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  1. Add the pecans, pitted dates, and 1/2 cinnamon stick to a bowl and cover with hot water, let it soak for an hour or over night. 
  2. Strain the ingredients, rinse with water then add to a blender with 4 cups filtered water, pinch of salt and 1 tsp vanilla extract. Blend in high for 1 minute. 
  3. Place the nut milk bag in a bowl and carefully pour about half the milk into the bag... gently squeeze to release the milk into the bowl. Then pour the rest in and repeat. 
  4. Pour the milk back into the blender to make pouring into pitcher or jar easier. 
  5. Enjoy & Store in fridge with a tight seal for 3-4 days!
  • Nut milk bag or thin kitchen towel
  • Blender or food processor

Lasts in fridge for 4 days

  • 1 cup pecans 
  • 3 medjool dates, pits removed (2-3 more for a sweeter milk)
  • 1/2 cinnamon stick 
  • 4 cups filtered water 
  • Pinch of salt 
  • 1 tsp vanilla 

This Vanilla Cinnamon Pecan Milk is perfect to add to your lattes for the perfect amount of sweetness and flavor!

Drinks
Gluten-Free
Soy-Free

Vanilla Cinnamon Pecan Milk

SEE recipe
  1. For the crema just simply mix the Mayo with the lime juice. 
  2. Remove the palm of hearts from the can and pat them with a paper towel to excess liquid. 
  3. With a bottom of a plate smash each heart of palm. Make sure it's till in tact. Season with a pinch of salt and pepper. 
  4. Make the batter by combing all the ingredients in a bowl and whisk together until smooth. If it feels a little too thick, add a splash more of beer.
  5. To a pan add about 1/3 cup of oil. Heat over medium and once hot dip each heart of palm into the batter then lift with two forks. 
  6. Add the heart of palm to the hot oil and fry for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towels. Season each with salt. I like to cut each one length wise to fit my tortillas better. 
  7. Heat your tortillas… add a couple pieces of fried heart of palm to your tortilla, then top off with cabbage, salsa, crema, cilantro, onion and a good squeeze of lime.
  • Medium/large sized pan
  • Small mixing bowl

Makes about 8 tacos

  • (14 ounce) can hearts of palm 
  • 1/4 small Green cabbage, finely chopped
  • 3 limes 
  • 8-10 Corn tortillas 
  • About 8 ounces Oil for frying, I used sunflower oil but any high heat oil works!
  • Cilantro, chopped (for garnish) 
  • 1/4 red onion, finely diced (for garnish) 
  • Salsa of choice

For the beer batter

  • 1/2 cup all purpose flour (gluten free optional)
  • 1/2 cup lite beer or sparkling water 
  • 1 tbsp corn starch 
  • 1/2 tsp baking powder
  • 1/2 tbsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt 
  • 1/4 tsp ground pepper 

For the mayo crema

  • 1/3 cup vegan mayo 
  • Juice of a lime (about 1 1/2 tbsp lime juice)

These Baja Palmitos Tacos are inspired by Baja fish tacos, and will arguably be the best vegan fish tacos you will ever try!

Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

Baja Palmitos Tacos

SEE recipe
  1. Prep lettuce, cut limes, avocado, squeeze lime over avocado slices, prepare Crema & refried beans 

For the mushrooms

  1. In a large pan over medium heat add about 2 tbsp oil then add in your finely diced onion, season with a pinch of salt and pepper and saute for 2 minutes then add in 1 tbsp vegan butter followed by chopped mushrooms & minced garlic. Do not move around too much, let it cook for 2 minutes before moving around… this will allow for caramelization. 
  2. Cook for 7 minutes then add 2-3 tbsp of salsa, a pinch of salt and pepper and mix to combine. Continue to cook for 5-7 minutes. 

