How To make Mexican Bake (Vegan)

Mexican Inspired Vegan Recipes ☀️ OVEN BAKED TAQUITOS, 7 LAYER DIP and More!

Three quick and easy vegan Mexican and Tex-Mex recipes! Crispy oven baked taquitos, a Hearty Chickpea Tortilla Bowl and 7 Layer Dip! Recipes below! Mi Rancho: Use code NICOLE for 20% off. Enjoy!

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#veganrecipes #dinnerrecipes #mexicanrecipes

RECIPES IN THIS VIDEO:
✰ Vegan Seven Layer Dip:
✰ Chickpea Taco Salad with Creamy Salsa Verde Dressing:
✰ Potato + White Bean Taquitos
I used this recipe: but added 1 cup of mashed white beans and increased the salt and pepper to taste. You may want to add a tiny splash of milk as needed.

Sour Cream Dip for the Taquitos:
12oz vegan sour cream
1/4 cup salsa verde
2 tbsp chopped cilantro
juice from 1/2 of a lime
salt and pepper to taste

S A Y H I
✰ Instagram:
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B U S I N E S S I N Q U I R I E S
nikkiveganblog@gmail.com

M U S I C
Epidemic Sound

F T C: this video is kindly sponsored by Mi Rancho.

I hope you enjoy these vegan recipes! Thank you for watching ????

How to Make a Quick VEGAN MEXICAN Fajitas ????

We challenged ourselves to create the ultimate healthy fajita and we think this combination of peppers, beans, guacamole and salsa hits the spot!

Perfect for a quick easy meal which is fun to cook and packed full of colour!

Here’s all the things you need to know!

INGREDIENTS:

Olive oil for frying
1 onion
2 garlic cloves
6 mixed peppers
1/2 tbsp dark brown sugar
1 tsp hot chilli powder
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
A pinch of black pepper
1 x 400g tin kidney beans
30g fresh coriander leaves
1 x 400g tin refried beans (optional)
1 x portion of Perfectly Boiled Rice from BOSH! - or use one packet of pre-cooked rice
1 x portion of guacamole
1 x portion of salsa
6 Large tortillas
3 limes
50g tortilla chips
Salt and pepper

METHOD:

Add a little oil to the frying pan | Peel and finely slice the onion and garlic add them to the pan | Cut the peppers in half, cut out the stems and seeds, slice the flesh into 5mm strips and add them to the pan | Sprinkle over the brown sugar and a pinch of salt

Put the chilli powder into a small bowl with the cumin, paprika, cayenne pepper, garlic powder and a pinch of salt and pepper | Stir to mix and then tip over the peppers in the pan | Reduce the heat a little, then cook for 30 minutes until soft, stirring regularly so that the peppers don’t stick to the pan

Meanwhile, drain the kidney beans and tip them into a serving bowl | Chop a third of the coriander leaves and add them to the kidney beans | Spoon the refried beans, if using, into another bowl | Tip the cooked rice into another bowl | Spoon the guacamole and salsa into separate serving bowls

Put the tortillas on to an ovenproof plate or baking tray, cover with foil and put into the oven to warm

The peppers are ready when they look well fried (but not blackened), are soft and taste sweet and delicious | Transfer them to a serving bowl | Take the tortillas out of the oven and transfer them to a serving plate

Cut the limes into quarters | Roughly chop the remaining coriander leaves | Fill a bowl with the tortilla chips

Take all the separate bowls to the table | Fill the fajitas with delicious dollops of everything and roll them up to enjoy!

This recipe has been taken from out first cook book BOSH!

???? Our brand new book, “BOSH! Healthy Vegan” drops December 26th, preorders are now live -

All the love, Henry & Ian x

#vegan #bosh #veganmainstream

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HEALTHY VEGAN Cookbook:

BISH BASH BOSH Cookbook:

BOSH! Cookbook:

BOSH! was created by Henry Firth & Ian Theasby

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How to make Mexican Vegan Empanadas (Beans and Potatoes)

Hello & welcome to the Views Kitchen, Today we will be showing you how to prepare Maseca empanadas. We will be filling them with refried beans and pre-cooked potatoes. This recipe is versatile for a variety of fillings. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
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Ingredients
2 1/2 Maseca (Instant corn masa)
2 1/2 cups warm water (add water gradually)
1 Tbs oil
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp ground cumin
1 tsp baking powder
1 tsp salt (Himalayan)
1/4 tsp Tumeric optional
2 Re-fried beans recipe -
2 Pre-cooked potatoes (chop and boil 10 minutes)
Fajita seasoned rice recipe-

*for the fajita rice substitute chicken bouillon with your favorite veggie bouillon to keep it vegan

Pato sauce
1 Tbs lemon or lime juice
1 tsp Mexican oregano
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.

Vegan Mexican Recipes

Welcome to my table!

Stuffed Zucchini (vegan or vegetarian)

Get the Recipe:

⭐️ We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.

⭐️ Ingredients
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta or vegan ricotta
½ cup parmesan or vegan parmesan
½ cup sun-dried tomatoes cut into small pieces
½ cup breadcrumbs

Metric:
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta or vegan ricotta
50 grams parmesan or vegan parmesan
50 grams sun-dried tomatoes cut into small pieces
60 grams breadcrumbs

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

VEGAN ASADA TACOS | Homemade Salsa | Street Tacos | Easy Mexican Food | Marinated “Beef/Steak”

Hi guys! Welcome back to my channel. My name is Airam pronounced like “Eye-rum.”

Today I am making Vegan Asada tacos! I grew up around tacos my entire childhood. You know with my parents being taqueros and all! I actually worked at my parents taqueria pre-vegan days. I have since then been inspired to veganize authentic taco meats! I made the tastiest marinade to create the savory, delicious taste traditional asada tacos have! First I did pastor, now asada. What’s next?

I hope you guys enjoy!
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Ingredients used:

Asada + Marinade:

8oz Pack of Soya
1 Cup Fresh Squeezed Orange
1/2 Cup Fresh Squeeze Lime
1 Tbsp Minced Garlic
4 Tbsp Maggi Jugo Sauce (Mexican One)
1 Cup Vegan Beef Broth (Orrington Farms, Linked Below)
1/2 Tbsp Black Pepper
1/2 Tbsp Seasoning Salt in marinade
(Stovetop)
1/2 Cup Vegetable Oil
1/2 Tbsp Seasoning Salt (Lawrys)
3/4 Cup Onion

Salsa:

8 Tomatillos
2 Serranos
15 Chile De Arbol
2 Raw Garlic Cloves
1 1/2 Tsp Salt or to taste
*3 Tbsp Water

Homemade Tortillas:

1 Cup Maseca
1 to 1 1/4 Cup Hot Water

Other Ingredients:

Cilantro
Onion
Lime Wedges
Grilled Serranos

Links:

Soya Chunks (Cheaper in person!)



Soy Curls




Vegan Beef Broth




My Vegan Al Pastor Tacos