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Spicy, homemade cashew-based queso is layered into this plant-based meaty, crunchy take on the fast-food classic.
From al pastor to fried avocado, there’s a vegan taco for every taste out there.
We're taking a quick and easy bean-based chili and baking it with corn chips for a hearty casserole fit for a crowd.
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.
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...
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...
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...
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...
Typically made with pork, this plant-based version swaps the meat for sizzling tofu and mushrooms.
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...
Chef Nancy Berkoff offers a number of creative taco filling ideas. No longer do you need to only make refried bean tacos! To see the complete article, visit: http://www.vrg.org/jou...
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...
Dora Ramírez’s cookbook Comida Casera has won a James Beard Award, honoring its celebration of Indigenous and traditional plant-based Mexican cuisine.
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...
This vegan, nut- and oil-free cheese dip is rich and flavorful and comes together in a matter of minutes.
With savory plant-based chorizo sausage, tangy sundried tomatoes, and pillowy gnocchi, this hearty dish is a perfect blend of robust and satisfying ingredients.
Picture this: plump, succulent "shrimp" that are entirely plant-based yet carry the bold Cajun flavors that make your palate dance with delight.
Taco night at my house is never complete without this creamy vegan taco sauce. I use cashews, lime juice, and chili powder and blend them into a silky, tangy sauce that instantly e...
Lebanese food is packed with plant-based ingredients and bold, fresh flavors. Here's how to make some of the most popular Lebanese dishes from scratch.
This vegetable-forward take on the classic fishy dish is absolutely delicious when paired with tangy, fiery horseradish aioli.
To make these flavor-rich Tostones Rellenos, well-seasoned tempeh is the star ingredient.
Korean barbecue is traditionally all about the meat, but with these recipes, you'll learn how to get the same flavor and texture using only plant-based ingredients.
Indonesian food is varied and diverse, but a number of the country's most beloved and famous dishes are easy to make vegan.
Still swimming in zucchini like we’ve been? Here are some of our other faves: Cheesy Zucchini Rice on busy nights,…
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