- In a pan over medium/ high heat, add 1-2 tbsp of oil.
- Pan fry 1/4 inch thick pieces of zucchini for 2 minutes in each side and season with salt and pepper.
- Then in the left over oil, sauté The squash blossoms for 15 seconds! Lightly season with salt and pepper.
- If using corn tortillas heat prior to frying so they do not break...On a comal or pan over high heat...heat tortilla for 15-20 seconds on each side. * pro tip wet both sides of the corn tortilla with water before heating in comal *
- Heat another pan over medium heat. Add 3-4 tbsp of high heat oil.
- Once the tortillas are heated and bendable, add cheese to one side, fold and carefully add to the hot oil and fry on each side for about 1 minute or until golden.
- Transfer the fried tortillas to a plate lined with paper towels. Let cool for a couple minutes then open each one and stuff with zucchini and squash blossoms. Enjoy with salsa!
- Medium sized pan
Makes 8 quesadillas
- 8 corn or flour tortillas
- 7 ounces cegan cheese (I used follow your heart brand)
- 10-12 squash blossoms (bulbs removed)
- 1 large mexican zucchini, sliced
- Oil for frying
- Salsa for serving (I recommend a green salsa)
These Vegan Fried Quesadillas with Squash Blossoms & Zucchini are everything you need for a yummy, satisfying meal! I love incorporating squash blossoms into my recipes, especially now that it’s summer and they’re flourishing in my garden. :)
Squash blossoms, or flores de clabaza, have been used in different Mexican dishes for years. Typically added to quesadillas, but they’re also used in soups, salads, or enjoyed on their own. This edible flower comes from the same species that produces zucchini, spaghetti squash and other types of squash. Not only are they edible, but they can make any dish look beautiful!
Vegan Fried Quesadillas with Squash Blossoms & Zucchini
- Bring a large pot of water to a boil.
- Wash cauliflower well.
- Once the water is boiling, add the cauliflower and 2-3 big pinches of salt to the boiling water. Let the cauliflower boil for 12-14 minutes or until it's tender but not too tender... you want it to stay Whole and in tact!
- Remove the cauliflower from the boiling water and place into a baking dish.
- Preheat oven to 450 degrees F.
- Make the marinade:
- Remove the seeds & veins from the guajillo chilis.
- In a pan over medium heat, add 2-3 tbsp of a high heat oil. Add the onion and let it char for 2 minutes then add in Guajillo chilis, garlic cloves, whole cloves, peppercorns. Let it cook for 3-4 minutes then add in 1 cup broth, ground cumin, all spice & oregano. Let simmer for 7-8 minutes.
- After 7-8 minutes...carefully transfer the mixture to a blender. Add 1 tsp salt, a few pineapple chunks & vinegar. Blend until smooth.
- Brush the cauliflower with a couple tbsp of olive oil then generously cover the cauliflower with the marinade. To the remaining Marinade, add thinly sliced pineapple and mix to cover the pineapple.
- Add the pineapple to the baking dish & bake the cauliflower for 24 minutes total ...half ways through, check on it... if it seems to be getting to charred cover with foil and continue to bake for the full 24 minutes.
- Should easily cut like butter! If it dosnt, bake for another 5-6 minutes! Top with cilantro, onion & fresh lime juice!
- Large pot
- Large/medium sized pan
- Blender
- Casserole dish
For the cauliflower
- 1 large cauliflower (or 2 small cauliflowers)
- 2-3 tbsp olive oil
For the marinade
- 2-3 tbsp high heat oil (like avocado oil)
- 6 guajillo chilies
- 3-4 chipotle peppers from a can
- 1/2 small white or yellow onion, skin removed
- 5 garlic cloves, peeled
- 2 bay leaves
- 2 whole cloves
- 7 whole peppercorns
- 1 cup vegetable broth
- 1/4 tsp all spice
- 1/2 tsp ground cumin
- 1 tbsp Mexican oregano
- 2 tbsp white wine vinegar (or apple cider vinegar)
- 1 tsp salt
- 4-5 pieces of fresh pineapple
Other ingredients
- About 1/2 cup fresh pineapple
- 1 avocado
- Cilantro, chopped
- Red onion Onion, diced small
- 3-4 limes
- Tortillas
This Al Pastor Roasted Cauliflower recipe has incredible flavor, and will truly show you just how versatile cauliflower is! I actually was never a fan of roasted cauliflower because the ones I had tried always lacked flavor, but this recipe has made me love it so much!
