| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 16g | 2g | 32g |
| sugars | fibre | protein | salt |
| 3g | 6g | 7g | 0.5g |
Why I Love Mexican Vegan Sope Platter
There’s a certain magic that happens when you blend the flavors of a culture into a single dish, and that’s precisely why I love this Vegan Sope Platter recipe. It’s vibrant, it’s wholesome, and it’s bursting with the rich, layered tastes that make Mexican cuisine so universally adored. As someone who adores the depth and history of Creole cooking, I find a kindred spirit in Mexican food, with its equally passionate use of spices, fresh ingredients, and diverse textures.
The Delight of Sope Sopes
Sopes themselves are a fascinating canvas. They are thick, slightly crispy corn cakes that cradle the most delectable toppings. The Vegan Sope Platter captures the essence of this classic Mexican street food while also embracing a plant-based lifestyle, making it accessible to vegans and non-vegans alike. The masa harina base is authentically rustic, providing that essential corny flavor that ties everything together.
When fried to perfection, these sopes offer a satisfying crunch that pairs beautifully with the creaminess of refried beans and the rich texture of diced avocado. The shredded lettuce, diced tomatoes, and finely chopped red onion add a burst of freshness and color that makes this dish as pleasing to the eye as it is to the palate.
Inspired by the Greats
My culinary journey has been influenced by many visionaries, but when it comes to Mexican cuisine, Chef Alejandra Schrader stands out. Her ability to make authentic Mexican dishes accessible and enticing has always inspired me. This Vegan Sope Platter is a humble homage to her style, where tradition meets innovation and fresh ingredients reign supreme.
This recipe is a harmonious blend of flavors. The vegan sour cream and crumbled vegan cheese offer a delightful tang that complements the natural sweetness of the tomatoes and the mild spiciness of the red onion. A sprinkle of fresh cilantro and a squeeze of lime juice adds a zingy lift that brings all the components together.
If you’re a fan of dishes like tostadas or vegan tacos, you’ll find that this Vegan Sope Platter holds a special place in your heart. It can be served as a main dish or as an exceptional side to accompany a hearty bowl of Mexican rice or a fresh, tangy salad.
Whether you’re familiar with Mexican cuisine or just starting to explore its rich flavors, this recipe is a fantastic way to experience it. Each bite of the Vegan Sope Platter offers a ride through Mexico’s culinary landscape, showcasing how simple, high-quality ingredients can create something truly spectacular.
What You’ll Need
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/4 cup vegetable oil (for frying)
- 2 cups refried beans
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup diced avocado
- 1/2 cup finely chopped red onion
- 1/2 cup vegan sour cream
- 1/2 cup crumbled vegan cheese
- 1/4 cup chopped fresh cilantro
- 6 lime wedges
- Salt and pepper to taste
Method
Step One
In a large bowl, mix the masa harina, warm water, and 1/2 teaspoon of salt until a dough forms. If the dough is too dry, add more water, one tablespoon at a time, until it reaches the right consistency.
Step Two
Divide the dough into 10-12 equal pieces and roll each piece into a ball. Flatten each ball into a thick disc, about 1/4 inch thick. Pinch the edges upward to create a border around the sope.
Step Three
Heat the vegetable oil in a large skillet over medium-high heat. Fry the sopes in batches, cooking each side for about 2-3 minutes until golden and crispy. Remove from the skillet and drain on paper towels.
Step Four
Heat the refried beans in a small saucepan over medium heat until warm. Spread a layer of refried beans over each sope.
Step Five
Top each sope with shredded lettuce, diced tomatoes, diced avocado, and chopped red onion.
Step Six
Drizzle vegan sour cream over the toppings and sprinkle with crumbled vegan cheese.
Step Seven
Garnish each sope with fresh cilantro. Serve the sopes with lime wedges on the side and season with salt and pepper to taste. Enjoy your Vegan Sope Platter!
