A step-by-step guide on how to make the BEST vegan tamales. Not only are these fairly easy to make, but they are also packed with flavor and will definitely impress your friends and family!

This Vegan Chiles en Nogada Recipe features roasted poblano chiles stuffed with lentil picadillo and topped with creamy walnut sauce, then sprinkled with pomegranate seeds. A simplified vegan version of the authentic Mexican National Dish!

Vegan Pambazos! Soft rolls are coated in rich guajillo salsa, pan fried until perfectly crispy, and filled with seasoned chorizo, potatoes, and an array of fresh veggies. The pambazo, similar to a torta, is an iconic Mexico City dish that is perfectly balanced with flavor and texture, and absolutely delicious!

Migas are the Tex-Mex dish of eggs scrambled with fried tortillas, onions, and chilies, served wrapped up in more soft corn tortillas. It's a nearly ideal dish for veganizing because of the way the eggs are treated.

This vegan picadillo recipe is as close as it gets to a typical Mexican picadillo. It’s a savory stew typically made with ground beef, potatoes, onions, peas, and garlic, in a tomato broth. It’s a comforting Mexican dish that everyone will love, even picky eaters!

This plant-based, Vegan Ceviche is made with hearts of palm (instead of fish) along with traditional Mexican ceviche ingredients- tomato, cilantro, jalapeno, lime juice and avocado. It is a very easy recipe that can be whipped up in minutes! Serve it on mini tostadas, with chips or in lettuce cups!

Make these Vegan Chilaquiles Verdes for a delicious breakfast, lunch, or dinner. It’s made with an easy homemade salsa verde, baked tortilla chips, and a simple vegan sour cream!

Sopa seca de fideo is the less well-known cousin of sopa de fideo. While sopa de fideo is a soup, sopa seca de fideo is more of a casserole which happens to be very common in Central Mexico.

This dish is inspired by a very northern dish called guisado de puerco in chile colorado. I have of course left out the pork and used a combination of potatoes and chickpeas. It is best served with rice and warm tortillas.

Pescado a la Veracruzana is one of the most well known Mexican fish recipes. This version is a vegan one that you’re going to love! Still has the same delicious flavors but without the fish!

A healthy, lightened-up version of Chile Relleno made by roasting (instead of frying) the poblano peppers. Stuff with savory black beans and bake in the easy Rancheros Sauce. Vegan-adaptable.

These vegan meatballs are made with a mixture of black beans, rice, and sautéed mushrooms and served in a tomato and chile ancho broth. They are ridiculously easy to make and they are one of those meals that remind you of long afternoons sitting at your abuela’s table eating as a family.

The sauce is a hearty, stick to your ribs kind of sauce, made with roasted pumpkin seeds, roasted tomato, and dried pasilla, arbol, and ancho chiles.

This delicious vegan Mexican black bean stew is a quick and healthy, simple weeknight dinner or easy side dish, perfect for entertaining. Preparation takes minutes and most of the work is done in a saucepan so you can concentrate on making the extras, such as rice or salsa.

Vegan Jackfruit Barbacoa is hearty, spicy and tastes like tender meaty goodness. The first time I had jackfruit I was very surprised by how much it tasted like slow-cooked pulled pork. If you haven’t drunk the Instant Pot Kool-Aid, I’ve got you—this can be made using the stovetop and the oven.

Love Chipotle sofritas? Learn to make your own at home! Saucy, spicy, and flavorful, this plant-based protein is delicious in burritos, tacos, and bowls.

Atapakua, this spicy Mexican vegetable stew from Michoacan is simmered in a smoky chile guajillo sauce made with pumpkin seeds, fresh corn, spearmint, garlic, and tomato. It is a unique combination of very Mexican flavors and spices. If you have never tried it, you are in for a treat!!

These enmoladas are ultra-rich, tender, and satisfying! They consist of lightly fried corn tortillas that are dipped in warm mole and filled with ingredients like butternut squash and cheese. Top them with crema and toasted sesame seeds for a flavor-packed meal!

Mixiotes are traditionally cooked in the thin skin of the maguey leaves and feature meat as the main ingredient. I love rustic dishes like this one, and I can never resist the urge to make them vegan.

This Pastel Azteca, or Mexican Lasagna, is a comforting dish made vegan with creamy poblano sauce, rajas and oyster mushrooms. It quite literally tastes like perfection!

Vegan Aguachile Verde recipe, in this vegan version oyster mushrooms, are used to replace the shrimp. Serve with tostadas and avocado.