After experimenting with different recipes in my kitchen, I found the perfect mix of spices and chilis, to really embody the traditional al pastor flavor. Roasting the cauliflower with this marinade lathered over it, allows the flavors to soak into the cauliflower and really settle. Not only is the flavor so powerful, reminding me of when I used to love al pastor tacos, but it’s also so much lighter and healthier to indulge in!
Al Pastor Roasted Cauliflower
- Spread softened butter on bread, toast in a skillet / pan.
- Cook until golden. Once bread is toasted, spread beans, then top with avocado, a drizzle of oil, salt & pepper, chopped onion, cilantro and jalapeño & optional hot sauce or salsa macha!
- Medium sized pan
- Sesame sour dough (or your favorite bread, gluten free optional)
- Refried or whole beans
- Avocado
- Salsa macha or hot sauce
- Extra virgin olive oil
- Vegan butter
- Salt & pepper
- Onion, diced small
- Cilantro, chopped small
- Jalapeño, diced small
This recipe is like Vegan Molletes meets Avocado Toast! It is so yummy, so filling, and so comforting. You must try!
Growing up, my family and I ate molletes so much you could say it was almost a staple food for us. They were so delicious and so easy to make, and they always satisfied everyone. Traditional molletes are made by toasting bread, and smothering it with refried beans and melted cheese. They’re often referred to as an open-faced Mexican grilled cheese sandwich or Mexican bruschetta.
For this recipe, I took the classic molletes, minus the cheese, and added avocado instead. You could say this is a modern day molletes… :) This dish is truly always incredible and hits the spot every time.
Vegan Molletes & Avocado
- Thinly slice the yellow onion.
- In a pan / skillet over medium heat add 2-3 tbsp of oil. Once hot add onion and cook for 4 minutes then lower heat to the lowest setting an sauté for 35-40 minutes. Season with salt and pepper. Once they have darkened in color add a touch of balsamic and sugar.
- Preheat oven to 425 degrees F.
- Place all dressing ingredients in a bowl and whisk together until well combined.
- Remove kale leaves from the stems then chop the kale (or romaine lettuce) & place in a large mixing bowl.
- Add the chik'n patties to the preheated oven and bake for 16 minutes flipping half way through. Once golden and crispy to your liking, remove from oven and cut into strips.
- Once ready to serve pour dressing over, use your hands to massage the dressing into the kale. Add crispy chik'n, caramelized onions, avocado, and a sprinkle of salt and freshly cracked black pepper!
- Small mixing bowl
- Medium sized pan
Serves 2
For the salad
- 2 plant-based Chik'n Patties (optional gluten free)
- 1 bunch curly kale (or romaine), chopped
- 1 ripe avocado
For the caramelized onions
- 1 large yellow onion, sliced onion
- 2 tbsp oil
- 1 tsp balsamic vinegar
- 1 tsp sugar
- 1 pinch of salt
For the dressing
- 3 cloves garlic, crushed
- 2 tablespoons dijon mustard
- 1 1/2 tbsp vinegar
- 4 tbsp tahini
- 1/4 cup water
- 2 tbsp extra virgin olive oil
- Juice of two lemons
- 1 1/2 tsp onion powder
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp ground pepper
This Vegan Caesar Salad with Crispy Vegan Chik'n & Caramelized Onions is everything you want in a salad to leave you satisfied, full and happy!
It takes some convincing for me to be obsessed with a salad. I need more than just greens or veggies, so I decided to spice up this classic vegan caesar with caramelized onions and the best vegan chik’n patties I’ve ever had! I really think Alpha Foods patties are #1, they’re moist, juicy, and they have just the right amount of breading. Adding them to this salad gives it more flavor and makes it much more filling.
The caesar dressing in this recipe is light, yet very flavorful. Once you combine your greens, caramelized onions, vegan chik’n, and caesar dressing together, magic is created! It really is such a well-rounded salad. I hope you enjoy!
Vegan Caesar Salad with Crispy Vegan Chik'n & Caramelized Onions
- With the husks on, grill corn for 35 minutes or until cooked.
- Pull back the husk and prepare with a layer of vegan butter, vegan Mayo, lime, cheese, chili power (tajin), salt & enjoy!
- Grill (or you can pan fry!)
- Corn
- Vegan butter
- Vegan Mayo
- Limes
- Tajin or chili powder of choice
- Crumbly vegan cheese, I like Trader Joe's feta
- Pinch of salt
These Vegan Elotes take me back to some of my favorite moments, enjoying authentic street food in Mexico! I had to veganize one of my favorite, Elotes!
Elotes are a classic Mexican street food made by grilling corn and slathering it with a spicy, creamy chili, garlic and cotija cheese. While this was one of my favorites to indulge in growing up, I couldn’t go back to eating them after transitioning to a plant-based diet! So I decided to create my own, delicious vegan Elotes recipe, and it’s perfect! You won’t eat it and feel heavy after, like I typically did when eating traditional Elotes in Mexico.
Vegan Elotes
- Soak cashews in hot water for at least 10 minutes
- Preheat oven to 350 degrees F.
- In a food processor add your graham crackers or cookies, along with 2 tbsp sugar, 1/2 cup melted coconut oil or vegan butter and a pinch of salt. Pulse until you reach a wet sand texture. Line the bottom of the spring form pan with parchment paper. Then pour the crust into the pan and with your hands press down with your fingers tightly.
- Place in preheated oven and bake for 8-10 minutes, should be slightly golden.
- Meanwhile in a cup or small bowl add 2 tbsp cornstarch and 1/4 cup non dairy milk, mix well until there are no clumps then strain your soaking cashews, add them to a blender along with all the other cheesecake filling ingredients and the cornstarch mixture.
- Blend until smooth then once the crust is out of the oven pour over crust, tap the cheesecake on counter carefully so any air bubbles go away. Turn your oven temp down to 325 f then bake in oven for 50-55 minutes or until the center doesn’t overly jiggle in the center.
- Let the cheesecake cool on your counter for 15-20 minutes then place in fridge to fully set for 1-3 hours or over night!
- Top your cheesecake with melted chocolate and fresh fruit if you desire!
- You can store the cheesecake in the fridge for 4-6 days or in the freezer for 3-4 months!
- Round spring form 9inch pan
- Blender & or food processor
For the crust
- 2 packages of the graham crackers or biscoff cookies (around 8-9 ounces)(gluten free optional)
- 1/2 cup melted vegan butter or coconut oil
- 2 tbsp cane sugar
- Pinch of salt
For the cheesecake
- 2 tbsp corn starch + 1/4 cup non dairy milk
- 1 cup raw cashews
- 2 containers cream cheese (Trader Joe's brand is great and so is tofutti)
- 3/4 cup non dairy milk (such as soy, almond or oat milk)
- 1 cup cane sugar
- 1/4 cup melted coconut oil
- pinch of salt
- Juice of 1 lemon
Optional toppings
- 1 container berries of choice
- 12 ounces vegan dark chocolate
This Baked Vegan Cheesecake will blow your mind! It is one of the most delicious desserts I've ever tried, with just the right amount of sweetness.
Chancy has been making me vegan cheesecakes for so many years now, whenever we celebrate our anniversary. By now he is a pro! This recipe is made with so much love and time spent perfecting it over the years. The cheesecake is rich yet light, and can definitely satisfy that sweet dessert craving.
Baked Vegan Cheesecake
Combine all prepared ingredients in a bowl. Mix, taste and adjust seasonings! Enjoy with chips or on tacos! Store left overs in a glass container.
