet potatoes with salt and pepper. Use 1 tablespoon oil to grease a baking sheet. Place potatoes on greased baking sheet (or use parchment paper instead) with peel side up. Bake for 45 minutes, or until potatoes are tender. Once potatoes are cooked, scoop out and add 1 tablespoon olive oil, salt and pepper, and mix well. Place bean mixture in a baking dish and top with sweet potato purée. Bake for 30 minutes.

​

Serve with kalmata olives on the side and sliced mango on top, or Papaya Salsa and Vegan Sour Cream.

Vegan Burritos

 

  • 12 Ancient Grain tortillas

  • 2 cup Pinto beans soaked and sprouted (yields 4 cups)

  • 1 tbs coconut oil

  • 1 large onion chopped

  • 6 cloves garlic chopped

  • 1 tbs paprika powder

  • 1 tbs arbor chili powder

  • 1 cup homemade enchilada sauce

  • 2 tsp salt

  • 1 package frozen spinach or 3 large handfuls fresh

  • Walnut taco meat (optional)

​

Walnut Taco Meat

OneGreenPlanet

  • 1 cup walnuts

  • 1 tbsp olive oil

  • 1 tbsp tamari 

  • 1 tsp oregano

  • 1 tsp cumin

  • 1/2 tsp chili powder (or chipotle powder)

  • 1/4 tsp salt (omit, tamari is salty enough)

  • 1/4 tsp garlic powder (optional)

Blend in the food processor til chunky. Add to beans mixture.

​

Soak the beans 1 days then drain and sprout 1-2 days (rinse once a day). Cook for 1+ hours until very soft.

Heat coconut oil, add onions and garlic and cook until translucent. Add spices and cook a minute more. Add enchilada sauce, beans, greens and heat through. Mash with a potato masher for a smoother consistency (optional). Warm the tortillas on the countertop in the sun, or in a skillet to make them more pliable.

Add 1/2 cup or so to a tortilla and wrap into a tight burrito. Let burritos cool to reduce moisture which causes freezer burn, then place in ziplock baggies in the freezer. To reheat, heat over to 400 degrees and bake for 25-35 minutes.

​

Serve with Papaya Salsa and Vegan Sour Cream.

Vegan Tacos

 

  • Corn tortillas

  • Refried beans (recipe below)

  • Walnut taco meat

  • Nacho cheese sauce

  • Shredded lettuce

  • Chopped tomatoes

  • Chopped bell pepper

​

Walnut Taco Meat

OneGreenPlanet

  • 1 cup walnuts

  • 1 tbsp olive oil

  • 1 tbsp tamari 

  • 1 tsp oregano

  • 1 tsp cumin

  • 1/2 tsp chili powder

Blend in the food processor til chunky.

​

Heat the corn tortillas in the oven or on a skillet until they are warm and pliable. Top with vegan refried beans, a sprinkling of walnut taco meat, lots of shredded lettuce, vegan nacho cheese sauce and chopped tomatoes.

Vegan Nachos

​

Walnut Taco Meat

OneGreenPlanet

  • 1 cup walnuts

  • 1 tbsp olive oil

  • 1 tbsp tamari or soy sauce (coconut aminos)

  • 1 tsp oregano

  • 1 tsp cumin

  • 1/2 tsp chili powder

  • 1/4 tsp salt

Blend in the food processor til chunky.

 

Nacho Cheese Sauce

  • 3/4 cup raw cashews

  • 3 tbs nutritional yeast flakes

  • 1/2 tsp salt

  • 1 small garlic clove

  • 1/2 tsp cumin powder

  • 1/4 tsp chili/paprika powder

  • 1 tbs oil (olive, canola)

  • 1/2 cup hot water (use 1 cup for thinner sauce)

Blend everything together in Vitamix. 

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Refried beans recipe below

​

Use organic blue corn chips for the most authentic nachos. For a unique twist, use breadfruit chips or sprouted chickpea crackers.

​

Spread chips on baking paper on a baking sheet. Top with refried beans (recipe below), sprinkle on taco meat and bake at 350 degrees for 7-10 minutes until the chips get a little crispy. Remove from oven and top with shredded lettuce, salsa or hoped tomatoes and hot nacho cheese sauce. Garnish with cilantro and jalapeño.

Vegan Chili Paste

​

Use this to make Enchilada Sauce, Vegan Chorizo, Vegan Barbaccoa.

  • 3 whole sweet fresh dried chilies, such as costeño, New Mexico, or choricero, stems and seeds removed

  • 2 small hot dried chilies, such as árbol or cascabel, stems and seeds removed

  • 3 whole rich, fruity dried chilies, such as ancho, mulato, negro, or pasilla, stems and seeds removed

  • 2 whole chipotle dried chilies canned in adobo sauce, plus 2 tablespoons (30ml) sauce

  • 1 quart (950ml) vegetable stock

 

Roast chilis in a skillet until hot, pliable, and toasted-smelling.​ Combine all chilies in a medium saucepan and add vegetable broth. Simmer over medium-high heat until chilies are completely tender, about 10 minutes. Let stand 5 minutes. Transfer to a countertop blender or hand blender cup and blend until completely smooth. Store chili paste in the refrigerator for up to 1 week. Alternatively, divide paste into ice cube trays, freeze, and transfer frozen chili paste cubes into freezer bags to store in the freezer for up to 6 months.

​​

Modification with Sweet Chilis and Raisins

Using this recipe as a guide, I started by microwaving three chilies—a guajillo (for its sweet, fresh flavor), an ancho (for its deeper, raisin-y notes), and a couple of arbols (for their heat)—on a plate in order to toast them (you can also use a skillet or the toaster oven). I then placed them in a microwave-safe measuring cup, added some water and a handful of raisins (to boost that richer ancho flavor), and microwaved them until the water was simmering. Once adequately softened, I could blend them along with a canned chipotle chili into a flavorful paste that would form the backbone of the flavor in my chorizo.

​

Vegan Refried Beans

​

  • 2 tsp oil for sauteing

  • 1/2 yellow onion small dice

  • 1/2 bell pepper

  • 1 tbsp chili powder

  • 3 cups cooked pinto beans

  • 1 1/2 cups vegetable broth

  • Salt and pepper

  • Garlic, jalapeno, cumin, paprika, etc.

 

Heat a large pan over medium heat. Add onion and pepper and cook until translucent and starting to brown around the edges.

Add the chili powder, beans and broth, and bring to a boil. Lower heat. Cover and simmer for about 10 minutes.

Using a potato masher, mash until the beans are a rough purée. Continue to simmer, uncovered, for another 10 minutes, stirring occasionally. If you like soupier refried beans, you can stop here. If you like them more solid, continue cooking, stirring frequently at this point (to prevent them from drying out on the sides of the pan) for 5-10 more minutes, until desired consistency is reached. To reheat, simply heat over the stove (or in a microwave) with extra water/broth. These beans freeze beautifully. 

 

Serve on toast with avocado and tomato.

Vegan Enchiladas

​

 

Steam broccoli and cauliflower until very soft. Mash with potato masher or fork. Mix in tofu (crumble with your hands). Layer a pan with a bit of sauce on bottom, corn tortillas, broccoli mix, walnut taco meat, more sauce, more tortillas, more sauce. Bake at 350 degrees for 25 minutes covered, bake for 10 minutes more uncovered. Top with lettuce, tomatoes, green onions and nacho cheese sauce. Or roll up filling in corn tortillas and add sauce on top and bottom.

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