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Mitch Ayala

The Vegan Mexican Cookbook

Enjoy Authentic Vegan Mexican Cuisine
Wondering how you can enjoy taco without sour cream or the much-loved shredded cheese that holds the taco together? What about other classic Mexican meals such as Tamales, chimichangas,  Enchiladas, quesadillas and Churros?  Wonder no more as this book is loaded with authentic vegan Mexican recipes that you and your family will love. So if you thought the vegan diet a deprivation diet, you will soon be proved wrong  as this book will open you up to a whole new world of recipes and foods as well as cooking tips to utilize in the kitchen. You will enjoy the fresh flavors of Mexican cuisine in a refreshingly new way.
You no longer need to worry about whether you are being served authentic vegan Mexican meals in restaurants when you can now make yours at home.  As a matter of fact, every- plant based kitchen need this little cookbook, filled with awesomely tasty recipes that you can make easily in the comfort of your home.
Some of these recipes include:
• Mexican Style Bean- Tofu Scramble
• Zucchini, Roasted Tomatoes &Green Onions With Cheese Tamales
• Falafel Tacos Filled with Avocado-Sriracha Cream
• Guisada De Hongos Torta With Highly Spiced Stewed Mushrooms
• Mexican Chipotle Mayo Smeared Black-Bean Tortas
• Grilled Corn With Cashew Crema
• Jalapeno-Watermelon Margaritas
• Fruity Salty Chihuahua
And lots more…
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118 printed pages
Original publication
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  • Fernanda Cuevasshared an impression3 years ago
    👍Worth reading
    💡Learnt A Lot


  • Menna Abu Zahrahas quoted2 years ago
    Lentil-Sweet Potato Tacos
    Preparation time: 30 minutes

    Cooking time: 1 hour 10 minutes

    Servings: 8 to 10 Tacos


    ½ cup dry lentils

    1½ cups water

    1 – 1 ½ cups cubed sweet potato, (or 1 sweet potato or yam)

    ¾ cup chopped red onion

    1 tbsp tomato paste (or ½ of a large ripe tomato minced)

    ½ tsp garlic powder

    ½ tsp chipotle chili pepper (or 1 chipotle chili in adobo sauce, diced)

    ¼ - ½ tsp smoked paprika

    ½ tsp cumin seeds or powder

    1 tsp coriander powder

    ½ tsp dry oregano

    ½ tsp dry basil

    ¾ tsp salt or to taste

    1/8 tsp black pepper (or more to taste)

    1 tsp Sriracha sauce (optional)

    1to 2 tsp lime juice


    Soft or hard tacos

    Lettuce or cabbage, finely chopped

    Pico de Gallo (or desired salsa)

    Jalapenos, avocado, etc

    Cilantro, diced

    Lime juice
  • Menna Abu Zahrahas quoted2 years ago
    40 oz. (2 cans) of jackfruit

    1 tbsp ground cumin

    1 tbsp chili powder

    ½ tbsp paprika

    1/8 tsp red pepper

    1 tsp salt

    ¼ veggie broth or water

    8 small corn tortillas


    Cashew nacho cheese (optional)

    Guacamole (optional)

    Vegan chili or black beans (optional)

    Pico de Gallo (optional)
  • Menna Abu Zahrahas quoted2 years ago
    Servings: 6 to 8 tacos


    8 oz. tempeh

    15 oz. (1 can) black beans, rinsed and drained

    ½ onion

    2 garlic cloves

    2 tablespoons taco seasoning (or any desired seasonings)

    Corn tortillas

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