Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
These tacos are a textural achievement.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
This meat-free chorizo nails both texture and flavor.
Perfect for Taco Night or Meatless Monday. (Or both.)
Sweet potatoes star in these crisp-tender vegan quesadillas.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
Rich and spicy enchiladas stuffed with spinach and hominy.
Creamy refried beans flavored with onion, garlic, jalapeño, and chipotle.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
They may be vegan, but with our huge cast of ingredients, they definitely don't pull any punches.
Crisp fried green plantains with a tender core, served with guacamole.
Packed with greens and mushrooms, refried beans, pickled red onions, and spicy pickled jalapeños.
Hearts of palm take on a deep nutty-sweet flavor when grilled over high heat.
Crispy homemade sope shells stuffed with refried beans.
Pastry pockets filled with potatoes and capers, a touch of chipotle, and a dash of curry powder.
Roasted carrots flavored with cumin and chilies, served with a simple mole sauce and crunchy radishes.
One great reason to eat chips for breakfast.