Vegan Tacos, Mexican and more

Another classic favorite goes vegan with shredded soy curls and 'no chicken' vegetable broth. So simple, so yum!

Polenta, ground cornmeal, is a delicious topping for this Southwest style casserole. I use Bob's Red Mill brand that cooks in less than 5 minutes. This bake combines plant-based ground, peppers, onions, beans, fire roasted tomatoes, enchilada sauce and spices topped with vegan cheddar shreds and polenta with corn. It's a great dish to feed a hungry family and it might just shake up Taco Tuesday. Yum.

Make this simple and fun taco pie for taco night. Burrito-sized flour tortillas layered with seasoned plant-based ground, vegan queso, refried beans, rotel tomatoes, vegan cheddars shreds, red onions, peppers and jalapeños baked to perfection and served with vegan ranch. If you can't find vegan queso, make 5 ingredient queso in minutes. Same goes for taco seasoning and vegan ranch; if you can't find it, make it instead(recipes included).

This simple spicy, rich and meaty chili whips up quickly and hits the spot thanks to Fieldroast Mexican Chipotle plant-based sausages and a food processor. Just pulse the veggies instead of chopping then pulse the sausages into ground. Sauté & simmer in one pot for dinner in under an hour. *note- I found this recipe very spicy but my family united in saying I was a wimp.

Poblano peppers are my favorite pepper; they're flavorful without being too hot. I stuffed them with polenta(yellow corn grits) then baked them in a smoky tomato sauce. Surprisingly simple to make and filling too. Yum.

Fishless Taco recipe #4 featuring Gardein Fishless filets. In this version I spiced the filets with Jamaican Jerk seasoning then topped with Pineapple Salsa and served them with Coconut & Red Bean Rice. Eat them up yum!

Wet burritos are just giant enchiladas. Filling options are limitless and you choose red or green enchilada sauce to bake them in. These ones are filled with butternut squash, poblano peppers, red onion, corn, black beans and vegan cream cheese. I used green enchilada sauce then smothered them in a simple cashew queso sauce. Messy yum!

Have you had the opportunity to try Soy Curls yet? These versatile, protein packed little beauties cook up quickly for a nutritious chicken substitute you'll want to use often. This Taco Tuesday dish is equally delish without the cilantro slaw. Use your favorite taco ingredients and toppings but be sure to use the spice blend...yum.

With vegan enchiladas, just about anything goes. These are simple to make and always a hit. Although I used sweet potatoes, cubed butternut squash enchiladas are equally delicious.

This is my most favorite chili recipe ever. I first tasted it while on vacation in Costa Rica and was determined to get the recipe. Although I've made a few alterations to suit my preferences, it's pretty close to the original. I served it with vegan sourcream and vegan corn bread. Note* this version is chunky because that's the way I like it; feel free to chop the veggies smaller

Enchilada bakes are a frequent dish around my house because they are an easy "anything goes" kind of dish. This one includes butternut squash, poblano peppers, black beans and corn. Last week I made one with Trader Joe's Soy Corizo. Optionally, roll them up in burrito-sized flour tortillas instead. No rules, just yum!

Super simple cashew queso made with 5 ingredients, one of which is water. Use as a dip or in any of your Tex-Mex favorites.

Soy curls for the win again. This tasty skillet dinner cooks up in 1 pan, then pops in the oven to melt the vegan cheese. So simple and so yum!

Here's a simple casserole that whips up quick and only needs 15 minutes of baking time. I can't get enough of poblano peppers lately so they are the perfect addition to anything Mexican inspired. So good, so simple, so filling.

I love a good frittata and I like it best when it's Mexican inspired. I used soy chorizo from Trader Joe's and JUSTEGG. It was so simple, just saute, pour and cover. Dinner, or breakfast, in under 30 minutes.