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
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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 ????
Vegan NO- Chick'n Enchilada Casserole- Oil-free, Wheat-free, Rice-free, RF Sugar-free
Fully Loaded NO Chick'n Enchilada Casserole
INGREDIENTS
18 small Organic Oil-free Corn tortillas
1 ½ cups (1 can) black beans
1 red pepper diced
½ red onion diced
1 zucchini diced
Vegan Cheese sauce (See link in video)
Mexican-Style Veggie Mushrooms:
5 cups of Lions Mane, Oyster or other mushrooms of choice broken/cut into pieces
2 tbls coconut aminos
2 tsp garlic granules
2 tsp paprika
1 tsp onion granules
½ tsp smoked paprika
1 tsp dried oregano
1 tsp cumin powder
½ tsp salt
Heat cast iron or stick free skillet to medium-high heat. Add mushrooms. Use “pressing technique” as shown here.
Once most of the water has cooked off, add spice mixture and continue to cook for 2-3 minutes.
Enchilada Sauce:
3 tablespoon ground chili powder
3 teaspoon ground cumin
1.5 teaspoon garlic powder
1.5 teaspoon dried oregano
1.5 teaspoon salt, or to taste
⅓ cup tomato paste
7 cups vegetable broth
3 teaspoon apple cider vinegar
Black pepper, to taste
Optional: 1/2 tsp cinnamon
Whisk spices tomato paste, broth and ACV over medium high heat. Allow to simmer 10 minutes or until reduced and slightly thickened.
18 small Organic Oil-free Corn tortillas
1 ½ cups (1 15 oz can) black beans
1 red pepper diced
½ red onion diced
1 zucchini diced
HV Cheese sauce (See link in video)
In a 9x13 pan start by adding a small amount of sauce to the bottom of your pan. Use 6 small (or fewer large ones) tortillas to create a layer. Use half of your cut veggies and mushrooms to cover your layer, then add sauce and HV cheese and cover with another 6 tortillas. Use the rest of your veggies and mushrooms, add sauce and HV cheese. Finally, top with the last of your enchilada sauce and HV cheese sauce.
Bake @ 350 F for covered for 15 minutes, then uncovered and bake for another 10 minutes.
VEGAN MEXICAN FEAST (ENCHILADAS, CHARRO BEANS + MORE)
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Thank you for being here, I hope you enjoy these recipes ᖭི༏ᖫྀ
Video Flow
0:00 Intro + vibrant theme
1:48 Charro Beans
3:09 Offer, for you
4:28 Berry-Lime Tart
4:50 Enchilada
8:51 Tahini-Corn-Arugula Salad
9:11 Plating
9:44 Closing thoughts
RECIPES IN THIS VIDEO
Savory Morning Beans (Charro Beans) - variation#2
Nearly Raw, Berry-Lime Tart
Chile -Black Bean Enchiladas
Tahini-Corn-Arugula Salad
Simple Tahini
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CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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COZY AND HEALTHY FALL VEGAN MEALS [MEXICAN CASSEROLE + POLENTA] | PLANTIFULLY BASED
Hi my friends! Today I have TWO amazing comfort food recipes. The best part these are cozy for these fall months but also healthy. They are just delicious and I know you are going to love them if you try them.
MEXICAN CASSEROLE:
POLENTA RECIPE:
MY CAMERA (CANON REBEL T6):
50MM LENS:
MY TRIPOD:
**$2 EBOOK**
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If you create any of my recipes tag me on Instagram or use #plantifullybased so I can find it!
MEXICAN CASSEROLE
Enchilada Sauce
1 can of tomatoes, fire roasted preferred [14.5oz]
1/2 cup of water
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar1/4 tsp cayenne
*or to spiciness preference
1/2 tsp cumin1/4 tsp salt
*optional if you feel it needs it but remember there will be saltiness added from beans, tortillas and vegan cheese
Bean and Corn Filling
2 bell peppers, chopped [200g]
1 jalapeno, diced [30g]
1/3 onion, chopped [60g]
1 can pinto beans, drained and rinsed [15oz]
1 can black beans, drained and rinsed [15 oz]
1 1/4 cups frozen corn [180g]
1/4 cup vegetable broth
2 tsp taco seasoning
1 can refried beans [16 oz]
5 medium sized tortillas
3/4 cup vegan cheese
POLENTA INGREDIENTS
Polenta
1/2 cup polenta, dry [70g]
1 cup water [240ml]
3/4 cup non-dairy milk, unflavored and unsweetened [180ml]
1/4 tsp salt
1/2 tbsp nutritional yeast
1/4 tsp garlic powder
12 Brussel sprouts, cut in half [120g]
2 big handfuls of kale, chopped [40g]
5 oz extra firm tofu1 tsp olive oil
1/4 cup water if necessary
Balsamic Glaze sauce
2 tbsp balsamic glaze
2 tbsp water
Balsamic glaze substitute: 2 tbsp balsamic vinegar, 1 tbsp maple syrup
MUSIC
from epidemicsound.com
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Chipotle Quesadilla BUT VEGAN!
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