Jackfruit Tamales

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Jackfruit Tamales

The meat-like texture of jackfruit is the perfect filler for these vegan tamales. Using pumpkin instead of fat in the masa dough makes them light, easy to work with, and much healthier.

You can make one of your favorite Mexican restaurant specialties in your own kitchen. Pumpkin takes the place of fat in the masa dough for these tamales, making the dough light and easy to work with. 

Note: Canned jackfruit can be full of sodium. Check labels and select the brand with the lowest amount of sodium, such as Trader Joe’s brand. Rinsing and draining can also help reduce sodium.

INGREDIENTS

  • 18 dried cornhusks
  • 10 dried New Mexico red chiles (1½ oz.)
  • ¼ cup chopped onion
  • ½ cup no-salt-added tomato sauce
  • 4 teaspoons pure maple syrup
  • 2 cloves garlic, minced
  • ½ teaspoon dried Mexican oregano, crushed
  • ¼ teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 14-oz. can green jackfruit, rinsed, drained, and chopped (see headnote)
  • 2 cups masa harina
  • 1 teaspoon regular or sodium-free baking powder
  • 1½ cups canned pumpkin
  • 1¼ cups low-sodium vegetable broth

INSTRUCTIONS

  1. In a very large bowl cover cornhusks with boiling water. Let stand 30 to 45 minutes or until husks are soft. Drain well; pat dry with paper towels.
  2. Meanwhile, for chile sauce, in a dry extra-large skillet cook chiles over medium-high about 3 minutes or until toasted, turning occasionally. Let cool. Remove stems and seeds. Coarsely tear chiles.
  3. In a medium saucepan combine chiles, onion, and 1¼ cups water. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Using a slotted spoon, transfer chiles and onion to a blender or food processor; reserve cooking liquid. Add the next six ingredients (through salt). Cover and blend until smooth, adding reserved cooking liquid a little at a time as needed to reach a sauce like consistency.
  4. For filling, in a bowl combine jackfruit and ⅓ cup of the chile sauce.
  5. For masa dough, in a large bowl stir together masa harina and baking powder. Add pumpkin and broth. Beat with a mixer on medium until dough is thick but not sticky to incorporate some air into the dough.
  6. To assemble tamales, starting at the wide end of a corn husk, spoon 2 rounded tablespoons masa dough onto husk and pat into a 4×3-inch rectangle. Spoon 1 rounded tablespoon filling lengthwise down the center of dough, leaving a slight border of dough at ends. Fold a long edge of husk over filling so it brings long edges of masa together. Roll up husk. Fold bottom up; tie with a cornhusk strip or 100% cotton kitchen string. Place on a rimmed baking sheet until all tamales are assembled.
  7. To steam tamales, add a steamer basket to an 8-qt. pot. Add water to just below the basket. Stand tamales upright in steamer basket. Bring water to boiling. Reduce heat to medium-low. Cover; steam 45 minutes to 1 hour or until dough easily pulls away from corn husks and is cooked through. Uncover; let stand 10 minutes before serving. Serve tamales with remaining warmed chile sauce.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Tempeh Nacho Salad

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Tempeh Nacho Salad

In this wholesome meal packed with nourishing flavors and textures, smoky barbecue-infused tempeh sits atop crunchy tortilla chips. Lettuce, cherry tomatoes, and red bell pepper add freshness to every mouthful while a creamy chipotle sauce ensures every mouthful is a luscious one.

Halfway between a plate of loaded nachos and a taco salad, this drool-worthy dish is perfect to serve on Taco Tuesday (or any other day of the week, as far as we’re concerned). Crunchy tortilla triangles offer a yummy contrast to the bed of tender lettuce and chunks of smoky tempeh, which infuse this recipe with fragrant flavor. Crisp red bell peppers add juicy color, while refreshing cucumbers balance out the heat of the Creamy Chipotle, ensuring you get a little bit of everything with each bite. Good as next-day leftovers even after it’s been tossed with the dressing, this nachos-style salad will quickly become a go-to recipe when you’re craving a lightened-up Mexican meal.

