These 40+ Mexican vegan recipes use a lineup of wholesome ingredients while still satisfying your Mexican food cravings. Indulge in texture-filled tostadas, decadent black bean enchiladas, refreshing cucumber salad, and more with this list of vegan favorites!
Most of my 1,000+ (!!!) published recipes are traditional Mexican recipes—think pork pozole, carne picada, fish tacos—and a good majority of those recipes contain meat or dairy as a main ingredient. For those with dietary restrictions, it can, at first glance, seem challenging to find vegan Mexican recipes.
About 20 years ago my husband, Armando discovered he was severely lactose intolerant and so a good majority of my recipes are dairy-free.
Over the years we have been eating less and less meat as well, which means vegan meals have become the norm around here. I’m happy to share 40+ of my favorite Mexican vegan recipes with you today!
Truly, many of these recipes are some of the most popular among readers, even for those not following a vegan diet.
In fact, I make this Instant Pot Mexican rice more than any other recipe on my site. (Bonus: it’s super quick and is great to have on hand for dinner, work-from-home lunch, or even breakfast. I know we all appreciate a versatile recipe!)
Turns out many of these vegan recipes are gluten-free too. If they are gluten-free I’ve indicated it with a “gf” next to the title of the recipe.
For more Mexican vegan recipes—both sweet and savory—browse my entire collection of vegan recipes.
41 Mexican Vegan Recipes
1. Vegan Atole (GF)
This is my simple recipe for warm, cozy, atole. A go-to warm drink in the fall and winter season. This corn-based drink is thickened with masa harina giving it a sweet cinnamon earthy flavor.
2. Jugo Verde (GF)
Basic ingredients like celery, cucumbers, and pineapple make up this totally uplifting and fortifying green juice. A handful of nopales adds nutrients and antioxidants. What a treat!
3. Mexican Mocha (GF)
Everyone always loves the creamy chocolatey goodness in this cozy Mexican mocha. Even though we made this for the holidays I think it will be new favorite way to warm up all winter long.
Salsas, Appetizers, and Dressings
4. Pico de Gallo (GF)
This classic Mexican salsa combines fresh tomatoes, jalapeño, and lots of bright lime juice. Use it to top your favorite Mexican dishes.
5. Classic Homemade Guacamole (GF)
These super simple guacamole recipe has everything you want and nothing else. Set out a big bowl with tortilla chips and watch it disappear.
6. Charred Tomatillo Salsa (GF)
My charred tomatillo salsa is easy to make. Just char the vegetables in a hot skillet and blend. Be sure to taste and add more salt if needed.
7. Sweet Citrus Salad Dressing (GF)
Although this dressing is made for taco salad, think of it as your new go-to dressing for everything from vegan burrito bowls to black bean salad.
8. Tomatillo Avocado Salsa (GF)
This homemade salsa is creamy, refreshing, and super flavorful with a delightfully tart taste. Try this no-cook salsa as a dip or with tacos.
Another easy vegetarian recipe to keep handy for snacks throughout the week. These wheat chips fry up in seconds and disappear just as quickly.
10. Cilantro Mango Habanero Salsa (GF)
Making a batch of this spicy salsa could not be easier. Use it to drizzle over vegan burritos, on taco night, or with any of your favorite vegan Mexican dishes.
11. Mole Poblano (GF)
The ultimate Mexican meal starts with mole. This silky sauce is super complex and flavorful. Although mole is typically served with chicken some delicious vegan options are roasted butternut squash or over rice and beans.
This wholesome sweet potato side dish comes together with a few simple ingredients: soft roasted sweet potatoes and a sweet and spicy serrano chile and lime syrup that gets drizzled over and baked in at the end.
13. Vegan Refried Beans (GF)
These vegan refried beans are smooth and creamy with satisfying rich flavor. An obvious side dish favorite, they go amazing with everything!
This wholesome grilled asparagus salad comes together with a smoky grilled asparagus tossed in a dressing brimming with buttery olives, Fresno chiles, and lemon.
15. Papas Con Chile (GF)
Papas con Chile are simple and satisfying. Crispy fried potatoes simmered in a red chile tomato sauce. They aren’t spicy just full of flavor and delicious.
You need just 8 ingredients to make these nutrient-packed roasted beet salad. Perfect make-ahead recipe! I love having it in the refrigerator for a healthy lunch or snack.
You need just 1 sauce pan and some simple, wholesome ingredients to make these healthy Mexican black beans. They’re ready in about 10 minutes and can double as an on-the-go breakfast with brown rice or dinner side dish.
18. Instant Pot Vegan Mexican Rice (GF)
Out of all the recipes published on my website, I make this rice most often. It’s fast, easy, and goes with everything. (skip the chicken broth; use vegetable broth).
Soft and chewy homemade tortillas are easy to make and taste so much better than anything you’d buy from the store. Perfect for wrapping around all your favorite vegan Mexican recipes.
20. Mexican Cucumber Salad (GF)
Mexican cuisine is full of great salads and this super refreshing and crunchy cucumber salad is a perfect example. Great for meal prep this salad lasts up to 3 days in the refrigerator.
