5 Mexican dishes you would never believe taste amazing 100% vegan

5 Mexican dishes you would never believe taste amazing 100% vegan

 1.- GREEN POBLANO PEPPERS RELLENO

Chile relleno Ss.png

Ingredients:

  • 4-6 whole fresh bell or poblano peppers, stems and seed sacks removed (Cut around the stem base; the whole seed sack will come out; then wash and drain the inside of the peppers.)
  • 1 medium (1-½ pounds) eggplant, baked 45 minutes,  skin peeled off, then drained in a strainer while mashing
  • ¼ teaspoon oregano
  • 1 Tablespoon ground cumin
  • 1 medium yellow or zucchini squash, carefully washed and finely chopped
  • ½ pound firm tofu drained approximately 15 minutes and crumbled
  • 2-3 cups pre-cooked quinoa
  • ½ teaspoon salt
  • 1 red onion, cleaned and finely chopped
  • ½ cup frozen or fresh green chile peppers, finely chopped

 

Preparation:

Preheat oven to 375 degrees. Mix the rice, vegetables, tofu, and seasonings in a bowl. Stuff the hollowed-out peppers with the mixture. Set the stuffed peppers in a non-stick baking pan, preferably on their sides. Put a little water in the pan as well. Cover and bake for about 30 minutes. Be sure to check the stuffed peppers so they don’t overcook and dry out. Remove from oven, and cover each pepper with salsa to taste.

 

2.- GREEN ENCHILADAS OF POTATOES AND BEANS:

Enchiladas SS.png

Ingredients:

  • 500 grams of potatoes, peeled and diced
  • 1 teaspoon of cumin
  • 1 tsp chili powder
  • 1 tsp. salt
  • 500 grams of green tomatoes (tomatoes)
  • 1 onion, minced thickness
  • 1 bunch of cilantro, chopped
  • 16 corn tortillas
  • 1 can (400 g) of whole pinto beans, drained
  • 375 grams fresh cheese – oil vegetable preparation

 

Preparation:

  1. Preheat oven to 200 ° C. Season the potatoes with the cumin, chile powder, and salt. Mix well and place the potatoes on a greased tray. Bake in preheated oven 20 to 25 minutes, until the potatoes have softened.
  2. Meanwhile, Cook the green tomatoes and onions in boiling water, until tomatoes change color. Retire from the fire, drain very well and let cool slightly. Then, blend tomatoes and onion with half of the cilantro.
  3. Heat a generous amount of oil in a small skillet. Throw the tortillas into the hot oil to make them soft, but just for a few seconds so it doesn’t burn.
  4. Mix the potatoes with the beans, half the cheese, and remaining cilantro. Fill tortillas with this mixture and roll. Place the tortillas stuffed in a greased tray and sprinkle the enchiladas with green tomato sauce. Add the remaining cheese.

 

3.- VEGAN QUINOA AND BROCCOLI QUESADILLAS

Quesadilla SS.png

Ingredients:

  • 1/2 cup quinoa
  • 1/2 cup of chopped broccoli
  • 1 cup grated vegan cheddar cheese
  • Salt and pepper
  • 4 medium whole-wheat tortillas
  • 2 teaspoons olive oil

 

Preparation

Cook the quinoa and broccoli separately for 15 minutes in two medium-sized pans. Later combine the quinoa, broccoli, and cheese in a medium bowl. Season with salt and pepper. Divide the mixture evenly on half of each tortilla, fold the top of the tortilla. Heat a tablespoon of olive oil in a skillet over medium heat. Place 2 quesadillas in skillet and cook until they are golden brown, about 3 minutes per side. Add another teaspoon of oil to the pan and repeat with the rest of the quesadillas. Cut into pieces and serve.

 

4.- VEGAN TACOS WITH LENTILS AND GUACAMOLE

Tacos de lentejas SS.png

Ingredients:

Guacamole:

  • 6 ripe avocados
  • 2 medium red onions
  • 3 jalapenos, seeded and chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt marina
  • 3/4 teaspoons ground cumin pinch of black pepper Cayenne (optional)
  • 1/2 tomato, seeded and diced

Taco:

  • filling Cup lentils
  • 1 head of cauliflower, without heart and broken into pieces
  • 2 tablespoons olive oil
  • 2 medium onions, cut into cubes
  • 1 jalapeño, seeded and chopped
  • 4 garlic cloves, minced
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup tomato sauce in can
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper 1
  • tacos
  • 4 pack cups Romaine lettuce to fill

 

Preparation for the guacamole:

Remove the flesh of the avocado in a medium bowl and make a puree with a fork, leaving the slightly lumpy texture. Add the red onion, jalapeno, cilantro, cumin, salt, and lemon juice. Add the black pepper and pepper, blend mix a little more. Cover with plastic wrap, pressing directly on the surface of the guacamole to prevent oxidation, and refrigerate until is ready to use. Gently mix in the tomatoes before serving.

 

Preparation for  filling of tacos:

Wash lentils and drain well. Combine the lentils and 3 cups of water in a small saucepan. Boil the lentils and reduce the fire to cook slowly until they are tender about 30 minutes. Drain excess water and book the lentils aside. Grind the cauliflower in a food processor or blender until it is the size of a few grains of rice. Heat the olive oil in a large skillet over medium heat. Add onions and jalapenos and cook until the onion is transparent, 5 to 7 minutes. Add the cauliflower, garlic, 2 teaspoons chili powder, 1 teaspoon of cumin and 1/2 teaspoon of coriander and cook for 4 minutes. Add the tomato sauce and cook until the cauliflower is tender another 3 minutes. Add the cooked lentils to the cauliflower and mix. Add 2 teaspoons of chili powder, 1 teaspoon of cumin and 1/2 teaspoon of coriander. Season with salt and pepper and cook 3 minutes longer to blend the flavors. Fill tacos, and serve with a little chopped Romaine lettuce and a spoonful of guacamole.

5.-  VEGAN POZOLE

Vegan Pozole.jpeg

Ingredients:

  • ½ pound of green tomatoes
  • 12 cloves garlic, peeled
  • 1 onion (half piece, half minced)  
  • 1 teaspoon thyme
  • ½ teaspoon pepper  
  • 1 piece of cinnamon in 1 cm
  • 2 liters of water
  • 12 tender, shelled corn
  • Grain salt
  • 750 grams of mushrooms, sliced  
  • 2 wide chiles, deveined
  • ½ TSP cumin powder

 

Preparation:

  • Blend the raw tomatoes with 4 cloves of garlic, ½ onion piece, thyme, pepper, and cinnamon. Pour into a large pot and add 2 liters of water. Leaves begin to boil and add 5 whole garlic cloves and ½ chopped onion. Reduce heat to low, cover and cook for 35 minutes or until corn is tender.
  • Crush 3 cloves of garlic with a pinch of salt for grain. Place the pasta in a pan and add mushrooms. Cover and cook over a low fire, without water, for 15 minutes.
  • Boil the peppers with a little water until they are well soft. Blend with a little water and the cumin. Strain and pour over mushrooms. Let it boil and turn off.
  • When the corn is ready, add the mushrooms and chile mixture. It rectifies the seasoning and lets everything simmer together for a few minutes.

 

Camila Resnick

Camila Resnick

Camila is a senior student at the University of Mexico. In the summer of 2017 she interned at Billion Vegans. She is interested in education and is an aspiring entrepreneur.
Camila Resnick

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