Vegan Mexican

Vegan Mexican

Southern cook Paula Deen is known for preparing delicious down-home dishes. This week, Paula's daughter-in-law Claudia takes things south of the border – vegan style!

Watch "Positively Paula" on Tuesdays at 7 PM ET / 6 PM CT / 5 PM MT / 4 PM PT

Guacamole Dip

3 Ripe Avocados
1 Large Diced Yellow Onion
2 Whole Limes
2 Diced Roma Tomatoes
Salt and Pepper

  • Scoop the meat of the avocados into a large bowl. Squeeze in lime juice
  • Add diced onions and tomatoes, stir to desired consistency and salt and pepper to taste.

Salsa

5 Roma Tomatoes
1/2 Large Yellow Onion (chopped)
2 Whole Limes
I/2 Cup Minced Cilantro
Salt and Pepper
1/2 Jalapeño Pepper (minced and seeded)

Vegan Tacos

1LB Sliced Portobello Mushroom Caps
1 Bell Pepper (sliced)
1/2 Yellow Onion (sliced)
3 Cloves of Garlic (minced)
Brown Rice,1 Can of Black Beans
1 TBS Vegetable Oil
2 Baked Sweet Potatoes
Vegan Cheese (optional)
Whole Corn Tortillas
Sliced Tomatillos

  • Sauté Onion, Peppers, Mushrooms, Garlic in the vegetable oil.
  • Cook for 5 minutes then add the cut-up cooked sweet potatoes.
  • Heat tortillas in a flat skillet for a couple of minutes.
  • Load up with your favorite ingredients and top with your guacamole and salsa.
  • Add the cheese, if you dare! Serve with rice and beans.

Horchata

4 cups Rice Milk
1/2 cup Coconut Sugar

  • Stir well and serve over Ice.
  • Sprinkle a little cinnamon over the top.
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