Happy Cinco de Mayo! Each year on May 5th, Mexicans and Mexican Americans celebrate the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). In spite of being an army of 4,500 untrained Mexican soldiers taking on an army of 6,500 trained French soldiers, Mexico emerged victorious. In Mexico, and in cities across the United States, people celebrate with parades, parties, and festivities — and of course, it’s not a celebration without food. Mexican food may be known for having a lot of meat and cheese, Mexican food is one of the easiest cuisines to make vegan. There is a strong emphasis on fresh produce like corn and peppers as filling, healthy ingredients like rice and beans. Of course, you can also easily replicate the meat and cheese, if that’s what you love. To learn more, read How to Make Amazing Mexican Food Without Meat or Cheese.
To see Cinco de Mayo recipes from previous years, check out 25 Zesty Recipes for Cinco de Mayo, 38 Vegan Recipes to Party-Like-It’s Cinco De Mayo!, and 10 Super Simple, Spicy Vegan Cinco de Mayo Recipes! — but then be sure to come back because this year, we have 15 new recipes from the Food Monster App for you to try!
Source: Stuffed Pasilla Peppers
These Stuffed Pasilla Peppers by Ashley Hankins have pretty much everything out could ask for inside of them. They are filled with zesty vegan chorizo, tender quinoa, plenty of vegan cheese, and then topped off with a fiery habanero pesto. This recipe is definitely going to be one of your favorites the moment you taste it.
Source: Baked and Stuffed Avocados
These rich and creamy Baked and Stuffed Avocados by the Wicked Healthy are smothered in our cashew queso, topped with plant-based sausage and finished with Salsa Pico which adds a freshness to these decadent snacks. This is perfect party food!
Source: Refried Bean and Veggie Tacos
These Refried Bean and Veggie Tacos by Maria Koutsogiannis are incredibly easy to make and require almost zero prep time. Just gently heat the taco shells in the oven while you heat up your refried beans and your protein, then toss everything inside the warm taco shells and serve them with guacamole. These tacos are so effortless – every night can be taco night.
Source: Mexican Conchas
These traditional Mexican Conchas by Annie McGee are a fun, colorful sweet bread that goes great with coffee and celebrations. Conchas are made from two different layers of bread. The main roll has a texture and weight similar to that of brioche but it is slightly sweeter and the top layer is sugary, crumbly, and delicious.
Chicharrones de harina are a crispy Mexican snack made from wheat flour. Light and airy, they’re similar to cheese puffs without the cheese. Since their texture is so perfect for that flavor, this Chicharrones recipe by Kate Ramos uses nutritional yeast to add cheesiness and a blend of other spices to give it some heat. The result? Crunchy fried snacks that are perfect for munching on.
Source: Mexican Cornbread Pizza Cake
The only thing better than pizza is pizza cake and the only thing better than pizza cake is vegan Mexican Cornbread Pizza Cake by Jasmine Briones! That’s right – three layers of sun-dried tomato jalapeño cornbread plus refried beans, nacho cheese, guacamole, pizza sauce, and veggies galore. This cake is nothing short of epic.
Source: Crunchwrap Supremes
Meet the fast food copycat of your dreams: these veganized Crunchwrap Supremes by Ashley Hankins. They’re stuffed with meaty textured vegetable protein, crisp tostada shells, plenty of melty vegan cheese, and everything else you love about Taco Bell. These vegan Crunchwrap Supremes are a great recipe for your Cinco de Mayo celebration.
Source: Mexican Chorizo
Traditional Mexican chorizo is typically made with pork meat and is usually super greasy, but this vegan version of Mexican Chorizo by Azucena Noriega is meatless and much healthier! Made with tofu and mushrooms, this chorizo is seasoned similarly to the original – plenty of chilis, garlic, paprika, cumin, and other spices – which all get absorbed within the mushrooms and tofu so it’s not dripping grease. Use this delicious “beef crumble” mix in your tacos, burritos, or on top of nachos.
These Cheesy Corn and Smashed Avocado Quesadillas by Florian Nouh may feel like a total comfort food indulgence, but they are remarkably healthy! The “cheese” is made with corn, nutritional yeast, garlic, and salt, and with the avocado and cherry tomatoes, these are pretty well-rounded ingredient-wise. Who knew ooey-gooey deliciousness could be so wholesome?
Source: Chorizo Torta
This Chorizo Torta by Dora Stone is basically the Mexican version of an overloaed sandwich, A bolillo, or French-style roll, is spread with refried beans and creamy avocado and filled with a spicy chorizo center, tomato, and a couple of slices of onion. The whole thing is then toasted on a griddle, similar to how you would make a panini. Serve this delicious and warm sandwich with pickled jalapeños for an extra kick.
Source: Mexican Street Corn
Grilled sweet corn sprinkled with cayenne pepper, drizzled with chipotle-spiked sauce and topped with fresh cilantro. This Mexican Street Corn by Crissy Cavanaugh is one spicy bite! Traditional street corn is served with cotija cheese, a seasonal cheese named after a town in Mexico. Beware, this sauce is hot, hot, hot, so go lightly if you’re not ready for the heat!
Source: Cauliflower Tortitas
These Cauliflower Tortitas by Dora Stone are a Mexican side of crispy fried cauliflower. Traditionally, tortitas are dropped in an egg batter and fried, but for this version is totally egg-free! The tomato-chipotle sauce gives this dish the acidity and spiciness that pairs very well with the crunchiness of the cauliflower. This is great as a side or as a main served with grains and a side of greens.
Source: Cucumber Chili Paletas
Do you ever wish that your frozen treats could be spicy and chilly? Look no further! These Cucumber Chili Paletas by Azucena Noriega, Mexican ice pops made from water, fruit, and sugar, are a mix of contrasting flavors — sweet, sour, refreshing, and spicy. To prepare these cucumber chili ice pops, you only need five ingredients and they can be prepared in less than half an hour.
Source: Loaded Nachos
These Loaded Nachos by The Surznick Common Room are perfect for movie marathons and parties alike. The combination of crunchy tortilla chips, lentil-walnut taco meat, and melty cheese sauce will leave you obsessed! You can use as many or as little add-ons as you want and it’ll be a vegan nacho party for your taste buds!
You could get a perfectly delicious veggie taco bowl from your neighborhood Mexican restaurant, or you could make one yourself, like these Chipotle Hummus and Fajita Veggie Taco Bowls by Tori Cooper! How amazing does that sound! Plus, it’s way easier to make than you think. No excuses – you have to make this! Especially since they’re perfect for parties!
For even more ideas, check out our vegan Mexican recipes page.
We also highly recommend downloading our Food Monster App, which is available for iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!
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