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Make It Plant-Based! Mexican

Name: Make It Plant-Based! Mexican
Brand: Workman
Price: 33.75 AUD
Availability: InStock

A Cookbook

By: Andrea Aliseda, Mehreen Karim

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Hardcover | 5 June 2025 | Edition Number 1

At a Glance

Hardcover
176 Pages

Dimensions(cm)
23.5 x 18.5 x 1.9

Hardcover

Limited Stock Available

RRP $42.99

$33.75

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Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favourite Mexican foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.

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!

About the Author

Andrea Aliseda is a Mexican-American writer, and vegan recipe developer based in Los Angeles, CA. Andrea's work primarily explores Mexican-American foodways, origins, and culture through a historical, decolonial and plant-based lens (see also: mushroom obsessed veg taco enthusiast). Her "genius" Salsa Guille, originally published in Epicurious, was featured on Food52's Genius Recipes, and newsletter of essays was "recommended reading" in the SF Chronicle. Find her published work in Epicurious, Refinery29, Food Network, Edible Manhattan and more.

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