Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 shares a delicious, quick recipe for vegan sopes. Hope you had a happy Cinco de Mayo, and enjoy!
Vegan Mexican Sopes
1 package of Beyond Meat “Feisty” Flavor
1 can vegan retired beans
6 Corn Meal Vegan Sopas
Follow Your Heart Vegan Cheese Shreds
Shredded lettuce or cabbage
Just Mayo Chipotle (vegan) Mayo
Sriracha or Salsa to taste
Fry up package of Beyond Meat Feisty Flavor in Canola Oil
Fry the corn meal Sopas 3 at a time and drain afterwards
Cook one can vegan Refried Beans
“Build up” the sopes starting with the vegan refried bean, adding the Beyond Meat, vegan cheese, shredded lettuce or cabbage, tomatoes, avocados, Salsa or Sriracha and the Just Mayo Chipotle flavor
Delicious and cruelty free Mexican food!! ENJOY!!