While Cinco de Mayo is actually NOT Mexican Independence Day as many may think, it is nonetheless a holiday in which Mexican culture in its rich heritage can be honored. It truly celebrates the victory of the underdog when the outnumbered Mexican army pushed French forces out of Puebla on May 5, 1862. And while it doesn’t fall on a Meatless Monday this year, we hope these recipes inspire you to make it a meatless Cinco de Mayo. For, while vegan tacos may seemingly pale in comparison to their carnivorous counterparts, remember, this Cinco de Mayo give the underdog a try!
You can taste the difference. And so can your guests. Make your own fresh salsa. The FOODjimoto unveils Coco’s Salsa, a secret family recipe that’s… well, not so secret anymore. While a bit more goes into this than peel back the plastic and dip the chip, the taste is well worth it — we assure you.
To the side of Coco’s Salsa, cHow Divine likes their Guac with a kick. Their version of Spicy Guacamole is packed with flavor, and not for the faint of heart.
Sure, you can scoop up the aforementioned Mexican greats up in a tortilla chip. But, if you want to make it a meal, give these Vegan Buffalo Tacos from Spices & Spackle centerstage. Let tempeh impress you in all of its vegetarian goodness.
Top if off with a celebratory sweet. Say hello to Cinco de Mango Ice Cream from the Gastro Gnome. It’s vegan, gluten free and absolutely creamily delicious. There’s even a Serrano pepper in this baby!