50+ Satisfying Sunday Vegan Mexican Recipes for Your Next Meal

Sunday is the perfect day to gather around the table with family and friends and enjoy a delicious, comforting meal.

If you’re looking to add a vegan twist to your traditional Sunday feast, Mexican cuisine offers a wealth of vibrant, flavorful dishes that can easily be adapted to plant-based ingredients.

From hearty tacos and burritos to fresh salsas and decadent enchiladas, there’s no shortage of vegan-friendly Mexican recipes that will satisfy both your taste buds and your dietary preferences.

In this article, we’ve compiled over 50 Sunday vegan Mexican recipes that are not only delicious but also easy to make.

Whether you’re hosting a family dinner, enjoying a casual meal with friends, or looking for the perfect dish for a relaxed Sunday afternoon, these recipes will bring bold flavors to your table.

Let’s dive into a collection of vibrant, wholesome, and tasty vegan Mexican dishes that are perfect for any Sunday meal.

50+ Satisfying Sunday Vegan Mexican Recipes for Your Next Meal

Whether you’re a seasoned vegan or just starting to explore plant-based eating, these 50+ Sunday Vegan Mexican recipes are a great way to bring a taste of Mexico to your table without sacrificing flavor.

From spicy salsas and tangy tacos to comforting casseroles and decadent desserts, these recipes prove that vegan food can be just as satisfying and delicious as traditional dishes.

Next time you’re planning a Sunday meal, consider trying one (or several!) of these plant-based Mexican recipes.

Not only will you enjoy a satisfying meal, but you’ll also experience the rich, bold flavors that make Mexican cuisine so beloved worldwide.

So, gather your ingredients, roll up your sleeves, and get ready to enjoy a flavorful, vegan Mexican feast with your loved ones!

Spicy Vegan Tofu Tacos with Mango Salsa

These Spicy Vegan Tofu Tacos with Mango Salsa are a vibrant and satisfying dish perfect for a laid-back Sunday. The crispy, seasoned tofu is paired with a sweet and tangy mango salsa, creating a delightful mix of textures and flavors. Whether you’re hosting friends or enjoying a family meal, these tacos are sure to impress both vegans and non-vegans alike. The recipe is quick to prepare, making it ideal for a relaxing yet flavorful Sunday lunch or dinner.

Ingredients:

• 1 block of extra-firm tofu (pressed and diced)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas

For the Mango Salsa:

• 1 ripe mango (diced)
• 1/2 red onion (finely chopped)
• 1 jalapeño (seeded and minced)
• Juice of 1 lime
• 1/4 cup fresh cilantro (chopped)
• Salt to taste

Toppings:

• Sliced avocado
• Shredded red cabbage
• Vegan sour cream

Instructions:

1. Prepare the tofu: Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until crispy on all sides, about 8-10 minutes. Sprinkle chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and pepper. Toss well and cook for an additional 2 minutes.
2. Make the mango salsa: In a bowl, combine mango, red onion, jalapeño, lime juice, cilantro, and salt. Mix well and set aside.
3. Assemble the tacos: Warm the corn tortillas in a skillet or microwave. Fill each tortilla with crispy tofu, mango salsa, shredded cabbage, sliced avocado, and a dollop of vegan sour cream.
4. Serve immediately and enjoy!

These Spicy Vegan Tofu Tacos with Mango Salsa are a burst of Mexican-inspired flavors. The balance of spice from the tofu and sweetness from the mango salsa creates a harmony that will have everyone reaching for seconds. Pair them with a refreshing drink like horchata or a citrusy mocktail for the perfect Sunday meal.

Vegan Enchiladas with Black Beans and Sweet Potatoes

Vegan Enchiladas with Black Beans and Sweet Potatoes are a hearty and wholesome dish perfect for a Sunday feast. This recipe features soft tortillas filled with a rich black bean and sweet potato mixture, smothered in a zesty enchilada sauce, and baked to perfection. It’s a comforting meal that brings bold flavors and plenty of satisfaction, making it a hit at the dinner table.

