4 in 1 Quick & Easy Vegan Recipes

Quick and Easy Latin inspired recipes. Easily interchangeable ingredients and great for large get togethers!

Equipment
-Mixing Bowl
-Cutting Board
-Chef’s Knife
-Small Pot
-Parchment Paper
-Rolling Pin
-Pizza Cutter
-Pastry Brush
-Small dish
-Whisk
-Baking Tray
-Serving Dish
-Large Saute Pan
-Wooden Spoon
-Small Spoon
-Fork
-1/2t measure
-Tongs
-Mixing Spoon

Vegan Nachos
2c Nacho Chips
1/2c Chopped Mushrooms (seasoned, roasted)
1/2c Pico de Gallo
1/2c Guacamole/Avocado Salsa
1/2c Vegan Cheddar Cheese (melted)
1/2ea Jalapeno (thinly sliced)

1. Layer Chips and toppings as desired and serve.

Nacho Chips
3-Ingredient Masa Harina Dough

1. Roll out masa dough flat on to parchment paper with rolling pin. Be sure to roll out chips to your desired thickness.

2. With pizza cutter cut dough into to small triangles. In small bowl mix together spices and olive oil and lightly coat chips with pastry brush. Top with Sea Salt if desired.

3. Gently slide the entire parchment paper, with chips on top, on to baking tray.

4. Bake at 325 for approximately 10-12 minutes or until chips curl up at the ends and become crispy.

5. Allow to cool and serve as desired.

Mexican Wild Rice
Serves 2-3
1/2c Leeks (julienne)
1T Garlic (chopped)
1ea Sazon packet
1t Cumin (ground)
1t Chili powder
1T Vegetable Bouillon Base
1-1/2c Tomatoes (chopped)
1/4c Tri colored Peppers (diced)
1c Kale (rough chopped)
2c Wild Rice (cooked)
2T Olive Oil
1/2t Pepper
Avocado garnish
Sour Cream garnish
Chili powder garnish

1. Heat Olive oil in a large saute pan on medium-high heat. Add leeks, garlic, and seasonings.

2. Saute until leaks become tender and spices begin to lightly brown; add tomatoes, tricolored peppers, and kale.

3.  Allow kale to wilt and add in wild rice.

4. Cook until all the flavors come together and the rice is heated through.

5. Serve with a garnish of avocado and sour cream.

Grilled Cheesy Burrito
Serves 1-2
1/4c Refried Beans
1/3c Mexican Rice
2T Cheddar cheese
1/4ea Avocado (sliced)
1/3c Pulled Mushrooms (roasted)
2T Pico de Gallo
1T Vegan Sour Cream
1ea Large Tortilla

1. Layer ingredients on one side of tortilla. Fold in the ends of each side of the burrito and roll up the burrito.

2. In large sauté pan on medium high heat grill burrito on each side. Slice in half and serve.

Stuffed Jalapenos
Serves 2-3
10ea Jalapenos (whole, large, seeded)
3/4c Black Beans (rinsed, drained)
1/4c Corn
3T Red Onion (diced)
1/4c Red Bell Peppers (diced)
2T Cilantro (julienne)
1t Garlic Powder
1t Chili Powder
1/2t Cumin Powder
Sea Salt tt
1/4c Vegan Sour Cream
1/4c Vegan Cheddar Cheese

1. Mix together all of the ingredients with the exception of the jalapenos, in a large mixing bowl.  Taste for seasoning adjustments.

2. With small 1/2teaspoon stuff jalapenos with the mix.

3. Char jalapeno skins over fire or on direct stove burner.

4. Place stuffed jalapenos onto baking sheet and bake at 425 until the jalapeno is tender and fully cooked.

5. Serve with pico de gallo, guacamole, and/or sour cream.