INGREDIENTS

  • 4 6-inch corn tortillas, each cut into 8 or 16 wedges
  • 1 8-oz. package tempeh, chopped into ¼-inch bits
  • ⅓ cup purchased barbecue sauce
  • 2 tablespoons vegan Worcestershire sauce
  • 2 heads romaine or butter lettuce, shredded (8 cups)
  • 1 cup cherry tomatoes, quartered
  • 1 red bell pepper, cut into ½-inch dice
  • 1 Persian cucumber, quartered lengthwise and sliced
  • ⅓ cup raw cashews
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped chipotle chile in adobo sauce
  • 1 clove garlic
  • Sea salt, to taste
  • 1 scallion, white and green parts thinly sliced
  • 2 tablespoons finely chopped fresh cilantro

INSTRUCTIONS

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Spread tortilla wedges on prepared baking sheets, spacing them so they all have room to get crisp. Bake 20 minutes or until crisp. Set aside to cool about 10 minutes.
  2. In a large skillet stir together tempeh, barbecue sauce, Worcestershire sauce, and ¼ cup water. Cook over medium 5 minutes or until all moisture has cooked off, stirring occasionally to keep tempeh from sticking to pan.
  3. On a large platter arrange a bed of lettuce. Top with a layer of tortilla chips, then tempeh mixture, tomatoes, bell pepper, and cucumber.
  4. For Creamy Chipotle Dressing, in a blender combine cashews, lemon juice, chipotle chile in adobo sauce, garlic, a pinch sea salt, and ¾ cup water. Cover and blend until smooth. Taste and adjust seasoning.
  5. Drizzle salad with half of the Creamy Chipotle Dressing. Sprinkle with scallion and cilantro. Serve immediately with remaining dressing on the side.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Jackfruit Pozole Verde

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Jackfruit Pozole Verde

Sweet-tart tomatillos create a flavorful base in this scrumptious take on the festive Mexican dish pozole. The fibrous flesh of jackfruit and the soft chewy texture of hominy absorb the flavors perfectly, adding an appealing earthiness to every mouthful. Top with chopped red cabbage, cilantro, and a squeeze of fresh lime juice.

This festive fusion dish combines the beloved flavors of Mexican pozole stew with the versatile texture of jackfruit. Native to South America, Africa, and Asia, jackfruit can grow up to two feet long and has bumpy skin that encases pod-like flesh, which makes the canned version much easier to use than fresh. While it’s often pulled into stingy pieces to mimic meat in plant-based recipes, this dish cuts it into small dice to create a delightfully chunky soup. Hominy and carrots complement the hearty fruit that absorbs the finger-licking-good flavors of a poblano pepper and tomatillo broth. Top each serving with chopped red cabbage, cilantro, and fresh lime juice, and you have a winning recipe that will surely make its way into your regular dinner rotation.

INGREDIENTS

  • ½ of a medium onion, cut into large pieces
  • 1 fresh poblano chile, seeded and cut into large pieces
  • ½ cup fresh spinach
  • 6 tomatillos, husks removed, cut into halves
  • 1 fresh jalapeño chile, halved and seeded
  • 6 cloves garlic
  • 1 25-oz. can hominy, rinsed and drained (2½ cups)
  • 1 15-oz. can green jackfruit, rinsed, drained, and cut into ½-inch dice
  • 2 medium carrots, cut into ½-inch dice (1 cup)
  • 2 teaspoons ground Mexican oregano
  • ½ teaspoon ground cumin
  • Sea salt, to taste
  • 1 cup purchased red cabbage slaw mix, chopped
  • ½ cup finely chopped onion
  • ¼ cup finely chopped fresh cilantro
  • 3 limes, cut into wedges

INSTRUCTIONS

  1. In a blender combine the first six ingredients (through garlic) and 1 cup water. Cover and blend into a smooth sauce.
  2. Transfer sauce to a soup pot. Add 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Stir in the next five ingredients (through cumin). Simmer 30 minutes more or until hominy has softened and opens up. Season with salt.
  3. Ladle soup into bowls and garnish with slaw mix, chopped onion, cilantro, and a lime wedge on the side.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Chipotle Corn Salsa

Chipotle Corn Salsa

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Chipotle Corn Salsa

Make a batch of Baked Tortilla Chips and pass around this mouthwatering pinto bean, tomato, and corn salsa. This is my all-time favorite salsa. It has a smokey flavor and is kid-friendly and great as a dip – you can also use it as tasty filling for a burrito or enchilada.

INGREDIENTS

  • 1 – one pound bag of frozen corn, defrosted
  • 2 – 15 ounce cans of Pinto beans, drained and rinsed
  • One pound of Roma Tomatoes (approximately 4), seeded and diced
  • One bunch of Cilantro, chopped
  • 4 scallions (or more, to taste) finely chopped
  • 1 tbsp Chipotle Paste (or ¼ teaspoon chipotle powder) or more to taste
  • Juice and zest from 4 limes
  • Optional: Serve with Baked Tortilla Chips

INSTRUCTIONS

  1. Mix all ingredients together in a large bowl.  Flavors will improve on sitting.  Stir well before serving.

    Happy snacking!