Ingredients:

• 2 cups cooked sweet potatoes (mashed)
• 1 can (15 oz) black beans (rinsed and drained)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 8 large flour or corn tortillas
• 1 can (15 oz) vegan enchilada sauce
• 1/2 cup vegan shredded cheese
• 1 tbsp olive oil

Toppings:

• Diced avocado
• Chopped fresh cilantro
• Vegan sour cream

Instructions:

1. Prepare the filling: In a large bowl, combine mashed sweet potatoes, black beans, cumin, smoked paprika, chili powder, and garlic powder. Mix well.
2. Assemble the enchiladas: Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Fill each tortilla with the sweet potato and black bean mixture, roll tightly, and place seam-side down in the dish.
3. Add the sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle vegan cheese on top.
4. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
5. Serve hot with your favorite toppings.

These Vegan Enchiladas with Black Beans and Sweet Potatoes are the ultimate comfort food for a Sunday meal. The creamy sweet potato pairs beautifully with the earthy black beans and the spicy enchilada sauce. Whether served with a side of rice or a fresh green salad, this dish will leave you feeling satisfied and eager for the week ahead.

Zesty Vegan Mexican Street Corn Salad

Zesty Vegan Mexican Street Corn Salad is a vibrant and tangy dish that captures the essence of classic Mexican elote in a dairy-free form. With roasted corn kernels, creamy vegan dressing, and a hint of spice, this salad is an excellent addition to your Sunday meal. It’s light yet flavorful, making it a perfect side dish or appetizer for any gathering.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1/4 cup vegan mayonnaise
• 2 tbsp lime juice
• 1 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup vegan feta or cotija-style cheese (crumbled)
• Salt and pepper to taste

Instructions:

1. Roast the corn: Heat olive oil in a large skillet over medium-high heat. Add the corn and cook until slightly charred, about 8-10 minutes. Remove from heat and let it cool slightly.
2. Make the dressing: In a small bowl, whisk together vegan mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
3. Combine the salad: In a large bowl, toss the roasted corn with the dressing, fresh cilantro, and crumbled vegan feta.
4. Serve immediately or chill for 20 minutes for a more refreshing experience.

This Zesty Vegan Mexican Street Corn Salad is a delightful blend of smoky, creamy, and tangy flavors. Perfect as a side dish or a light starter, it brings the festive spirit of Mexican cuisine to your Sunday table. Pair it with tacos, enchiladas, or enjoy it on its own for a satisfying and flavorful treat.

Vegan Chiles Rellenos with Quinoa and Black Beans

Vegan Chiles Rellenos with Quinoa and Black Beans is a deliciously filling dish that’s perfect for a Sunday dinner. Roasted poblano peppers are stuffed with a hearty mixture of quinoa, black beans, and spices, then baked with a zesty tomato sauce. The result is a mouthwatering, plant-based version of the traditional Mexican favorite that’s both satisfying and nutritious. This dish is ideal for any vegan or non-vegan guest, making it a versatile choice for gatherings.

Ingredients:

• 4 large poblano peppers
• 1 cup cooked quinoa
• 1 can (15 oz) black beans (rinsed and drained)
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 cup tomato sauce
• 1 tbsp olive oil
• 1/4 cup fresh cilantro (chopped)

Instructions:

1. Roast the poblanos: Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes until the skins are charred and blistered. Once done, remove from the oven, place them in a bowl, and cover with a towel to steam for 5 minutes. Peel off the skins and carefully remove the seeds.
2. Prepare the filling: In a mixing bowl, combine the cooked quinoa, black beans, corn, cumin, smoked paprika, garlic powder, salt, and pepper. Stir until well combined.
3. Stuff the peppers: Carefully stuff each roasted poblano pepper with the quinoa and black bean mixture. Place the stuffed peppers in a baking dish.
4. Add tomato sauce: Pour the tomato sauce over the stuffed peppers and drizzle with olive oil.
5. Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until the peppers are tender.
6. Garnish with fresh cilantro before serving.

Vegan Chiles Rellenos with Quinoa and Black Beans are a flavorful and satisfying dish that’s perfect for a Sunday meal. The smoky poblano peppers combined with the quinoa and black bean filling create a robust and delicious flavor profile, while the tomato sauce adds a refreshing touch. It’s a hearty, plant-based twist on a traditional Mexican favorite that everyone will enjoy.

