Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas by Jason Wyrick

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Notes about this book

  • Blondelectual on January 24, 2021

    Green rice recipe is amazing, can’t wait to try more recipes from this book

  • lizwinn on March 12, 2017

    The Red Chorizo recipe in this bad boy is killer! Made the version with dried mushrooms, omitted the oil/shortening to be McDougall compliant, and served in Ezekiel tortillas with refried beans, crispy potatoes, and carmelized onions with cinnamon. A keeper

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  • ISBN 10 1941252214
  • ISBN 13 9781941252215
  • Published Nov 01 2016
  • Format Paperback
  • Page Count 292
  • Language English
  • Countries United States
  • Publisher Vegan Heritage Press, LLC

Publishers Text

The first cookbook of vegan regional Mexican recipes.

The author of the best-selling Vegan Tacos explores the magic of Mexico's regional cooking. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen.

Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include:
  • Oaxacan Black Beans
  • Blue Corn Mushrooms Bocoles
  • Four Chile Noodle Soup
  • Classic Sweet Corn Tamales
  • Old-Style Street Enchiladas
  • Sonoran Machaca Burritos
  • Sweet Potato Pastelitos
  • Tres Leches Cake
A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more.

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