35+ Delicious Holiday Vegan Mexican Recipes to Elevate Your Festive Feasts

The holiday season is the perfect time to gather with loved ones, share delicious meals, and celebrate the joy of tradition.

If you’re looking to add some vibrant flavors to your holiday spread, why not try something a little different this year?

Mexican cuisine is renowned for its bold, comforting flavors, and it’s easier than ever to enjoy these dishes in a vegan-friendly way.

Whether you’re hosting a festive dinner or looking for new dishes to share with family and friends, we’ve rounded up over 35 mouthwatering vegan Mexican recipes that will bring both flavor and fun to your holiday meals.

From savory appetizers and hearty mains to sweet desserts, these recipes are sure to impress even the most discerning palates.

35+ Delicious Holiday Vegan Mexican Recipes to Elevate Your Festive Feasts

This holiday season, treat yourself and your loved ones to the bold, vibrant, and comforting flavors of vegan Mexican cuisine.

With over 35+ vegan Mexican recipes at your fingertips, you’ll have a diverse array of dishes to choose from, making every holiday gathering a feast to remember.

Whether you’re looking for something indulgent, fresh, or hearty, there’s a recipe here for every taste and occasion.

Plus, these plant-based dishes are perfect for sharing with guests who follow a vegan or plant-based diet, making sure everyone feels included.

Holiday Vegan Pozole Verde

Pozole Verde is a traditional Mexican soup that’s hearty, flavorful, and perfect for holiday gatherings. This vegan version substitutes hominy, tomatillos, and fresh herbs for a rich, zesty flavor, ensuring everyone at your table can enjoy it. It’s a comforting dish that warms hearts and stomachs during festive occasions.

Ingredients:

• 2 cups hominy (canned or cooked)
• 1 pound tomatillos, husked and rinsed
• 2 poblano peppers
• 1 jalapeño (optional, for extra spice)
• 1 medium white onion, chopped
• 4 cloves garlic, minced
• 1 cup fresh cilantro leaves
• 1 cup fresh parsley leaves
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• Salt and pepper to taste

Toppings:

• Sliced radishes
• Shredded cabbage
• Lime wedges
• Avocado slices
• Tortilla chips

Instructions:

1. Roast the poblano peppers under a broiler until their skins are charred. Transfer them to a bowl, cover, and let steam for 10 minutes. Peel the skins, remove seeds, and chop.
2. Boil the tomatillos in water until softened (about 5 minutes). Drain and set aside.
3. Blend the tomatillos, roasted poblano peppers, jalapeño (if using), cilantro, parsley, and 1 cup of vegetable broth until smooth.
4. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and soft, about 5 minutes.
5. Add the blended green sauce to the pot and cook for 5 minutes. Stir in the remaining vegetable broth, cumin, oregano, and hominy. Simmer for 20 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste.
7. Serve hot with your choice of toppings for a festive and customizable holiday meal.

This Pozole Verde is a celebration of vibrant flavors and comforting textures. It’s a great dish for sharing and brings a touch of authenticity and warmth to your holiday table.

Vegan Sweet Potato Tamales with Chipotle Sauce

Tamales are a classic Mexican holiday dish that symbolize togetherness and tradition. These vegan tamales, filled with sweet potatoes and paired with smoky chipotle sauce, offer a delicious twist to this cherished recipe.

Ingredients for Tamales:

• 2 cups masa harina
• 2 cups vegetable broth (warm)
• 1/2 cup coconut oil (or vegetable shortening)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large sweet potato, roasted and mashed
• Corn husks, soaked in warm water

Ingredients for Chipotle Sauce:

• 2 chipotle peppers in adobo sauce
• 1/2 cup tomato sauce
• 1/4 cup vegetable broth
• 1 clove garlic
• 1 teaspoon cumin
• Salt to taste

Instructions:

1. Prepare the masa dough: In a bowl, mix masa harina, baking powder, and salt. Add the coconut oil and mix until crumbly. Slowly add warm vegetable broth, mixing until a soft dough forms. Cover and set aside.
2. Blend all ingredients for the chipotle sauce until smooth. Adjust seasoning as needed.
3. Spread a thin layer of masa dough onto each corn husk, leaving a border. Add a spoonful of mashed sweet potato and a drizzle of chipotle sauce in the center. Fold and tie the husk to secure the tamale.
4. Arrange the tamales upright in a steamer. Steam for 1 hour or until the masa is firm and pulls away from the husk.
5. Serve hot with additional chipotle sauce on the side.

