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Read the Witcher

Make It Plant-Based! Mexican

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

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

Contributors

By Andrea Aliseda

Series edited by Mehreen Karim

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
  3. Hardcover $27.00

Also available from:

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:

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

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Andrea Aliseda

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.
 

Learn more about this author

Make It Plant-Based! Cookbooks

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