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
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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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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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.
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!
Subscribe to my channel here ↠
#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
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F T C: this video is kindly sponsored by Mi Rancho.
I hope you enjoy these vegan recipes! Thank you for watching ????
VEGAN MEXICAN RICE ???? Quick and easy Instant Pot recipe!
This Plant Based Vegan Mexican Rice (also known as Spanish Rice) is so packed full of flavor you can use it as a side dish or eat it as a meal. Making it in the Instant Pot is so simple that it will become a staple recipe in your home for sure. We like to add freshly chopped cilantro and lime juice to our servings.
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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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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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
FTC: not sponsored babes
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