Vegan Mexican Stuffed Bell Peppers

Vegan Mexican Stuffed Bell Peppers are a simple yet delicious way to enjoy a plant-based Mexican-inspired meal. The colorful bell peppers are filled with a mixture of rice, beans, corn, and spices, then topped with avocado and a squeeze of lime for an extra kick. This dish is perfect for meal prep or a family-friendly Sunday dinner. It’s satisfying, packed with flavor, and can easily be customized to your taste.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (brown or white)
• 1 can (15 oz) black beans (rinsed and drained)
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 cup fresh cilantro (chopped)
• Salt and pepper to taste
• 1 avocado (sliced)
• 1 lime (cut into wedges)

Instructions:

1. Prepare the bell peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and ribs. Place the peppers in a baking dish.
2. Prepare the filling: In a large mixing bowl, combine cooked rice, black beans, corn, cumin, chili powder, garlic powder, salt, pepper, and cilantro. Mix well.
3. Stuff the peppers: Spoon the rice and bean mixture into the bell peppers, packing them tightly.
4. Bake: Cover the baking dish with foil and bake for 30 minutes, or until the peppers are tender.
5. Serve: Once out of the oven, top the stuffed peppers with sliced avocado and a squeeze of fresh lime juice.

These Vegan Mexican Stuffed Bell Peppers are a quick and healthy meal that brings a taste of Mexico to your table. The combination of beans, rice, and corn creates a hearty filling that complements the natural sweetness of the bell peppers. Topped with creamy avocado and a zesty lime kick, this dish is a vibrant and satisfying option for a Sunday meal.

Vegan Mexican Rice with Tofu and Avocado

Vegan Mexican Rice with Tofu and Avocado is a comforting and protein-packed dish that brings together the flavors of Mexican cuisine in a healthy, plant-based way. The rice is seasoned with traditional spices and mixed with crispy tofu and fresh avocado for a well-balanced and delicious meal. This dish is perfect for a Sunday lunch or dinner when you’re craving something filling and flavorful but want to keep it light.

Ingredients:

• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 block of firm tofu (pressed and cubed)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 avocado (sliced)
• 1/4 cup fresh cilantro (chopped)
• Lime wedges for serving

Instructions:

1. Cook the rice: In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
2. Cook the tofu: While the rice is cooking, heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until crispy on all sides, about 8-10 minutes. Season with cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
3. Assemble the dish: Once the rice is ready, fluff it with a fork and season with a pinch of salt. In a large bowl, combine the rice and crispy tofu.
4. Serve: Top with sliced avocado and fresh cilantro. Serve with lime wedges on the side for an added citrus boost.

Vegan Mexican Rice with Tofu and Avocado is a simple yet flavorful meal that’s perfect for a Sunday. The tender rice is infused with savory spices, while the crispy tofu adds a satisfying texture. The creamy avocado and fresh cilantro bring brightness to the dish, making it a well-rounded, delicious option that’s perfect for any occasion.

Vegan Mexican Street Tacos with Jackfruit

Vegan Mexican Street Tacos with Jackfruit are an excellent plant-based alternative to traditional carnitas tacos. The jackfruit, when cooked with traditional Mexican spices, has a texture that resembles pulled pork and absorbs the flavors of the marinade beautifully. Served in soft corn tortillas and topped with fresh salsa, cilantro, and a squeeze of lime, these tacos are a flavorful and satisfying meal. Whether you’re serving them at a Sunday gathering or enjoying a casual weeknight dinner, these tacos are sure to please.

