We’re just two weeks away from the September 2nd release date of Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food by Jason Wyrick, and we’re all brimming with anticipation! Vegan Tacos was named one of the 15 Most Anticipated Vegan Cookbooks of 2015 by Colleen Holland from VegNews Magazine, and Jason was named one of the 5 Up and Coming Vegan Chefs Whose Names You Should Know by One Green Planet. You just have to wait a little longer for Vegan Tacos to hit bookshelves, and to whet your appetite, we’re showing off some of the mouthwatering recipes you’ll find within its pages.
Tacos Veracruz are named after the classic Veracruz tomato sauce. These tacos contain green olives and capers, showing off the recipe’s Spanish influence.
These simple tacos are made with purple potatoes not because they really taste different than any other waxy potato, but because they look cool.
Mushrooms can give tacos a “meaty” texture, so you’ll find several recipes for tacos that creatively use mushrooms as part of their filling in Vegan Tacos.
This recipe for Tacos with Yuca and Chimichurri is just one of the many dishes you’ll find in the Fusion Tacos chapter of Vegan Tacos.
Tacos aren’t just for dinner! Spicy Cinnamon Tacos with Salted Coconut Cajeta Apples, and Agave Crema and Sweet Crispy Tacos with Ancho-Vanilla Ice Cream, Mexican Chocolate, and Salted Peanuts are two of the dessert taco recipes you’ll find in Vegan Tacos.
Vegan Tacos also has many recipes for salsas, guacamoles, sauces, and other taco condiments. This Roasted Poblano Guacamole is so good, it’s a food ambassador for avocados everywhere.
Mango salsa is a lively addition to Baja-style tacos and lighter flavored tacos.
There’s no need to buy pre-made hot sauce when the recipes in Vegan Tacos allow you to make your own easily at home.
Vegan Tacos is available for preorder from Amazon, Barnes and Noble, Powell’s, and bookstores everywhere.