looking for easy vegan Mexican recipes
I want to learn how to cook Mexican cuisine. I don’t know where to start. Authentic or not, IDC, as long as it’s tasty. Looking for recipes that don’t require a blender or “cheese.” I rarely ate dairy even in my pre-vegan days due to a health issue so I don’t feel the need to re-create it. If a recipe calls for it but would taste fine without, feel free to recommend it anyway. Suggestions?
@duckweed @vegan https://dorastable.com/ has a lot of vegan Mexican dishes. All the ones I’ve made have been good and “authentic”. I make the walnut “meat” from her sopes recipe frequently and use it in it dishes.
i see other people recommending recipes with imitation meat, as an alternative i usually use tvp and season accordingly. definitely not as good in a lot of cases, but it is WAY cheaper and achieves a similar effect if seasoned well.
i don’t make a lot of mexican dishes, but beans and rice is a classic! i like this recipe, but obviously you could make rice and beans any number of ways.
another one is breakfast burritos, if you can consider that mexican, with tofu scramble and all the other stuff you usually enjoy in burritos.
@duckweed @vegan what we do roughly once a week:
-1lb ground impossible beef with lots of taco seasoning blended in.
-Rosarita vegetarian refried beans (they are vegan)
-yellow onions, cilantro, green and red bell pepper, lettuce, black olive, tomato
-medium or large size fresh tortillas, grilled
-herdez chipotle salsa crema sauce or guacamole sauceSauté some chopped onions on the bottom of your empty refried beans pot with a little powdered garlic, then put the beans on top of all that once they are cooked.
Fry up the impossible meat, season the hell out of it with taco seasoning.
When the meat is done, grill/sauté onions, peppers in the skillet you cooked the meat in, getting the impossible meat flavor on them + maybe some more taco seasoning.EDIT: medium to medium-hi heat for the veggies. Medium-lo temp for the impossible meat. You can medium/hi the impossible, but you may get rapid browning or burning.
Basic vegetable oil for cooking veggies. Just 1 or 1.5 tablespoons. (or however you like your veggies)You can just throw fresh tomato chunks and lettuce on the food, or you can finely cop the tomatoes and some onions and some cilantro, mix it together, put a tablespoon or so of lime juice in it, a pinch of salt, and mix the hell out of it. Pico de gallo! I use TONS of cilantro in mine.
Just make burritos or soft tacos out of this! Use a LOT of herdez sauce and pico because it is AMAZZZZZZING when it blends with impossible meat!! Make sure to take a bite with ALL those thing together!!
We LOVE this^^^ Im thawing some impossible meat right now.
Oh jeez oh jeez I want to tell you about the tamales I learned to make. I’ve been trying to remember to make tamales for so long and I finally remembered to make them and it was sooo worth it. I’m getting hungry thinking about it.
But I’m really tired, and somewhat burnt out after being berated for how I choose to label myself so I’m posting this to remember to share the recipe in a few minutes when I feel better.
Edit: OK so tamales are so good.
I started with this recipe: https://tastesbetterfromscratch.com/mexican-tamales/
Rather than lard, I just used vegetable oil. I was a bit worried it would be too thin, but it held together okay.
For the filling, I used 1 pack of yves ground round though any meat substitute would fit the bill, about 1 cup of cooked black beans, a cup or so of corn niblets, 1 tbsp cumin, 2 finely chopped chipotles, 1/2 a finely chopped onion, juice of 1 lime, about 1-2 tsp oregano, 1 tbsp annato paste, and salt to taste. Fried the whole thing together in a pan with olive oil until it was hard to resist eating it. For the lacto-friendly in the house I put a slice of cheese in the tamales, and for my own I added some finely chopped habanero peppers and sprinkled some chili powder inside the corn husk so the tamale came out red-tinted to indicate it was plant-based and spicier. It probably would have been good with a daiyu cheese sub or similar but honestly I didn’t miss it.
Everyone tried to steal my plant-based ones. Luckily I made enough. Was it a mistake to train my kids to eat spicy food?
Suggesting products of animal exploitation and suffering in a vegan community in response to a request that specifically stated that they didn’t want any cheese type ingredients is really not cool.
You know what? It was a mistake to attempt to engage here.
You don’t need cheese to make this recipe. That was in fact a point I emphasized in the story, because I don’t eat cheese and didn’t use it, and wanted the OP to know it wasn’t required, since the original recipe called for it. However, too many of you are so damn prickly you can’t even bear to see the word, and don’t look further than that.
It’s a shame because a bunch of you are pretty nice, but it just isn’t worth it.
