Phebe’s Vegan Sopes with Vegan Ranch

I had a recent bout with acidity, and started eating lightly to try to normalize my levels. In the midst of being mindful and intentional of what I was putting in my body, the mood for something fried hit me! If I was going to give in to my indulgence, I was determined that it also be healthy. That is when I remembered my beloved Sopes!

The things is, I’d never made a healthy version before, and wanted to enjoy a Vegan rendition of the recipe. Thinking on the fly, I grabbed some vegan meat at the grocery store, along with some fresh spinach. I had some veggies in the fridge that needed to be used before spoiling, so I pigeon-shopped in the produce section, grabbed a few items and headed home.

The next day was the Sabbath, and I was so relieved I didn’t have to run to the store to get anything. I’ve been working on prepping before Friday, AP. I got to cooking. I prepared the meal as described below (except for the ranch, which I had prepared a couple days before). It all turned out delicious, and my sons loved it too! Lord willing you love it as much as my family does. All praises to The Most High!

The recipe for the Sopes and Vegan Ranch are directly below. Check out my Simple Spanish Rice recipe, which was a perfect match for this tasty dish!

Sope Ingredients

  • “El Comal” brand sopes

  • “LightLife” brand vegan meat

  • Grapeseed oil or oil of choice

  • 1 Red pepper

  • 1 Yellow pepper

  • 1 Medium red onion

  • 4 – 6 Garlic cloves, minced

  • Roughly 3 cups of spinach

  • Plum tomatoes, sliced for topping

  • 1 tablespoon Garlic powder

  • 1 teaspoon Onion powder

  • Cayenne pepper (optional, add 1/8 a teaspoon at a time until desired heat is achieved)

  • 1/2 teaspoon Black pepper

  • 1 teaspoon Turmeric

  • 1 teaspoon Dried basil

  • 1 teaspoon Dried parsley

  • 1 teaspoon Cumin

  • 1 teaspoon Smoked paprika (or regular)

  • 1 teaspoon Nature’s seasoning seasoning blend

  • Sea salt, to taste

  • Squirt of lemon juice (1 teaspoon lemon juice)

Sope Directions

  • Add roughly 1 tablespoon of grapeseed oil in the pan. Once oil is hot, add chopped veggies of onion, garlic and red and yellow bell peppers. Sauté until onions are tender.
  • Add spinach and sauté until it’s just wilted, and remove from heat (remove from pan and put aside).
  • Ad roughly 1 tablespoon of grapeseed oil in pan and add vegan meat. Season as much as you see fit, with the garlic & onion powders, cayenne pepper, turmeric & black pepper, cumin, salt, dried basil, dried parsley, smoked or regular paprika, and nature’s seasoning blend. Some general measurements have been given, but feel free to add more of what is listed based on your preference. Squirt a little lemon juice into the mixture once it’s done.
  • In a separate small 1 oz pot, add about 1.5 cup grapeseed oil and let it heat up for about 2 minutes.
  • Add sopes one at a time and fry until golden brown. Set aside on a wire rack to drain liquid in preparation for assembly.
  • Assemble fried sopes with rice, vegan meat, and mixed veggies and top with Vegan Ranch and sliced plum tomatoes. Put some rice on the side and top with veggies and Vegan Ranch as well. The recipe for the Vegan Ranch is below. Enjoy!

Vegan Ranch Ingredients

  • 1 cup lemon juice

  • 1.5 cup raw cashews

  • 1/2 cup green onions

  • 1 cup apple cider vinegar

  • 1 cup fresh dill

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon sweet leaf basil

  • 1 tablespoon dried parsley

  • 1 cup water

  • Salt to taste

Vegan Ranch Directions

  • Using a blender, blend everything until it becomes creamy.
  • Serve immediately, or refrigerate until serving.

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