Hi Friends! We’ve gathered 3 Mexican-inspired vegan dishes you would like to try that will save you time and make it a Mexican night! Let’s dig in!
ROASTED CAULIFLOWER TACOS WITH CHIPOTLE ROMESCO:
Smoky, roasted cauliflower tacos with an amazing spicy chipotle romesco sauce! An easy (30 minutes!) and the flavorful plant-based meal that’s versatile, healthy, and so satisfying!
2 little heads of cauliflower (chopped into bite-sized pieces // smaller pieces roast more quickly!)
2-4 tbsp avocado or coconut oil (if avoiding oil, omit or sub with water)
3 tsp ground cumin
2 tsp chili powder
2 tsp smoked paprika
1 tsp sea salt
4 cloves garlic (skin on)
1/4 cup raw almonds
1 15-ounce can fire-roasted tomatoes (drained)
2 cloves raw garlic (peeled)
2 Tbsp olive oil (or sub water)
1 medium lime that is juiced
1/4 tsp smoked paprika
1/2 tsp cumin
1/4 tsp sea salt (plus more to taste)
1 Tbsp maple syrup (plus more to taste)
1-2 whole chipotle peppers in adobo sauce (more for spicier sauce)
- Preheat oven to 400 degrees F (204 C) and add the cauliflower to 2 big baking sheets (use more baking sheets if increasing batch size). Add oil (or omit/sub water), some cumin, chili powder, paprika, and a few salts. Toss to mix and roast on the bottom rack for 20-25 minutes or till golden brown and tender.
- To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves (amount as original recipe is written // adjust if altering batch size). Roast on the center rack for 10-12 minutes or until the almonds have started to brown/crack and the garlic is starting to get golden brown in color. Remove from the oven and set aside.
- While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.
Blend on high till creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding some more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.
To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. After that, add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).
Best when fresh. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer), and the cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven till warm (best when fresh).
EASY RED SALSA:
Easy, 10-minute red salsa with smoky, fire-roasted tomatoes, onion, cilantro, garlic, and fresh lime juice! Flavorful, fresh, and perfect for Mexican night!
2 15-ounce cans diced fire-roasted tomatoes* (slightly drained)
1 medium serrano or jalapeño pepper (more or less depending on preferred spice level // stems and seeds removed)
1 cup chopped fresh cilantro (large stems removed)
1 medium lime that is juiced (~3 Tbsp or 45 ml )
1/2 cup chopped white or red onion (or sub green onion)
1 tsp ground cumin
½ tsp sea salt
1 clove garlic (crushed // or 1 tsp garlic-infused oil per 1 clove garlic)
Stevia or cane sugar (optional // to taste)
2-4 Tbsp diced mild green chilies (optional // for extra heat)
- Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to a food processor or blender and pulse to mix. You’re looking for a well-blended but semi-chunky salsa.
Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, pepper or mild green chilies for heat, or a little stevia or sugar to sweeten/offset the heat.
Serve immediately with chips of choice, such as DIY Chili Cheeze Fritos, tortilla chips, or kale chips!
Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month
Amazing, 3-ingredient plantain tortillas! A delicious and easy grain-free option for Mexican-inspired plates and more. Entirely vegan and both gluten- and grain-free.
2 large green (unripe) plantains
1 tsp sea salt
~1/4 cup tapioca starch for rolling out (or sub-gluten-free flour or arrowroot starch with varied results)
coconut oil or avocado oil (for cooking)
- Slice plantains into 4 sections, and then halve those sections lengthwise
Bring a pot of water to a boil and add plantains. Boil for 15 minutes to tenderize the plantains. Then drain and let cool slightly.
Peel plantains and discard the peel. Then add the plantain and salt to a blender or a food processor. Blend until ball forms (~30 seconds) – it will be sticky (this is normal).
Dust a clean surface with tapioca and take small (~3 Tbsp) amounts of the dough and dust with tapioca. Dust a rolling pin with tapioca and roll out until almost paper-thin.
- The dough is sticky so add more tapioca as needed. Repeat until all tortillas are formed (~10-12 as original recipe is written).
- Optional: you can use a knife or pizza cutter to make the edges a perfect circle, but this is optional!
To cook, heat a large skillet over medium heat and lightly grease with coconut or avocado oil. Once hot, add one to two tortillas at a time (or however many fit comfortably in the pan) and cook until dried out and slightly browned on either side (~ 3 min per side). Continue until all tortillas are cooked (no need to continue adding more oil). See notes for baking instructions.
- Enjoy directly as a vessel for things like Vegan Barbacoa, Quinoa Taco Meat, Guacamole, and more!
- Store cooled leftovers covered in the refrigerator up to 3-4 days (though best when fresh), or in the freezer up to 1 month. If frozen, thaw before use. Heat in a 350 degree F (176 C) oven, or on the stovetop.