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Bean & Corn Enchiladas

Bean & Corn Enchiladas

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Bean & Corn Enchiladas

Corn- and bean-filled enchiladas are tucked snugly into a casserole dish with a well-seasoned chili sauce for a lip-smacking, comforting main dish. The vegetables in the filling are really just a suggestion. Use whatever you and your family like. Add rice and red bell peppers, or sautéed broccoli and mushrooms. The possibilities are endless. We usually have this with baked tortilla chips and guacamole and salsa.

INGREDIENTS

SAUCE INGREDIENTS

  • 2 8-ounce cans tomato sauce
  • 3 cups water
  • 4 tablespoons cornstarch
  • 3 tablespoons chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • salt to taste

CASSEROLE INGREDIENTS

  • 4 cups mashed pinto beans
  • 1 cup chopped scallions
  • 1½ cups corn kernels, fresh or frozen
  • 1 2.25-ounce can sliced ripe olives, drained
  • 1-2 tablespoons chopped green chilies
  • 10 whole wheat or 16 corn tortillas

OPTIONAL INGREDIENTS

  • guacamole
  • salsa
  • tomatoes
  • lettuce
  • diced onion

INSTRUCTIONS

  1. Place all ingredients for the sauce in a saucepan. Mix with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder and salt, if desired. Set aside.
  2. Preheat oven to 350ºF.
  3. To assemble casserole, place the beans in a large bowl. Add the scallions, corn, olives and green chilies. Mix gently until well combined.
  4. Place 1½ cups of the sauce in the bottom of a large non-stick baking dish. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other.
  5. Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish.
  6. Bake for 35 minutes.
  7. Remove from oven and let rest for about 5 minutes before cutting. Serve with additional toppings, if desired.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Zoodle Rolls with Pesto Sauce

Zoodle Rolls with Pesto Sauce

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Zoodle Rolls with Pesto Sauce

Crisp zucchini noodles (aka zoodles) perfectly complement the sweet crunch of bell peppers in these refreshing summer rolls. A homemade pesto dipping sauce highlights seasonal herbs and adds a creamy component to this recipe that one reader called “genius.”

Long, thin strips of zucchini, aka zucchini noodles or zoodles, are a great way to get the texture of pasta with the lightness of vegetables, and they make a satisfying stuffing in these tasty summer rolls. An easy basil pesto dipping sauce is creamy and refreshing. Time-saving tip: Skip the spiralizer and look for precut zucchini noodles in the supermarket produce section. Rinse and pat them dry with paper towels before using.

INGREDIENTS

  • 16 large romaine lettuce leaves
  • 1 medium zucchini, spiralized into noodles (2 cups)
  • 16 brown rice paper wrappers
  • 1 medium red or orange bell pepper, cut into 3-inch matchsticks
  • 1 medium yellow bell pepper, cut into 3-inch matchsticks
  • 2 cups fresh basil leaves
  • ¼ cup pine nuts
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
INSTRUCTIONS

  1. Tear lettuce leaves from ribs; discard ribs. Cut lettuce into 3×1-inch strips.
  2. Line a baking dish with paper towels. Spread zucchini noodles in baking dish. Pat noodles dry with additional paper towels. Create an assembly station with rice paper, lettuce, zucchini noodles, and bell peppers. Fill a wide shallow bowl halfway with warm water and place near rice paper with a cutting board.
  3. To assemble, gently slide two sheets of rice paper into the bowl of water; let soak 20 seconds to soften. Remove wrappers from water and stack them on the cutting board. On the edge closest to you, place four to six lettuce strips. Top with about ¼ cup zucchini noodles, two sticks each of red and yellow bell peppers, and one more lettuce strip.
  4. Fold the nearest edge of rice paper up and over the filling, tucking it under the roll and pulling the roll toward you. Hold the fold in place with your thumbs on either side and fold in left and right sides. Continue rolling until wrap is rolled up. Repeat with remaining rice paper and filling ingredients.
  5. For pesto sauce, in a blender combine the remaining ingredients and ½ cup water. Cover and blend until smooth.
  6. Dip a sharp knife in water and cut rolls in half. Serve with sauce.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/

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Brown Rice Salad Bowl

Brown Rice Salad Bowl

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Brown Rice Salad Bowl

This rice salad dish is filling yet refreshing and it can be made hours before serving, making it an ideal choice for a potluck or a picnic. This salad has been my favorite for a long time. It is filling yet refreshing, especially in the summer. There is no need for a separate dressing, and it can be made hours before serving, making it an ideal choice for a potluck or a picnic. I served this salad at a pre-show picnic at the Hollywood Bowl, and it was a big hit with my friends.

