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Fresh Tomato Corn Gazpacho

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This Vegan Tomato Corn Gazpacho is like summer in a bowl. A vibrant, chilled soup that combines the sweetness of fresh corn with the tanginess of ripe tomatoes. It's a refreshing dish, perfect for hot days!

tomato corn gazpacho
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When the sun is blazing and turning on the stove feels like a chore, this Tomato Corn Gazpacho comes to the rescue. It's a no-cook, flavor-packed soup that brings together two of summer's superstars: juicy tomatoes and sweet corn.

The addition of fresh herbs and a hint of spice elevates this dish, making it a standout at any gathering or a simple weeknight meal.

This Tomato Corn Gazpacho Is...

  • Quick and Easy: Ready in just 20 minutes, plus chilling time.
  • No-Cook: Perfect for keeping the kitchen cool during hot days.
  • Vegan and Gluten-Free!
  • Flavorful: A delightful blend of sweet, tangy, and spicy notes.
  • Make-Ahead Friendly: Flavors deepen as it chills, making it ideal for meal prep.

Helpful Tips for the Best Gazpacho

Use Peak-Season Produce: The quality of the tomatoes and corn directly impacts the flavor. Opt for the freshest available.

Use Fresh Corn: The fresh corn give the soup a natural sweetness and crunch. If fresh corn isn't available, you can use frozen corn that has been thawed. But the texture may not be as pleasing.

Chill Thoroughly: Allowing the gazpacho to chill for at least an hour enhances the flavors and provides a refreshing experience.

Variations to Try

Add a Spicy Kick: Add a diced jalapeño or a dash of hot sauce for heat.

Creamy Version: Stir in a dollop of vegan yogurt or cashew cream for a richer texture.

Tropical Twist: Incorporate diced mango or pineapple for a sweet contrast.

Herb Infusion: Experiment with different herbs like cilantro or mint for a unique flavor profile.

Crunchy Toppings: Top with toasted pumpkin seeds or croutons for added texture.

More Vegan Recipes

If you love this vegan gazpacho, be sure to check out these other delicious recipes:

Recipe

Fresh tomato and corn soup1

Vegan Tomato Corn Gazpacho

5 from 1 vote
This chilled vegan gazpacho is packed with fresh summer flavors!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients

  • 4 cups ripe tomatoes diced, heirloom variety preferred
  • 2 ears fresh corn kernels removed (or 1½ cups thawed frozen corn)
  • 4 scallions thinly sliced
  • 3 ½ cups tomato juice adjust for desired thickness
  • ¼ cup fresh parsley chopped, or basil
  • 2 tablespoons fresh dill chopped, optional
  • salt and freshly ground black pepper to taste
  • yellow cherry tomatoes halved (for garnish, optional)
US Customary - Metric

Instructions

  • Prepare the Base: In a large bowl, combine the diced tomatoes, corn kernels, scallions, and fresh herbs.
  • Add Tomato Juice: Stir in the tomato juice, starting with 3 cups, and adjust to reach your preferred soup consistency.
  • Season: Add salt and pepper to taste. Mix well.
  • Chill: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
  • Serve: Ladle the chilled soup into bowls. Garnish with halved cherry tomatoes or additional fresh herbs, if desired. Enjoy!

Nutrition (Estimate per Serving)

Calories: 46kcalCarbohydrates: 11gProtein: 2gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 22mgPotassium: 598mgFiber: 2gSugar: 8gVitamin A: 1767IUVitamin C: 45mgCalcium: 34mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Cream of Corn and Watercress Soup

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The peppery flavor of watercress provides a delightful contrast to the sweetness of summer corn in this delicious cold soup. Adapted from Vegan Soups and Hearty Stews for All Seasons.

