Vegan Mexican Sopes
There here and I couldn’t be more excited! MEXICAN VEGAN SOPES! A corn cake loaded with refried beans, spicy potatoes, cashew crema, red onion, corn and avocado. What is not to love about this. If you can’t wrap your head around a corn cake, think thick, moist corn tortilla. The corn cake is simply made out of corn flour and water!
Mexican sopes can be topped with a variety of veggies! Feel free to add any your heart desires. I have done some with mushrooms, bell peppers and squash too!
PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
Makes 10 Sopes
For the corn cake
- 2 cups masa harina ( I used this one, but I have also used this brand too!)
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1 tbsp avocado oil or any oil of your choice (optional)
- 1 1/2 cup Refried beans (store bought or home-made…which I recommended)
For the spicy potatoes
- 2 cups Yukon gold potatoes, chopped
- 6 ounces soy chorizo (I used trade joes)
For the cashew crema
- 1/2 cup raw cashews (soaked for 1 hour)
- 1/4 cup + 2 tbsp water
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- crack black pepper
- 1/2 tsp garlic powder
- juice of 1/2 lemon
Other toppings
- 1/2 cup corn
- 1/4 cup chopped red onion
- small bunch cilantro
- Salsa
- Avocado
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- In a high speed blender combine all cashew crema ingredients and blend until smooth and creamy. Pour into a bowl and set aside until ready to use.
- Wash your yukon gold potatoes really well. Chop them into REALLY small cubes.
- Place the potatoes into a medium sized pot and cover them with 4 cups of water. Turn on heat to medium-high, and boil for 10 minutes or until soft.
- Drain the potatoes and then heat a non stick pan on medium heat. Add soyrizo to the pan and saute for 1 minute, then add potatoes. Mix well and saute for 7 minutes. Then turn off heat.
- Prepare toppings. Chop red onion really small, quickly sauté the corn, and slice fresh avocado. Set all toppings to the side until ready to use.
- In a small bowl, combine masa harina and salt; stir in warm water. Knead until mixture forms a ball.
- Divide the dough into 10 small balls and cover them with a damp paper towel to keep them from drying out.
- Preheat a nonstick griddle over medium-high heat.
- To form the sopes, grab a ball of dough and flatten it to make a small circular disk. Should be about a 1/4 inch thick.
- The next step is optional.
- Dip your index finger into the avocado oil and lightly coat each side of the sope. You can omit this step if you have a great non stick pan.
- Heat a non stick griddle/ pan of medium to high heat. Once hot, place sope and cook for 1 minute on each side.
- Remove the sope and let it cool for about 30 seconds. When the sope is cool enough to handle (it should still be hot but manageable), pinch the edges using your thumb and index finger to create a little boat.
- Cover the sope with a towel and repeat until all sopes are cooked.
- Top each sope with a spoonful of refried beans, followed by spicy potato mixture, a sprinkle of red onion & corn, a slice of avocado and lastly a drizzle of cashew cream.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
