50 Vegan Mexican Recipes - All the flavor, none of the dairy
- 1 small onion
- 1 clove garlic
- 1 chilli
- 1 tin tomatoes (chopped) (1 tin = 14oz)
- ½ cup basil, fresh (dried will do the trick too. ½ cup fresh = 2 tsp dried)
- ½ cup parsley, fresh (yep, you guessed it, dried is fine. You can buy dried parsley with crushed garlic already in it, and this works great too. ½ cup fresh parsley = 2 tsp dried)
- 2 dashes salt and pepper to taste
Dice the onion and garlic.
Deseed the chilli if you don’t want it toooooo hot and chop it too (easiest way to do this is slice it length-ways then run a teaspoon down the middle, forcing the seeds out).
Throw all ingredients, including the salt and pepper, into a large mixing bowl.
Give it a good stir.
Serving: 396g | Calories: 105kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Sodium: 366mg | Potassium: 837mg | Fiber: 6.2g | Sugar: 10.9g | Vitamin A: 3600IU | Vitamin C: 100.7mg | Calcium: 170mg | Iron: 4.9mg