Recipe

Cold corn and watercress soup

Cream of Corn and Watercress Soup

5 from 2 votes
The peppery flavor of watercress provides a delightful contrast to the sweetness of summer corn in this delicious cold soup. Adapted from Vegan Soups and Hearty Stews for All Seasons.
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Total Time: 45 minutes
Servings: 2 servings

Ingredients

  • 6 medium ears fresh sweet corn
  • 2 tablespoons olive oil
  • 2 large onions chopped
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 2 cups chopped watercress leaves and stems
  • 2 cups rice milk or as needed
  • Salt and freshly ground pepper
  • 1 tablespoon fresh oregano leaves or more to taste
US Customary - Metric

Instructions

  • Cook the corn in plenty of rapidly simmering water until the kernels are just tender, then remove the corn with tongs and reserve the cooking water. When the corn is cool enough to handle, scrape the kernels off the cobs with a sharp knife. Set the kernels aside.
  • Heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until golden.
  • Add the potatoes and 4 cups of the cooking liquid from the corn, and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Add half of the watercress. Simmer until the potatoes are tender, about 10 to 15 minutes longer, then remove from the heat.
  • Set aside a cup of the corn kernels and add the rest to the soup. With a slotted spoon, transfer the solid ingredients from the soup to the food processor or blender and puree until smooth, then return to the soup pot. Or, simply insert an immersion blender and puree until smooth.
  • Add the reserved corn kernels and watercress along with enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper. Let the soup cool to room temperature, then refrigerate until chilled. Top each serving with a sprinkling of oregano leaves.

Nutrition (Estimate per Serving)

Calories: 469kcalCarbohydrates: 76gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 124mgPotassium: 1220mgFiber: 8gSugar: 18gVitamin A: 1142IUVitamin C: 66mgCalcium: 161mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Homemade Soft Corn Tortillas

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If you can lift a bag of masa harina, you can make homemade corn tortillas and enjoy soft, toasty, corny goodness tonight! Homemade tortillas are best kept simple with basic toppings such as a strip of grilled tempeh or a spoonful of guacamole. Or serve with beans or a hearty Mexican posole. The key is to keep fresh-off-the-grill tortillas well covered to keep them warm and pliable until it’s time to eat. This recipe isn’t really too different from what’s on the bag of masa, but I see it as a way to inspire making homemade tortillas in the event you’ve never tried! Delicious with chili and other Southwestern stews, such as Quick Red Posole with Beans. Recipe from Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.

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Quick and Easy Fresh Corn Salad

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You can serve this Quick and Easy Fresh Corn Salad as a side dish at any BBQ. The recipe is almost too simple for how tasty it is!

 

 

Recipe

Corn Salad

5 from 2 votes
You can serve this Quick and Easy Fresh Corn Salad as a side dish at any BBQ. The recipe is almost too simple for how tasty it is!
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Total Time: 15 minutes
Servings: 4

Ingredients

  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt
  • 2 cups canned corn drained
  • 1 red bell pepper diced
  • ½ cup cilantro finely chopped
  • 1 small red onion diced
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Instructions

  • In a bowl, combine oil, vinegar, and salt.
  • Add corn, pepper, cilantro, and onion. Mix gently.
  • Serve.

Nutrition (Estimate per Serving)

Calories: 142kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 127mgPotassium: 205mgFiber: 1gSugar: 3gVitamin A: 1067IUVitamin C: 42mgCalcium: 12mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Nearly-Instant Thai Coconut Corn Soup

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This Thai Coconut Corn Soup is a soup that's great for any kind of weather, not just when it's chilly and rainy. Because this recipe is ready to serve in 20 minutes, it's perfect for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted from Vegan Express: Featuring 160 Quick, Delicious Recipes for Healthy Meals* by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. [Read more...]

Flavored Popcorn Recipes and Ideas

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Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about ½ cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so of melted Earth Balance or coconut oil into the popcorn just before adding the seasonings. My favorite way to pop corn is in an Old Fashioned Popcorn Popper like the one made by Jacob Bromwell. Very low-tech, but it seems to bring out the best flavor from the popcorn. I like to start with 2 tablespoons or so safflower or organic virgin coconut oil per ½ cup of kernels. [Read more...]

Quick Mixed Beans and Corn Stew

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Kind of a simplified chili, here’s a hearty stew featuring beans and corn. If your beans are cooked, or you’re using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. [Read more...]

Vegetarian Chili with Corn and Soy Beans

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Here is a tasty recipe for a small budget. This simple Vegetarian Chili with Corn and Soy Beans can be prepared in a single saucepan in an hour!

vegetarian chili with corn and soy beans in an orange bowl
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Chili is a classic dish, a thousand times reinvented. The comforting flavors of spices and vegetables can be varied in countless ways, but chili always remains one of the best comfort foods of all time. Eating a warm bowl of chili is always a special treat!

If you want to spoil yourself a little bit more, serve your chili with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But this vegetarian chili is honestly so tasty that you can eat it plain!

This Vegetarian Chili with Corn and Soy Beans recipe is...

  • Vegan
  • Vegetarian
  • Easy to make
  • Versatile
  • Budget-friendly

How to Make Vegetarian Chili with Corn and Soy Beans

  1. In a saucepan, heat the oil, and brown the onion and garlic.
  2. Add the rest of the ingredients and stir until well combined.
  3. Simmer on the stove for 1 hour. Taste and rectify the seasoning as needed.

Full directions for how to make Vegetarian Chili with Corn and Soy Beans are in the printable recipe card below.

Vegetarian Chili with Corn and Soy Beans FAQs

Can I freeze vegetarian chili?

Yes, you can store your vegetarian chili for up to 3 months in the freezer. I like to store mine in single servings so I can easily reheat only the amount I need to eat. When you're ready to eat your chili again, simply reheat it in the microwave or on the stove until deliciously warm.

How can I use up leftover vegetarian chili?

You can serve this chili as a garnish on fries, on nachos, on a baked potato, on a veggie dog, on mac & cheese, or even in a sloppy joe! The possibilities are endless when you have a creative imagination.

Recipe

Vegetarian Chili with Corn and Soy Beans

4.50 from 2 votes
Here is a tasty recipe for a small budget. This simple Vegetarian Chili with Corn and Soy Beans can be prepared in a single saucepan in an hour!
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 garlic cloves chopped
  • 1 can diced tomatoes 28 oz, drained
  • 1 can crushed tomatoes 28 oz
  • 2 tablespoon tomato paste
  • 1-2 tablespoon chili spice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon sugar
  • ¾ cup frozen corn kernels
  • ¾ cup red kidney beans from a can, rinsed and drained
  • ¾ cup thawed frozen soy beans edamame
US Customary - Metric

Instructions

  • In a saucepan, heat the oil over medium high heat. Brown the onion and garlic for 1-2 minutes.
  • Add the rest of the ingredients and stir until well combined.
  • Simmer on the stove for 1 hour. Taste and rectify the seasoning as needed.

Nutrition (Estimate per Serving)

Calories: 284kcalCarbohydrates: 48gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 288mgPotassium: 1449mgFiber: 16gSugar: 16gVitamin A: 10840IUVitamin C: 27mgCalcium: 180mgIron: 10mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Stovetop Herb Popcorn

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When did we all fall under the spell of microwave popcorn? Make your own, because it's cheaper and better for you. Afraid you'll burn it? You already burn it in the microwave, so you really have nothing to lose. This makes about 8 cups of popcorn. Reprinted from Thug Kitchen  © 2014 by Thug Kitchen, LLC, by permission of Rodale Books. [Read more...]

Southwestern Fresh Corn Stew

by 2 Comments

While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels.To vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas. 

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Black Bean Zucchini Corn Muffins

by 3 Comments

These healthy vegan corn muffins makes good use of summer's fresh corn and the season's abundance of zucchini. Other times of year, you can use frozen kernels, and of course, zucchini is a year-round veggie. These make a perfect accompaniment to hot or cold soups. Black beans give these a bit of heft, making them a nice change of pace for the lunch box. Photos by Evan Atlas. 
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Maple-Baked Beans and Cornbread Casserole

by 2 Comments

Take this casserole of smoky, barbecue-y, maple-y beans baked with a layer of cornbread on top. Now imagine digging into a bowlful while sitting at a table with your loved ones, the sound of familiar voices and laughter dancing in your ears. This casserole has "cozy" written all over it. It's a great choice for a vegan Thanksgiving main dish, or a special cold weather weekend meal for company. Recipe from  But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. [Read more...]

Corn Kernel Cornbread or Muffins

by 3 Comments

This vegan cornbread is a perfect companion to all sorts of bean stews and chilis. Consider adding the optional chilies and nondairy cheese, which give this pan bread a moist texture as well as a major yum factor. And since cornbread is only as good as it is fresh, see how to  to turn any leftovers into a delicious stuffing for a subsequent meal. This makes one 9-inch pan bread (12 servings) or 1 dozen muffinsRecipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photo by Hannah Kaminsky.
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Potato and Grilled Corn Salad with Fresh Dill

by 1 Comment

When summer is in full swing, it means picnics, family bike rides, BBQs, and lots of dinners on the patio. A popular summer salad which I was never really able to get behind is the traditional potato salad. I just find it too heavy with mayo and much too creamy for my liking. I do, however, love the idea of grilled corn, fresh dill, and tangy mustard in my potato salad, and that’s just what I did to recreate this classic dish. This recipe makes for excellent leftovers, and it’s so easy to whip up to bring along to a lunch or dinner party. It won’t leave anyone feeling weighed down by heavy mayo, and you can proudly say it’s vegan! Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.
 [Read more...]

