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Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets (Make It Plant-Based! Cookbooks) Hardcover – May 13, 2025

by Andrea Aliseda (Author), Mehreen Karim (Series Editor)
Savings Pre-order Price Guarantee. Terms
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! 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 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 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!
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  1. Part of series
    Make It Plant-Based! Cookbooks
  2. Print length
    192 pages
  3. Language
    English
  4. Publisher
    Workman Publishing Company
  5. Publication date
    May 13, 2025
  6. Dimensions
    7.3 x 0.65 x 9.3 inches
  7. ISBN-10
    1523528672
  8. ISBN-13
    978-1523528677
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From the Publisher

A new series of cookbooks that reinvent our favorite foods! Blue text on blue with stylized veggies
50+ recipes like mushrooms carne asada style, cauliflower tostadas, and zucchini baja fried tacos.
A photo of a glass plate of hibiscus fritters. Orange text on white.
Blue text on yellow: all flavor all plant-based. Stylized veggies on the sides.
Make It Plant-Based! Indian: 50+ Recipes for Vegan Curries, Chaat, Breakfasts...
Make It Plant-Based! Southern: 50+ Recipes for Vegan Biscuits, Casseroles, So...
Make It Plant-Based! Filipino: 60+ Recipes for Vegan Soups, Stews, Noodles, S...
The Vegetable Eater: The New Playbook for Cooking Vegetarian
The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Goch...
Plantas: Modern Vegan Recipes for Traditional Mexican Cooking
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Discover the deliciousness of vegan versions of favorite Indian 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! Southern shows how easy it is to make plants the star of the plate. Using store-bought pantry staples and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as Spicy Curried Taro Leaves, Chickpea Lumpia, Sweet Banana Spring Rolls and much more! The IACP Award–winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook’s everyday rotation. Two James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foods A celebration of traditional Mexican recipes with a vibrant vegan twist for a modern audience from Alexa Soto

Editorial Reviews

About the Author

Andrea Aliseda (she/her) is a food, culture writer, and plant-based recipe developer based in Los Angeles, CA. Andrea has been published by De Los, The LA Times, Epicurious, The Kitchn, Bon Appetit, Harper’s Bazaar, and more. Her “genius” Salsa Guille, originally published in Epicurious, was featured on Food52’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 the SF 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 rooted in place, and a dash of whimsy. When not writing about food, she’s typing away on fiction and poetry, and hanging out with her love and pup. Find her at andreaaliseda.com and on Instagram @andrea_aliseda.
 

Product details

  • Publisher ‏ : ‎ Workman Publishing Company (May 13, 2025)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 192 pages
  • ISBN-10 ‏ : ‎ 1523528672
  • ISBN-13 ‏ : ‎ 978-1523528677
  • Item Weight ‏ : ‎ 1.54 pounds
  • Dimensions ‏ : ‎ 7.3 x 0.65 x 9.3 inches

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