INGREDIENTS

  • 1 cup brown rice
  • 1 zucchini, finely chopped (about 1 cup)
  • 1 cucumber, finely chopped (about 1 cup)
  • 2 tomatoes, finely chopped (about 1 cup)
  • 1/2 cup finely chopped green onions, white and light green parts
  • 1 cup chopped fresh cilantro leaves
  • 3 to 4 tablespoons fresh lemon juice (from about 2 lemons)
  • 1/4 teaspoon freshly ground black pepper
  • Sea salt
INSTRUCTIONS

  1. Rinse the rice, and place it in a saucepan with 2 cups water. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes.
  2. Remove the pan from the heat and let stand, covered, for 10 to 15 minutes.
  3. Transfer the rice to a large bowl, and let it cool for a few minutes until no longer steaming.
  4. Add the zucchini, cucumber, tomatoes, green onions, cilantro, 3 tablespoons lemon juice, pepper, and salt to taste. Mix well. Taste and add more lemon juice if desired.
  5. Cover and chill, or let stand at room temperature for 30 minutes, to allow the flavors to meld.
  6. Taste and adjust seasoning. Serve cold or at room temperature. Store in an airtight container in the refrigerator for 2 to 3 days.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/budget-friendly-meals/

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BBQ Summer Rolls

BBQ Summer Rolls

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BBQ Summer Rolls

These summery BBQ spring rolls are perfect for warm weather. They’re filled with a smoky hummus and don’t require any dip or sauce—making them ideal for summer outings and picnics! Sometimes if I’m running short on time, I’ll use a vegetable peeler to peel the carrots and zucchini into ribbons rather than cut them into matchsticks. Keep in mind that for these spring rolls you want a thick hummus, so don’t worry if the BBQ hummus looks firmer than a typical store-bought hummus. New to using rice paper wrappers? Check out these tips.

Rice paper wrappers create perfect handheld snacks that are packed full of smoky BBQ hummus and fresh veggies. No dipping sauce required, these summer rolls are ideal for picnics and cookouts when you want an easy appetizer that will please even the pickiest eaters.

INGREDIENTS

BBQ HUMMUS

  • 1½ cups cooked chickpeas (one 15-oz. can)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon well-stirred tahini
  • 2 garlic cloves, minced
  • 2 teaspoons reduced-sodium soy sauce or tamari
  • 2 teaspoons low-sodium ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin

WRAPS & FILLINGS

  • 1 to 2 heads Boston lettuce (pointy stems removed)
  • 10 8-inch brown rice paper wrappers
  • 2 medium carrots, cut into 3-inch-long matchsticks
  • 1 red bell pepper, cut into 3-inch-long matchsticks
  • 1 medium cucumber, cut into 3-inch-long matchsticks
  • 1 small zucchini or yellow squash, cut into 3-inch-long matchsticks
  • 1 avocado, peeled, pitted, and cut into ½-inch slices
INSTRUCTIONS

  1. Combine all BBQ Hummus ingredients in a food processor. Pulse 2 to 3 times; then process continuously. As the hummus is mixing, add 2 tablespoons of water. Stop and scrape down the sides to incorporate all the ingredients. Process again. Add more liquid, 1 tablespoon at a time, as needed to reach desired consistency. Transfer the hummus to a bowl and set aside.
  2. Wash lettuce and pat dry, keeping leaves whole if possible. Create an assembly station with the lettuce and all other remaining ingredients. Fill a wide, shallow bowl halfway with lukewarm water, and place the bowl and a cutting board at the beginning of your assembly line.
  3. Take one rice paper and submerge it fully in the water for 4 to 5 seconds. Remove the paper and let any excess water drip off. Place the rice paper on the cutting board.
  4. First place one lettuce leaf a little off-center on the side closest to you. Spread about 2 tablespoons of hummus on the lettuce leaf then top with 2 strips of red pepper, a few strips each of cucumber, carrot, and zucchini, and 1 to 2 pieces of avocado. Place another lettuce leaf on top.
  5. To close, fold the edge of the rice paper that is closest to you over the filling, tucking it under the roll and pulling the roll toward you. Hold the fold in place with your thumbs on either side, and fold the left and right sides of the wrapper over the filling to close the sides (like a burrito). Roll the wrap away from you until it is rolled up. Place the spring roll on a nonstick surface and cover with a damp kitchen towel. Repeat with remaining rice paper and filling ingredients. Depending on how much filling you use, you may need more or fewer rice wraps.
  6. Just before serving, slice spring rolls in half using a sharp chef’s knife (not a serrated knife). Store leftover rolls in an airtight container in the fridge for up to 2 days.

