#plantbasedmexican

Vegan Chiles en Nogada is a traditional Mexican dish made with plants instead of meat. Roasted poblano peppers are filled with a sweet and savory mix of nuts, fruits, and spices. They are then baked until golden and pomegranate seeds, parsley, and cilantro are sprinkled on top. This dish is wonderful for a party or a special dinner.

Ingredients: 6 large poblano peppers. 1 cup walnuts, chopped. 1/2 cup almonds, chopped. 1/2 cup cashews, chopped. 1/2 cup raisins. 1/2 cup diced pineapple. 1/2 cup diced apple. 1/2 cup diced pear. 1/2 cup diced peach. 1/2 cup diced plantain. 1/2 cup diced onion. 2 cloves garlic, minced. 1 teaspoon ground cinnamon. 1/2 teaspoon ground clove. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup almond milk. 1/2 cup coconut cream. 1/2 cup vegan cream cheese. 1/2 cup pomegranate seeds. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro.

Instructions: Preheat the oven to 400F 200C. Roast the poblano peppers on a baking sheet for 20 minutes, turning halfway through, until the skins are blistered and charred. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the peppers, remove the seeds and membranes, and set aside. In a large skillet over medium heat, toast the walnuts, almonds, and cashews until lightly browned and fragrant, about 5 minutes. Add the raisins, pineapple, apple, pear, peach, plantain, onion, and garlic to the skillet and cook for 5 minutes, stirring occasionally. Stir in the cinnamon, clove, nutmeg, salt, and black pepper, and cook for another minute. Add the almond milk, coconut cream, and vegan cream cheese to the skillet and stir until well combined. Cook for 5 minutes, or until the mixture thickens. Stuff the roasted poblano peppers with the nut and fruit mixture. Place the stuffed peppers on a baking sheet and bake for 10 minutes. To serve, top the peppers with pomegranate seeds, parsley, and cilantro.

Prep Time: 30 minutes

Cook Time: 45 minutes

These Jackfruit Flautas with Sweet Corn Sauce are a delicious vegan twist on a classic Mexican dish. The jackfruit filling is seasoned with spices and wrapped in crispy tortillas, then served with a creamy sweet corn sauce for dipping. Perfect for a flavorful and satisfying meal!

Ingredients: 2 cans young green jackfruit in brine, drained and rinsed. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup canned black beans, drained and rinsed. 1/4 cup chopped fresh cilantro. 10 small flour tortillas. 1 cup sweet corn kernels. 1/2 cup unsweetened non-dairy milk. 1 tablespoon nutritional yeast. 1 tablespoon lime juice. 1 tablespoon maple syrup. Salt and pepper to taste. Oil for frying.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Put in the bell pepper, onion, and garlic. For about 5 minutes, or until softened, saut. Cumin, chili powder, smoked paprika, salt, and pepper should be added. Break up the jackfruit with a spatula and cook for 5 to 7 minutes. Add the cilantro and black beans and mix well. Add two to three more minutes of cooking. Take it off the heat. Put some of the jackfruit mixture on top of each tortilla. Put the seam-side down on a baking sheet and roll up tight. Flans should be baked for 15 to 20 minutes, or until they are golden brown and crispy. Put nutritional yeast, lime juice, maple syrup, salt, and pepper in a blender. Add sweet corn and blend until smooth. Mix until it's smooth. Put the sauce in a small saucepan and warm it up over medium-low heat. Put sweet corn sauce on the side for dipping the flautas in.

Prep Time: 20 minutes

Cook Time: 25 minutes

This Vegan Mexican Fried Rice is a flavorful twist on traditional fried rice, incorporating classic Mexican ingredients like black beans, corn, and bell peppers. It's easy to make, packed with protein and fiber, and bursting with delicious spices.

Ingredients: 2 cups cooked rice. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 red bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Slice the onion, bell pepper, and garlic and add them. For about 5 minutes, or until softened, saut. Add the corn, black beans, and cooked rice. Add salt, pepper, chili powder, cumin, and paprika to taste. Combine well by mixing. Cook for another 5 to 7 minutes, stirring every now and then, until everything is hot. Add fresh cilantro and lime wedges on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes