Spicy Asian Zucchini Noodles, Lowcarb, Vegan

Spicy Asian Zucchini Noodles, Low Carb, Real Food, really fast. My Baja Kitchen

You don’t need a lot of gadgets to make great food but I do love my vegetable spirilizer.  It is important enough to take up precious cargo space in the car on the trip down the Baja so …. it’s important.

You can make these Spicy Asian Zucchini  Noodles with julienned vegetables or even long thin slices from a mandolin. Add any crunchy vegetables that you have; cabbage, snow peas, raw beets (although you’ll end up with a pink salad but that’s ok), and raw sweet potato are all good choices. Try this dressing on chopped kale and sliced apples or use as a marinade and dipping sauce for chicken kabobs. Adjust the spiciness by adding more or less pepper.

I had oodles of zucchini from the CSA that needed to be eaten and I was hungry for Asian flavors. I found all of these kingredients in town except for the Korean red pepper powder which was a gift from my soon to be daughter in law. You can use cayenne sparingly, red pepper flakes or sriracha instead of  pepper powder.

Peanut allergy: Try almond butter, sunflower butter or tahini paste.

I served my spicy Asian zucchini noodles with grilled lemon, garlic and basil tuna but vegans can add more nuts or serve this with quinoa or tofu for a main dish.

Spicy Asian Zucchini Noodles, Low Carb, Real Food, really fast. My Baja Kitchen
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Spicy Asian Zucchini Noodles

Spicy low carb vegan Asian peanut noodle salad with zucchini, carrot and cucumber noodles. A delicious main or side salad. Real food, really fast. 

Servings 4
Author TraceyDelaplain

Ingredients

  • 2 Small zucchini Or 1 large
  • 1 Carrot
  • 1 Cucumber
  • 1/2 Cup Fresh cilantro
  • 1/2 Cup Green onions sliced

Dressing

  • 2 Tabelspoons Toasted sesame seeds, mixed black and white
  • 1 Tablespoon Natural peanut butter, sugar free Substitute almond or sunflower butter
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Rice vinegar
  • 2 Cloves Garlic minced
  • 2 Teaspoons Korean red pepper powder Substitute pepper flakes or 1/2 teaspoon of cayenne to taste
  • 2 Teaspoons Agave syrup Substitute honey
  • 1 Tablespoon Chopped peanuts to serve, optional.

Instructions

  1. Julienne zucchini, carrot and cucumber. I used a spirilizer. Thinly slice the green onions. 

    Combine remaining ingredients in a glass jar and shake or whisk together. Pour dressing over vegetables and toss. Sprinkle with chopped peanuts. Serve immediately. The vegetables will lose their crispness after dressed. 

    Spicy Asian Zucchini Noodles, Low Carb, Real Food, really fast. My Baja Kitchen

Pin It por favor! You might like my Zucchini and Spirilized Vegetables Recipes.   Best Vegetables Side Dishes.
Spicy Asian Zucchini Noodles, Low Carb, Vegan, MyBajaKitchen.com



Baked Vegan Mexican Falafel: Healthy Mexican Recipe

Baked vegan Mexican falafel / MyBajaKitchen

Holiday Challenge: Make a Healthy Vegan Mexican Meal

I’ve been exploring the vegan and vegetarian dining options in Loreto, BCS as part of a travel advice series. It’s interesting because it’s difficult to find healthy options other than salads. The only vegetarian protein source I’ve reliably seen is cheese. Don’t get me wrong, I love cheese but it isn’t actually a healthy protein source in large quantities. Cheese is high in saturated fat and there are many healthier vegetarian fats available. If you take meat out of traditional Mexican food and replace it with dairy cheese you haven’t gained much health wise. Consider making your own vegetarian or vegan meal at home as part of this week’s challenge.

Healthier Fat Choices

Nuts, olives and avocados are high in healthy monounsaturated and polyunsaturated fats.  Nuts are a good source of omega 3 fatty acids.  This is a good article about healthy fats.

Healthy Protein Sources

Healthy protein sources include nuts, legumes like soy beans, chickpeas, pintos and black beans and seeds like quinoa, pumpkin, chia and flax seeds.

