Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets [Hardcover]

Discover the deliciousness of vegan versions of favorite Mexican foods—part of Workman’s new series of passionate plant-based cookbooks. 

Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes,Make It Plant-Based! Mexicanshows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as:

*Cabbage and Poblano Flautas
*Squash Blossom Tempura
*Zucchini Baja Fried “Fish” Tacos
*Plant-Based Buttercream Tres Leches
And much more!

The book includes starters, mains, masa-based meals, tacos, desserts, and salsas to suit every taste and occasion from Tortilla Soup to Umami Guacamole.   

Part of an exciting series includingMake It Plant-Based! Indian,Make It Plant-Based! Southern, andMake It Plant-Based! Filipino, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!Andrea Aliseda(she/her) is a food, culture writer, and plant-based recipe developer based in Los Angeles, CA. Andrea has been published byDe Los,The LA Times,Epicurious,The Kitchn,Bon Appetit,Harper’s Bazaar, and more. Her “genius” Salsa Guille, originally published in Epicurious, was featured onFood52’s Genius Recipes, and her self-titled substack newsletter of essays on Mexican food, culture, and identity was dubbed “recommended reading” by Soleil Ho in theSF Chronicle. With a love for California cuisine, fresh produce, herbs, and mushrooms, Andrea marries her plant-based culinary style with seasonal vegetables, nostalgic and post-colonial Mexican recipes rl-