Food

3 Mouthwatering Vegan Mexican Food Recipes

The feature in our May+June issue wasn’t enough. Here are more ways to celebrate summer south-of-the-border-style.

If you’ve seen the May+June issue of VegNews, you’ve already feasted upon the smorgasbord of south-of-the-border delights: cheesy black bean quesadillas with tropical salsa, potato tacos with vegan queso fresco, and cinnamon-dusted churros are just a sampling of the menu. But we didn’t stop there. Once you finish off your third helping of tamales, try one of these Mexican delights. 

Bean and Corn-Stuffed Poblano Peppers
Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
Summer Sunset Sangria

Photo courtesy of Vanessa K. Rees

More Food

Easy Vegan Blueberry-Nectarine Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping sets off the sweet combination of blueberries and nectarines. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

7 Ways to Use Baileys' New Vegan Irish Cream

Smoothies, ice cream, and cookies are getting a boozy makeover thanks to vegan Irish cream.
Read More »

Ultimate Guide to a Great Memorial Day Vegan BBQ

Warm weather and a long weekend make Memorial Day the perfect opportunity to entertain al fresco.
Read More »

Vegan Paella

We love this vegan version of the traditionally meat- and seafood-packed Spanish rice dish.
Read More »

The Tofu Lover's Guide to Tofu

Think you’ve seen it all? Consider some novel variations of this soy-based staple.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »