12 Mexican Inspired Munchies & Meals – Vegetarian & Vegan! Has been a post I’ve been meaning to make for ages. Glad I waited since I’ve created a few more faves since then. Honestly, I don’t know one single person who dislikes, scratch that, doesn’t absolutely LOVE Mexican inspired food! It’s an amazing cuisine for veg-heads and vegans alike. If you’re a carb whore like myself, and this food is not your jam, I sit here, flabbergasted. If you are in fact of my ilk, then you’ll love these meals by washing them down with a serious margarita or beer. The first is usually preferred, as beer can put my guaranteed-to-be-stuffed belly over the top in fullness.
I thought about waiting to post this for Cinco de Mayo but now is a perfect time with the cold coming in. Time to stay at home, have friends over, cook, drink, and eat! Pretty sure this is what I live for (besides my fabulous wee man of course). Click on the recipe name below the pic for the recipe. Let me know your faves in the comment section! 🙂
Recipes in order of pictures:
Crazy Creamy Mexican Pasta, Holy Sh#% Loaded Nachos!, Lentil & Tofu Breakfast Quesadillas, Amazing Classic Guacamole, Buffalo Cauliflower Bowl, The BEST vegan nacho cheese sauce ever!, Vegetarian Chicken Street Tacos, G’s Arugula White Bean Quesadilla, Mexican Vegan Sushi Rolls, Green Goddess Cheesy Quesadilla, Easy Spinach & Mushroom Cheesy Quesadillas, Vegan & Vegetarian Huevos Rancheros
*Recipes from the archives and many of them on Foodgawker & Food52!
Mexican Vegan Sushi Rolls! are so incredibly healthy, easy, and delicious. I wanted to do something unique with my nori rolls so I looked at what I had to get rid of in my fridge, and this idea rolled (hehe) right into my head. I had whipped up some fire roasted hot sauce last week with my various hot peppers that are pouring out of my garden. I smothered the inside (and out) with it. Of course, using store bought hot sauce will be just as amazing. From there, I added my sushi rice, and everything else from the recipe card below…
Everyone always assumes that I don’t eat sushi because I’m veg. Sushi is an awesome veggie or vegan food! You can put absolutely anything in it. The weirder the rolls, the better. At least in my humble opinion. 😉 Carrots, cucumbers, and avocado. That is primarily the “it” veggie sushi roll. Screw that! Shove some buffalo patties, chives, and pinto beans in there! Why not use tofu or tempeh? Go Italian style with some amazing Tofurky Sun-dried tomato/basil sausages and more. Go Greek with olives, tomato, and hummus, think of throwing some kind of veggie patty or a falafel in there! There’s no end to what you can roll into your nori. Obviously, swishing it down with some hot saki is highly recommended, or even encouraged. I live near a saki factory where you can go and taste the amazing flavors that sakis have to offer. Pretty dope! If I haven’t mentioned it before, I’m in love with living in Oregon again. Five years in China and I’m extra freakin’ in love with this orgasmic place! I get asked all the time why in the world I don’t live in New York (my home state), and I have one answer: The Pacific Northwest rocks!
Mexican Vegan Sushi Rolls! should be on your list of things to make this week. In addition to some cocktails, Halloween decorations, jack-o’-laterns, and costumes of course. 😉 Eat up and enjoy!
- 4 Nori wraps
- 3/4 C cooked sushi rice
- 1 vegan buffalo chicken patty (I use Boca) cut into strips
- 1 slice vegan cheese (I used Field Roast Chao - Tomato Cayenne) cut into strips
- A handful of chives cut in half
- 8 slices of cucumber
- 8 slices of carrot
- Optional: avocado slices (recommended) & cilantro to taste
- Pinto beans to taste (I dived 3/4 of a can)
- Hot sauce for inside and out - to taste
- Optional: Everything bagel seasoning for a garnish (I used Everything But The Bagel from Trader Joe's)
- Top each sushi roll with rice (split evenly among all 4 rolls)
- Add hot sauce on each roll (to your taste)
- Add beans
- Add cheese and buffalo patty
- Add carrots and cucumbers
- If using, add avocado and cilantro now
- Add chives
- Roll them up and lightly rub with water then sprinkle with everything seasoning
- Garnish with hot sauce
- Feel free to squeeze a fresh lime over those rolls!