This vegan spaghetti Verde or green spaghetti is flavorful, hearty, and a classic Mexican dish. The vibrant green color comes from the roasted poblano; the cashews give it that creamy texture. This dish is traditionally made with dairy and is usually very heavy.

This vegan burrito recipe is simple to make and super hearty with mashed pinto beans and a “meaty” vegan substitute flavoured with herbs and spices. Add your favourite sauce and toppings for a delicious hand-held meal!

These vegan chickpea tacos are quick and easy to prepare with just a few basic ingredients and your choice of taco toppings. Perfect for a quick weeknight meal!

These super simple vegan enchiladas don’t skimp on flavour with their hearty and creamy filling of pumpkin and black beans. Great for a weeknight dinner, these enchiladas are ready in just 30 minutes and need less than 10 basic ingredients!

These vegan chorizo and potato tacos are quick and easy to make and great for an effortless yet tasty weeknight dinner. Topped with a fresh homemade salsa verde and/or your favourite taco fixings.

These vegan fish tacos will change your world. Crispy battered “fish” on a lime-dressed purple cabbage slaw and a refreshing mango-avocado salsa. All topped of with a squirt of spicy chipotle-lime vegan crema.

This Taco Tuesday, switch things up and try Hibiscus Tacos! Otherwise known as Tacos de Jamaica, these tacos are made with the flowers from the hibiscus plant, making a unique (and delicious) vegan taco!

This fun mushroom “carnitas” recipe is easy make with marinated shredded mushrooms that are roasted to crispy, juicy, delicious perfection! Vegetarian, vegan, gluten-free, and perfect for tacos, burritos, quesadillas and more.

Crunchy on the outside, soft and spicy on the inside, these black bean and butternut squash chimichangas are a deliciously satisfying fall meal.

Portobello mushrooms turn into meaty, savory vegan fajitas with one sheet pan and 30 minutes. This plant based weeknight dinner is a winner!

Al Pastor Chickpea Tacos feature a bright and bold pineapple chili sauce tossed with mushrooms, chickpeas, and onion. The most flavorful vegan tacos, even the most devout carnivores will love this 30 minute recipe.

Creamy cashew cheese paired with garlicky mushrooms make these Easy Cheesy Vegan Quesadillas addictively delicious. Family-friendly, pantry-friendly, and nutritious, you're bound to love this recipe.

Crispy on the outside, stuffed with creamy avocado and flavor-packed veggies, these vegan, fully loaded avocado quesadillas are sure to be a hit! Totally dairy-free, but you'll never miss the cheese!

These versatile vegan tacos are packed with black beans, vegan taco meat, pico de gallo and avocado and topped with a tahini sauce. Filling, colorful and delicious!

These vegan crispy sweet potato tacos with avocado cream are a dream come true. Epically crispy, flavorfully seasoned baked sweet potato spears are nestled into warm tortillas and topped with crunchy cabbage, creamy avocado aioli, and fresh cilantro. A spritz of zesty lime juice brings them together in the best of ways.

These cheesy baked vegan taquitos are easy to make, loaded with flavor and great for snacks, appetizers, or main courses!

Easy Vegan Enchiladas with tofu, spinach, and black beans, topped with a rich and flavorful red enchilada sauce and avocado. Healthy, packed with protein, and gluten free. Simple, freezer-friendly, and absolutely delicious!

A vegan burrito that is filling, hearty, flavorful and every kind of delicious! Stuffed with black beans and corn, rice, vegan sour cream & guacamole.

Vegan Birria Tacos with slow cooked consommé. Because dipping your tacos in a rich and hearty sauce is just better than eating them on their own. Meaty oyster mushrooms are shredded and marinated, then stuffed into warmed tortillas with melty cheese and fried to perfection to make the best Vegan Birria Tacos

Tortilla-like gorditas make a sturdy, chewy base for saucy beans. The masa harina patties, which are traditionally stuffed with filling and cut down the middle like a stuffed pita pocket, are served open-faced in this recipe.

The BEST Vegan Cauliflower Tinga Tacos are saucy, smoky and spicy. Ready in under 30 minutes and packed with flavor – add all your favorite toppings and enjoy it! Better than takeout!

This easy and economical vegan pinto bean soup is packed with flavour and spice. This creamy soup uses canned beans for a quick meal that’s ready in 30 minutes.

This recipe will show you how to make sopa de fideo, a Mexican noodle soup in a tomato-based broth. This simple and frugal soup does not skimp on flavour and is just what you need to warm you up on a chilly afternoon!

Vegan Pozole Verde is made with pinto beans, hominy, tomatillos and jalapeno for a delicious and vibrant flavorful Mexican main dish perfect for a hearty and delicious lunch or dinner! Stovetop, Instant Pot or Slow Cooker!

