Vegan Mexican Inspired Recipes

Mexican Style Vegan Food

Mexican food is delicious, but if you’re following or want to start following a vegan diet it can be worrisome on how you can make your favorites and still be vegan. I found some wonderful vegan Mexican Style foods that I want to share with you.

Included is Vegan Sour Cream, Vegan Queso and even a couple of Mexican style drinks for you to enjoy. Now you can have Taco Tuesday vegan style! Yum.

Black Bean Corn Avocado Salad

Source: Natalie’s Health

This delicious Avocado Salad includes homemade tortilla chips and a lime cumin dressing. What a perfect start for  Cinco De Mayo or any kind of potluck where you want something absolutely fresh and delicious. The best part is that since everything is made by you, you know all the ingredients and don’t have to worry about anything weird.

Chili Lime Tacos With Pineapple Salsa

Source: Vegetarian Mamma

These tacos use veggie burgers as part of their base to give you a delicious taco without meat. You could easily use tofu on it’s own if you wanted. The fresh vegetables and fruit make this a perfect healthy main for your Taco Tuesday or any other time you might want to have or bring tacos.

I love the bright vibrant colors of the pineapple in the salsa. Have you ever had vegan tacos before?

Mexican Burgers with Adobo Sauce

Source: A Virtual Vegan

I’ve never had a Mexican burger before, but I have to admit this one looks pretty good! This burger uses Kidney beans, onion, garlic, brown rice, flax seeds and even walnuts to make it. It’s a good boost of fiber, iron and protein without any of the meat. Plus the Adobo sauce sounds simply delicious and is a perfect compliment to the patties.

Quinoa and Black Bean Tacos

Source: Raia’s Recipes

These tacos are a quick and easy way to enjoy Mexican inspired food while being vegan and can easily be grain-free as well. I’ve included a recipe for vegan sour cream below in the post, so you can keep the tacos vegan while still having the delicious cream.

Still, I love the way the avocado look in these and can’t wait to try them out myself. Do you like avocado in your tacos?

No Oil Vegan Instant Pot Tamales

Source: Plant Based Instant Pot

One of my favorite Mexican foods in Tamales! I was surprised to see that the way these don’t use oil is by using pumpkin puree. I love pumpkin used in recipes but never would have anticipated using them this way.

You can use a variety of different fillings for these without worrying about them not being vegan. One suggestion is even vegan chorizo. I can’t wait to try that one myself, it’s been a bit since I’ve had chorizo.

Loaded Vegan Nachos

Source: Delicious Everyday

Nachos are probably one of my favorite busy day dinners. I can usually get them done when I get home from whatever I’ve been doing and they don’t take too long. Plus they’re so easy to let everyone customize with their favorite toppings. These ones use black beans, vegan cheese and roasted veggies. Plus vegan sour cream and guacamole!

I’d love to hear what you like to use on your nachos to make them your own!

Mexican Spaghetti Squash Hash Browns

Source: Strength and Sunshine

This recipe hits many different diet spots! Vegan, Paleo AND Gluten Free! Even if you have a lot of restrictions to your diet, these just might be perfect for you all while still being delicious. A great take on a morning hash, without any meat but a bit of spice to give you a kick start to your day. I think this one would be perfect for brunch!

Sofrito Mushroom Empanadas 

Source: Vegan in the Freezer

I haven’t really eaten a lot of empanadas in my life, I’m not sure why but I tend to really like burritos, enchiladas  and tamales a fair bit more. Still, the times I have them they’re definitely not bad. These ones use mushrooms, as you can tell by the name, as the make ingredient in the filling. Plus a good mix of spices and other flavors to really give you that true Mexican inspired feel.

Vegan Burrito Bowl

Source: Delicious Everyday

I have to admit I don’t think I’ve ever eaten a burrito bowl. I just like tortillas to much but I do have to admit that this looks delicious! Maybe I don’t need that tortilla after all?

This Mexican inspired dish is both vegan and gluten free, so if you’re avoiding gluten as well as animal products this is right up your alley. I think for me, I’d want seasoned rice and less corn. Though I think one of the good things about burrito bowls is, like nachos, you can customize them to your liking as well. What would you like in your burrito bowl?

One Pot Mexican Black Bean Sweet Potato Quinoa

Source: Flavor the Moments

This one pot meal is a hearty Vegan meal you can make in under 40 minutes. Perfect for those busy days where you want to put something healthy together but don’t want to mess up a bunch of dishes or take too long.

This is a delicious and healthy combination of ingredients that I think would be great in taco shells or with tortilla chips. Oh you know, maybe this would be good as a burrito filling?