- 1 Large Bowl
- 2-3 Ripe Mangos, dice small
- 1/2 Large Red Onion, diced small
- 3 Cloves of Garlic, minced
- 1-2 Serrano Peppers, (or Jalapeño), seeds removed & diced small
- 1/2 Bunch of Cilantro, chopped
- 2-3 Roma Tomatoes, seeds removed & diced small
- Salt & Pepper
- Juice of 2 Limes
- 1 Avocado, diced small
This Mango Salsa is so easy to make and has just the right amount of sweetness! Add this to your summer recipe list to bring to any BBQ or get together and I promise it will be a hit!
The sun is out and I came prepared with a Mango Salsa that I think will eliminate any need to buy a store bought salsa again. So maybe you could just cross it off your shopping list now and add the ingredients below instead!
Coming from a Mexican family that loves cooking good food, salsa was a staple at any one of our family events. I learned how to make salsa by watching my mom and grandma make it in the kitchen, and once I learned how, I refused to buy store bought salsa ever again! I love the way this makes me feel so connected to my roots. Did you know that, besides the blender, making salsa at home isn’t really any different than the way the Aztecs, Incans, and Mayans were making it hundreds of years ago!
Not only is it so easy to make your own salsa, but you can adjust it to the amount of spiciness you prefer. Looking for some more kick? Easy! Some more serrano peppers or jalapeños will give you what you’re looking for. Want some more sweetness? No problem! Show some extra love to your serving of mangos and let the B12 give you the energy you need to finish the whole bowl!
After making this salsa you might run into one challenge. Chips or tacos? Although I think the obvious answer is BOTH, I’ll let you decide the best way for you to enjoy this recipe! Just please, do not touch your eyes when handling the peppers and everything will be perfect!
Easy Summer Mango Salsa
- Rinse and drain lentils, then add lentils in a pot followed by 4 cups of vegetable broth (I used water + 1 tsp of bouillon paste).
- Add in half an onion and 3 whole garlic cloves.
- Bring to medium/high heat. Cook for 25-30 minutes or until lentils are tender and cooked. Remove bay leaves… you can remove the onion and garlic as well but I leave it in! I just mash with the back of my spatula.
- The broth will begin to reduce… Taste and add salt and pepper to your liking then add 1 tbsp of extra virgin olive oil, (adds nice flavor) mix!
- Preheat your oven to broil setting/high.
- On a pan, Heat your corn tortillas on both sides then start assembling your taquitos. Adding 2-3 spoonfuls of your filling and rolling them up. Place on a baking sheet and brush or spray a little oil on them them & place in oven a broil for 2-4 minutes or until crispy and golden! Keep an eye on them!
- Serve with vegan sour cream or crema, salsa or hot sauce and avocado !
- 1 Large Pot
- 1 Casserole Dish
- 1/2 Yellow Onion
- 3 Cloves of Garlic
- 2 Bay Leaves
- 1 Tbsp Extra Virgin Olive Oil
- Salt & Pepper
- 1 Cup Green Lentils
- 4 Cups Vegetable Broth
- Corn Tortillas
- Oil of Choice
For Serving
- Vegan Sour Cream or Crema
- Avocado
- Salsa
These Crispy Baked Lentil Taquitos are such a healthy, filling meal! They’re so easy to make and are perfect for a simple dinner for two or a get together with friends. You can put this delicious meal together so quickly and literally let the good times roll!
I have been on a HUGE lentil kick lately! Lentils are a legume that are high in protein and low in fat. I realized they’re such a versatile staple that can be used in many different ways. Often paired with stews and salads, lentils are going to get a new type of spotlight in these super tasty taquitos.
If you’re a passionate taquito enthusiast and you think that putting lentils in a taquito sounds crazy, just hear me out and please be lentil… Forget that pun!
Arguably created right here in San Diego by a Mexican Tortilla Factory owner, taquitos are the perfect finger food for a party sampler, or as the main course for a delicious dinner. Replace the meat with green lentils for a vegan friendly dish that quickly turns your gathering into a silent room of friends happily munching on their new favorite mexican dish.
I love topping these taquitos with a vegan sour cream or crema, salsa, and some sliced avocado.