These tamales are a labor of love that your guests will appreciate. They offer a blend of sweet and smoky flavors, creating a unique holiday experience that embraces tradition and innovation.

Vegan Mexican Wedding Cookies

These delicate and crumbly cookies, also known as polvorones, are a holiday staple. This vegan version maintains their signature melt-in-your-mouth texture and nutty sweetness, making them the perfect treat to end a festive meal.

Ingredients:

• 1 cup vegan butter, softened
• 1/2 cup powdered sugar (plus extra for coating)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans or almonds
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the vegan butter and powdered sugar until fluffy. Mix in the vanilla extract.
3. Gradually add the flour and salt, mixing until just combined. Fold in the chopped nuts.
4. Roll the dough into small balls (about 1 inch in diameter) and place them on the baking sheet.
5. Bake for 12–15 minutes, or until the edges are slightly golden.
6. Let cool for 5 minutes, then roll each cookie in powdered sugar. Let cool completely and roll in powdered sugar again for a thick coating.

These cookies are a delightful addition to any holiday dessert spread. Their light, nutty flavor and snowy appearance evoke the spirit of the season, ensuring they’re as festive as they are delicious.

Vegan Enchiladas with Butternut Squash and Black Beans

Enchiladas are a Mexican favorite that can easily become a showstopper at your holiday table. This vegan recipe combines roasted butternut squash, black beans, and a flavorful homemade enchilada sauce for a dish bursting with holiday warmth.

Ingredients for Filling:

• 2 cups butternut squash, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Ingredients for Enchilada Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 cups vegetable broth
• Salt to taste

Additional Ingredients:

• 8 small corn tortillas
• 1 cup vegan shredded cheese
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the diced butternut squash with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 20–25 minutes, or until tender.
2. In a saucepan, heat olive oil for the enchilada sauce. Stir in the flour and cook for 1 minute. Add chili powder, garlic powder, onion powder, cumin, and broth, whisking until smooth. Simmer for 5 minutes.
3. Mix roasted butternut squash and black beans in a bowl.
4. Spread 1/4 cup of enchilada sauce in a baking dish. Fill each tortilla with the squash-bean mixture, roll tightly, and place seam-side down in the dish. Cover with remaining sauce and sprinkle with vegan cheese.
5. Bake for 20 minutes, or until bubbly. Garnish with cilantro and serve.

These enchiladas are hearty, satisfying, and packed with comforting flavors, making them an ideal choice for holiday celebrations.

Vegan Chiles Rellenos with Walnut Cream Sauce

Chiles Rellenos are a traditional dish that feels luxurious and celebratory, perfect for a holiday feast. This vegan version features poblano peppers stuffed with quinoa and vegetables, topped with a creamy walnut sauce that elevates the dish.

Ingredients:

• 4 large poblano peppers
• 1 cup cooked quinoa
• 1/2 cup diced mushrooms
• 1/2 cup diced zucchini
• 1/4 cup diced onions
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Ingredients for Walnut Sauce:

• 1 cup walnuts, soaked overnight
• 1/2 cup unsweetened almond milk
• 1 tablespoon agave syrup
• 1/2 teaspoon cinnamon
• Salt to taste

Instructions:

1. Roast the poblano peppers until their skins are charred. Let them steam in a covered bowl, then peel and carefully remove the seeds without tearing the peppers.
2. Heat olive oil in a pan and sauté onions, garlic, mushrooms, and zucchini until tender. Mix with quinoa and season with salt and pepper.
3. Stuff each pepper with the quinoa mixture and set aside.
4. Blend soaked walnuts, almond milk, agave syrup, cinnamon, and salt until smooth to make the sauce.
5. Serve the stuffed peppers with a generous drizzle of walnut sauce and garnish with pomegranate seeds for a festive touch.

