Celebrate Cinco de Mayo on May 5th with Vegan Mexican Recipes from Vegetarian Journal
Here’s some vegan Mexican dishes you can prepare to celebrate Cinco de Mayo in style!
Karen Liebowitz shares recipes for Vegan Soy-Free Chorizo Crumbles; Yuca and Avocado Stew; Grilled Chiles Rellenos; Tacos de Nopal with Tofu; and Mole.
See: https://www.vrg.org/journal/vj2014issue3/2014_issue3_vegan_mexican.php
Debra Daniels-Zeller provides recipes for Red Bean and Millet Enchiladas; Roasted Vegetable Tacos; Breakfast Burritos; Curried Tempeh Tacos; Black Bean and Avocado Tostadas; Caramelized Onion, Sweet Green Soybean, and Jasmine Rice Stuffed Chapatis; and Chipotle, Anasazi Bean, and Potato Tostadas
See: https://www.vrg.org/journal/vj2001nov/2001_nov_tortilla_sunrise.php
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