These 5 Vegan Mexican Recipes Mean It’s Time to Eat!

quinoa taco meat
Image care of Minimalist Baker

Discover some of our favorite plant-based comfort food recipes featuring a bit of spice. These vegan Mexican recipes are perfect for warming you up as the cold weather sets in.

1. Quinoa Taco “Meat”

This baked spiced quinoa makes the perfect filling for tacos – kind of like a plant-based substitute for that crumbly taco meat you might have grown up with. The quinoa is seasoned with a combo of your favorite store-bought salsa, tangy nutritional yeast, cumin, chili, and garlic, for a mix that works just as well in tacos as as a burrito bowl topping.

veggie casserole
Image care of Rojo’s

2. Veggie Salsa Casserole

Rojo’s organic salsa is at the base of this veggie salsa casserole – choose the traditional version for a milder casserole, or opt for chipotle or hatch chile for a bit of heat. The salsa is combined with shredded frozen potatoes, zucchini, and onion and topped with Panko crumbs and cheese (sub Daiya’s plant-based Cutting Board Collection Style Shreds in Cheddar for the cheddar cheese to make the original recipe plant-based).


3. Black Bean Stew with Amaranth

This stew is one of our favorite vegan Mexican recipes. It’s doubly rich in protein with both black beans and amaranth, a seed cultivated by the Aztecs that boasts nearly 4 grams of protein per 100-gram serving. Tomato, garlic, yellow beet, peppers, onion, and Mexican spices join the party, and a dash of smoky hot sauce, cilantro, and avocado make the perfect garnishes.

stuffed tomatoes
Image care of Rojo’s

4. Mexican Stuffed Tomatoes

These simple stuffed tomatoes are made with a mix of Rojo’s salsa, onion, zucchini, and rice, and feel free to add equal parts of organic black beans and organic corn to the mix as well. Top with Daiya’s plant-based Cutting Board Collection style shreds in Pepperjack before baking to make them ooey-gooey and super moreish.

vegan nachos
Image care of Love and Lemons

5. Vegan Nachos

These vegan nachos are topped with a meat substitute made with a spiced combo of whole ingredients like walnuts, mushrooms, and black beans. The nacho cheese sauce is actually a savory pumpkin cashew cream. Topped with kale, radishes, avocado, onion, and cilantro, these nachos are super fresh and delicious – perfect as a shared hors d’oeuvre for a cocktail party or a festive, family-style dinner with friends.

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Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.