These Chiles Rellenos are a delightful blend of earthy, nutty, and slightly sweet flavors that will impress your holiday guests.

Vegan Mexican Chocolate Champurrado

Champurrado is a traditional Mexican holiday drink that combines chocolate and masa for a thick, rich, and warming treat. This vegan version swaps dairy for plant-based milk while keeping all the decadent goodness.

Ingredients:

• 4 cups almond milk (or any plant-based milk)
• 2 cups water
• 1/2 cup masa harina
• 1 tablet Mexican chocolate (or 1/2 cup dark chocolate chips)
• 1/4 cup piloncillo (or brown sugar)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Instructions:

1. Whisk masa harina into water until smooth, ensuring no lumps.
2. In a saucepan, heat almond milk over medium heat. Add piloncillo and stir until dissolved.
3. Stir in the masa mixture, chocolate, cinnamon, and vanilla. Whisk continuously until the chocolate melts and the drink thickens, about 10 minutes.
4. Serve hot in mugs, garnished with a sprinkle of cinnamon if desired.

Champurrado is a cozy and festive drink that brings the warmth of Mexican tradition to your holiday season, making it a perfect way to end a chilly evening.

Vegan Mexican Street Corn Salad (Esquites)

Esquites, or Mexican street corn salad, is a zesty and creamy dish perfect for holiday appetizers. This vegan adaptation captures the tangy, smoky flavors of traditional elote in a shareable format.

Ingredients:

• 4 ears of corn, kernels removed
• 2 tablespoons olive oil
• 1/4 cup vegan mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 cup chopped cilantro
• Salt to taste

Optional Toppings:

• Vegan feta or queso fresco
• Extra chili powder
• Lime wedges

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook until slightly charred, about 5–7 minutes.
2. In a bowl, mix vegan mayonnaise, lime juice, smoked paprika, chili powder, and salt.
3. Toss the charred corn with the sauce and fold in chopped cilantro.
4. Serve warm or at room temperature with optional toppings.

Esquites are a crowd-pleaser with their bold flavors and vibrant presentation. They’re easy to prepare and bring a festive flair to your holiday spread.

Vegan Mole Poblano with Tofu

Mole Poblano is a rich, flavorful, and complex sauce that’s a staple of Mexican cuisine. This vegan version replaces the traditional meat with tofu, offering a hearty, plant-based alternative while keeping the deep, smoky flavors of mole. It’s a perfect holiday dish that pairs well with rice or tortillas.

Ingredients for Mole Poblano:

• 2 tablespoons sesame seeds
• 2 tablespoons pumpkin seeds
• 1 tablespoon peanut butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 dried ancho chiles, seeds and stems removed
• 2 dried pasilla chiles, seeds and stems removed
• 1/4 cup tomato paste
• 1 tablespoon cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cloves
• 1/2 teaspoon chili powder
• 1/2 cup vegetable broth
• 1 tablespoon agave syrup
• Salt to taste

Ingredients for Tofu:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Toast the sesame and pumpkin seeds in a dry pan until lightly browned. Set aside.
2. In the same pan, heat olive oil and sauté onion and garlic until soft.
3. Add the ancho and pasilla chiles, along with a bit of water, and simmer for 5 minutes. Blend the softened chiles with the sesame and pumpkin seeds, peanut butter, tomato paste, cocoa powder, cinnamon, cumin, cloves, chili powder, vegetable broth, agave syrup, and salt until smooth.
4. Heat olive oil in a pan, add tofu cubes, and cook until golden and crispy.
5. Pour the mole sauce over the tofu and simmer for 10–15 minutes. Serve with rice, tortillas, or steamed vegetables.

Mole Poblano is a celebration of deep, smoky, and slightly sweet flavors. This dish is perfect for a festive occasion, offering both comfort and a touch of elegance with its rich, velvety sauce.