For the sopes

  1. In a bowl combine the corn masa flour and salt & mix. Add in water in thirds, mixing with your hands. Once all the water is in, mix with hands for 7-10 minutes. Wash your hands then cover the masa with a damp paper towel and let sit for 5-10 minutes. 
  2. Take a golf ball size of masa and roll in between hands then flatten to make a disk about 1/4 inch thick OR You can also use a tortilla press if you have one! 
  3. On a large pan over medium high heat, Cook the thick tortillas, quickly for about 30 seconds - 1 min on each side. Remove from heat. Let it cool for about 1 minute then using your fingers crimp the edges.
  4. In a separate pan over medium heat, add 1/4 cup of high heat oil. Once hot Add in the ropes with the crimped edges and pan fry for 1-2 minutes on each side or until golden. Transfer to a plate with paper towels to soak up excess oils.

For the assembly

  1. Smother beans on each sope, then add mushrooms, then lettuce, crema, salsa, avocado, cilantro, squeeze of lime!

  • Large mixing bowl
  • Tortilla press or flat dish to press
  • 1 lb mushrooms (I used oyster mushrooms)
  • 1/2 onion, diced small 
  • 3 cloves garlic, minced 
  • 1/2 iceberg lettuce 
  • Vegan crema or vegan sour cream 
  • Refried beans
  • Cilantro for garnish 
  • Avocado, sliced
  • Salsa of choice 
  • 1-2 limes
  • high heat oil for frying 

For the sopes

  • Makes 8 sopes 
  • 1 cup corn masa flour 
  • 1 cup room temperature water 
  • 1/2 tsp salt

Sopes are one of my top 3 comfort foods! These Mushroom Sopes are flavorful, filing and so delicious.

Mexican Sides & Mains
Gluten-Free
Soy-Free
Nut-free

Mushroom Sopes

SEE recipe

For the batter

  1. Combine all the batter ingredients in a bowl then whisk to combine. 

For the vegan ricotta

  1. In a food processor combine all the ingredients and pulse until there are no large chunks ... should still texture and not fully smooth. 
  2. Spoon the vegan ricotta into a ziplock bag & store in fridge until ready to use.

For the squash blossoms

  1. Over medium heat, Pour about 1/4-1/3 cup of HIGH HEAT oil to a pan or skillet. 
  2. Line a large plate with paper towels and set aside. 
  3. Carefully remove the inner bulb with kitchen tweezers. 
  4. Snip a bottom corner of the bag of ricotta and begging to pipe each squash blossom. 
  5. Carefully dip into the batter then let the excess drip off. Add to the hot oil and let it cook for about 1 minute on each side or until golden. 
  6. Place each fried squash blossom on a plate lined with paper towel and continue to fry. Whole they're still hot, sprinkle with salt! 
  7. Heat tortillas then add a couple fried squash blossoms, avocado or guac, salsa, a squeeze of lime and enjoy! 
  • Blender or food processor
  • Pan for frying
  • Small mixing bowl
  • 7-10 Corn or flour tortillas
  • 14 squash blossoms 
  • Vegan ricotta (store bought or see my recipe below)
  • Avocado 
  • Salsa of choice 
  • Cilantro for garnish 
  • 3-4 limes 
  • High heat oil for frying (like sunflower oil, veg oil, avocado oil) 

For the batter

  • 1/2 cup all purpose flour 
  • 1/2 cup + 2 tbsp sparkling water
  • 1 tbsp corn starch 
  • 1/2 tsp baking powder 
  • 1/2 tsp garlic powder 
  • 1/4 tsp salt
  • 1/4 tsp ground paprika 

For the vegan ricotta

  • 1/3 block soft or medium firm tofu 
  • 1/4 cup cashews (soaked in hot water for 15 minutes)
  • 1 tbsp nutritional yeast 
  • 1 tsp garlic powder
  • 1/2 tap salt 
  • 2 tbsp non dairy milk
  • 1 tbsp fresh lemon juice 
  • (Optional) 1/4 cup vegan cream cheese 

Fried Squash Blossom Tacos are such a yummy dish to make when squash blossoms are in season in the summer!

Mexican Sides & Mains
Gluten-Free
Nut-free

Fried Squash Blossom Tacos

SEE recipe
  1. On a pan over medium heat, roast the Chile de árbol & serranos on both sides until charred. The Chile de árbol will take 10 seconds & serranos will take about 1-2 minutes .
  2. Remove the stems from the chilies then add the chilies to the blender along with all the other salsa ingredients. Blend in high until smooth. 
  3. In a pan over medium heat add 2 tbsp oil then add in 1/2 thinly sliced onion. Sauté for 2-3 minutes then add in salsa and cook the salsa for 7-8 minutes over medium / low heat or until it deepens in color. It may thicken, if so; add a splash of water. Then turn off heat.

For the tofu scramble

  1. To a pan over medium heat add 3 spoonfuls of salsa then crumble in the tofu. Add 2 tbsp nutritional yeast, salt & pepper mix well. If it seems dry... add a bit more salsa. 
  2. In a pan over medium/high heat, add about 1/4 cup high heat oil. Once hot, add a tortilla and fry on both sides until golden. You want it still bendable and not too crispy. 
  3. Remove the tortilla from the oil and let excess oil drip off then dunk the tortilla in the salsa allowing the salsa to get on both sides then place on a plate, smother with refried beans, tofu scramble, pour more salsa on top then top with avocado, cilantro and (optional) cheese of choice.
  • Large sized pan
  • Blender or food processor
  • 2 tbsp avocado oil or oil of choice 
  • 1/2 white onion, thinly sliced 
  • 1/2 block form tofu 
  • 6-8 corn tortillas 
  • 1/4-1/3 cup high heat oil for frying 
  • Refried beans 
  • Avocado 
  • Cilantro for garnish 
  • Vegan cheese (I like the Trader Joe's feta for a cotija replacement)

For the salsa

  • 1/2 cup water or broth 
  • 4 Roma tomatoes 
  • 4 Chile de árbol
  • 2 serranos
  • 2 garlic cloves 
  • 1/2 white onion

These Huevos (Tofu) Rancheros are tasty, filling and perfect for a weekend breakfast.

Breakfast
Gluten-Free
Nut-free

Huevos (Tofu) Rancheros

SEE recipe
  1. Remove the hearts of palm from can and cut length wise then roughly chop.
  2. Thinly slice half the onion, cucumber (peeled / with seeds removed) and mango (peeled). 
  3. In a Molcajete (or blender) add the garlic, serranos, a handful of cilantro with the stems, a few pieces of the cucumber, onion and mango and a pinch of salt. Mash really well till a paste is formed.. then add the juice of 6-7 limes and mix again...  *if using a blender, add the juice of the juice of about 6-7 limes before blending.* Blend for 30-45 seconds. 
  4. Add the sliced ingredients to the mixture then mix. Finley chop about half a bunch of cilantro then add to the mixture, mix again. Taste and add more salt if needed. 
  5. Place in the fridge for 2-5 hours to let the flavors Marinate. 
  6. Top off with sliced avocado, a bit of finely chopped cilantro and squeeze over lime. Enjoy with tostadas!
  • Molcajete or blender

Makes 10-12 tostadas

  • 2 (14 ounce) can hearts of palm
  • 1-2 ripe mango, peeled, thinly sliced 
  • 1/2 red onion, sliced 
  • 1 bunch cilantro 
  • 4 cloves garlic, peeled 
  • 1 tsp salt or more to taste 
  • 7-8 limes 
  • 1-2 cucumber, peeled seeds removed and sliced 
  • 2-3 serrano peppers (or jalapeños) 
  • 2 ripe avocado, sliced 
  • Tostadas for serving 

This Vegan Aguachile tastes so close to traditional aguachile you’ll be surprised its 100% plant-based! The seafood-like flavors are light and so refreshing. It’s perfect to enjoy during the summer!