Crispy Baked Lentil Taquitos
Eggplant
- Cut off the top of the eggplant. Use a peeler to remove the skin. Cut the eggplant lengthwise into ½-inch thick slices. Sprinkle both sides of each eggplant slice with salt. Line a rimmed sheet pan or plate with paper or kitchen towels. Top with another layer of kitchen or paper towels. Let the eggplant slices sit for 30 minutes.
- Meanwhile, prepare the dredging station: Place the flour on a plate; season with a pinch of salt. In a shallow bowl, add non dairy milk, add pinch of salt and whisk.
- Add the bread crumbs to a plate then add ground black pepper, dried oregano, garlic powder, paprika, onion powder, and 1/4 teaspoon salt. Mix together.
- In a large cast-iron skillet, add the high heat oil and turn heat to medium low.
- While the oil is heating up, bread the eggplant slices: Dry each one with a paper towel or kitchen towel. Dredge both sides in the flour, then the non dairy milk, then the seasoned bread crumbs.
- Cook for 2 to 3 minutes per side, until deeply golden brown.
- Transfer the just-fried eggplant to a paper towel–lined plate to soak up any extra grease, then transfer to a wire rack to stay crispy.
- Fry the remaining eggplant slices in the same way.
Assemble Torta
- Spread vegan butter or vegan Mayo on both sides of the bread and toast on pan. Assemble your torta with your ingredients of choice. I smothered one side of the bread with refried beans and other side with Chipotle cashew sauce.
- Assemble with eggplant, tomato, avocado, onion, salsa and enjoy!
- 1 Medium Sized Pan
- 1 Medium/Small Bowl
- 1 Eggplant
- 1/3 Cup Bread Crumbs (gluten free optional)
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 Tbsp Dried Oregano
- 1 Tsp Paprika
- 1/4 Cup Flour
- 1/3 Cup Non Dairy Milk
- Salt & Pepper
- High Heat Oil for Pan Frying (I use Avocado Oil)
Other Ingredients
- Bolillo or Telera Bread (gluten free optional)
- Refried Beans
- Tomato
- Avocado
- Vegan Cheese of Choice
- Red Onion
- Vegan Mayo (Regular or Chipotle Mayo)
When was the last time you had a delicious, loaded, and filling vegan sandwich? … Yeah, let’s change that!
Packed with flavor, this Crispy Eggplant Torta recipe will have you saying to yourself “I think I wanna be a sandwich person” with every bite you take. For a sandwich, this dish is a bit of a commitment, but I promise you it is SO worth it!
Traditionally, tortas are made with various meats and cheeses and are a staple in any Mexican household. This vegan twist to the classic is so delicious and you really can get creative with this one with your own add-ins! Instead of carne asada, chicken, beef, or chorizo, we’re using a super yummy fried eggplant. Eggplant can be such a great meat alternative and is filled with vitamins and nutrients so it really is a win-win for everyone.
You can assemble your torta with any ingredients of your choice. I chose to smother one side of the bread with refried beans and the other side with a creamy chipotle cashew sauce. There is so much to enjoy about this Crispy Eggplant Torta, I know you’ll love it too!
Crispy Eggplant Torta
- Add all of your whole spices to a mortar and pestle. Mash well.
- To a pot, add milk and water. Let it simmer then add in ginger, vanilla and Mexican chocolate. Simmer untill chocolate dissolves, then add in chai spices and tea. Continue to simmer for 5-6 minutes. Then add in sugar, mix, turn off heat and let sit for 5 minutes before serving. Strain and enjoy!
- 1 Large Pot
- 3 Cups Favorite Milk of Choice (I used Oat)
- 1/2 Cup Water
- 1 Tsp Vanilla Extract
- 6 Cardamom Pods
- 1/2 Star Anise
- 7 Peppercorns
- 5 Cloves
- 1/2 Tsp Fennel
- 1 Inch Piece of Ginger, peeled
- 1/2 Tablet Bar of Mexican Hot Chocolate (I love Ibarra)
- 2 Tbsp Sugar or Pure Maple Syrup
- 1 Tbsp or (Tea Bag) Black Tea (for decaf option: Rooibos Tea)
This Chai Mexican Hot Chocolate is the cultural crossover you didn’t know you needed! I was craving something warm and comforting, and this recipe was perfect. The Mexican hot chocolate has warming spices like cinnamon, while the traditional Indian chai has spicy and sweet spices like cloves, peppercorn and sugar. It is so delicious, you must try.
