Mexican Fried Rice (vegan and gluten free)

Vegan Mexican Fried Rice
Vegan Mexican Fried Rice

We are in between holidays right now. The perfect time to basically eat all the leftovers, clean out your pantry and freezer, and get ready for the next round of cooking. At times like these one must use what you have to make delicious food that eats as a perfectly composed meal, but takes little planning or preparation. I say between the holidays, but really, with two under two this is every day.

This Mexican Fried Rice was developed with bits and odds from my kitchen. It turned out so well my mother and my husband told me I had to blog it. Super simple, rich, just a little different, easy, and delicious. Feel free to mix and match veggies from what you have on hand. Same with the beans, kidney, pinto, black, or pretty much any bean you like would work just fine here.

 Ingredients

  • 1 cup brown rice, cooked in mushroom or vegetable broth (or whatever leftover rice and add a bit more salt to the whole mix)
  • 2 TBL olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 other bell pepper (white, red, yellow, orange) diced
  • 1 cup sliced mushrooms
  • 1 small zucchini, diced
  • 3 large cloves garlic, minced
  • 1 15 oz can kidney beans, drained
  • 1 7.5 oz can El Pato tomato sauce, or other enchilada sauce (100% prefer El Pato)
  • 1/4 cup minced fresh cilantro
  • 2 TBL nutritional yeast
  • Salt to taste.
  • Optional cheese to top

Instructions

  1. Cook rice in vegetable broth according to package directions.
  2. Heat a large skillet over medium heat.
  3. Add oil, and saute onion and mushrooms for a few minutes, until starting to soften.
  4. Add zucchini and cook about 2 minutes more.
  5. Add bell pepper and cook until just starting to soften 2-3 minutes.
  6. Add coked rice, garlic, kidney beans, and El Pato stirring to combine.
  7. Stir in nutritional yeast and garlic, taste, and add salt as needed.
  8. Sprinkle with cilantro and cheese if using and serve hot.
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Vegan Lentil Tacos

Vegan Lentil Tacos with Homemade Refried Beans
Vegan Lentil Tacos with Homemade Refried Beans

It’s May! May is my favorite month to eat Mexican food. I don’t know if that’s true; we eat Mexican at least once a week all year. I love it. After living in San Diego and having amazing Mexican, I can’t just go out for it anymore. Most restaurants fall flat when it comes to tasty vegan Mexican. Because of this I have turned to my own kitchen to build the flavors I miss while living ever so far from a good burrito stand.

These lentil tacos are rich and savory and bypass any processed fake meat product. In the fall and winter I serve this lentil filling with roasted veggies, which is awesome. Pictured here I am serving the filling with homemade refried beans (watch for a new refried bean recipe coming soon), homemade corn tortillas, fried onions, and a cabbage slaw. I also added guacamole and served them with margaritas. Truly a winning combination.

Happy May and enjoy your tacos!

Vegan Lentil Tacos

Ingredients

  • 3/4 cup brown lentils
  • 2 cups mushroom broth
  • 1/4 cup reserved lentil broth
  • 1/4 cup tomato paste
  • 3/4 tsp garlic powder
  • 3/4 tsp smoked paprika
  • 1 1/4 tsp chili powder
  • 3/4 tsp onion powder
  • 1/4 cup prepared salsa
  • salt to taste

Instructions

  1. Bring lentils and mushroom broth to a a boil over medium high heat in a covered saucepan.
  2. Once Lentils have started to boil reduce the heat to low, crack the lid and simmer until tender, but not mushy, about 20-25 minutes.
  3. Once lentils have cooked, drain them reserving the lentil broth.
  4. Return lentils, 1/4 cup reserved broth, tomato paste, garlic, paprika, chili powder, onion, and salsa to the pan. Heat through, taste, and adjust seasoning to your preference.