Traditional Aguachile is made up of shrimp submerged in liquid seasoned with lime juice, cilantro, chili peppers, cucumbers and onions. This raw seafood dish is said to have come from the western region of Mexico, along the coast of Sinoloa. Aguachile’s literal translation is chile water, known as a spicier version of ceviche.

This dish is commonly made using a molcajete, which is what I used to create the base of the dish by grinding up garlic, serranos, cilantro, cucumber, onions and salt. Don’t worry if you don’t have a molcajete, you can also use a blender! Once the chile paste is formed by blending, you’ll add the juice of 6 or 7 limes to complete the ‘chile water’. Once combined with your sliced ingredients: hearts of palm, cucumbers, onions, and mangos, you have your delicious vegan aguachile!

Enjoy with tostadas and don’t forget to add avocado and cilantro to garnish!

Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

Vegan Aguachiles

SEE recipe

Lavender Syrup

  1. Combine the water and lavender in a pot. Over medium heat, bring to a light simmer (about 2-3 minutes) then add in sugar.
  2. Stir continuously for 4-5 minutes in medium heat and then turn off heat and let it sit for 10 minutes.
  3. Place a small sifter on top of a jar then carefully pour the syrup over. You can use it right away or store for later. If storing, be sure to let it cool for 30 minutes to an hour before you put the lid on. Store in a cupboard for 1 month or can last 2-3 months in the fridge.

Rosemary Syrup

  1. Combine the water and rosemary in a pot. Over medium heat, bring to a light simmer (about 2-3 minutes) then add in sugar.
  2. Stir continuously for 4-5 minutes in medium heat and then turn off heat and let it sit for 10 minutes.
  3. Place a small sifter on top of a jar then carefully pour the syrup over. You can use it right away or store for later. If storing, be sure to let it cool for 30 minutes to an hour before you put the lid on. Store in a cupboard for 1 month or can last 2-3 months in the fridge.
  • Medium sized pot

Lavender Syrup

  • 1 tbsp lavender (make sure it's culinary / English lavender)
  • 1 1/2 cups water
  • 1 1/2 cups cane sugar 

Rosemary Syrup

  • 2-3 Rosemary sprigs 
  • 1 1/2 cups water 
  • 1 1/2 cups cane sugar

These Homemade Lavender Syrup & Rosemary Syrup are simple to make, taste so delicious, and will also leave your home smelling sweet!

Unknown
Gluten-Free
Nut-free
Soy-Free

Homemade Lavender Syrup & Rosemary Syrup

SEE recipe
  1. Preheat oven to 400 degrees F.
  2. Cut the zucchini length wise, Using a spoon take the seeds and center flesh out. 
  3. Place zucchinis on a baking sheet and drizzle with about 1 tbsp oil then season with salt and pepper. Using your hands coat the zucchinis evenly with the oil. Bake in preheated oven cut side down for 25 minutes.
  4. In a pan over medium heat add 1 tbsp oil and sauté onions for 5 minutes then add in garlic, the zucchini seeds and flesh you scooped out and corn. Sauté for 10 minutes and season with salt and pepper then add in the cheese and non dairy milk and mix to combine. Cook for 2 minutes or until it's creamy and melted. At this point you can add in the optional nutritional yeast! 
  5. While your zucchini is baking roast your salsa ingredients until charred all around then blend all ingredients with cilantro and a good pinch of salt. 
  6. Once the zucchini is baked, spoon in the cheesy mixture and top with a little extra cheese and bake for an additional 10 minutes. 
  7. Serve with salsa and top with cilantro and avocado.
  • Medium sized pan
  • Blender

Serves 4

  • 2 tbsp Avocado or olive oil 
  • 2-4 zucchini, I used 2 really large ones 
  • 3/4 cup frown or fresh corn 
  • 1/2 yellow onion 
  • 4 cloves garlic 
  • 1/2 cup any non dairy milk 
  • 3 tbsp nutritional yeast (optional) 
  • 1/2 cup shredded vegan cheese 

For the salsa

  • 1 pint cherry tomatoes 
  • 1 large tomato 
  • 2 serranos or jalapeños
  • 1/2 yellow onion 
  • 3 garlic cloves 
  • Small handful cilantro 
  • Pinch of salt

Cheesy Stuffed Zucchini with Salsa, or Calabacitas Rellenos de Queso en Salsa Roja! This healthy meal is so cheesy, delicious, and simple to make!

Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

Cheesy Stuffed Zucchini with Salsa

SEE recipe
  1. Pull apart oyster mushrooms with your fingers or if using any other mushroom thinly slice.
  2. Prepare garnish: Finely chop 1/4 bunch cilantro and about 1/4 of a white then combine in a bowl, mix and set to the side.
  3. Remove seeds and vanes from chilis , Roughly cut up tomato, then cut half an onion into large pieces and Peel 4 garlic cloves.
  4. In a pot add all the ingredients you prepared above + 4 cups vegetable broth OR 1 1/2 tbsp vegetable broth concentrate + 4 cups filtered water . Then bring to a simmer. 
  5. Add in the dried bay leaf, dried thyme, dried oregano, cinnamon, vinegar, brown sugar and a small pinch of salt to start. 
  6. Bring to a boil and boil for 17-20 mins.
  7. Meanwhile heat a pan over medium heat and thinly slice the remaining 1/4 piece of onion.  Add 2 tbsp oil to the pan and add in the onions and mushrooms. Saute for 9-12 minutes. 
  8. Once golden, then lightly season with salt and pepper. Then Turn off heat. Once the chilis look soft and its been about 17- 20 minutes, carefully transfer all of it to blender, Blend for 1 minute to until smooth. Pour it back into your pot and boil bring to a light simmer for about 6-8 minutes. Taste and add more salt and pepper to your liking.Return to the mushrooms are turn on heat again. Once pan is hot pour about 1/4 cup of the birria broth over the mushrooms and mix to combine. Let it cook for 3-4 minutes! 
  9. Boil the ramen noodles in a separate pot following the package directions.
  10. Once the ramen noodles are cooked, strain, transfer to a bowl then pour over the hot simmering birria broth and top with the sautéed mushrooms, chopped cilantro + onion and lots of fresh lime juice!
  • Large pot
  • Blender
  • 2 packages of ramen noodles (3.5 ounce Public Goods Ramen Noodles)(gluten free optional)
  • 8 ounces oyster mushrooms or any mushrooms of choice, sliced
  • 1 white onion (divided)
  • 4 garlic cloves
  • 1 big Roma tomato or 2 small ones
  • 2 tbsp oil of choice (I use avocado oil)
  • 3 Guajillo chiles
  • 1 Pasilla ancho chiles 
  • 4 cups vegetable broth OR 1 1/2 tbsp vegetable broth concentrate (I purchased this product off public goods ) + 4 cups filtered water 
  • 1 dried bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried organo
  • 1/4 tsp ground cinnamon
  • 1 tsp brown sugar
  • 1/2 tbsp white vinegar
  • 1/4 tsp ground black pepper
  • 1/4 bunch cilantro
  • 2 limes

This Birria Ramen has got to be one of my favorite non-traditional dishes I have ever made. It is so flavorful, filling and comforting. I have such a deep love of Asian dishes and, of course, Mexican dishes, so I love when I can create something delicious that compliments them both!

Traditionally, birria is a soup or stew, made from a combination of chili pepper-based goat meat adobo, garlic, cumin, bay leaves and thyme. When creating this plant based version, I wanted to ensure the flavors were just as powerful without meat. I combined different chilis along with veggies and vegetable broth to create the soup base, and the flavor is amazing!