Ingredients:

• 2 cans young green jackfruit in brine (drained and shredded)
• 1 tbsp olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 cup vegetable broth
• 1 tbsp lime juice
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup fresh salsa
• 1/4 cup fresh cilantro (chopped)
• Lime wedges for serving

Instructions:

1. Prepare the jackfruit: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened. Add the shredded jackfruit, cumin, chili powder, smoked paprika, oregano, salt, and pepper, and stir to combine.
2. Cook the jackfruit: Add the vegetable broth to the skillet and simmer for 10-15 minutes, allowing the jackfruit to absorb the flavors and become tender. Stir occasionally to prevent sticking.
3. Assemble the tacos: Warm the corn tortillas in a dry skillet or microwave. Once the jackfruit is cooked, spoon it onto the tortillas.
4. Top the tacos: Add fresh salsa, chopped cilantro, and a squeeze of lime juice.
5. Serve: Serve the tacos with extra lime wedges on the side for added flavor.

Vegan Mexican Street Tacos with Jackfruit offer a flavorful and satisfying plant-based alternative to traditional street tacos. The jackfruit, when seasoned and cooked to perfection, mimics the texture of pulled pork while the fresh toppings bring an authentic Mexican flair. These tacos are perfect for any taco lover, whether they’re vegan or not, making them a hit for your next Sunday meal.

Vegan Mexican Black Bean Soup

Vegan Mexican Black Bean Soup is a hearty and flavorful dish that brings the warmth and spice of Mexican cuisine to your table. Packed with black beans, tomatoes, and a variety of spices, this soup is comforting and nourishing. It’s a perfect Sunday soup, especially when served with fresh tortillas, avocado, or a dollop of vegan sour cream. This soup is not only satisfying but also quick and easy to make, offering a nutritious option for your next meal.

Ingredients:

• 2 cans (15 oz) black beans (rinsed and drained)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 carrot (diced)
• 1 celery stalk (diced)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Vegan sour cream for topping (optional)

Instructions:

1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for about 5-7 minutes until softened.
2. Add the spices: Stir in cumin, chili powder, smoked paprika, and cayenne pepper (if using), and cook for another minute until fragrant.
3. Add the beans and broth: Add the black beans, diced tomatoes, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
4. Simmer: Reduce the heat to low, cover, and simmer for 20-25 minutes to allow the flavors to meld together.
5. Blend the soup (optional): For a smoother texture, use an immersion blender to puree a portion of the soup. You can also transfer half of the soup to a blender and return it to the pot.
6. Finish the soup: Stir in lime juice and season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and top with fresh cilantro and a dollop of vegan sour cream, if desired.

Vegan Mexican Black Bean Soup is the perfect Sunday comfort food. Its rich, spiced flavors and hearty texture make it an excellent option for a light yet satisfying meal. Whether you serve it with tortillas, avocado, or a side of chips, this soup is a filling and healthy dish that everyone will enjoy.

Vegan Mexican Corn Tortilla Casserole

Vegan Mexican Corn Tortilla Casserole is a delicious, easy-to-make dish that layers corn tortillas, a flavorful tomato-based sauce, beans, and veggies into a baked casserole. It’s a one-pan meal that’s perfect for Sunday dinner or meal prep. The combination of black beans, corn, and spices creates a mouthwatering, savory flavor profile, while the layers of tortilla provide a satisfying texture. This casserole is perfect for a family meal or a casual gathering with friends.

Ingredients:

• 12 corn tortillas (cut into quarters)
• 2 cups cooked black beans
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 cup corn kernels (fresh or frozen)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup vegan cheese shreds (optional)
• 1/2 cup fresh cilantro (chopped)
• 1 tbsp olive oil

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the sauce: In a medium skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened. Add the diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper, and stir to combine. Let the sauce simmer for 5 minutes.
3. Assemble the casserole: In a greased baking dish, place a layer of quartered tortillas at the bottom. Spoon some of the tomato sauce over the tortillas, followed by a layer of black beans, corn, and more tortillas. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
4. Bake: Cover with foil and bake for 20-25 minutes. If using vegan cheese, sprinkle it on top during the last 5 minutes of baking and bake uncovered until melted.
5. Serve: Garnish with fresh cilantro before serving.

Vegan Mexican Corn Tortilla Casserole is a hearty and flavorful dish that combines the best of Mexican comfort food with plant-based ingredients. The layers of tortillas, beans, and vegetables create a satisfying meal that’s both nutritious and delicious. It’s perfect for a Sunday gathering, and you can easily prepare it in advance for a hassle-free meal.

