Mexican - Inspired Vegan Recipes

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro adds a nutty flavor while rice is more economical.

canned green chilies

🥗Healthier: fresh jalapeños

💰Cheaper: canned diced tomatoes

Fresh jalapeños offer spice without added preservatives.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are lower in calories while pinto beans are often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier and more flavorful, while water is cost-effective.

Warm olive oil in a pan.

Break tempeh into large pieces and add to the pan.

Season tempeh with chili powder, salt, and black pepper; allow to brown.

Transfer tempeh to another pan.

Sweat chopped onion and green bell pepper in the pan until moisture is drawn out.

Add minced garlic, chili powder, oregano, and black pepper; stir together.

Mash some black beans into a paste and add to the pot to thicken the broth.

Add remaining black beans, corn, salsa verde, cooked tempeh, quinoa, and vegan veggie broth to the pot.

Let the mixture simmer to meld flavors.

Serve topped with tortilla chips, lime juice, vegan cheese or sour cream, and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary