Jason Wyrick

Vegan Tacos

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Plant-based homemade tacos (and more) from the New York Times–bestselling author of Vegan Mexico, with plenty of pro tips and photos.
Celebrated chef Jason Wyrick showcases exciting Mexican flavors and textures with recipes for traditional and creative tacos—including your own homemade tortillas, salsas, and condiments.
You’ll make tacos de asador, tacos cazuela, tacos dorados, and many more based on recipes gathered from across Mexico—and learn how to make them using plant-based ingredients. The long-time publisher of the Vegan Culinary Experience (now TheVeganTaste.com) points the way to making your own taco components from scratch, while also providing quick options with store-bought ingredients. In your own home taquería, make such tantalizing recipes as: Tacos Mole with Seared Zucchini, Wilted Chard, and PepitasTacos with Pintos Borrachos and Vegan Queso FrescoTacos Dorados with Plantains, Black Beans, and Roasted GarlicBaja Tacos with Lobster MushroomsBreakfast Tacos with Rajas, Mojo Scramble, and PintosCinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema
Also featured are sections on taco culture and history; essential ingredients; helpful shortcuts; beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; desserts and sides; and how to host a taquiza (taco party).
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436 printed pages
Original publication



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    Joana Samanohas quoted4 years ago
    MAKE IT SIMPLE: In a bowl or pitcher, combine 3 cups rice milk, 1 cup almond milk, 1 ½ cups coconut milk, sugar, the vanilla
    Joana Samanohas quoted4 years ago
    1 cup dried hibiscus flowers (labeled jamaica in Mexican markets)
    6 tablespoons sugar
    In a saucepan, bring the water to the point where it is almost boiling. Remove the pot from the heat and add the hibiscus flowers. Stir the sugar into the hot water until it dissolves. Let this sit for about 1 hour, then pour through a strainer into a pitcher. Serve over ice.
    Joana Samanohas quoted4 years ago
    Agua de Jamaica
    Pronounced huh-MY-ih-cuh, this is a tart and sweet hibiscus tea (“jamaica” is the Spanish word for hibiscus). It will definitely wake up your taste buds and the brilliant reddish purple color of the tea is beautiful to behold. It’s also incredibly easy to make, so it’s one of my go-to drinks whenever I am hosting a taquiza (a taco party). For an aromatic version of this tea, add 1 stick of cinnamon and 10 allspice berries to the flowers.
    5 cups water

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