For the ramen part of this dish, I sautéed together some onions and mushrooms, as well as prepared the ramen noodles. Ramen has always been such a comforting meal to me. I love making it when I’m craving something warm and cozy, with great flavor. Some days I add in a lot of the broth, and other days, I love just focusing on the noodles and toppings. I kept this dish simple with just onions, mushrooms and cilantro to garnish.

I hope you enjoy this Asian and Mexican dish as much as I do! It will definitely be my go-to for those nights I need a nice, warm, yet filling meal.

Asian Inspired
Gluten-Free
Nut-free
Soy-Free

Birria Ramen

SEE recipe
  1. Thinly slice the yellow onion. 
  2. In a pan / skillet over medium heat add 2 tsp of oil. Once hot add onion and cook for 4 minutes then lower heat to the lowest setting an sauté for 35 minutes. Season with salt and pepper. move onions around every 5 minutes. 
  3. Once the onions are cooked remove from pan and add 1 tbsp of vegan butter, turn up the heat to medium and cook the corn for 6-7 minutes or until the corn becomes golden. Season with a pinch of salt and pepper. 
  4. Add the corn to a bowl then add 2 tbsp vegan butter, 3 tbsp vegan Mayo, 1/2-1 tsp chili powder, juice of a lime, crumbled cheese to your liking and a a small pinch of salt and pepper. Transfer the corn into your serving dish and top with the caramelized onions, cilantro, more cheese and enjoy with tortilla chips!
  • Medium/large sized pan
  • Tortilla chips 
  • 3 cups of frozen corn 
  • 1 yellow onion 
  • 2 tsp avocado oil
  • 3 tbsp vegan butter 
  • 3 tbsp vegan Mayo 
  • Juice of 1 lime 
  • 1/2 -1 tsp chili powder 
  • Pinch of salt 
  • Vegan feta crumbled to your liking (tastes like cotija to me ;))
  • Cilantro for garnish

This Vegan Caramelized Onion Elote dish is a delicious, healthy snack that reminds me of walking around Mexico enjoying fresh street food! It’s such a light snack and is perfect for summer. Similar to Esquites, a Mexican street corn salad, except it’s topped off with tasty caramelized onions!

Growing up, I visited Mexico often to visit family, and I always loved trying new foods and walking around to see new places. I loved figuring out what street vendors were my favorite so I could go back to them the next time I visited. One of my all-time favorites, of course, was Elote! Grilled corn smothered in creamy goodness, cheese and spices…. What could be better?! This is all to say that I’ve spent a fair share of my time experimenting in the kitchen with different corn recipes.

While I have a different recipe specifically for Vegan Elote, I wanted a similar, simple yet munchable snack that could be served as a dip for multiple people to share. This Vegan Caramelized Onion Elote can be enjoyed by many, served with tortilla chips!

Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

Vegan Caramelized Onion Elote

SEE recipe

For the condensed vegan milk

  1. In a pot over medium heat combine the coconut milk with the sugars. Bring to a simmer then turn to low heat and simmer for 35 minutes. Should reduce to half the amount you started with. Stir constantly.. every 3-5 minutes. 
  2. Turn off heat and let it sit for 5 minutes before pouring into a jar.

For the overnight oats

  1. In a jar add the oats, non dairy milk, cinnamon, salt, vanilla and a spoonful of the condensed milk. Then top with strawberries and an extra drizzle of condensed milk! 
  2. Mix! Then Set in fridge for 2 hours or overnight. Enjoy ♥️
  • Small container

Makes 1 ( simply double for 2 and so on) 

For the condensed vegan milk

  • 1 can full fat coconut milk 
  • 1/4 cup cane sugar 
  • 1 tbsp brown sugar
  • Pinch of salt 

For the overnight oats

  • 5-6 strawberries, diced small 
  • 1/3 cup quick (or rolled) oats 
  • 1/2 cup non dairy milk of choice 
  • 1/4 tsp cinnamon 
  • Pinch of salt 
  • 1/2 tsp vanilla extract

These Vegan Fresas con Crema Overnight Oats are a light, healthy and easy breakfast! Perfect for when you need something on-the-go in the mornings and don’t have time to prepare and eat a full meal.