- Hot saki OR Hefeweizen, Witbier, American Ales
Buffalo Cauliflower Bowl! Why did it take me so long to try this buffalo cauliflower trend?! It’s freakin’ delicious and amazing! Anything uber tasty and guilt free gets a 5-star rating in the book of “Heather.” 😉 Side note: This would be a frightening book. Resume: I was in Bend, OR 2 weeks ago for a vacation (amazing! Managed to squeeze in a night in Sisters and Crater Lake as well), and went to the Bend Brewery. It was there that I was first deflowered to the hot and steamy buffalo cauliflower. What a tasty and ravenous treat. Hehe. 😉 It was instant love. A saucy treat that ended in a very real addiction. Obviously, I had to keep coming back to buffalo cauliflower for more, because, like my love for General Hospital, #additionisreal. Hey, don’t judge, we all have our vice!
I read loads of recipes online about how to make this taste sensation. I was also trying to recreate the incredible recipe from the brewery. This Buffalo Cauliflower Bowl is a result of a few recipes leading me to my buffalo cauliflower of perfection. You will LOVE this as much as everyone I have shared it with. Pinky promise!
I wanted to add this delicious treat to a ‘bowl’. I’m all about the bowls since going more plant-based. It’s an amazing way to get tons of goodness and flavor in your life in an easy fashion. I smothered some sliced portobellos and potato wedges in this buffalo sauce and grilled them up. I put spinach on the side and then smothered the shrooms, fries, and spinach in my left over vegan mac n’ cheese sauce. *Recipe coming soon! I’ll hyperlink the italicized words once I post the recipe so you can dig into this delicious cheese sauce asap. Now, stop reading this and start making your soon-to-be most favorite hot and steamy dish of the summer! Summer flings are the best kinda flings. Only, she’ll leave you wanting more. Every season. Every day. Buffalo Cauliflower Bowl does not disappoint. Enjoy the addiction. 😉
- 1 medium head of cauliflower - diced into florets
- 1/2 of a medium sized potato - cut into wedges
- Approximately 5 sliced portobellos
- 1 large handful of raw baby spinach (or any other green)
- 1/2 C flour
- 1/2 C water
- 1/4 C vegan breadcrumbs (optional)
- 1/2 cup hot sauce - I prefer buffalo style (or more sauce if you like it fully smothered)
- 2 Tbl Earth Balance (vegan butter) - melted
- 1/2 tsp agave or honey (optional, but so good)
- 1/2 tsp salt
- 1/4 tsp black pepper (optional)
- 1 tsp garlic powder
- Preheat the oven to 450f.
- In large bowl, whisk together flour, water, bread crumbs, garlic powder, salt, and pepper
- Toss in cauliflower - toss well
- Spray tinfoil or cookie sheet and place in oven for 20 minutes
- Remove the cauliflower from oven - keep oven on
- In small bowl, mix hot sauce, agave, and Earth Balance
- Toss cauliflower in sauce and butter and place back in oven for 30 minutes
- About ten minutes before the cauliflower is done, mix and toss the potatoes and mushrooms in the same bowl that had the hot sauce - I add pepper too
- Spray them with oil and place them on the BBQ until done
- Assemble bowl and done! Use any dipping sauce/dressing you desire!
- I smother my fries, mushrooms, and spinach in my vegan mac n' cheese sauce!
- This makes one bowl with left over buffalo cauliflower
- A cold IPA or Pale Ale
Vegetarian Chicken Street Tacos was the last recipe I had made as a veg-head!* I was vegan many moons ago for two years and have decided that after watching “What the Health” and a few other documentaries about plant-based diets/veganism that I would return to the vegan world. Also, just my own want and desire to always return to my vegan ways. That being said, Vegetarian Chicken Street Tacos was an incredible creation that would be just as incredible with a vegan chx and sans queso fresco.
