This Chile Relleno Is a Comforting Little Poblano Hug
Our veggie chile relleno is baked, not fried. It's everything you want, just a little healthier.
Our veggie chile relleno is baked, not fried. It's everything you want, just a little healthier.
All the smoky satisfaction of a taco, but packed with veggies
It's always the right time for quesadillas
Succulent mushroom tacos from 'The Vegan Meat Cookbook'
This year Cinco de Mayo lands on Taco Tuesday! To help you celebrate we rounded up a few of our favorite veggie taco recipes.
A Mexican classic, these chile and cheese vegetarian tamales are filled with serrano chiles and Monterey jack cheese.
You can prepare the cauliflower and salsa a day ahead, then cook them with the tortillas right before serving.
Many a sombrero-sporting reveler has confused Cinco de Mayo with the Mexican Day of Independence (false!). May 5th is also commonly understood to be the one day of the year when it’s OK to drink margaritas before noon and eat one’s weight in guacamole (true!).
These are a perennial favorite at the Border Grill in Los Angeles. Serve them with sour cream and pico de gallo, a fresh salsa-like condiment made with chopped tomatoes, onions, and cilantro.
This veggie dish from the Yucatan Peninsula can be served with Green Corn Tamales or paired with black beans, sautéed plantains, and white rice.
This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.
Celebrate Cinco de Mayo with new twists on South-of-the-border favorites.
Moles can be complex, featuring dozens of ingredients. This beginner-friendly version from the VT archives is simplified but still tasty.