The Vegan Mexican Cookbook

Regional Vegan Recipes From Tamales To Tostadas

Mitch Ayala

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Copyright © 2017 Mitch Ayala

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Table Of Contents

INTRODUCTION

BREAD

Sunrise Conchas

Vegan Quinoa Tortillas

Quick Vegan Bolillos

Vegan Wreath Rolls

Mexican- Styled Sopapillas

Corn Bread Delight

Vegan Pan de Muerto Bread

Vegan-Rich Corn Bread

Refried Beans Bread

Mexican Sunset Bread

SALADS

Gala Bean Salad

Mexican Chopped Salad with Cilantro Dressing

Black Bean Lentil Salad With Lime-Cumin Dressing

Mexican- Style Quinoa Salad

Faro Taco Salad

Edamame Black Bean-Corn Salad

Chopped Salad With Avocado Dressing

Multi-Bean Corn Salad

Buttery Kale Salad

SOUPS AND STEWS

One Pot Ranchero Amaranth Stew

Mexican Style Smoky Bean Soup

Vegan Filled Nacho Soup

Vegan Mexican Lentil Chili

Mexican Taco Soup

Mexican Red Lentil Stew

Mexican Bean-Avocado-Lime Soup

Spicy Mexican Black Bean Soup ‘N’ Cilantro-Green Tabasco

Hearty Mexican Red Lentil-Taco Soup

APPETIZERS AND SNACKS

Vegan Mexican Churros

Tasty Nachos With Cheesy Cashew

Vegan Mexican Vanilla-Almond Cookies

Minty Radish Cucumber Pico de Gallo

Vegan Pita Quesadillas ‘N’ Cilantro Hummus

Mexican Mushroom-Manchego Quesadillas

Vegan Clayudas

Vegan Mexican Avocado Pico de Gallo

Vegan Spinach ‘N’ Red Pepper Quesadillas

TACOS

Mexican Black Bean- Lentil Tacos

Vegan Mexican Chickpea Tacos

Mexican Tempeh Black Bean Tacos

Vegan Mexican Jackfruit Tacos

Lentil-Sweet Potato Tacos

Quick Vegan Mexican Tacos

Mexican Falafel Tacos Filled with Avocado-Sriracha Cream

Mexican Black-Bean Tacos Topped With Avocado Cilantro-Lime Cream

Mexican Tempeh Tequila Taco Sliders

TORTAS

Mexican Fried Avocado Tortas

Tortas Filled With Pickled Jalapeno, Beans, Avocados ‘N’ Mayonnaise

Guisada De Hongos Torta With Highly Spiced Stewed Mushrooms

Mexican Avocado-Bean Tortas

Mexican Spiced Cauliflower Torta

Chorizo Torta

Tijuana Torta

Mexican Chipotle Mayo Smeared Black-Bean Tortas

Mexican Fried Eggplant Tortas ‘N’ Pambazos

TAMALES

Vegetarian Corn-Cheese Tamales

Fluffy Tamales With Huitlacoche Filling

Fresh Black Beans Tamales

Mexican Corn ‘N’ Roasted Chili Tamales

Vegan Mex Cauliflower Tamales

Zucchini, Roasted Tomatoes &Green Onions With Cheese Tamales

Mexican Cheese-Jalapeño Tamale

Mexican Tomato ‘N’ Swiss Chard Tamales

MAIN DISHES

Flavored Quinoa Stuffed Peppers Fiesta

Mexican Style Bean- Tofu Scramble

Perfect Bean Tostadas

Mexican Vegan One Pan Quinoa

Spicy Enchilada Casserole

Mexican Roasted Bell Pepper Tostadas

Protein-Rich Scaloppini Enchiladas

Vegetarian Chilaquiles With Spiced Chickpeas

Deli Vegetarian Chimichangas

SIDE DISHES

Mexican Cilantro Lime Rice

Avocado Lime Rice

Grilled Corn With Cashew Crema

Mexican Grilled Corn With Cilantro

Enchilada Bake

Mexican Style Vegan Calabacitas

Chick'N Scallopini Tostadas

Mexican Style Sautéed Corn and Poblanos

Mexican Cheesy Beans

SALSAS AND SAUCES

Mexican Salsa Fresca

Eatery- Styled Salsa

Black Beans Salsa

Mexican Avocado Salsa

Mexi- Sweet Corn Salsa

Mexican Styled Salsa Verde

Vegan Mango Salsa

Peppered Grilled Corn Salsa

Mexican Enchilada Sauce

Vegan 3-Way Cheese

DESSERTS AND DRINKS

Vegan Mexican Horchata

Sweet Hot Chocolate

Mexican Blueberry-Lime Margarita

Jalapeno-Watermelon Margaritas

Fruity Salty Chihuahua

Skinny Pineapple Margaritas

Mexican Mock Sangria

Mexican Styled Quick Elephant Ears

Pumpkin Candy

INTRODUCTION

