I have been making chilaquiles almost since I started liking plant-based food. I think they are delicious and a very filling way to start your day! Depending on the totopos that you choose to use, they can even be healthy

I am using my salsa roja recipe, along with my vegan sour cream recipe and I have cut my steak recipe into small pieces to add it instead of chicken, I have also substituted lentils with chickpeas so it has a lighter colour :).

And in regards to totopos, I like Manomasa tomatillo’s version! they taste very nice and they are relatively healthy.

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

Print

Vegan chilaquiles

Vegan version of this classic Mexican dish

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword Chilaquiles, Mexican Vegan, Vegan

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

0 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2

Calories 600kcal

Ingredients

• 1 cup Mexican red sauce (see link below)
• 1/2 cup Vegan sour cream (see link below)
• 100 g Mexican seitan steak (see link below)
• 50 g Totopos (We like Manomasa tomatillo)
• 50 g Cooked beans (as a side, we like black beans)

Instructions

• Cut the steak in whatever way you like. I sometimes like to cut it into small pieces
• Add the totopos to a plate, then the sauce and at the end the sour cream
• Put the beans in a small pot and add some extra red sauce
• Enjoy
  

Video

https://youtu.be/1GBeOGnp1P8

Notes

• Mexican salsa recipe
• Sour cream recipe
• Mexican steak recipe (substitute lentils with chickpeas to make it lighter)
• This is a very filing recipe and full of calories, I suggest to have it ocassionally rather than on regularly
• Calories are approximate. They depend on the totopos, and the amount of salsa/sour cream

The post Vegan chilaquiles appeared first on Natural goodness | Fuss free recipes everyone can make.

Salsa verde is one of my favorite Mexican salsas, it tastes a bit tangier than red sauce, and it goes very well with anything that salsa roja goes.

I really like that this can be made part of a whole30 as everything is basically whole foods!

What are the characteristics of salsa verde?

• It is a bit tangier than red sauce
• It goes amazing with tofu scramble
• It can be done with a bean stew
• The green colour is just amazing for those who want to change from salsa roja

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

Print

Salsa verde

Traditional Mexican green sauce (salsa verde) made with chilies, garlic, coriander, and some oil!

Course Side Dish

Cuisine Mexican

Keyword Flourless vegan pancake, Mexican food, Mexican Vegan, Spicy food, Whole30

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 8 people

Calories 70kcal

Cost $5

Ingredients

• 8 Green tomatoes
• 20 g Coriander
• 1/2 Medium-sized onion
• 1 Garlic clove
• 3 Bird-eye chilies (or 1 scotch bonnet)
• 1/2 tbsp Vegan stock (buillon) or salt Optional
• 1/6 cup Olive oil or water

Instructions

• Put them in a pan at medium fire with the oil, or with 1/6 cup of water
• Chop the onion
• Chop the garlic in little pieces
• Put the olive oil or water and the onion and garlic at medium fire
• Meanwhile, the tomatoes in big squares, and chop the chilies in small pieces
• Add the tomatoes and the rest of the ingredients and stir them for about 10 minutes
• Mash the tomatoes and the rest of the ingredients
• Optionally, you can blend them if you want a very liquid sauce like I did this time!

Video

https://youtu.be/eNyufVM7voE

Notes

• You can add half of an avocado, it also makes it taste very nice, and it is very common in Mexican cuisine, but avocados get “dark” quickly, so you would have to eat the salsa in the following day!
• Try other chilies, like Scottish bonnet, or something milder if you do not like spicy things
• If you want to remove the chilies altogether, you can still make this sauce, but I would suggest adding 2 small spoons of stock to give it an extra kick of flavour
• This recipe will last for about 5 days in the fridge and it is freezer friendly
• Green tomatoes have a very special flavour, different from red ones. If you can’t find them in your area, try to make our delicious Mexican red sauce instead

The post Salsa verde appeared first on Natural goodness | Fuss free recipes everyone can make.