21. Cilantro Lime Slaw (GF)
Naturally vegan cilantro-lime coleslaw is crunchy and refreshing and full of flavor. This slaw was created for fish tacos but literally goes with anything. No mayo required!
22. Sofrito Black Beans (GF)
Miraculous and delicious things happen when black beans and sofrito collide. Sweet sautéed onions, garlic, and jalapeños plus cumin, coriander, and Mexican oregano make a marvelous pot of beans.
23. Arroz Blanco (GF)
Take boring white rice up a notch by adding sweet peas and carrots. A very easy and colorful side dish that’s ready in 20 minutes. (skip the chicken broth; use vegetable broth)
Savory cumin black beans wrapped up in tortillas then topped with homemade pipian rojo sauce, a silky red chile sauce thickened with roasted pumpkin seeds and peanuts.
25. Vegan Cauliflower Ceviche Tostadas (GF)
Vegan ceviche is totally underrated, and after 1 taste you’ll find yourself making this recipe on repeat. It’s crunchy, vibrant, and comes together in 20 minutes.
Fresh veggies slowly simmer in olive oil until meltingly tender then pureed smooth. Pile bowls of this delicious soup with thinly sliced green onions and cashew cream for a delicious gluten-free, vegan main course.
27. Roasted Squash Tostadas (GF)
Crispy corn tortillas topped with roasted squash, black beans, slaw and vanilla-honey almonds. With its mountains of texture, it satisfies even the biggest traditional Mexican food cravings!
You only need 9 ingredients to make this incredibly simple Mexican noodle soup. The noodles are toasted in oil to bring out their flavor then simmered in a tomato broth. Top with fresh cilantro and vegan queso.
29. Summer Squash Vegan Tacos (GF)
Boost the filling with kale and top with vegan sour cream, or you could even add a pinch of chipotle chili powder for smokey spice.
30. Spicy Vegan Enchiladas (GF)
Instead of ground beef these enchiladas are filled with seasoned browned tofu and spicy homemade tomatillo red chile enchilada sauce.
31. Vegan Pozole Verde (GF)
Enjoy a delightful combination of chewy-soft-crunchy textures and savory-warming flavors in every bite of this vegan pozole.
32. Veggie Fajitas (GF)
One of my favorite vegetarian Mexican recipes, these veggie fajitas are lightly charred and smokey and packed with tons of savory flavor. Bell pepper, red onion, and portobello mushroom will satisfy your taste buds.
Think of this soup as a healthy, soul-satisfying winter warmer. It’s brimming with flavor and packed with veggies, and will leave you feeling full and happy.
34. Veracruz-Style Hominy (GF)
This dish has so much going for it it is hard to know where to start. Chewy hominy, briny olives, vibrant lemon, plus silky tomatoes. A true stunner of a dish.
35. Coconut Quinoa with Roasted Squash (GF)
No dairy needed to make this completely satisfying Mexican buddha bowl. Fluffy quinoa topped with roasted squash, ripe avocado, tons of herbs, and extra crunchy toppings like coconut chips, pomegranate, and salt-roasted pumpkin seeds.
36. Vegan Chipotle Mushroom Tacos (GF)
Taking everyone’s favorite dinner and making it healthier at home. Caramelized mushrooms seasoned with chipotle chili powder make the most amazing filling. Top with a crunchy jicama slaw and spoonfuls of ripe avocado.
37. Sweet Potato Tacos Dorados (GF)
These crunchy tacos have a soft sweet potato filling and an irresistible crunchy shell. Use vegan yogurt in the jalapeño yogurt sauce—don’t forget the guacamole!
38. Sweet Corn Tamales (GF)
These soft and fluffy dessert tamales are so rich and indulgent tasting, even without lard or butter! Top with coconut milk, vegan cheese, and ground cinnamon.
39. Chamoy Sauce (GF)
In just 10 minutes, you can enjoy homemade chamoy sauce on top of ripe fruit, in a mangonada, and pretty much anything you can think of. It’s a sweet, salty, spicy flavor explosion!
40. Vegan Mexican Chocolate Paletas (GF)
Yes, you can make totally rich chocolate paletas that are 100% vegan. They’re absolutely luxurious, pretty quick to make, and requires just 7 basic ingredients.
41. Mexican Wedding Cookies (GF)
Many beginner bakers are SHOCKED at how easy these crumbly cookies are! There are only 9 ingredients, and if you follow my success tips, you’ll be gifted with the nuttiest, mouthwatering cookies ever.
Top 5 Most Popular Recipe Collections
- 12 S’mores Combinations That Will Blow Your Mind
- Inside A Mexican Pantry: The Ultimate Guide
- 10 Mouthwatering Recipes Using Queso Fresco
- What To Do With Ghost Peppers
- 25 Insanely Delicious Tomatillo Recipes
What’s Your Favorite Mexican Vegan Recipe?
Leave me a comment and let me know, I always love hearing from you!