Healthy Vegan Mexican Meal

Baked vegan Mexican falafel / MyBajaKitchen

Here’s the recipe for baked vegan Mexican falafel that uses healthy chickpeas, spicy jalapeños, cilantro and olive oil. Serve with more vegetables and grains, like quinoa, brown rice or corn, for a protein complete vegan meal.

 

Try this recipe for Quinoa Tabboleah With a Poblano and Lime Twist from What’s For Dinner Doc?

I served my falafel with cumin and smoked paprika seasoned roasted cauliflower with jalapeños and homemade yogurt tzatziki.  You can bake the falafel and the cauliflower at the same time. Toss cauliflower and slice jalapeños in olive oil and season with ground cumin, smoked paprika and sea salt. Roast for 20 minutes at 375F .

These baked vegan Mexican falafel will pair well with tahini and lemon sauce, hummus or tzatziki.

Buen provecho.

Baked Mexican Falafel/ MyBajaKitchen
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Baked Vegan Mexican Falafel

Everything you love about baked vegan falafel with Mexican cilantro and jalapeño peppers. Spicy and easy to make at home. 

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author TraceyDelaplain

Ingredients

  • 1 1/2 Cups Soaked chickpeas Do not substitute cooked or canned.
  • 1 Cup Chopped cilantro
  • 1 Cup Diced onion
  • 1 Cup Fresh cilantro
  • 2 Tablespoons Minced, seeded jalapeño
  • 2 Teaspoons Baking powder
  • 2 Teaspoons Ground cumin
  • 2 Cloves Garlic, minced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground black pepper
  • Tablespoon Lemon juice May substitute lime juice
  • 1/4 Cup Olive oil

Instructions

  1.  1.  Soak chickpeas 8-12 hours in filtered water. They should be soft enough to pull apart with your fingers.

    2.   Preheat oven to 375F.  Chop onions, garlic, jalapeño and cilantro and set aside. Combine chickpeas, baking powder, seasonings and lemon juice in a food processor or a mocajeta. Whorl or grind until finely chopped but not to paste. Add chopped onion, garlic, pepper and cilantro and whirl briefly to combine. 

    3.    Generously oil a baking sheet with olive oil. Shape 1/4 cup of falafel mixture into patties and place on baking sheet. Sprinkle more oil over each patty. Bake 20 minutes until lightly browned on the top and edges. 

    Serve with tahini and lemon sauce, hummus or tzatziki. 


Pin it for later. You might like my Vegetarian/Vegan Mexican recipe Pinterest Board.



Sticky Asian Lemon Cashew Cauliflower, Vegan

Sticky Asian Lemon Cashew Cauliflower, Vegan

Feeling stuffed after Thanksgiving weekend? Try this Sticky Asian Lemon Cashew Cauliflower, Vegan recipe for a healthy protein rich Chinese “take out” inspired #Meatless Monday meal to cleanse your palate.

My inspiration came from Chocolate Covered Katie’s Lemon Cauliflower. I added cashews, soy sauce and fresh ginger. Hang out awhile on Katie’s site and savor her healthy delicious recipes. She is truly inspirational.

Sticky Asian Lemon Cashew Cauliflower, Vegan

This delicious vegan meal gets high marks for the crispy texture of the cauliflower, a protein boost from cashews and the rich sweet and sour sticky lemon sauce.

Try this crispy roasted cauliflower with Italian spices and parmesan or spicy it up with cumin and cilantro and serve with poblano cream for a Mexican twist. The possibilities are endless now that you’ve found crispy cauliflower!

You’re welcome.

Watch for more crispy cauliflower recipes.

Sticky Asian Lemon Cashew Cauliflower, Vegan

Lemons are sometimes difficult to find in rural Mexico so substitute orange juice and reduce the syrup by half. You can be the first on the block to make Orange Sticky Cashew Cauliflower. Let me know how it turns out.

Sticky Asian Lemon Cashew Cauliflower, Vegan

Special diets:

Cauliflower is a cruciferous vegetable full of anti-oxidants and vitamins C and K. Cashews are a good source of vegetarian protein, vitamins E, K, and B6, and provides minerals like copper, phosphorus, zinc, magnesium, iron, and selenium.

Vegans and vegetarians:

Enjoy this recipe was made for you and it is loaded with healthy fats and protein.

Paleo and gluten free diets:

Substitute almond or chic pea flour for the wheat flour and serve without rice. Reduce the baking time because almond flour will burn and leave an unpleasant bitter taste. I haven’t tried this with almond or chic pea flour.

Weight Watchers:

A small portion fits perfectly into a weight reduction plan and you’ll save calories by not stopping for “take out”. A small portion of brown rice or quinoa will give you a fiber boost.

Sticky Asian Lemon Cashew Cauliflower, Vegan
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Sticky Asian Lemon Cashew Cauliflower, Vegan

Roasted crispy cauliflower and cashews in a sweet sticky lemon sauce. Healthy, Asian style protein rich vegan main dish. 

Course Main Course
Cuisine American, Chinese
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author TraceyDelaplain

Ingredients

  • 1 head cauliflower
  • 1/3 cup almond, soy or coconut milk
  • 1/3 cup flour
  • 2 tablespoon olive oil, divided
  • 3/4 cup Panko bread crumbs substitute any unflavored bread crumbs
  • 1/2 cup vegetable broth, divided save 2 tablespoons for corn starch
  • 3 tablespoons lemon juice juice from about 2 lemons
  • 3 tablespoons maple syrup or agave syrup or honey for non-vegans
  • 1 tablespoon mined garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon corn starch
  • 2 teaspoons rice vinegar
  • 1/2 cup whole cashews
  • 1 tablespoon lemon zest
  • 2 cups cooked rice or quinoa

Instructions

  1. Preheat oven to 425 degrees. Wash cauliflower and cup into 2 inch pieces. Mince garlic and ginger root. 

    Combine flour, oil and almond milk. Toss in cauliflower and dredge in bread crumbs. Arrange in a single layer on a baking sheet. Bake 40 minutes until cauliflower is crispy and browned on the edges. 

    Make sauce while the cauliflower roasts. Salute garlic and ginger in 1 tablespoon of olive oil until soft. Add broth, syrup, lemon juice, soy sauce, vinegar and cashews, simmer on low heat. When cauliflower is ready, add corn starch to 2 tablespoons of broth. Slowly add corn starch to sauce. It will thicken fairly quickly. 

    Combine crispy cauliflower with the lemon cashew sauce. Serve immediately over rice or quinoa. 

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Sticky Asian Lemon Cashew Cauliflower, Easy Heathy Vegan

Check out my Best Vegetable Side Dishes Pinterest Board.



Easy Mexican Corn, Chic Pea Salad, Vegan

Easy Mexican Corn, Chic Pea Salad

Try this easy Mexican Corn, Chic Pea Salad as a vegan main course or a side dish to any meal. Perfect for #MeatlessMondays.

Healthy and inexpensive protein source.
I cook chic peas most weeks in Baja. I haven’t seen canned chic peas and I prefer the taste of home cooked anyway. I cook them in the crock pot or in the Instant Pot on the slow cooker setting for 6-8 hours on low, in water or broth. I keep them for quick inexpensive, soy free, vegetarian protein in salads, for hummus, vegan burgers and roasted with chili powder for a healthy snack. Chic peas are incredibly versatile, inexpensive, high in protein and fiber and adapt well to every cuisine.

You can use canned chic peas and canned or frozen corn for an easy quick lunch or dinner meal. This would be perfect for a camping trip without cooking facilities in Baja.

A healthy versatile salad/taco filling/side dish.

Adjust the heat in this Mexican corn, chic pea salad by increasing or decreasing the chili. Leave it out completely if you wish. Feel free to add any other vegetables available; shredded carrot, celery, or jicama would go well in this salad. Vegetarians might like to add feta cheese for a Mediterranean twist. I serve this over arugula or spinach but it would be great in a tortilla or a pita. Add avocado and salsa for a perfect vegan taco base.

Easy Mexican Corn, Chic Pea Salad

Easy Mexican Corn, Chic Pea Salad, Vegan
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Easy Mexican Corn, Chic Pea Salad, Vegan and Healthy

An easy Mexican vegan salad with chic peas, corn, black olives and peppers. Perfect as a main course or side dish. 

Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author TraceyDelaplain

Ingredients

  • 2 cups chic peas cooked, canned are fine
  • 1/2 cup green onions sliced
  • 1/2 cup sliced black olives
  • 1/2 cup red, orange or yellow bell pepper chopped
  • 1 tablespoon Serrano chili minced, or to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 cup corn kernels raw or steamed .
  • 1 cup cherry tomatoes optional

Pin it for later. Check out my Mexican Vegetarian Recipe Board for more inspiration.
Mexican Corn, Chic Pea Salad, Vegan/MyBajaKitchen



Turmeric Ginger Cauliflower Rice

Turmeric Ginger Cauliflower Rice/MyBajaKitchen.com

 

Revisiting an injury and increasing the anti-inflammatories in my diet: Tumeric and Ginger

I wrote this post for turmeric ginger cauliflower rice 2 1/2 years ago at What’sForDinnerDoc.com after I suffered a hip injury.  Unfortunately I’m back to square 1 with the same hip so I need to re-introduce power house, plant based anti-inflammatories into my diet. I have bought turmeric, fresh ginger and cauliflower in Baja.

I’m a physician but I’m not a big fan of traditional medication. Did I hear you gasp?

Sometimes, at least for me, the cure is worse than the injury. Narcotic pain medications make me nauseated, NSAIDs like Ibuprofen and aspirin eat holes in my stomach and steroids make me insane. What about marijuana? Cannabis is legal in Nevada now but no thanks; I don’t like how it makes me feel but ask your doctor if it’s right for you.

Which leads to me my personal natural remedies for pain and inflammation. Please check with your personal physician to discuss natural remedies because some foods and supplements can affect blood clotting and interact with traditionally prescribed medications.

Glucosamine is reported to reduce pain and inflammation in joints. The best studies were done in dogs but there were a few studies in humans which showed that it does work in arthritis patients but takes longer than NSAIDS. I think it is really helping reduce my pain and I haven’t had any side effects.

Food is Medicine and this turmeric ginger cauliflower rice is loaded with anti-inflammatory spices.

Turmeric, ginger, rosemary, green tea and fish oil have anti-inflammatory properties and taste delicious so I’m adding even more of these foods to my diet. Turmeric is best absorbed with some fat and black pepper in the same meal.

Ice is an effective pain reliever that also reduces swelling and inflammation so I’m icing for acute pain.

Somatic movement is helping me increase my range of motion and is reducing the trauma response. Trauma response is when you injure one area, like your low back or hip, and then your brain tries to protect the injured area by contracting all the muscles around it causing lopsided posture and more pain. Read about it here.
That was a long winded introduction to this easy, anti-inflammatory packed delicious, low carb, Paleo, vegan side dish: Turmeric ginger cauliflower rice. You could make this a main dish by adding nuts, legumes and/or tofu. I served mine with salmon for an omega 3 boost.

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Turmeric Ginger Cauliflower Rice

Easy vegan, paleo cauliflower rice recipe with healthy ginger, turmeric and black pepper. 

Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 3 Cups Cauliflower Riced
  • 1 Tablespoon Olive oil Extra Virgin
  • 1 Clove Garlic Minced
  • 1 Inch Fresh ginger, 1 tablespoon Minced
  • 1 Tablespoon Fresh turmeric Sub. 1 teaspoon dried
  • 1/2 Teaspoon Ground black pepper Or to taste
  • 1/2 Teaspoon Salt
  • 1/2 Cup Cilantro Chopped

Instructions

  1. Rice cauliflower by hand or with a food processor shredding blade. Heat olive oil in skillet and add olive oil. Sauté garlic, ginger and turmeric until fragrant about 3 minutes. Add cauliflower and a dash of water. Heat on medium until cauliflower is soft but holds its shape about 7 minutes. Add pepper, salt and cilantro. Heat an additional minute and serve. 