Ever since I was a little girl I could always count on a delicious cup of traditional Mexican hot chocolate to bring me some extra joy, warmth, and to cure my chocolate cravings! I wanted to enjoy my favorite hot chocolate but also wanted the heart-warming spices of Chai, and I’m so happy with what I came up with!
Chai has been around since dinosaurs roamed the Earth. That was dramatic but you get what I’m saying! Legend has it that 5,000 years ago, a king in what is now India created Chai as part of a medicinal practice. Although it probably wasn’t much like your favorite iced chai tea latte from the drive through, next time a hot, loose leaf chai brings you some relief when you have a cold, you can thank this very wise king!
You all know that I’m all about reaping all the benefits from what our Earth grows for us, so the Chai was a no brainer. The benefit of adding chocolate is highly increased serotonin from what should be an ear to ear smile from the delicious sweetness. I can’t guarantee that last part but it sure does the trick for me! While you can use any hot chocolate of choice, a delicious, high quality chocolate Like Ibarra is what I prefer to really compliment the strong spices of the chai.
This drink will awaken your inner child and make you feel like an adult all at the same time. Best enjoyed under a nice warm blanket!
Chai Mexican Hot Chocolate
- Preheat oven to 425°F. On a baking sheet, add the tomatoes and chickpeas. Drizzle over 2-3 tbsp of olive oil then season with salt, pepper, dried thyme or herbs de provence. Bake in oven for 25 minutes.
- Meanwhile, cook your pasta! While pasta is cooking, add 1-2 tbsp olive oil to a pan over medium heat. Add shallots and sauté for 2 minutes then add minced garlic and cook for 3 minutes on low heat. Add 1-2 tbsp vegan butter followed by the tomatoes and chickpeas. Toss together.
- Once pasta is done, add directly to the pan, along with a few splashes of hot pasta water. Add freshly cracked pepper and salt to your liking followed by the chopped basil. Toss again then serve hot! I like to add a sprinkle of flakey sea salt on top and more freshly cracked pepper.
- 1 Large Pan
- 1 Baking Sheet
- 1 Large Pot
- 3/4 Pounds Pasta (I used spaghetti)(gluten free optional)
- 5 Cloves of Garlic, minced
- 2 Tbsp Vegan Butter
- 1/4 Shallot, thinly sliced
- 16 Ounces Cherry Tomatoes
- 1 Can Chickpeas (drained & rinsed)
- Salt & Pepper
- 2 Tbsp Dried Thyme or Herbes de Provence
- Handful of Fresh Basil
- Good Quality Extra Virgin Olive Oil
- Flakey Sea Salt for Garnish
- Chili Pepper Flaked for Garnish
This Roasted Tomato Chickpea Pasta may seem like an unexpected pairing, but the flavorful tomatoes and heart chickpeas compliment each other so well. It’s such a simple recipe to make for many people and is so filling!
You know that feeling in your chest when everything is just right? That sentimental feeling when the background music is perfect, the people you’re in the company of are your fav, and the meal you’re all sharing warms the heart like food for the soul. This Roasted Tomato Chickpea Pasta is one of those dishes that just makes sense for that occasion. It’s one third of the components for that perfect night with those you love.
Chickpea’s are such a simple, filling and nutritious add-in to so many dishes. Mostly known for being the sole ingredient in hummus and also being found in several types of salads, they’re perfect for a meatless pasta. Often called Garbanzo Beans, chickpeas are considered to be a Legume and they’re packed with protein, healthy fats, and fiber while also being low in sodium and having no cholesterol.
