Mexican Dishes That Are Already Vegan with Protein

 

There are many Mexican dishes that require little to no substitutions, or tweaks, if you want to make them vegan. As we’ve provided appetizers, mains, and desserts, you can create multiple three-course (or more!) meals with this vegan Mexican menu sampling.

 

Appetizers

• Chips and salsa (many salsas and moles are vegan)
• Guacamole
• Pellizcadas Some use lard in masa or beans; some omit the meat and come only with beans, salsa, and veggie toppings.

 

Mains

• Morisqueta (beans, rice, salsa) from the Bajio region
• Tacos de nopales
• Hongos al ajillo(garlic mushrooms) from Oaxaca

 

Desserts

• Paletas (fruit popsicles)
• Chamoyada ((a drink of brined fruit mixed with chili and lime)
• Churros (originally a Spanish dessert) Some are made without dairy or eggs, but theyʼre usually fried.
• Alegrías (amaranth seed bars)

 

Ways to Easily Veganize Mexican Dishes

 

Tamales can be vegan by leaving lard out of the dough and using plant-based broth in place of chicken stock. You can keep it simple with blind tamales(cornmeal dough steamed inside of corn husks with no other filling), or get creative and fill the husks with pineapples, mushrooms, and other fresh produce. You can also add meat and dairy analogues.

Tacos, burritos, tostadas, enchiladas, and other dishes can be made with meat or dairy analogues, or you can just use beans, mushrooms, and unprocessed or lightly processed veggies. For aguachiles and ceviche, substitute vegan fish or shrimp, or try hearts of palm for the seafood.

Use plant-based fillings to stuff chili peppers. Esquite or elote(freshly cooked corn topped with condiments, either on or off the cob) can be made with vegan mayo, butter, and cheese, or leave them off and use other plant-based toppings of your choice.

Many other dishes can also be made by just leaving out the meat or dairy.

And if youʼre looking for inspiration (or just have a hankering for Mexican food), you can find a number of vegan restaurants in Manhattan New York.

 

Vegan Mexican Recipes

 

Rather than aiming for complete authenticity, weʼre sharing our plant-based takes on traditional Mexican cuisine. Theyʼve all been created with much love and respect, and are incredibly delicious! Make them during the week, or prepare a vegan Mexican feast for Cinco de Mayo or another special occasion. You can find a lot of delicious vegan Mexican in Manhattan New York.

 

1. Aguachile Verde

This Mexican-inspired dish pays homage to the beloved seafood dish aguachile from the North Pacific Coast. This vibrant, plant-based version marries the crunch of hearts of palm, cucumber, red onion, and radish with the creamy texture of avocado, all enhanced by the brightness of lime and fresh cilantro. At the core of this vegan Mexican dish lies the Salsa Verde — a zesty marinade of tangy lime juice, onion, garlic, spicy jalapeño, serrano chilies, and cilantro, with a dash of kelp granules, adding a hint of the sea. Serve up your aguachile with whole grain tortilla chips or tostadas for a vegan Mexican dish thatʼs sure to impress with its bold flavors and spicy kick.

 

2. Vegan Pozole

A cherished dish also from the North Pacific Coast, pozole is known for its warming and satisfying qualities. Our vegan take on this beloved classic features a robust stock made from dried ancho chilies, garlic, and white onion. The addition of mushrooms and black beans infuses the soup with both heartiness and protein, while ground cumin, dried oregano, and bay leaves deepen the flavor profile. The hominy, notable for its distinctive texture, simmers in a savory vegetable broth, absorbing the aromatic spices. Topped with fresh, crunchy vegetables like cabbage, radish, onion, and jalapeño, this hearty soup celebrates Mexican culture, nutritional richness, and the versatility of plant-based ingredients.

 

3. Vegan Chiles en Nogada

Chiles en Nogada is known as Mexicoʼs most patriotic dish, and for good reason! This vegan version offers a twist on the festive Mexican dish traditionally served in celebration of Mexican Independence Day. Organic poblano peppers are filled with a flavorful blend of tempeh, onions, garlic, and fruits like pineapple, apples, pears, and plantains and seasoned with spices such as cinnamon and cloves. The peppers are topped with a creamy walnut sauce and garnished with pomegranate seeds and parsley, mirroring the Mexican flagʼs colors. Vegan Chiles en Nogada is a wonderful way to pay homage to a beloved culinary tradition.

 

4. Spinach and Mushroom Enchiladas

The irresistible aroma, delectable flavors, and hearty textures of these Spinach and Mushroom Enchiladas are sure to excite any enchilada enthusiast! Theyʼre perfectly paired with Smoky Black Bean Dip and robust Enchilada Sauce, creating a savory, satisfying meal that hits all the right flavor notes. Serve these delightful vegan enchiladas hot from the oven, topped with creamy avocado and an extra splash of savory sauce, for a delicious and satiating plant-based feast any night of the week!

 

5. Black Bean Street

Street tacos are a central component of Mexican city life and are called antojitos, meaning “little cravings.” Theyʼre meant to be enjoyed while walking about — as a small snack. Traditionally, street tacos are made using corn tortillas, meat (beef or chicken), pico de gallo, lime juice, and cilantro. In this recipe, protein-rich black beans are spread on organic corn tortillas, with more nutritious ingredients layered on top. The result is a flavorful and nutrient-dense street taco experience — best enjoyed outside with loved ones!

 

6. Esquites

Esquites is a popular Mexican street corn salad known for its vibrant and savory flavors. This plant-based version combines sweet sautéed corn with spicy jalapeño and garlic for delightful pops of flavor. Itʼs enriched with creamy Cashew Sour Cream, savory plant-based cheese, and a splash of lime juice, adding even more layers of craveable flavor. Fresh cilantro and a sprinkle of chili powder bring freshness and a hint of smokiness, making this vegan Mexican recipe a perfect healthy snack or flavorful side dish.

 

7. Arroz con Leche

Vegan Arroz con Leche is a delightful twist on a delicious Mexican dessert, blending traditional flavors with plant-based ingredients. The dish starts with homemade almond milk enriched with vanilla extract and naturally sweetened with date paste. Organic brown rice is then simmered with cinnamon sticks and lemon peel, infusing it with the classic warm, spiced flavors of this cultural favorite. A sprinkle of ground cinnamon adds the final touch to this comforting Mexican dessert.

At this point, we hope the statement that New York City has no good Mexican food feels outdated to you. It’s a myth, perpetuated by Californians who wish they could take a subway to eat mole tonight, and who know that the statement about NYC having mixed eclectic varieties still holds true.