It’s easy to find the full-on vegetarian or vegan restaurants, but it’s not always as easy to find out the ones with awesome veg-friendly options. Just because I’ve been stuffing my face with Elmyr‘s veggie options for a dozen plus years doesn’t mean it’s necessarily common knowledge. So, here it is.
My default order is the tofu taco with no cheese. You can get the tofu regular or BBQ. I’ll do either depending on my mood but most people go for BBQ. Now, it’s a big taco. Two tortillas, burrito length, just not burrito full. Perfect if you destroy some guacamole before hand. And you’ll want to. Because theirs is awesome. Not full of a bunch of crap to dilute the avocado goodness.
You want the full on food log? Get a burrito. They have some interesting add ins like potatoes. There’s also a vegan quesadilla called a hazeadilla. It’s packed full of veggies. In the last year or so they’ve also introduced daily specials. Usually there’s a vegan option. If you’re lucky enough to be there when they do the arepas, get them.
Downside? No vegan cheese or sour cream. The sour cream isn’t the biggest deal. But it would definitely be next level if they carried a vegan cheese. Oh, and smoking happens there. But so does alcohol so you can drink away the annoyance.
Well, crap. I can’t remember why I made this. Maybe it was Lord of the Rings Risk night at Star & Simon’s. I make variations of this all the time, so I can’t remember what exactly is in it. Maybe fake chicken sautéed with bell peppers and onions with a layer of refried beans in there somewhere. Kind of like a Mexican lasagna with tortillas instead of pasta. Oh yeah, and everything is better with tater tots, right? The sauce is the Doña Maria mole sauce that I’ve written about before. Kroger is now carrying it. W00t!
When you only do your grocery shopping once a week, you need a few late in the week recipes. The Tofu Chilaquiles from The Happy Herbivore works well for that. I’ve had a few versions of chilaquiles and I think I like the kind you cook up with corn tortillas better. A bit of Daiya might have found its way into these, but not a ton. Just a little sprinkle on top. All I had was some raw beet chips, so those served as the corn chips. The leftovers were really good spooned inside of steamed corn tortillas and eaten taco style.
This Doña Maria ready-to-use mole sauce was a favorite to keep on hand for quick meals. It disappeared for a while but it finally showed up again at Buford Highway Farmer’s Market.
Full disclosure: I have not contacted the company to check if the “natural ingredients” are indeed vegan. Maybe I should actually do that…anyway. (Update below post) Last time I posted about it, we ate it in the form of an enchilada stack. This time, I rolled up Trader Joe’s fake chicken strips fried up with onions and garlic and Daiya in flour tortillas, stuck them in a square pan, dumped the mole sauce all over then sprinkled with Daiya. Baked it for around 25 minutes at 350F and it was food. To keep all the food mud colored, we had it with a side of refried black beans, from a can all lazy like.
UPDATE: So after I posted this, I went ahead and wrote the company asking about the “natural ingredients” to make sure they were vegan. And they are! Here’s the response:
After all that exertion, we were ready for some food. Kevin found a Mexican restaurant near the townhouse that had vegan options. Also, it was called El Chupacabra, so we HAD to go. They use Daiya cheese and Gardein meats but unlike a lot of places, they actually further flavor the Gardein with their own sauces.
I had the Gardein chicken enchiladas in a green sauce.
This was a huge plate of food. I could not finish it even after all the hiking. In addition to the cheeziness on top, there was plenty of melty Daiya inside with the Gardein. Happy tummy.
I’m not sure if Kevin got a burrito or chimachanga, but here it is.
And, they had an awesome jukebox.
We desperately need a Mexican restaurant here that has fake meats and Daiya. But I’d settle for just the Daiya. But for now we have to settle for creating our own deliciousness at potlucks.