You don’t eat gluten? No problem! Chickpeas are naturally gluten free and this dish is so delicious with gluten free pasta as well. Just always double-check all your ingredients to make sure they don’t contain gluten.
I know you’ll really love this dish. It’s so easy to prepare and takes no time at all. Which means you get to spend more time with your loved ones and less time with your apron on. I love to see all the smiles at the table as everyone takes their first few bites into their new favorite pasta dish.
If you’re a wine drinker… now’s a good time to whip out that bottle you’ve been saving!
Roasted Tomato Chickpea Pasta
- To a large pan over medium heat, add 1 tbsp of oil. Add in 1/2 of an onion (diced small), sauté for 3 minutes then add in chopped carrots and potatoes. Cook on medium-low heat, adding 1/2 cup of water or broth then cover with lid to help steam.
- Once the veggies are cooked, add in minced garlic and plant-based ground beef. Cook for 7 minutes or until browned, season with salt and pepper.
- On a hot skillet, char the salsa ingredients (minus the cilantro). In a blender, add all the salsa ingredients and blend until smooth. Add the sauce to the plant-based meat mixture. Let it cook for 6-8 minutes. Taste and add more salt & pepper to your liking.
- Heat tortillas on a hot pan, so that they are bendable.
- Add 2 tbsp of the mixture to one side of the tortilla, a couple tbsp of vegan cheese and fold to close. Don’t overstuff!
- Add enough oil to the bottom of a pan and fry for 2-3 minutes on each side or until golden brown. You can also bake them at 375 for 10 minutes… just brush with a little oil on both sides.
- Serve with vegan sour cream or Creamy avocado jalapeño crema!
Creamy Avocado Jalapeño Crema
Cover cashews with boiling water and let soak for 15 minutes. Or you can soak cashews over night! Add ingredients to blender and blend until smooth.
- 2 Medium-Large Sized Pans
- 1 Blender or Food Processor
- 1/2 Onion, diced small
- 3 Cloves of Garlic
- 2 Large Carrots, chopped small
- 2-3 Yukon Gold Potatoes, chopped small
- 1/2 Cup Vegetable Broth
- 1 Package Plant-Based Ground Beef (I used Beyond Meat)
- Salt & Pepper
- 12 Corn Tortillas
- 8 Ounces Shredded Plant-Based Mozzarella (We used 365 brand by Whole Foods)
- Oil for Pan Frying
For the salsa for the meat mixture
- 2 Roma Tomatoes
- 1/4 Onion
- 1/4 Cup Vegetable Broth
- 3 Cloves of Garlic, minced
- 1/4 Bunch of Cilantro
- 1 Serrano or Jalapeño Pepper
- Small Pinch of Salt & Pepper
For the creamy avocado jalapeño Ccrema
- 1 Cup Raw Cashews
- 1/2 Cup Filtered Water
- Juice of 1 Lemon
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Salt
- 2 Tbsp Nutritional Yeast
- 1 Jalapeño
- 1/2 Avocado
- Small Handful of Cilantro
No mess, no stress! These Crispy Cheese “Beef” Tacos will have you wondering if a tradition styled taco is really your preferred choice of taco.
Beef tacos, primarily known as carne asada tacos here at AFN, were one of my favorites growing up! My young taste buds didn’t care if it was my mothers yummy tacos or those cheap drive through tacos from that one place…You know the place! I just loved a warm delicious tortilla with all my favorites inside.
A couple decades have gone by and not much has changed! Tacos are still a go-to meal for me and this crispy vegan twist to it has quickly become a fav in my house. They’re a great entree, appetizer, and party grabber. We love a versatile dish!
Gathering all the ingredients for the tacos, crema, and salsa can be so simple and quick thanks to Whole Foods large selection of delicious vegan options. You can find everything you need for this recipe there, ESPECIALLY their absolutely delicious vegan mozzarella cheese shreds.
I personally recommend that you make sure to not skip out on the crema as it really is the cherry on top that helps make this dish an absolute HERO!
I know it’ll have you smiling from ear to ear like it’s always done to me!
Crispy Cheese "Beef" Tacos - Tacos de Picadillo
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