Browse through some of the best Mexican vegan recipes online!
You won't believe it's raw! Taco salad really never tasted so healthy and good. Chef Sarah combines fresh zesty ingredients like limes and walnuts with seasonings as mock taco "meat" for a delicious tasty snack or dinner meal.
Kristina says, "Who wants a FullyRaw Burrito ya'll?! Hope you're hungry because this one is filling and satisfying to every tastebud on your palatte! It's low fat so take a big bite!" She definitely knows how to take low fat raw vegan cuisine and turn it up a notch or two. You will not feel like you're missing out on anything when you make and devour this ultra fresh and colorful recipe!
Check out Kristina's Youtube Channel for demos of all her favorite recipes!
A drool-worthy recipe by Sarah McMinn that is destined to become a staple in your kitchen! This salad is packed with freshness, spice, and interesting texture variation. Shredded lettuce is combined with an easy guacamole, pico de gallo, cashew sour creme and a wedge of fresh lime. You'll fall in love with this recipe....
It is gorgeous! You can spread it on any raw cracker you have, on a slice of bread or if you are expecting guests – cut and bake a french baguette with a little bit of olive oil…
Tasty and oh so fresh! These tacos are low fat, very simple, and contain absolutely no corn or gluten containing flour! Use very thinly sliced jicama root for your taco shell, wrap up lots of yummy fresh vegetables, and choose between a sweet and herby mango beet or a savory and tangy avocado lime sauce for dipping. Enjoy!
Amber says of this recipe, "Between my garden and the farmers’ market, I rarely have to go to the supermarket in summer. Vegetables can be turned into crisp crackers, pizza crusts, and tostadas. Topped with plump, freshly picked tomatoes, buttery avocados, spicy jalapeños, and a burst of corn from the cob, you’ve got a gourmet meal fit for serving company. I use my Excalibur dehydrator frequently in summer to save extra produce from spoiling. This way, I can enjoy the harvest well into fall and winter. These easy tostadas will keep several months when stored in an airtight container. Choose the highest quality produce for this recipe, which is ideally made in summer when the best tomatoes and corn are in season. You can also make this more or less spicy by adjusting the amount of jalapeño."
This recipe really does taste like that thick mashed pinto bean dish we all love or have loved. Now you can experience the far more beautifying, living Superfood version – the perfect addition to a salad or a night of raw mexican cuisine! This recipe has the option of adding in some of the immuno-modulating and mood-lifting medicinal mushroom extracts, so if you have some, be sure to put them in.
Thin, crunchy raw vegan corn chips work perfectly to scoop up a chunky tomato salsa by the mouthful. The perfect appetizer or addition to a Mexican-themed meal!
This a truly gourmet recipe by Laura Dawn that incorporates the vibrant flavors and textures of Mexican themed food, all without dairy, rice, corn, or anything cooked for that matter! Once your tortillas, sour cream, and vegan taco meat are prepared simply whip up a quick salsa or guacamole, pull together a few fresh toppings like cilantro leaves or sprouts, and you'll have a delicious, healthy meal that the whole family will enjoy!
An ultra fresh flavor jammin recipe that is both easy to make and fun to eat. No fork necessary, just load up your lettuce leaves with the chili macadamia and veggie fillings, scoop up with your hands and munch away! Some tips from recipe creator Sheleana of Young and Raw on how to enjoy this super yummy raw food meal! "This macadamia filling is super rich and full of flavour, so you only need a small amount. Start with 1 tbsp and 1/4 – 1/2 an avocado if you’re keeping your fat low. For 1 head of romaine lettuce, tons of sliced veggies I used 1 small avocado and 1 tbsp of the filling when I used the left overs to make a salad at dinner time."
Every epic raw food recipe begins with a solid base. This recipe for sour cream by Sarahfae is just the base that many wonderful dips and sauces need! Of course it can also be used on it's own as a simple sour cream on perhaps a raw cabbage leaf taco or other delicious mexican foods inspired dishes. You'll see many of Sarahfae's recipe's call for her AtV Sour Cream so it's important to know exactly how to prepare it! It will keep for up to 3 weeks in the fridge as long as it's in an airtight container, or can also be stored in the freezer for up to 3 months. Have some handy at all times!
Tis the season to bust out that food processor and start whipping up some amazing salsa creations! Salsa is such a versatile recipe because it goes with so many different foods and makes most meals 10 x better! It always adds that fresh, vibrant pop of flavor and can be made sweet, savory, tangy, mild, or knock-your-socks-off spicy! This particular recipe by Amanda Maquire combines the traditional salsa ingredients of tomato, lime, salt, pepper and cilantro with diced avocado and sweet seasonal mango. It is mild and refreshing. Serve this salsa with homemade flax crackers or corn chips, or fill up tender baby romaine leaves and make your own easy raw tacos!
Ready to try something different tonight for dinner? If you have been in a food rut lately this amazing recipe from Heather Pace of Sweetly Raw will pull you out of it immediately. Enjoy a raw vegan Mexican flavored fajita recipe complete with marinated vegetables, lettuce wraps, yummy sour "cream", fresh salsa, guacamole, and cheddar "cheese" sauce! These fajitas are a joy to make when you're craving something a bit more elaborate and complex in flavor. Filling as they may be, they are still a light and refreshing meal.
Ever made raw tacos? No?! Well now is the time and THIS is the recipe to start you out on a raw Mexican food inspired path to heaven! This incredible recipe by Sarah Britton is definitely not short on the ingredients, but the end result is well worth the effort. The flavors of spicy walnut taco mix, fresh tomato salsa and tangy cashew sour cream create an absolute explosion of fresh vibrant flavors in your mouth. And not only that but you will feel refreshed and nourished after your meal. For the taco "shells" try using several varieties of cabbage such as green leaf, purple, or nappa cabbage which all work very well. This recipe puts greasy meat based Mexican food to shame. As long as you are using fresh seasonal produce and those delicious Mexican spices and herbs such as cumin, cilantro, garlic, paprika, and spicy peppers you will get that authentic flavor.
How about a super fresh Mexican dish - raw vegan style?! This recipe is simple and over-the-top delicious. The great thing is that they can be served after just a few hours of marinating, for super crunchy veggies - OR they can be marinated and then dehydrated for a few hours giving them a "cooked" feel, which is what I did this time.
Enjoy these delicious raw vegan churros with a cup of chilled nut milk or raw ice cream and for an added treat, drizzle with Rawtella Coffee or Rawtella Crunch.
A delicious raw, vegan version of a traditional Mexican rice. The flavors and textures are the same, make sure to add other stable Mexican foods.
A unique twist on classic gauc. Enjoy the bold flavors and crunch from the spicy jicama.
A tasty raw vegan version of tortilla chips and sour cream. Great for when those Mexican food cravings hit! The chips utilize radishes, a veggie often by-passed in the produce sections but full of health benefits. The sour cream has been cultured with probiotics!
Delicious flavor packed stuffed peppers using all fresh ingredients. No oven required!