Courtesy:  https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/

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Chipotle-Watermelon Gazpacho

Chipotle-Watermelon Gazpacho

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Chipotle-Watermelon Gazpacho

Originating in Spain, gazpacho is a chilled soup that combines fresh produce, garlic, and an acidic component such as vinegar or lime juice to create a colorful bowl of veggie goodness. This no-oil recipe adds a delicious twist by incorporating watermelon and chipotle powder for the perfect balance of sweetness and spice.

So easy, so fresh, so summery. All we can say about this watermelon gazpacho is: “Yummy!” For an even quicker variation, try the 15-Minute Watermelon Gazpacho recipe from Chef Mark Reinfeld.

INGREDIENTS

  • 3 cups 1-inch pieces seedless watermelon
  • ½ cup fresh cilantro leaves
  • 1 tablespoon lime juice
  • 2 cloves garlic, chopped
  • ½ teaspoon ground cumin
  • ¼ to ½ teaspoon chipotle chile powder
  • 3 cups yellow cherry or grape tomatoes, halved
  • 1 cup peeled and sliced cucumber
  • ¼ cup chopped red onion
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
INSTRUCTIONS

  1. In a food processor or blender, combine watermelon, ¼ cup of the cilantro, the lime juice, garlic, cumin, and chipotle powder. Cover and process until smooth. Add half the tomatoes, the cucumber, and onion. Cover and pulse until nearly smooth, leaving some chunks of vegetables.
  2. Stir in remaining tomatoes. Season with salt and pepper. If desired, chill up to 2 hours before serving.
  3. Top servings with remaining ¼ cup cilantro and additional watermelon.

Courtesy:  https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/

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Vegan Key Lime Pie

The Best Vegan Key Lime Pie Recipe

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A Vegan Key Lime Pie you will want more of!

Craving a tropical vacation? This key lime pie should do the trick. The tangy citrus filling has a lusciously creamy texture that’s naturally sweetened with maple syrup, and a lightly salted almond butter crust perfectly complements the tart interior so you get a full range of flavors in every bite.

Beautifully tart and lusciously creamy, this vegan pie takes your taste buds on a tropical vacation. The tangy filling has a rich, custardy texture thanks to agar powder, a gelatin-like thickener made from seaweed. A lightly salted crust perfectly complements the fresh citrus that shines through in this show-stopping dessert. Garnish with fresh lime slices for extra presentation points!

INGREDIENTS

  • 1¼ cups spelt flour, whole wheat flour, or whole wheat pastry flour
  • ⅛ teaspoon sea salt
  • 3 tablespoons almond butter or sunflower butter
  • 1¾ cups unsweetened, unflavored plant-based milk
  • 1½ teaspoons agar powder
  • ½ to ⅔ cup pure maple syrup
  • ¾ cup lime juice (from 4 to 6 regular limes or 10 to 12 Key limes)
  • 1 tablespoon lime zest
  • Lime slices, for garnish
INSTRUCTIONS

  1. Preheat oven to 350°F. In a medium bowl stir together flour and salt. Using your fingers, rub almond butter into the flour mixture until it looks like coarse sand. Stir in ½ to ⅔ cup very hot water until a smooth, firm dough forms.
  2. On a well-floured work surface, roll out dough to an 11-inch round. Press dough into bottom and up sides of a 9-inch pie plate; prick the bottom all over with a fork. Bake about 20 minutes or until crust is dry and lightly browned. Set aside to cool.
  3. For filling, measure milk in a measuring cup; remove 2 tablespoons milk to a small bowl. Add agar to the small bowl and stir to make a paste.
  4. In a large saucepan, heat the remaining milk over low until it begins to steam and is very close to boiling. (Do not boil.) Whisk in the agar mixture. Cook 3 minutes, whisking constantly. Transfer mixture to a medium bowl and cool 30 minutes.
  5. When the milk mixture is just warm to the touch, stir in maple syrup, lime juice, and zest. Pour the filling into the crust. Chill at least 4 hours or overnight. Garnish with lime slices.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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