Mexican Recipes for Vegans

Mexican Recipes For Veg Heads

These recipes serve about 3 to 4 people.

Spanish Rice

You'll need: 1 1/2 cups rice, 1 cup chopped tomato, 1 cup chopped onion, 1/2 cup of frozen corn and 1/2 cup of frozen peas, 1tbsp olive oil, lime juice from one lime and salt

Mix chopped tomatoes and onions together in a bowl. Add lime juice and sprinkle salt. Heat olive oil in skillet for several seconds before pouring rice into the skillet. Stir rice in skillet quickly until rice slightly browns. Pour the mixture of tomatoes and onions into the skillet and put heat on low. add enough water to cover the food in the skillet and cover. Wait 5 minutes and add corn and peas and more water. Cook until water is absorbed.

Pico De Gallo

1 and a half cups of chopped tomatoes, 1/4 cup chopped onion, 1tbsp of minced garlic, lime juice from two limes, 1 to 2 tbsp of cilantro, salt and 1tbsp of diced jalepenos (optional).

Mix all ingredients together and serve with tortilla chips

Guacamole

Same as Pico De Gallo just mix in 3 avacdos.

Mushroom Tacos

Seasoning: Mix 1tbsp chili powder, 1/2 tbsp onion powder, 2 tsp ground cumin, 1/4 crushed red pepper and 1tsp salt.

Mushroom Tacos: 8 soft taco or tostada shells, 12 ounces of mushrooms (snow cap or baby portabella) thinly sliced, 1TBSP olive oil, 1 cup diced tomatoes, 1 cup shredded lettuce, 2 tbsp fresh cilantro, 1 cup shredded vegan cheese, juice of 1-2 limes, salt and pepper to taste.

Saute mushrooms in a skillet and add seasoning mix. Stir and cook until tender, not mushy. chop cilantro finely and add mix in lime juice. Heat tortilla in the microwave for about 20 seconds. add cooked mushrooms in taco shell with lettuce, tomato, vegan cheese and cilantro.