Vegan Instant Pot Orange Lime Chile Jackfruit

Source: Plant Based Instant Pot

If you didn’t tell me this was not pork or chicken I wouldn’t question it. I can’t believe a fruit looks this much like a meat! I included this one because it’s vegan and you wouldn’t know it by looking at it. That makes it the perfect Mexican meat substitute that you can serve your kids or picky loved ones and they wouldn’t be put off by a “strange” look. Don’t you think?

This is one I want to give a shot myself, and then see if the kids would notice if I used it. Try this in any of the other recipes in this post and see what you think.

Quick & Easy Quinoa Tostadas

Source: Strength and Sunshine

This is another vegan and gluten-free friendly recipe! It’s easy and easy to make, and top 8 allergy free as well. This one takes about 15 minutes to make, perfect for those REALLY busy nights that you realize you haven’t planned a dinner and dinner time is soon and what on earth are you going to do?

Make these! They’re delicious, healthy and can be a wonderful addition to a meatless diet.

Vegan Roasted Cauliflower Tacos 

Source: Peas and Crayons

I have to admit that I don’t really love cauliflower as much as I like broccoli. So while I was a little hesitant about this one, I have to admit that the seasoning and overall look of the tacos make me intrigued enough to give them a try. I think I would personally love some vegan sour cream on these tacos to give them a little more of a zing and some creaminess.

Have you tried cauliflower as a substitute for meat before in something? I know it’s popular to make cauliflower “rice” and maybe that’d be a good texture idea for tacos too?

Papas con Rajas

Source: Family Food and Travel

This is a traditional Mexican style side dish that’s typically served in a taco with sour cream or on the side topped with cheese. This is a easy recipe to help shake up your vegan Taco Tuesday nights with some amazing flavors and interesting textures.

I really love the way potatoes taste and feel when they’re cooked like this so I can’t wait to give this one a try myself.

Vegan Sheet-pan Tofu Fajitas

Source: The Baking Fairy

I am happy to have a recipe with tofu, as I love tofu! A perfect fajita with baked ingredients and the delicious zing from lime. I love lime spritzed on tacos, burritos and fajitas it just goes with the spices so well. These ones take a bit more time than some of the other recipes I’ve featured, but  if you have the time I highly recommend giving them a try.

Vegan Mexican Mole

Source: Rebooted Mom

This delicious mole sauce is wonderful on your vegan tacos, enchiladas, tamales and on tofu to just have a great taste. You make it with vegetable broth to keep it vegan, and it freezes wonderfully so you can make a bit in advanced and just keep it on hand.

This mole uses cocoa powder, peanut butter, cinnamon and cumin to give it a wonderful mix of flavors to really enhance your vegan Mexican dishes. Enjoy!

Vegan Sour Cream

Source: Pink Fortitude

I love sour cream, but if you’re following a vegan diet I understand not wanting to use it. So this recipe will make vegan sour cream that will allow you that wonderful creamy tang of sour cream while staying within the vegan diet realm.

The recipe uses cashews, apple cider vinegar, lemon juice, water and nutritional yeast flakes. I haven’t tried it myself, however it looks like sour cream and I look forward to giving it a go and seeing how it works out on our next nacho night!

Vegan Cauliflower Queso via Instant Pot

Source: Tasting Page

I love queso cheese dip on my nachos, and I am so glad there is a vegan option and it’s even better that you can make it in your instant pot so it’s relatively quick to make! It actually takes only 5 minutes in the Instant Pot to cook, which is pretty darn cool. Of course the recipe also says that you can make it on the stove if need be.

I’d love to try this in a burrito as well, I’ve never tried a vegan cheese substitute before, so I’ll give it a shot. Have any of you tried one?

Atole de Pina: Mexican Hot Pineapple Drink

Source: Family, Food and Travel

I wanted to go ahead and add a couple of Mexican style drinks in this post too, because I think a great way to round out your meal can be a fantastic drink. This and the following drink are vegan friendly and can bring your Mexican food night to a new level.

This is a delicious drink made with Masa and traditionally served with Tamales. It’s a tangy taste and is a thick warm beverage, perfect for as the weather starts to cool down.

Dairy Free Creamy Mexican Horchata

Horchata is a creamy delicious drink that is popular throughout Mexico and Latin America. This particular one is made with rice and almonds on top of delicious spices to make it super creamy and delicious. This recipe doesn’t use milk, which is what makes it vegan.

You’ll use rice, almonds, sugar, cinnamon, nutmeg and vanilla for this recipe. The recipe also tells you other ingredients you can use to make your own Horchata customized to your desires. Have you had Horchata before?

There you have it! A wonderful mix of flavors and changes you to make to Mexican food to make it vegan friendly. Do any of these recipes look particularly delicious to you? I’d love to know any that you plan to try out.

If you know of any other vegan Mexican style recipes that you’ve used and love, so please feel free to share in the comments below.

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