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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