I love prepping overnight oats at least a couple times a week to help me more easily get my day started. I’ve experimented with so many different overnight oat recipes including some with peanut butter, bananas, and so many berries, but I was craving something with a bit of a sweeter touch. After trying out fresas con crema in my overnight oats, I now have my favorite go-to recipe! It’s so yummy, you’ll be wanting to prep this multiple times a week like me!

Fresas con crema, translated to english is strawberries and cream. It is a traditional Mexican dessert typically made with just those two ingredients. In order to veganize this recipe, I used coconut milk instead of condensed milk when making the cream. Not only does this replacement make the dish lighter and easier to digest, but it keeps the same sweetness and tang that the traditional recipe provides to fresas con crema.

Breakfast
Gluten-Free
Nut-free
Soy-Free

Vegan Fresas con Crema Overnight Oats

SEE recipe

For the zucchini salsa

  1. In a pan over medium high heat add 2-3 tbsp of oil.
  2. Once hot, add jalapeños, zucchini, onion & garlic. Pan fry for 2-3 minutes on each side or until golden. *Garlic will finish first…remove from pan after 1-2 minutes.*
  3. Carefully transfer all ingredients to a blender along with 1/4 cup of broth or filtered water and salt. If not using whole garlic, add in garlic powder as well. Blend until smooth. 

For the enchiladas

  1. In a pan over medium heat add 1 tbsp oil then saute onion for about 2-3 minutes. Add in the poblano peppers and saute for 2 minutes. Add in tofu, mashing with the back of your spatula or spoon. 
  2. Add in nutritional yeast and about 2-3 tbsp of the salsa. Mix then cook for 5-7 minutes. Season with salt and pepper.
  3. Heat tortillas on a pan. You can choose to fry them in oil If you wish. Once the tortillas are ready, fill with tofu mixture, place on a plate then cover in salsa. Drizzle over crema and top with sliced avocado.
  • Large/medium sized pan
  • Blender

For the zucchini salsa

  • 2 jalapeños, stems removed, roughly chopped 
  • 2 Mexican zucchini (or regular green works too) , roughly chopped
  • 1/2 small red onion, peeled and roughly cut into 2-3 pieces 
  • 3 garlic cloves (or 1 tsp garlic powder), peeled 
  • 1/4 cup vegetable broth or filtered water
  • 1/2 tsp salt
  • 3 tbsp oil

For the enchiladas

  • 1-2 tbsp oil
  • Corn tortillas 
  • 1/2 block of tofu 
  • 1/2 a small white or yellow onion 
  • 2-3 roasted poblano peppers, seeded and sliced 
  • 2 tbsp nutritional yeast 
  • Salt and pepper 
  • Vegan crema 
  • Avocado 

These Vegan Green Enchiladas with Zucchini Salsa are so simple, flavorful and so satisfying! Making your salsa with zucchinis instead of tomatoes does not change the texture or flavor enough to make it seem any different than regular salsa. I love making this version when I have extra zucchini in my fridge that needs to be used before it goes bad!

I have always loved experimenting in my kitchen and have stumbled upon so many delicious combinations just by trying new things and getting creative. By now I’ve learned that some of my favorite enchilada fillings are onions, poblanos and tofu. Sautéing them all together brings out great flavors and creates a nutrient dense filling for these enchiladas! You can roll your tortillas or keep it simple like I did, and just fold them over to make tacos. If I stuff mine, sometimes I have no choice but to make them as tacos! But not to worry, once you smother them with your zucchini salsa and crema, they look and taste the same as enchiladas.

Mexican Sides & Mains
Salsas & Basics
Gluten-Free
Nut-free

Vegan Green Enchiladas with Zucchini Salsa

SEE recipe

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