Vegan Mixiotes

Name: Vegan Mixiotes
Prep time: 35 min
Cook time: 15 min
Yield: 6
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Mixiotes are a Mexican culinary delight prepared by wrapping meat in mixiote leaves, banana leaves, or parchment paper, and steaming or pit roasting them. Featuring a healthy twist on this classic and made with tasty carrots, ears corn, oyster mushroom, and button mushrooms marinated in a guajillo chile-based sauce, vegan mixiotes are a perfect meatless and quickie dish! Transforming the classic mixiote into a vegan or vegetarian meal is easier than ABC!

Reviewed by Editorial Team of Kiwilimón

Published: 16-07-2018

Preparation

20 mins

15 mins

Low

Preheat oven to 356 ºF. For the adobo sauce: On a griddle over low heat, roast all the spices. Add tomato, onion, garlic, and chiles. Remove from the griddle and set aside. Soak chiles in hot water until soft. Transfer roasted ingredients to a blender, add rehydrated chiles, and vegetable broth and blend until smooth. Transfer roasted ingredients to a blender, add rehydrated chiles, and vegetable broth and blend until smooth. In a bowl, mix all the vegetables, adobo sauce, avocado oil, and salt. Marinate in the fridge for 30 minutes. On a chopping board, place parchment paper and top with a corn husk. Add marinated vegetables and tie vegan mixiote with kitchen twine. Place on a baking dish. Bake vegan mixiotes for 15 minutes or until cooked through. Remove from the oven. Serve vegan mixiotes with epazote, pickled onions, salt-cured nopales, and tortillas on the side.