Quinoa with Corn and Scallions

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Quinoa and corn, embellished with lots of scallion, makes a simple and tasty side dish for everyday meals. What’s not to love about quinoa? It’s a powerhouse of nutrients, it cooks in 15 minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to often. It goes with just about anything and is also a nice stuffing for small pre-baked squashes like golden acorn. Photos by Hannah Kaminsky.

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Coconut Creamed Corn

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The flavors of corn and coconut are deliciously compatible. This is a wonderful way to use fresh corn when it’s abundant, and the novelty of having it on the cob or roasted has worn off. The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. Photos by Hannah Kaminsky of Bittersweet. [Read more...]

Red Quinoa Pilaf with Kale and Corn

by 19 Comments

I love recipes that are impressive enough to serve guests, yet easy enough to make as an everyday dish. In Vegan Holiday Kitchen, this recipe is offered as a Thanksgiving side dish; it's so hearty that the addition of a cup or two of  beans (yummy with black beans), can make it plentiful entree. Or, to dress it up even more, use it to stuff small squashes like golden acorn or delicata. Can't find red quinoa? Regular is fine; it will taste just as good, even if it won't be as photogenic. Photo by Susan Voisin.
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Spinach and Baby Corn Salad

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This Asian-inspired salad is loaded with fresh spinach, baby corn, and juicy mandarin oranges for loads of delicious flavor! It's simple to throw together, and vegan friendly too.

Spinach Baby Corn Salad with oranges being served

Sometimes I need a break from big, heavy meals and just crave something light and refreshing. On those days - a big bowl of salad is just the trick.

This crisp and refreshing Spinach and Baby Corn Salad is a real treat. It's packed with nutritious veggies, protein packed spinach, and is all tossed in a delicious homemade citrus vinaigrette dressing.

This spinach and baby corn salad is:

  • Quick and easy to make in just 15 minutes!
  • Totally delicious.
  • Healthy.
  • Vegan, vegetarian, and gluten-free.

It makes a wonderful light dinner all on its own. Or it can be the perfect starter for a hearty vegan stir fry or Asian noodle dish.

Spinach Baby Corn Salad with oranges

More Recipes

If you love this salad, be sure to check out these other delicious vegan ideas:

Recipe

Spinach Baby Corn Salad with oranges

Spinach Baby Corn Salad

5 from 1 vote
This Asian-inspired salad is loaded with fresh spinach, baby corn, and juicy mandarin oranges for loads of delicious flavor! It's simple to throw together, and vegan friendly too.
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Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Servings: 4

Ingredients

  • 4 ounces baby spinach leaves
  • 15 ounces canned baby corn drained
  • 1 cup daikon radish or white turnip, cut into matchsticks
  • 1 cup carrots pre-grated or thinly sliced
  • 3 mandarin oranges sectioned, canned or jarred is fine
  • 2 scallions thinly sliced
  • ¼ cup toasted slivered almonds
  • salt and pepper to taste

Citrus Dressing:

  • 2 tablespoons lemon or lime juice or more, to taste
  • 1 tablespoon dark sesame oil
  • 2 tablespoons orange juice preferably fresh
  • 2 teaspoons agave nectar
US Customary - Metric

Instructions

  • Combine the salad ingredients in a serving bowl and toss together.
  • Combine the dressing ingredients in a small bowl and stir together.
  • Drizzle the dressing over the salad just before serving and toss well.

Nutrition (Estimate per Serving)

Calories: 189kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 61mgPotassium: 671mgFiber: 5gSugar: 23gVitamin A: 10532IUVitamin C: 89mgCalcium: 93mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Quinoa, Black Bean, and Corn-Stuffed Peppers

by 1 Comment

Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you've got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw or other slaw-style salad goes well with these, whether or not you serve with roasted vegetables. Photos by Evan Atlas. [Read more...]