Vegan Mexican Stuffed Poblano Peppers

Vegan Mexican Stuffed Poblano Peppers are a savory, satisfying dish that features roasted poblano peppers filled with a flavorful quinoa and black bean mixture. The filling is enhanced with a blend of traditional Mexican spices, creating a delicious and hearty meal. These peppers are perfect for a Sunday dinner or a special occasion, and they can easily be made ahead of time for a stress-free meal. The smoky flavor of the roasted poblanos combined with the protein-packed filling makes this dish a crowd-pleaser.

Ingredients:

• 6 large poblano peppers
• 1 cup cooked quinoa
• 1 can (15 oz) black beans (rinsed and drained)
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes (fresh or canned)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1/4 cup vegan cheese shreds (optional)
• Lime wedges for serving

Instructions:

1. Roast the poblanos: Preheat your oven to 400°F (200°C). Place the poblanos on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skins are charred and blistered. Once roasted, remove from the oven, place them in a bowl, and cover with a towel to steam for 10 minutes. After steaming, peel off the skins and carefully remove the seeds and stems.
2. Prepare the filling: While the poblanos are roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened. Add the black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, smoked paprika, coriander, salt, and pepper. Stir to combine and cook for 5 minutes to allow the flavors to meld.
3. Stuff the peppers: Once the poblanos are ready, stuff each pepper with the quinoa and bean mixture.
4. Bake the stuffed peppers: Place the stuffed peppers back on the baking sheet and bake for 15-20 minutes, until heated through. If using vegan cheese, sprinkle it over the top during the last 5 minutes of baking.
5. Serve: Garnish with fresh cilantro and serve with lime wedges for added flavor.

Vegan Mexican Stuffed Poblano Peppers are a delicious and filling meal that showcases the bold flavors of Mexican cuisine. The smoky roasted poblanos pair perfectly with the hearty quinoa and black bean filling, creating a nutritious and satisfying dish. Whether you’re enjoying them on a Sunday or serving them for a weeknight dinner, these stuffed peppers are sure to impress.

Vegan Mexican Enchiladas with Mole Sauce

Vegan Mexican Enchiladas with Mole Sauce are an authentic and flavorful Mexican dish made with corn tortillas stuffed with a rich, plant-based filling and smothered in a homemade mole sauce. The mole, made with a variety of spices, chiles, and chocolate, creates a deep, complex flavor that perfectly complements the enchiladas. This dish is a bit more involved but definitely worth the effort, and it’s perfect for a festive Sunday meal or when you want to impress your guests with authentic Mexican cuisine.

Ingredients:

• 12 corn tortillas
• 2 cups cooked lentils (or black beans)
• 1/2 cup chopped onion
• 1/2 cup corn kernels (fresh or frozen)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

For the Mole Sauce:

• 1 tbsp olive oil
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 2 dried ancho chiles (seeds removed)
• 1 dried pasilla chile (seeds removed)
• 1/4 cup tomato paste
• 1/4 cup peanut butter
• 2 tbsp cacao powder or unsweetened cocoa powder
• 1 tbsp maple syrup
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Prepare the filling: In a skillet, heat olive oil over medium heat. Add the onion, garlic, and corn, and sauté for 5 minutes until softened. Add the cooked lentils (or black beans), cumin, chili powder, smoked paprika, salt, and pepper, and stir to combine. Cook for an additional 2-3 minutes, then remove from heat.
2. Make the mole sauce: Heat olive oil in a saucepan over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the dried ancho and pasilla chiles and cook for 1-2 minutes. Add the tomato paste, peanut butter, cacao powder, maple syrup, and vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens. Blend the sauce until smooth, using an immersion blender or a regular blender. Season with salt and pepper.
3. Assemble the enchiladas: Preheat the oven to 375°F (190°C). Warm the corn tortillas in a dry skillet or microwave to make them pliable. Spoon the lentil mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
4. Top with mole sauce: Pour the mole sauce over the top of the enchiladas, making sure each one is fully covered.
5. Bake: Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through.
6. Serve: Garnish with fresh cilantro and serve with a side of rice or guacamole.

