Vegan Mexican Recipes

I wrote a cookbook!! Rediscover the Heart of Mexican Home Cooking with Comida Casera. More than 100 Mexican home cooking recipes that honor traditional flavors and techniques, but rely on the immense world of plants to do so. Available March 18, 2025. Pre-order now to get exclusive bonus content!!!! @gcpbalance you’re the best !! ❤️ 😍 Comment BOOK and I’ll send the link to your inbox!!!! Book: /cookbook/ #veganmexican #comidacasera #mexicanhomecooking

This Chiapas tofu avocado scramble is a traditional dish gone vegan, from one of Mexico’s southern states. The tofu is scrambled with a mixture of spices, beans, and lightly fried tortillas strips. It is topped with sliced avocado, crema, and pickled jalapeños. Recipe contribution by Alejandra Zavala. 😍 Comment CHIAPAS to get a link in your inbox! Recipe---> /chiapas-tofu-avocado-scramble/ #veganmexicanfood #veganbreakfast #tofuscramble

Vegan Rajas con Queso, this is perfect for breakfast with a side of refried beans and warm corn tortillas. Tofu takes the place of cheese in this satisfying breakfast! 😍Comment RAJAS to get the recipe in your inbox! Recipe——> /rajas-con-queso/ #rajasconqueso #comidacasera

The idea that Mexican food doesn’t include vegetables couldn’t be further from the truth. Before the Spanish arrived in 1519, the foundation of Mexican cuisine was la milpa: an agricultural system built on the intercropping of corn, beans, squash, chiles, and tomatoes. The herbs and greens that grew around the crops were called quelites and were also consumed along with insects and even the fungus (huitlacoche) that grew on the corn. It was and still is an ecologically sustainable system that is nutritionally complementary. These traditions are still alive today in many Indigenous communities across Mexico #MexicanFood #LaMilpa #PlantBasedMexicanFood

Mexican Lentil Soup (Sopita de Lentejas). It seems that people either love or hate lentils. I love lentils, and this is my favorite lentil soup ever!! The lentils are simmered with serrano chile, onion, tomato, garlic, and cilantro until tender. It is a spicy and incredibly satisfying. Comment LENTIL SOUP to get a link in your inbox! Recipe---> /best-lentil-soup-recipe/ #veganmexicanfood #lentilsoup #plantbasedcooking

These Rainbow tortillas are the creation of Liliana Palma Santos and Florinda Vásquez Palma, Zapotec cocineras tradicionales, from Tlacolula de Matamoros. Lily runs @zapotectravelbylily a sustainable travel company in Oaxaca that works with 100% indigenous small women-led businesses and communities. Her family also runs @criollito_tlacolula where you can learn how to make these tortillas. You’ll find this recipe in Comida Casera, my @beardfoundation nominated cookbook, in The Indigenous Kitchen chapter. Every recipe in this chapter was written in collaboration with Indigenous women, who shared their recipes on their own terms. Their names are in the book as the authors of the recipes, they were compensated for their work, and each time their dish is shared, it carries their name and the community they belong to.This chapter is a tribute to them. 💛 #comidacasera #mexicancooking #rainbowtortillas

Who doesn't love creamy rice?? This Vegan Creamy Poblano Rice Casserole is an easy weeknight meal that will become a family favorite! A saute of chile poblano rajas, corn kernels, and tomato is layered with fluffy rice and vegan Mexican crema. With its creamy texture and subtle heat, it's a dish that's as comforting as it is satisfying. 😍 Comment ARROZ to get a link in your inbox! Recipe---> /creamy-poblano-rice-casserole/

Sopa de Fideo is what Mexican childhood memories are made of. It is a warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, and kids love it because what kid doesn't like noodles? 😍Comment FIDEO to get a link in your inbox! Recipe---> /sopa-de-fideo-mexican-noodle-soup/ #sopadefideo #comidacasera

The vegan brunch mom deserves 🌸 If you’re planning a brunch spread this weekend, I rounded up some of my favorite vegan Mexican brunch recipes from chilaquiles to sweet pan dulce-inspired treats and hearty breakfast dishes everyone will want seconds of. Add some cafecito and …. 🧑‍🍳💋 😍Comment RECIPE to get to get a link in your inbox!! #mexicanbrunch #veganbrunch #mothersday

Got the surprise of my life today when @masienda messaged me to congratulate me on my James Beard Award nomination!!!! They beat both my publisher and my agent to it. Thank you @jamesbeardfoundation for this honor. My heart is so grateful to all of you, my followers and readers. You have supported me through so much over the last two years. You guys know it has not been an easy path, between my divorce and the ASD diagnosis of my three children. A special thanks to the Indigenous cocineras and cocinero who contributed their time and knowledge to The Indigenous Kitchen chapter @lilythezapotectraveler @cocina_tradicional_nanavira @comedoreljaguarteoti @huitzil_sanjosedelpacifico @brunololha . I can’t forget the talented @brandi_morgan_photography and @its.ibanez who shot the lifestyle photography, and of course my publisher @gcpbalance When I quit working in professional kitchens to start a family, I thought my career was over. I wish I could tell that younger version of myself that everything was going to work out in the end 😍 #jamesbeardnominee #comidacasera #bipocauthor

Passion Fruit Coconut Nicuatole. Nicuatole is a sweet corn-based delight (usually) found with a bright red layer in the streets of Oaxaca, where it is adored by locals and tourists alike. This pre-Hispanic dessert is one of my favorites with the endless possibilities of flavor combinations. Recipe contribution by @chapakatas 😍 Comment NICUATOLE to get a link in your inbox! Recipe---> /nicuatole/ #veganmexicanfood #nicuatole

This oil-free refried beans recipe from @DorasTable provides all the delicious flavor of classic frijoles, but without the added fat. Perfect served with rice, stuffed into burritos, spread on tostadas, or enjoyed as a dip with tortilla chips. ⁠ ⁠ You can find more recipes like this and get more vegan recipes, medical information, shopping lists, and more at our website PCRM.org. #physicianscommittee #plantbasedrecipes ⁠ ⁠ Ingredients: ⁠ 1/2 onion, chopped ⁠ 3 garlic cloves, minced ⁠ 1 serrano chili, chopped ⁠ 2 large tomatoes, chopped ⁠ 3 cups cooked beans, with a bit of their broth ⁠ Salt and pepper to taste ⁠ ⁠ Instructions: ⁠ ⁠ In a large skillet, heat 1/4 cup water over medium-low heat. Add the onion and cook for 5 to 6 minutes, or until softened. Add the garlic and the serrano chili and cook for another 5 minutes. ⁠ ⁠ Add the tomatoes and cook until they start to release their juices, about 8 to 10 minutes. Add the beans to the skillet and mash them with a potato masher until you get a thick puree. If needed, add a bit more of the bean broth. Season with salt and pepper to taste.