Mexican cuisine has a tradition of hearty ingredients, intense flavors, and festive flair. This collection of 31 whole-food, plant-based Mexican recipes are great for everyday meals, on holidays such as Cinco de Mayo, and for entertaining, too. Buen provecho!
A popular Mexican stew, this vegan pozole has all the flavor of meat-based versions. The star of the show, hominy, is dried corn that’s been alkalized in a mineral lime bath. The corn turns into tender, bean-like morsels, which are perfect for a stew.
Crispy tostadas are always a hit—and they’re so easy to make. All you need to do is bake corn tortillas for a few minutes and then sprinkle on some toppings—in this recipe, a scrumptious chickpea-veggie mix, salad greens, avocado, and homemade pico de gallo.
Sweet-tart tomatillos create a flavorful base in this scrumptious take on the festive Mexican dish pozole. The fibrous flesh of jackfruit and the soft chewy texture of hominy absorb the flavors perfectly, adding an appealing earthiness to every mouthful. Top with chopped red cabbage, cilantro, and a squeeze of fresh lime juice.
In this wholesome meal packed with nourishing flavors and textures, smoky barbecue-infused tempeh sits atop crunchy tortilla chips. Lettuce, cherry tomatoes, and red bell pepper add freshness to every mouthful while a creamy chipotle sauce ensures every mouthful is a luscious one.
The heart of these scrumptious veggie tacos is delicata squash, so named for its delicate edible skin. Roasted with lime juice and chili powder and combined with other taco favorites, this is a meal the whole family will enjoy.
This lighter version of Mexican-style rice, which features brown rice, frozen peas, chopped carrot, and onion, is great served alongside enchiladas, tacos, or tostadas. The addition of flavorings such as dried Mexican oregano, tomato sauce, cilantro and plenty of garlic give it that extra special flavor.
These crowd-pleasing handheld tostadas are made with corn tortillas that have been shaped into small cups using muffin tins. Filled with a spicy veggie and black bean hash, these delectable bites will go fast.
You’d never guess this creamy, chocolatey nice cream was dairy-free. Serve as a snack or dessert; either way, it’s good for you. Pro tip: Keep frozen bananas on hand and it only takes 10 minutes to come together.
This article was originally published on May 4, 2020, and has been updated.
about the author
Lisa Esile, MS
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.