Everyone that has tasted Mexican food can attest to how delicious it is. But if you are on a vegan diet yet crave the taste of some good Mexican food, what can you do with the heavy presence of cheese and meat in a typical Mexican food? This book has been written to give you the good news that your favorite Mexican food can be made plant- based with ease. Even if the vegan diet is all about whole grains, seeds, nuts, fruits and vegetables; with no meat, no egg, no lard and no diary, you can still enjoy your classic food every time! You can enjoy enchiladas, tacos, chimichangas, burritos and quesadillas by simply picking the vegetarian option ─ roasted veggies, veggie chilli and beans, thereby making it vegan!

Sometimes we forget that the other components that make up our favorite Mexican dishes are all vegan─ Guacamole, salsa tortillas (corn and flour), grilled veggies, jalapeno, chipotle and the hot chili sauce. Cheese is vital to Mexican cooking; luckily, there are a few plant-based ones to pick from. And let’s not forget beans (black beans, pinto beans, refried beans), which may be used instead of meat and still provide a delightful meal. Guacamole is a great substitute for cheese and can be added to virtually anything. Additionally, soy is an excellent option for diary. Avocados are also a welcome consideration as it contains the good fat that will do your body great good.

When it comes to authentic vegan Mexican, it’s not just cooking with any kind of beans. Black beans have a very earthy, iron flavor. While it can be used in any meal, it may not retain its entire flavor after cooking but changes flavor slightly. Pinto beans have a starchy flavor that can also be likened to the flavor of corn tortilla. They make great Mexican dishes and are also suitable for refried beans. Beans and rice are essential components in many Mexican meals. If eaten combined, they are a great source of complete protein. They are nutritious and super-delicious. Use whole brown rice as this is healthier. White rice has been shorn of its fiber, consequently, all its nutrients.  Whole grain brain rice may have a rougher texture; it is healthier and fills up for longer. White rice is also good though.

Let’s talk a bit about Chile peppers as it is essential to Mexican cooking. Peppers come in all sizes, flavors and intensity. Eat with caution though and eat what your taste buds can handle, as the most intense ones are really hot! Jalapeno chile is good for the average eater. It has a moderate intensity (hotness) and a great flavor. You can take out the seeds if you aren’t too comfortable with spicy foods. The Serrano chili smacks you with some heat once you eat it but it’s so delicious when mixed in some tacos. Habaneras are not for novices. While it isn’t the hottest chili in the world, it is intensely hot and shouldn’t really be a consideration if you aren’t one with a queer knack for extremely spicy food.

Making vegan Mexican food at home can be fun, especially when you are with friends and family. For instance, imagine the fun that comes with making tacos with bowls of flavorful fillings. The rich array of interesting vegan fillings for everyone to pick from─ homemade chilli, crispy lettuce, salsa, veggie mince, vegan sour cream, guacamole, chopped spring onions, vegan cheese, diced tomato, jalapenos and hot sauce!

As a matter of fact, this book explores the delicious and obtainable world of vegan Mexican food. The recipes below make quick and easy family meal. Take the time to try them and enjoy!

BREAD

Sunrise Conchas

Yummy Mexican conchas with a vegan twist and served with a hot cup of coffee.

Preparation time: 3 hours

Cooking time: 30 minutes

Servings: 12 Conchas

Ingredients:

⅔ cup warm water