    Turmeric Ginger Cauliflower Rice/MyBajaKitchen.com

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Turmeric Ginger Cauliflower Rice, Vegan/MyBajaKitchen



Vegan Gluten Free Zucchini Brownies, Mexican Style

Vegan Gluten Free Zucchini Brownies /MyBajaKitchen.com

The ultimate vegan gluten free zucchini brownies made with coconut flour, cinnamon and walnuts. Use up your abundance of zucchini in this delicious chewy, moist guilt free chocolate dessert that tastes a little like Mexican hot chocolate. 

These might be a challenge to make in Baja because some of the ingredients are a little hard to find but I have seen gluten free flour so if you substitute that for the coconut flour let me know how it turns out.

I will continue my series of “Flips and Flops” which is all about necessary substitutions and the frustrations of failures – flops and the triumphs of success – flips, while cooking in Baja.

Hey Baja chefs, what frustrations do you encounter while cooking in rural Mexico? Please share in the comments and I’ll explore the substitutions.

The original Vegan Gluten Free Brownie recipe was introduced on my blog at www.WhatsforDinnerDoc.com so you might have seen them there. They are too good to keep hidden. I’m sharing them at Fiesta Friday where you can find recipes from all over the world.

Brownies are my go to company dessert in Loreto but I usually make a cinnamon and/or bourbon variation of Alton Brown’s chewy gooey brownies. They are not guilt free with 4 eggs and a stick of butter but sometimes a girl just has to indulge. I can’t find cake or brownie mixes in Loreto without trans-fats so I make all desserts from scratch. These vegan gluten-free zucchini brownies are a nice healthier guilt free treat any day.

Mexican hot chocolate in a chewy brownie. Try these with a glass of vino tinto, red wine. Delicious.

The recipe card is below but for some unknown reason my recipe builder isn’t working on the mobile setting. Grrrrrrr So here’s the written recipe without the html.

Gluten Free, Vegan Chocolate Zucchini Walnut Brownies
Ingredients
1 cup shredded zucchini
1 cup water
2 tsp pure vanilla extract
3 tbsp flaxmeal
1/2 cup vegetable or coconut oil
3/4 cup cocoa powder
1 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar or sugar of your choice
1/2 cup chopped walnuts
Instructions
Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.
Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.
Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.

[lt_recipe name=”Vegan Gluten Free Zucchini Brownies” servings=”8-12″ prep_time=”15M” cook_time=”20M” total_time=”35M” difficulty=”Easy” summary=”Vegan brownies with a serving of vegetables and a touch of cinnamon for a gluten free chocolate treat. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/08/image-33-262×300.jpeg” ingredients=”1 cup shredded zucchini;1 cup water;2 tsp pure vanilla extract;3 tbsp flaxmeal;1 tablespoon cinnamon;1/2 cup vegetable or coconut oil;3/4 cup cocoa powder;1 cup coconut flour;1/2 tsp salt;1/2 tsp baking soda;3/4 cup coconut sugar or sugar of your choice;1/2 cup chopped walnuts;” ]Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.;Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.;Bake 19-20 minutes, then pat down hard with a pancake spatula or use another sheet of parchment and press with your hand. ;Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.[/lt_recipe]

PIN IT FOR LATER AND CHECK OUT MY HEALTHY DESSERT PINTEREST BOARD
Vegan Gluten Free Zucchini Brownies/MyBajaKitchen.com
Inspiration from Katie at Chocolate Covered Katie. I used only zucchini instead of apple sauce and added walnuts and cinnamon. I used coconut sugar. Check out her other chocolate recipes.



Vegan Bolognese and Zoodles, Low Carb and Low Fat Mediterranean Meal

Vegan Bolognese and Zoodles

This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday.

The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the parmesan cheese. The sauce is loaded with flavorful vegetables and herbs. For more protein add legumes or nuts to your sauce.

I was traipsing around my old food blog, Whatsfordinnerdoc and found my version of vegetarian bolognese and decided to make it vegan. The original recipe had marscapone cheese but I wanted to see if nutritional yeast would give this vegan version a cheesy boost of flavor. I was pleasantly surprised that it tasted as if I’d added parmesan cheese.

 

Vegan Bolognese and Zoodles

The zoodles are low in calories and carbohydrates with a pasta mouth feel but you can eat this over any wheat, brown rice or quinoa pasta. I bring a spirilized with me to Baja because I haven’t seen one to purchase. I love Trader Joe’s quinoa spaghetti when I want pasta and it has 5 grams of protein per serving if you aren’t watching your carbohydrates. I have used this spirilizer for 4 years and it still works great and is easy to clean.


