Go to Special Sales HBG USA Home Special Sales HBG USA

Make It Plant-Based! Mexican

50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets

Make It Plant-Based! Mexican Open the full-size image

Contributors

By Andrea Aliseda

Series edited by Mehreen Karim

Also available from:

On Sale
May 13, 2025
Page Count
176 pages
Publisher
Workman Publishing Company
ISBN-13
9781523528677

Discover the pleasure and 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 and inspired dishes, Make It Plant-Based! Mexican shows 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 like Cabbage and Poblano Flautas, Squash Blossom Tempura, Zucchini Baja Fried “Fish” Tacos, and Plant-Based Buttercream Tres Leches. 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 including Make It Plant-Based! Indian, Make It Plant-Based! Southern, and Make 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!

Genre:

Series:

Formats and Prices

Price

$25.00

Price

$33.00 CAD

Format

Format:

  1. Hardcover $25.00 $33.00 CAD
  2. ebook $13.99 $17.99 CAD

You May Also Like

Plantas
Plantas $35.00 $45.00 CAD
Familia
Familia $35.00 $44.00 CAD
Nachos for Dinner
Nachos for Dinner $22.95 $28.95 CAD
Bismillah, Let's Eat!
Bismillah, Let's Eat! $35.00 $45.00 CAD
Chinese Enough
Chinese Enough $35.00 $45.00 CAD

Andrea Aliseda

About the Author

Andrea Aliseda is a Mexican-American writer, and vegan recipe developer based in Los Angeles, CA. Andrea’s work primarily explores Mexican-American foodways, origins, and culture through a historical, decolonial and plant-based lens (see also: mushroom obsessed veg taco enthusiast). Her “genius” Salsa Guille, originally published in Epicurious, was featured on Food52’s Genius Recipes, and newsletter of essays was “recommended reading” in the SF Chronicle. Find her published work in Epicurious, Refinery29,Food Network, Edible Manhattanand more.

Learn more about this author

Make It Plant-Based! Cookbooks

Make It Plant-Based! Indian
Make It Plant-Based! Indian
Make It Plant-Based! Filipino
Make It Plant-Based! Filipino