Vegan Mexican Enchiladas with Mole Sauce are a rich, flavorful, and authentic dish that brings a complex depth of taste to your table. The mole sauce is the star of the dish, with its perfect blend of spices, chiles, and chocolate. These enchiladas are perfect for a special Sunday dinner and are sure to be a hit with anyone who loves Mexican cuisine.

Vegan Mexican Cauliflower Tacos

Vegan Mexican Cauliflower Tacos are a healthy and flavorful twist on traditional tacos. The cauliflower is roasted until golden and tender, then topped with a zesty, tangy slaw and a drizzle of avocado crema. These tacos are light but full of flavor, with a combination of smoky, spicy, and creamy textures. Perfect for a lighter Sunday meal, these tacos are easy to make and perfect for those looking for a fresh, plant-based option.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced red onion
• 1 avocado
• 2 tbsp lime juice
• 1/4 cup unsweetened plant-based yogurt (for crema)
• 1 tbsp water (for crema)

Instructions:

1. Roast the cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. Make the avocado crema: In a blender or food processor, combine the avocado, lime juice, plant-based yogurt, water, and a pinch of salt. Blend until smooth and creamy.
3. Prepare the slaw: In a bowl, combine the shredded cabbage, chopped cilantro, and red onion. Toss to combine.
4. Assemble the tacos: Warm the corn tortillas in a dry skillet or microwave. Place the roasted cauliflower on each tortilla, top with slaw, and drizzle with avocado crema.
5. Serve: Serve with extra lime wedges on the side for added flavor.

Vegan Mexican Cauliflower Tacos are a light yet satisfying meal that combines the smoky flavors of roasted cauliflower with the freshness of cilantro slaw and creamy avocado crema. These tacos are perfect for a light Sunday dinner, and they’re quick enough to prepare for a weeknight meal. The balance of textures and flavors makes these tacos a fresh and exciting take on Mexican cuisine.

Vegan Mexican Tempeh Tacos

Vegan Mexican Tempeh Tacos offer a plant-based twist on traditional tacos, featuring crumbled tempeh as a hearty, protein-packed filling. The tempeh is cooked with Mexican spices, giving it a savory, umami-rich flavor that pairs perfectly with crunchy lettuce, fresh salsa, and a creamy avocado sauce. This simple and satisfying taco recipe is perfect for a quick Sunday dinner or a taco night with family and friends. Plus, it’s a great way to incorporate tempeh into your meals for added texture and nutrition.

Ingredients:

• 1 package (8 oz) tempeh (crumbled)
• 1 tbsp olive oil
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tbsp soy sauce or tamari
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro

For the Avocado Sauce:

• 1 ripe avocado
• 2 tbsp lime juice
• 1/4 cup water
• Salt and pepper to taste

Instructions:

1. Prepare the tempeh filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened. Add the crumbled tempeh, cumin, chili powder, smoked paprika, and ground cinnamon. Cook for 5-7 minutes, stirring occasionally, until the tempeh begins to brown. Add the soy sauce, tomato paste, and vegetable broth, stirring to combine. Simmer for 5-10 minutes, allowing the flavors to meld and the liquid to reduce.
2. Make the avocado sauce: In a blender or food processor, combine the avocado, lime juice, water, salt, and pepper. Blend until smooth and creamy.
3. Assemble the tacos: Warm the corn tortillas in a dry skillet or microwave. Divide the tempeh mixture evenly among the tortillas, and top with shredded lettuce, diced tomatoes, and cilantro.
4. Serve: Drizzle the avocado sauce over the top of the tacos and serve immediately.

Vegan Mexican Tempeh Tacos are a flavorful, protein-packed option for a delicious taco night. The savory tempeh filling, combined with the creamy avocado sauce and fresh toppings, makes each bite satisfying and full of flavor. These tacos are a perfect option for those looking to enjoy a plant-based Mexican meal without sacrificing taste. They’re quick, easy to make, and perfect for a fun Sunday meal with loved ones.

Vegan Mexican Chiles Rellenos

Vegan Mexican Chiles Rellenos are a delicious and hearty dish featuring roasted poblano peppers stuffed with a flavorful mixture of rice, black beans, and vegetables. The peppers are lightly battered and fried, giving them a crispy, golden exterior that contrasts perfectly with the soft and savory filling. Served with a tomato-based sauce, these chiles rellenos are a crowd-pleasing dish that works great for a special Sunday meal or a festive occasion. This vegan version captures all the flavors of the traditional recipe without any animal products.

Ingredients:

• 6 large poblano peppers
• 1 cup cooked rice
• 1 can (15 oz) black beans (rinsed and drained)
• 1/2 cup corn kernels (fresh or frozen)
• 1 small onion (diced)
• 1 small zucchini (diced)
• 2 cloves garlic (minced)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup all-purpose flour (for batter)
• 1/2 cup sparkling water (for batter)
• Olive oil for frying

For the Sauce:

• 2 cups crushed tomatoes
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Roast the poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place the peppers in a bowl, covering them with a towel to steam for 10 minutes. Peel off the skins, cut a slit down one side, and remove the seeds and membranes.
2. Prepare the filling: In a skillet, heat olive oil over medium heat. Add the diced onion, zucchini, and garlic, and sauté for 5 minutes until softened. Add the black beans, corn, cooked rice, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes.
3. Stuff the peppers: Carefully stuff each roasted poblano pepper with the rice and vegetable mixture, pressing gently to pack the filling.
4. Prepare the batter: In a bowl, combine the flour, sparkling water, and a pinch of salt. Stir to form a smooth batter.
5. Fry the chiles rellenos: Heat olive oil in a skillet over medium-high heat. Dip each stuffed pepper into the batter, coating it evenly, and carefully fry in the hot oil until golden and crispy, about 3-4 minutes per side.
6. Make the sauce: In a saucepan, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes. Add the crushed tomatoes, cumin, chili powder, salt, and pepper, and simmer for 10 minutes to allow the flavors to combine.
7. Serve: Place the fried chiles rellenos on a plate, spoon the tomato sauce over the top, and serve with a side of rice or beans.

Vegan Mexican Chiles Rellenos are a showstopper dish that’s perfect for a Sunday dinner or when you’re looking to serve something special. The combination of roasted poblanos, savory rice, beans, and vegetables, all encased in a crispy batter and topped with a tangy tomato sauce, creates a satisfying and indulgent meal. This dish is a great option for anyone craving authentic Mexican flavors in a plant-based format, and it’s sure to impress your guests.

Vegan Mexican Tostadas with Refried Beans

Vegan Mexican Tostadas with Refried Beans are a crunchy, flavorful dish that features crispy corn tortillas topped with creamy refried beans, fresh vegetables, and a variety of toppings. These tostadas are simple to prepare and can be customized with your favorite ingredients. The crunchy tortilla base is complemented by the smoothness of the refried beans and the freshness of lettuce, tomatoes, and avocado. These tostadas are perfect for a light yet satisfying Sunday lunch or dinner.

Ingredients:

• 6 corn tortillas
• 1 can (15 oz) refried beans (or homemade refried beans)
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 avocado (sliced)
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa
• 1 tbsp olive oil (for frying the tortillas)
• Lime wedges for serving

Instructions:

1. Fry the tortillas: Heat olive oil in a skillet over medium-high heat. Fry the corn tortillas one at a time for 2-3 minutes per side until they are golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
2. Prepare the tostadas: Heat the refried beans in a saucepan over medium heat until warm. Spread a thin layer of refried beans on each fried tortilla.
3. Top the tostadas: Top each bean-covered tortilla with shredded lettuce, diced tomatoes, avocado slices, chopped red onion, and fresh cilantro.
4. Serve: Drizzle salsa over the top of each tostada and serve with lime wedges on the side.

Vegan Mexican Tostadas with Refried Beans are a quick and satisfying meal that brings together the crunch of crispy tortillas and the richness of refried beans. The fresh toppings add a burst of flavor, making each bite delicious and refreshing. These tostadas are perfect for a casual Sunday meal and can easily be adapted to suit any dietary preferences. Enjoy them as a light dinner or as part of a larger Mexican-themed feast.

Note: More recipes are coming soon!