I am a massive lover of tacos, quesadillas, or anything that I can smother in hot sauce, cilantro, and avocado. Obviously, a margarita wouldn’t hurt the process if you decided to sweeten the deal. 😉 Everyone I know has been raving about street tacos for the past year. I guess I live under a rock because I had no freakin’ idea what the hell they were talking about. Hence the birth of this delicious lil’ taco recipe I have so kindly shared with you here. 😉 Invite some of your most favorite peeps over and chow down with some incredibly beautiful, delicious, yet healthy and easy (bonus for sure) food, and blend up some tasty margs. You’ll be a taco making star amongst your nearest and dearest. If you’re not convinced, serve them more margaritas. 😉 Taco time!
*Veg-head: (Top definition in Urban Dictionary)
- Quorn Fajita Chicken
- 5 street taco tortillas (4.5") - corn or flour
- 1 zucchini- diced finely
- 1 avocado- diced
- 1/2 can of pinto beans (seasoned or unseasoned)
- 5 mushrooms -diced finely
- 1/2 lime or the equivalent in lime juice
- Fresh cilantro to taste
- Taco seasoning to taste
- Queso fresco- enough to be sprinkled on each taco. Approximately 4-5 Tbl
- Hot sauce to taste
- Toss the pintos beans, taco seasoning, lime juice, zucchini, and mushrooms in a bowl and mix
- Cook in pan with chicken for about 5 minutes (medium-medium high)
- Lay out tortillas and divide the mix evenly on top of each tortilla
- Garnish with cilantro, queso fresco, avocado, and hot sauce
- Fold in half and done!
- Your choice of margarita
- Beer (pale ale or IPA)
The BEST Vegan Nacho Cheese Sauce Ever! is the creamiest, tastiest, and easiest vegan cheese sauce I have created to date. It is also the best tasting vegan nacho cheese I have ever consumed! After years of messin’ around and trying to create the best vegan nacho cheese sauce one can possibly make, I dare say, I have finally done it. The texture is absolutely incredible and the flavor is outta this world. Okay, so I’m not gonna be humble in this post ’cause this kicks some serious vegan nacho cheese ass! My husband greatly dislikes and will not eat almost every single ingredient in this sauce, but absolutely LOVED this cheese sauce. If you knew my husband, you’d know that this is sayin’ something. I have a million and five ways you could alter this for different styles as well. Typically, I say, “use whatever is in your fridge and use my recipe as a guide,” however, in this case, to achieve flavor and texture I would state that you should follow this recipe as closely as possible. If you’d like to have a different style of vegan nacho cheese sauce I’d recommend the following:
Add vegan chorizo! Trader Joes makes a bomb one!
Add even more jalapenos!
Add cilantro (had I had this in my fridge I absolutely would’ve done this)
Add taco seasoning for a flare
Jazz it up with a smoky (or any) hot sauce
Vegan or not, this is a much healthier version of a cheese sauce and it literally takes a mere 5 minutes to make. If I sold my, “The BEST Vegan Nacho Cheese Sauce Ever!” I would promise you a money back guarantee if you were not 100% satisfied. Get down with some corn tortillas chips, sweet peppers, and margaritas on your next beautiful weekend!
- 1 C raw cashews
- 1/4 C nutritional yeast
- 1 1/4 tsp Braggs Liquid Aminos OR soy sauce
- 1 Tbl vegan cream cheese
- 1 Tbl dijon mustard
- Approximately 10 pickled jalapenos
- 2 Tbl Ortega Taco Sauce (or another thick taco sauce)
- 2 small cloves of garlic
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp coriander
- Place all of the ingredients in a mini food processor or anything that will chop/grind well and puree until completely smooth and creamy
- Serve with your choice of chips or veggies
- I served this at room temperature. If you refrigerate and serve again you can quickly heat it up.
- Feel free to add: vegan chorizo, more jalapenos, cilantro, and/or taco seasoning
- Negra Modelo or another light and crisp beer
- A margarita of your choice