This vegetarian pozole rojo is packed to the brim with bold, rich, and savory flavors. Featuring hominy, a blend of red chiles, and roasted oyster mushrooms, it provides a soul-warming experience. Serve it hot with fresh garnishes for the ultimate meal!

My vegan version of Mexican Street Corn Salad AKA Esquites is bright, tangy, slightly spicy and incredibly DELICIOUS. It’s Mexican corn on the cob in a cup! Super creamy with no dairy!

Mexican chicken soup or caldo de pollo is a cozy yet simple soup that is packed with flavor AND nutrients. It is the perfect soup to have when you’re feeling under the weather or when it’s a little chilly outside.

Vegan menudo, this spicy, comforting, and delicious soup is made by simmering snow and oyster mushrooms and hominy in a dried chile broth seasoned with epazote and oregano.

Sopa de conchas or sopita is a very easy traditional Mexican soup made with fresh tomatoes and shell pasta. It's ready in under 30 minutes and it's a delicious comfort food that even picky eaters will love.

This delicious Mexican lentil soup, also called Lentejas in Spanish, is vegetarian, vegan, and gluten free! The best healthy veggie soup to warm up with. Packed with protein, fiber, and veggies, this Mexican lentil soup is a complete one-pot meal.

Vegan Mexican meatball or Albondigas soup is such a tasty, easy and wholesome meal that is an instant family and crowd pleaser. Delicious vegan meatballs cooked with tasty veggies in a deep, rich savoury tomato broth, and served over spaghetti or noodles, is just the best autumnal and winter comfort food.

Gallina Pinta is a beautiful thick stew of pinto beans, hominy, Anaheim Chile, and herbs. Served with a splash of lime juice, chopped cilantro, onion, and Chile chiltepin. It is a dish so local to the state of Sonora that you might not have heard of it before!

This vegan tortilla soup is easy to make in about 20 minutes with simple, everyday ingredients. It might just be the Best Vegan Tortilla Soup there is! Top it with avocado, lime, cilantro and tortilla strips for a comforting, healthy and absolutely delicious meal.

This Healthy Mexican Chickpea Salad recipe is fresh, easy to make and packed with nutritious ingredients ready in only 15 minutes! (gluten free + vegetarian + vegan)

This dairy-free avocado crema calls for just four ingredients and is the perfect avocado sauce for tacos, wraps, salads, and more.

This roasted tomato salsa is super easy to make and totally adaptable to your taste. Thin or chunky, mild or hot, this better-than-store-bought salsa is sure to be a hit at every party!

In what’s commonly revered as the national dish of Mexico, mole poblano combines ingredients like chiles, nuts, spices, and a touch of chocolate. The technique of cooking everything in succession forms a complex aroma, deep red-brown hue, and rich, earthy flavor profile. It’s a recipe that must be tried at least once!

Fresh and traditional Mexican salsa with grilled peppers, tomatoes and spices.

Pico de Gallo is loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Learn the secret to the best Mexican Pico de Gallo; one simple tip makes it taste authentic.

Got tomatillos? Grab your favorite tortilla chips for dipping in the best homemade salsa verde recipe ever. We have three methods for making this Mexican green salsa with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.

This is the best guacamole recipe as it’s simple to make and uses fresh, high-quality ingredients. Authentic guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt. Easy and delicious!

This vegan enchilada sauce is so flavorful, uses healthy ingredients, and comes together in just 10 minutes. Creamy, oil-free, and plant-based.

Salsa Macha is a delicious, rich, and flavorful salsa made from pan-fried Mexican chiles, oil, peanuts, and apple cider vinegar. Serve this staple salsa recipe with all of your Mexican favorites to add layers of flavor or simply eat with tortilla chips!

This Ranchero Sauce is seriously the best recipe of all versions you tried. Made with a mixture of spices like oregano, cumin, cayenne pepper and ready in 10 minutes. This is such a great and versatile sauce that the whole family will love it.

Making this Vegan Chipotle Sauce is our favorite way to add a zesty kick to all of our favorite tacos, burritos, nachos, and more. It’s also the perfect dipping sauce and the best way to use up leftover chipotle peppers. All you need is 8 ingredients and a couple of minutes to make. Once you try it, we promise it will be your new go-to!

Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps

Keep some Masa Harina in the cupboard and you'll always have the option of making a quick batch of warm, delicious corn tortillas!

Looking for a healthy tortilla recipe? These homemade spinach tortillas are nutrient packed—they’re great for wraps or tacos, and kids love the green color!