[lt_recipe name=”Vegan Bolognese and Zoodles ” servings=”6″ prep_time=”20M” cook_time=”1H” total_time=”1H20M” difficulty=”Easy” summary=”Vegan bolognese is low calories and loaded with nutritious vegetables for an easy Mediterranean meal. Make it low carb over zoodles or serve it with pasta. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-81-300×266.jpeg” ingredients=”2 medium zucchini, spirilized;;2 medium carrots, coarsely chopped;1 medium onion, coarsely chopped;1 fennel bulb, coarsely chopped;1 stalk celery;2 cloves garlic, minced;1/4 cup extra-virgin olive oil;1 tablespoon chopped fresh oregano;1 tablespoon chopped fresh basil;1 tablespoon fennel seeds ;1 teaspoon Kosher salt;1/2 teaspoon ground black pepper;2 cups any combination of mushrooms, coarsely chopped;1/2 cup dry red wine, may substitute vegetable broth ;14 oz can diced, no salt tomatoes;2 tablespoons nutritional yeast ” ]Wash and chop all vegetables except the zucchini. Spirilize the zucchini. Sauté onion and garlic in olive oil for 2 minutes. Add carrots, fennel, celery and continue to cook for 5 minutes. Add herbs, mushrooms, tomato, salt and pepper. Simmer 45 minutes. Add zoodles and stir gently for 5 minutes. You want the zucchini to be warm but maintain its texture. Stir in yeast just before serving. [/lt_recipe]

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Vegan Bolognese over Zoodles, low carb, lowfat, Mediterranean diet



Vegan Chorizo Black Bean Burrito Bowl, Make it Mexican

#MeatlessMonday: Make it Mexican

Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes or tostadas. You can purchase soy chorizo but I prefer making my own without soy. I’m sensitive to soy so I try to avoid it. I’ve seen lentil and quinoa taco meat recipes which would also work well.

I used black beans but any legume would be fabulous in this burrito bowl. I prefer to cook my own beans besides you don’t find many canned beans in rural Mexico. Dried pinto and back beans are a great vegan protein source and they are readily available and so inexpensive. Many homes keep a pot of pinto beans stewing on the stove all week long for quick snacks or meals. I make vegetarian pinto beans in my crockpot almost every week. If you are a vegan and you eat out in Mexico you shouldn’t assume that the beans are animal free. I suspect lard is added to most frijoles so make your own and be certain. If I want refried frijoles, I use olive oil.

Sauté any vegetables for your burrito bowl. I had bell peppers, onions, avocado, jalapeño and fresh tomatoes. I occasionally make a large batch of brown or white rice to have ready for weeknight meals.

I’m not sure that this warrants a recipe card but here it is Google search engine. 🤔

 

[lt_recipe name=”Vegan Chorizo Black Bean Burrito Bowls ” difficulty=”Easy” summary=”Build a weeknight complete vegan meal with vegan chorizo, black beans and vegetables. Make it Mexican with peppers and salsa. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-41-264×300.jpeg” ingredients=”2 cups black beans;2 cups white or brown rice cooked;2 cups vegan mushroom chorizo or soy chorizo ;1 bell pepper, any color;1 onion;1 jalapeño seeded;1 tablespoon olive oil;1 tomato diced;1 avocado diced;1/2 cup chopped cilantro ;1/4 cup sliced green onions;1/2 cup prepared salsa ” ]If making mushroom walnut chorizo, prepare it at least one day in advance.;Dice bell peppers and onions. Finely chop jalapeño. Sauté all peppers and onions until soft. ;Place a 1/4-1/2 cup each of warmed black beans, rice and chorizo into large bowls. Top each bowl with 1/2 cup of cooked vegetables. ;Sprinkle each bowl with cilantro, chopped tomatoes, avocado and green onions. Top each bowl with a tablespoon or more of salsa. [/lt_recipe]

 

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Vegan chorizo, black bean, burrito bowls. Healthy Mexican Vegan Recipe

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