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We're taking a quick and easy bean-based chili and baking it with corn chips for a hearty casserole fit for a crowd.
This Tex-Mex dish usually contains off-cuts or strips of meat, but my vegetarian fajita bowl requires no meat and is colorful, tasty, nourishing, and it is ready in just 35 minutes...
Spicy, homemade cashew-based queso is layered into this plant-based meaty, crunchy take on the fast-food classic.
Mexican night looks very different in my house when these refried black bean fajitas are on the table. I use smoky refried black beans with sweet corn and colorful bell peppers for...
Yes, I could just buy it, but there is something extremely gratifying about making my own copycat blend of Old El Paso taco seasoning. I use cumin, garlic, smoked paprika, and a ra...
If you have not yet tried this Mexican fruit salad, you are missing out! I use ripe mango, watermelon, and pineapple with a touch of chili-lime seasoning to make the flavors pop. I...
In Mexico City, ancient culinary traditions meet a thriving vegan scene, offering everything from al pastor tacos to rich, complex moles made entirely from plants.
With savory plant-based chorizo sausage, tangy sundried tomatoes, and pillowy gnocchi, this hearty dish is a perfect blend of robust and satisfying ingredients.
Dora Ramírez’s cookbook Comida Casera has won a James Beard Award, honoring its celebration of Indigenous and traditional plant-based Mexican cuisine.
From al pastor to fried avocado, there’s a vegan taco for every taste out there.
There are so many more benefits of Avocados from Mexico besides tasting good. They contain nearly 20 vitamins and minerals besides good fats. This is a sponsored post in partnersh...
Picture this: plump, succulent "shrimp" that are entirely plant-based yet carry the bold Cajun flavors that make your palate dance with delight.
Typically made with pork, this plant-based version swaps the meat for sizzling tofu and mushrooms.
This creamy, dairy-free cottage cheese is quick to prepare and perfect for adding to salads, spreading on toast, or enjoying straight from the fridge.
A Mexican twist on the classic 3-bean salad, this bean salad combines black beans, kidney beans and pinto beans with corn, red onion and roasted red pepper. It all marinates in a c...
To make these flavor-rich Tostones Rellenos, well-seasoned tempeh is the star ingredient.
This make-ahead, plant-based picnic-ready salad takes no time at all to prepare.
This vegan, nut- and oil-free cheese dip is rich and flavorful and comes together in a matter of minutes.
If you love a hearty, savoury breakfast, this vegan breakfast crunchwrap is about to become your new obsession! It’s loaded with hash browns, tofu scramble, plant-based bacon, and...
The tomatillo salsa is so good, you’ll want to put it on everything. READ MORE...
This more aromatic, fresh-and-flavorful take on the classic Chinese take-out dish packs in the heat.
If you love a hearty, savoury breakfast, this vegan breakfast crunchwrap is about to become your new obsession! It’s loaded with hash browns, tofu scramble, plant-based bacon, and...
The mango avocado salsa paired with chili-spiced jackfruit in this simple dish will take your Taco Tuesdays to new heights.
This warming stew uses tender soy curls and hearty potatoes as the meaty stand-ins in this traditional dish.
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