This papas a la mexicana recipe is a simple and versatile Mexican potatoes dish. Great as a main, side or filling for tacos, burritos or stuffed peppers!

These vegan nachos are always a hit at any get-together with their "meaty" topping of seasoned tvp, a rainbow of fresh veggies and served with your favourite dip!

These vegan rajas con crema are made with roasted poblano peppers, onion, and homemade cashew cream for a simple and delicious dish. Stuff them in tacos, burritos, quesadillas, or gorditas, serve alongside beans and rice, or with some grilled tofu, seitan, or vegan chicken.

Charro Beans or Frijoles Charros are hearty beans stewed in a flavorful Mexican broth with a spicy kick. This satisfying recipe is a vegan version without the cholesterol but all the flavor. Made with only 8 main ingredients and can be ready in under 20 minutes!

How to cook flavorful healthy vegan Mexican-style Pinto Beans using dry beans! A simple easy recipe that can be made on the stovetop or in an Instant Pot. A delicious addition to your Mexican Feast, or weekly meal prep.

These quick and easy vegan refried beans are perfect for dipping, served as a side dish, or stuffed into burritos. Ready in minutes and full of flavor!

Transform your corn this summer into delicious vegan elote (Mexican street corn) in under 20 minutes - made with a creamy vegan mayo-lime-chili sauce (nut free!), vegan parmesan, and cilantro!

This 30-minute Vegan Mexican Rice, also known as Spanish rice or red rice, is so delicious & easy to make! With only 10 ingredients required, this vegan & gluten-free recipe makes a great side dish.

This colorful rice features cilantro and poblano peppers cooked pilaf style.

BEST cilantro lime rice, no kidding! Better than Chipotle's. Easy to make. Perfect with Mexican and Asian food, great in burritos.

When you need a guaranteed crowd-pleasing appetizer, make these fully loaded vegan nachos! Tortilla chips get layered with vegan queso, taco meat, refried beans, guacamole, pico de gallo, vegan sour cream, and pickled onions for the ultimate nacho experience.

This vegan tres leches cake has an incredibly fluffy sponge soaked in 3 types of milk and is topped with whipped cream. It's soft, moist and easy to make!

The best ever eggless churros made with simple and easy ingredients! No dairy and no crazy ingredients, they are crispy and fluffy, and ready in under 15 minutes!

This vegan flan is rich, creamy, and indulgent! The custard base is made with plant-based ingredients like oat milk, vanilla, and dairy-free butter, then it’s paired with a perfectly caramelized topping. Get ready to “wow” your friends and family as they take their first bite!

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican popsicle is a revelation.

It’s concha time! You ain’t ready for this sweet, fluffy, and melt in your mouth goodness. These vegan conchas are just like the ones I ate growing up, only free of all animal products. These are perfect to enjoy with or gift to your friends and family this holiday season!

Buñuelos are a type of Mexican fritter sprinkled with cinnamon and sugar. Once fried, this golden-brown snack has a light and airy texture with just the right amount of crispiness.

All you need is 5 simple ingredients to make this Carlota de limón. It’s sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite. This vegan version utilizes creamy coconut milk and cashews for an ultra-rich, tummy-friendly dessert the whole family can enjoy!

Fluffy masa dough is whipped with vegan butter and vanilla, sweetened with apple juice and coconut sugar, and spiced with cinnamon and ginger, then stuffed with our date-sweetened apple butter and cooked until fluffy and tender! The result is a cake-like sweet and spicy tamale oozing with apple pie flavor. Just 10 ingredients required.

This easy vegan arroz con leche recipe, or Mexican rice pudding, is a classic Mexican dessert. It’s creamy, sweet, and can be served chilled or warm. Plus it’s also a budget friendly dessert the whole family will love. I really do think you’re going to love this vegan version of arroz con leche!

This Sopapilla recipe comes out perfectly every time and is so easy to make. Ultra light with a crisp exterior and a chewy inside these golden puffs are delicious sprinkled with cinnamon sugar, powdered sugar or drizzled with agave.

It has taken me some time to finally come up with an acceptable vegan version of Mexican hot chocolate. First, we tested different types of Mexican chocolates until we found the best one. Then we tested different types of plant milk until finally, we did it! This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint of cinnamon and just the right amount of sweetness.

This vegan day of the dead bread or pan de muerto is tender, sweet, and delicious. Perfect for dipping on hot chocolate.

Authentic vegan horchata recipe with almond milk! This refreshing almond milk horchata version is better than its original, dairy-free, and lactose-free.