Vegan Sopes with Refried Beans and Avocado

Sopes are small, thick corn tortillas topped with savory ingredients, making them a fun and customizable holiday appetizer. This vegan version features creamy refried beans, crisp lettuce, and creamy avocado, creating a delicious balance of textures and flavors.

Ingredients for Sopes:

• 2 cups masa harina
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup warm water (adjust as needed)
• 1 tablespoon olive oil (for frying)

Ingredients for Toppings:

• 1 cup refried beans (store-bought or homemade)
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/4 cup vegan sour cream
• Salsa (optional)
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine masa harina, salt, and baking powder. Gradually add warm water, stirring until a dough forms. Knead for 2–3 minutes.
2. Divide dough into 6–8 balls and flatten each into a thick disk.
3. Heat olive oil in a pan and fry each disk for about 2 minutes on each side until golden brown. Once done, press the edges gently to form a small lip.
4. Spread a layer of refried beans on each sope and top with shredded lettuce, avocado slices, a dollop of vegan sour cream, salsa (if desired), and fresh cilantro.
5. Serve immediately, and enjoy the fresh, vibrant flavors of this dish.

These sopes are a perfect way to enjoy traditional Mexican flavors in a plant-based format. The combination of crispy, soft, creamy, and tangy elements will make them a standout dish at your holiday table.

Vegan Jalapeño Cornbread

Cornbread is a comforting, moist, and slightly sweet bread that complements any holiday meal. This vegan version adds a spicy kick from jalapeños, creating a perfect balance of heat and sweetness for your celebration.

Ingredients:

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 2 jalapeños, finely chopped
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish.
2. In a bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine almond milk, vegetable oil, and apple cider vinegar. Pour into the dry ingredients and stir until just combined.
4. Fold in the chopped jalapeños and cilantro (if using).
5. Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Let cool for a few minutes, then slice and serve.

Vegan Jalapeño Cornbread adds a bold flavor to your holiday table. The spicy jalapeños combined with the sweetness of the cornbread make it a delightful complement to both savory and sweet dishes.

Vegan Tacos with Cauliflower and Avocado Crema

These vegan tacos are loaded with roasted cauliflower, a smoky chipotle marinade, and topped with a creamy avocado crema. They’re full of vibrant flavors and textures, making them a fun and festive choice for any holiday meal.

Ingredients for Cauliflower Filling:

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Ingredients for Avocado Crema:

• 1 ripe avocado
• 1/4 cup vegan sour cream
• 1 tablespoon lime juice
• Salt to taste

Additional Ingredients:

• 8 small corn tortillas
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and slightly crispy on the edges.
3. To make the avocado crema, blend avocado, vegan sour cream, lime juice, and salt until smooth.
4. Warm the tortillas in a pan or microwave.
5. Assemble the tacos by filling each tortilla with roasted cauliflower, a drizzle of avocado crema, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.

These tacos are a vibrant, flavorful option that celebrates both the boldness of cauliflower and the creamy richness of avocado crema. Perfect for any holiday meal, they bring a modern twist to traditional Mexican street food.

Vegan Tofu and Vegetable Fajitas

Fajitas are a fun and interactive dish perfect for holiday gatherings. This vegan version uses marinated tofu and an array of colorful vegetables, delivering smoky, savory flavors wrapped in warm tortillas.

Ingredients for Fajita Filling:

• 1 block firm tofu, pressed and sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste

Additional Ingredients:

• 8 small flour tortillas
• Fresh cilantro for garnish
• Sliced avocado
• Salsa or vegan sour cream for topping

Instructions:

1. In a bowl, combine soy sauce, lime juice, chili powder, cumin, paprika, salt, and pepper. Add tofu strips and marinate for 15–20 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated tofu and cook for 5–7 minutes until golden and crispy.
3. Add the bell peppers, onion, and zucchini to the pan and sauté for an additional 5–7 minutes, or until the vegetables are tender.
4. Warm the tortillas in a separate pan or microwave.
5. Serve the fajita filling in tortillas, and garnish with fresh cilantro, avocado slices, and your choice of salsa or vegan sour cream.

