Mexican cuisine is rich and varied, with many delicious vegan recipes to choose from.
Here are nine of the best, which are sure to please even the most discerning palate. From comforting stews to zesty salads, these dishes will leave you wanting more.
So get ready to take your taste buds on a trip to Mexico with these mouthwatering recipes.
Vegan Tacos Cauliflower
This vegan version of tacos uses cauliflower as the main ingredient. It’s simple to make and tastes delicious.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- For the taco filling:
- 1 can black beans, drained and rinsed
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- To serve:
- Tortillas
- Lettuce
- Tomatoes
- Avocado
Directions
1. Preheat the oven to 375 degrees F.
2. In a large bowl, toss the cauliflower florets with olive oil, onion, bell pepper, garlic, chili powder, salt, and pepper.
3. Spread on a baking sheet and roast for 25 minutes, or until tender.
4. Meanwhile, make the taco filling by mixing black beans, salsa, and cilantro together in a medium bowl.
5. To assemble, fill each tortilla with some of the roasted cauliflower and taco filling. Top with lettuce, tomatoes, and avocado. Enjoy!
Vegan Mexican Rice
This recipe for vegan Mexican rice is so easy to make and is absolutely delicious. It’s the perfect side dish for any Mexican-inspired meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white rice
- 2 cups vegetable broth
- 1 can diced tomatoes, undrained
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Directions
1. In a large pot or skillet, heat olive oil over medium heat.
2. Add onion and garlic, and sauté until softened.
3. Stir in rice and cook for a few minutes, stirring frequently.
4. Add vegetable broth, tomatoes and their juice, chili powder, cumin, salt, and pepper. Bring to a boil.
5. Reduce heat to low and cover the pot or skillet. Simmer for 20 minutes, or until rice is tender and cooked through. Serve hot!
Vegan Rice Casserole
This vegan rice casserole is a hearty and comforting dish that’s perfect for a winter meal. It’s easy to make, and very tasty.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white rice
- 2 cups vegetable broth
- 1 can diced tomatoes, undrained
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- For the topping:
- 1 cup vegan sour cream
- 1/4 cup chopped cilantro
Directions
1. Preheat the oven to 375 degrees F.
2. In a large pot or skillet, heat olive oil over medium heat.
3. Add onion and garlic, and sauté until softened.
4. Stir in rice and cook for a few minutes, stirring frequently.
5. Add vegetable broth, tomatoes and their juice, chili powder, cumin, salt, and pepper. Bring to a boil.
6. Reduce heat to low and cover the pot or skillet. Simmer for 20 minutes, or until rice is tender and cooked through.
7. Pour the rice mixture into a baking dish. Top with vegan sour cream and cilantro.
8. Bake for 10 minutes, or until heated through. Serve hot!
Vegan Broccoli Rice Casserole
This vegan broccoli rice casserole is a delicious and easy-to-make side dish. It’s perfect for a weeknight meal and is sure to please everyone at the table.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white rice
- 2 cups vegetable broth
- 1 can diced tomatoes, undrained
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- For the topping:
- 1 cup vegan sour cream
- 1/4 cup chopped cilantro
Directions
1. Preheat the oven to 375 degrees F.
2. In a large pot or skillet, heat olive oil over medium heat.
3. Add onion and garlic, and sauté until softened.
4. Stir in rice and cook for a few minutes, stirring frequently.
5. Add vegetable broth, tomatoes and their juice, chili powder, cumin, salt, and pepper. Bring to a boil.
6. Reduce heat to low and cover the pot or skillet. Simmer for 20 minutes, or until rice is tender and cooked through.
7. Pour the rice mixture into a baking dish. Top with vegan sour cream and cilantro.
8. Bake for 10 minutes, or until heated through.
Serve hot!
Chickpea Casserole Vegan Mexican
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can chickpeas, drained and rinsed
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Directions
1. Preheat the oven to 375 degrees F.
2. In a large pot or skillet, heat olive oil over medium heat.
3. Add onion and garlic, and sauté until softened.
4. Stir in chickpeas and cook for a few minutes, stirring frequently.
5. Add salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
6. Reduce heat to low and cover the pot or skillet. Simmer for 10 minutes.
7. pour the mixture into a casserole dish and bake for 20 minutes, or until heated through.
Vegan Mexican Desserts
Tres Leches Cake
This Vegan Tres Leches Cake is a delicious and easy-to-make dessert that’s perfect for any occasion. It’s moist, flavorful, and topped with a homemade vegan whipped cream.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- For the tres leches:
- 1 can full fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- For the whipped cream:
- 1 can full fat coconut milk, chilled
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350 degrees F. Lightly grease an 8×8 inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and sugar.
3. In a small bowl, mix together almond milk, vegetable oil, and vanilla extract. Add to the dry ingredients and mix until well combined.
4. Pour batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the tres leches by whisking together all ingredients in a small saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Remove from heat and set aside.
6. Once the cake is done baking, poke holes all over the top with a fork or toothpick. Pour tres leches evenly over the cake.
7. Cover cake and refrigerate for at least 2 hours, or overnight.
8. Before serving, prepare the whipped cream by chilling a can of coconut milk in the fridge for at least 2 hours.
9. Open a can of chilled coconut milk and scoop out the solidified cream into a large bowl. Add sugar and vanilla extract and beat with an electric mixer until light and fluffy.
10. Spread whipped cream over the top of the cake and serve.
Vegan Mexican Tacos
Ingredients
For the tacos
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, chopped into florets
- 1 can black beans, drained and rinsed
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
For the toppings
- 1 avocado, diced
- 1/2 cup vegan sour cream
- 1/4 cup chopped cilantro
Directions
1. Preheat the oven to 375 degrees F.
2. In a large pot or skillet, heat olive oil over medium heat.
3. Add onion and garlic, and sauté until softened.
4. Stir in cauliflower and cook for a few minutes, stirring frequently.
5. Add black beans, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
6. Reduce heat to low and cover pot or skillet. Simmer for 20 minutes, or until cauliflower is tender and cooked through.
7. Spoon mixture into soft tacos and top with avocado, vegan sour cream, and cilantro. Serve hot!
Enjoy!
Vegan Mexican Side Dishes
Mexican Rice
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white rice
- 2 cups vegetable broth
- 1 can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Directions
1. In a large pot or skillet, heat olive oil over medium heat.
2. Add onion and garlic, and sauté until softened.
3. Stir in rice and cook for a few minutes, stirring frequently.
4. Add vegetable broth, diced tomatoes, chili powder, cumin, salt, and pepper. Bring to a boil.
5. Reduce heat to low and cover pot or skillet. Simmer for 20 minutes, or until rice is tender and cooked through.
Vegan Mexican Salad
Ingredients
- 1 head romaine lettuce, chopped
- 1 can black beans, drained and rinsed
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- 1 avocado, diced
Directions
1. In a large bowl, combine romaine lettuce, black beans, salsa, cilantro, and avocado.
2. Serve with your favorite dressing or salsa.
Enjoy!
Conclusion
Mexican food is a popular cuisine around the world. It is loved for its spices, flavors, and variety of dishes. In this blog post, we explored vegan versions of classic Mexican dishes that you can enjoy whether you are vegan or not. From tacos to casseroles to desserts, we have you covered. So next time you are in the mood for some Mexican food, give one of these recipes a try!