These Vegan Tofu and Vegetable Fajitas are bursting with vibrant flavors and are perfect for assembling and customizing to your liking. They bring a festive and healthy element to your holiday menu.

Vegan Churros with Chocolate Sauce

Churros are a beloved Mexican dessert, crispy on the outside and soft on the inside, traditionally served with hot chocolate. This vegan version delivers the same indulgent treat, served with a rich, dairy-free chocolate sauce that will make your holiday celebrations extra sweet.

Ingredients for Churros:

• 1 cup water
• 2 tablespoons coconut oil (or vegetable oil)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/4 teaspoon ground cinnamon (for the dough)
• 1/4 cup sugar (for coating)
• 1/2 teaspoon ground cinnamon (for coating)

Ingredients for Chocolate Sauce:

• 1/2 cup unsweetened almond milk
• 1/2 cup dairy-free dark chocolate chips
• 1 tablespoon maple syrup

Instructions:

1. In a saucepan, bring water, coconut oil, sugar, and salt to a boil. Remove from heat and stir in flour and cinnamon until a dough forms.
2. Heat oil in a deep skillet or frying pan to 350°F (175°C).
3. Transfer the dough to a piping bag fitted with a star tip and pipe 4–6-inch churros into the hot oil, frying them in batches for 2–3 minutes, or until golden and crispy.
4. In a bowl, mix sugar and cinnamon. Roll the churros in this mixture immediately after frying.
5. For the chocolate sauce, combine almond milk and dark chocolate chips in a small saucepan over medium heat. Stir until the chocolate is melted and smooth, then add maple syrup.
6. Serve the churros warm with the chocolate sauce for dipping.

These Vegan Churros with Chocolate Sauce are a sweet and indulgent way to wrap up your holiday meal. Their crisp, cinnamon-sugar coating paired with the rich chocolate sauce makes them a memorable dessert.

Vegan Ceviche with Mango and Avocado

Ceviche is a refreshing and tangy dish typically made with fish, but this vegan version uses mushrooms and a mix of fruits and vegetables to capture the same zesty flavors. The mango adds a touch of sweetness, making it a perfect appetizer for a festive holiday meal.

Ingredients:

• 2 cups button mushrooms, finely chopped
• 1/2 red onion, finely chopped
• 1 medium tomato, diced
• 1/2 cucumber, peeled and diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 mango, peeled and diced

Instructions:

1. In a bowl, combine the chopped mushrooms, red onion, tomato, cucumber, and cilantro.
2. In a separate bowl, whisk together lime juice, orange juice, chili powder, cumin, salt, and pepper. Pour this marinade over the mushroom mixture, stirring to combine.
3. Let the ceviche sit for 30 minutes to allow the mushrooms to absorb the marinade and soften.
4. Just before serving, fold in the diced avocado and mango for added creaminess and sweetness.
5. Serve chilled with tortilla chips or lettuce wraps.

This Vegan Ceviche with Mango and Avocado is a refreshing and vibrant dish, offering a perfect balance of tangy and sweet flavors. It’s light and refreshing, making it a delightful starter for your holiday celebrations.

Vegan Mexican Rice

This simple yet flavorful Vegan Mexican Rice is a versatile side dish that pairs beautifully with almost any main course. It’s packed with savory tomato flavors, seasoned with garlic, onion, and a hint of cumin, making it an essential part of your holiday spread.

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the rice and sauté, stirring occasionally, for 3–4 minutes until lightly golden.
2. Add chopped onion and garlic, and cook for an additional 2–3 minutes until softened.
3. Stir in tomato sauce, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and cover.
4. Let the rice simmer for 20–25 minutes, or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork and garnish with fresh cilantro before serving.

This Vegan Mexican Rice is fluffy, flavorful, and the perfect complement to any Mexican-inspired holiday meal. It’s easy to prepare and provides a delicious base for all your favorite toppings and mains.

Note: More recipes​ are coming soon!