Pan-Seared Winter Squash and Fresh Corn

by 1 Comment

Once you have a winter squash partially baked, most anything you make comes together easily and quickly. This simple side dish is easy enough to serve at everyday meals, and festive enough for the holiday table. Though its past fresh corn season in most areas, markets often bring this classic crop back for the holiday season, and it’s still quite good. This serves 8 or more as a side dish. [Read more...]

Leek and Corn Stuffed Peppers

by 4 Comments

For these festive leek and corn stuffed peppers, try to use fresh corn if you can. In the late fall or early winter, organic frozen corn will do just fine.  This dish makes an attractive centerpiece for special occasion dinners like Thanksgiving and Christmas. For everyday or weekend meals for a smaller crowd, cut the recipe in half. Photos by Evan Atlas. [Read more...]

Squash, Sweet Potato, and Corn Chowder

by 5 Comments

Squash, corn, and sweet potato combine to make a hearty chowder that's especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult. It's a great soup to make on a quiet Sunday - you'll be happy to come home to it during the week! It's delicious with fresh cornbread. It's also the kind of soup you won't mind making an extra effort to make for holiday meals like Thanksgiving. [Read more...]

Corn-Wheat Tortillas

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Why but tortillas when you can make your own? These Corn-Wheat Tortillas are versatile, soft, and tasty-perfect for all your tortilla needs.

Corn tortillas recipe
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These combination tortillas have a subtle corn flavor and the flexibility and larger size of wheat tortillas. This dough, too, can be made ahead of time.

You can use these homemade tortillas for all kinds of things. Use them to make quesadillas, to wrap up burritos, or even to make enchiladas. And of course, you can fill these tortillas with all kinds of tasty taco fillings!

How to Make Corn-Wheat Tortillas

  1. Mix cornmeal and oil in a small bowl.
  2. Boil water and add salt and cornmeal; then let cool.
  3. Add flour to form dough and turn out onto countertop.
  4. Wash the bowl and grease it.
  5. Knead dough, form into ball, and set in bowl.
  6. Cover dough and let sit for at leats 30 minutes.
  7. Divide dough, form into balls, flatten, and stack.
  8. Cook both sides of tortillas on a griddle.
  9. Wrap tortillas in a towel and serve warm.

Full directions for how to make Corn-Wheat Tortillas are in the printable recipe card below.

Corn-Wheat Tortillas FAQs

How long will these tortillas last?

You can store these tortillas for up to 1 week in an airtight container in the fridge. You can store them even longer in the freezer-up to 3 months.

Can I use white flour instead of wheat flour?

You can easily swap the wheat flour in these tortillas for white flour. Wheat flour is considered more healthy, but white flour is just as tasty and works just as well for these tortillas.

Here are more recipes for global flatbreads.

Recipe

Corn tortillas recipe

Corn-Wheat Tortillas

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Why but tortillas when you can make your own? These Corn-Wheat Tortillas are versatile, soft, and tasty-perfect for all your tortilla needs.
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Prep Time: 1 hour
Rest Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6 10-inch tortillas

Ingredients

  • ½ cup cornmeal yellow or blue
  • 1 tablespoon sesame or corn or other vegetable oil
  • ½ cup spring water
  • ¼ teaspoon sea salt
  • ½ cup whole wheat bread flour

Instructions

  • In a small bowl, thoroughly mix the cornmeal and oil.
  • Heat the water to boiling; add the salt and pour over the cornmeal. Wait a few minutes, until the cornmeal has absorbed the water and has cooled to lukewarm.
  • Stir in the flour to form a dough. Turn the dough out onto a lightly floured board.
  • Wash the bowl and lightly grease it.
  • Thoroughly knead the dough, lightly sprinkling flour under it only as necessary to keep it from sticking. When it is smooth and resilient, form a ball and place it in the bowl.
  • Cover with a damp towel and plate, and set it aside for at least 30 minutes, but preferably for several hours or overnight.
  • Divide the dough into six equal pieces, form balls, and cover them. On a lightly floured surface, roll each ball into a 10-inch circle. Stack the tortillas between waxed paper and cover.
  • Cook tortillas on a hot griddle for about 20 seconds on each side, until lightly browned but still soft and pliable.
  • Wrap them in a towel and serve warm.

Nutrition (Estimate per Serving)

Calories: 93kcalCarbohydrates: 17gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 99mgPotassium: 85mgFiber: 2gSugar: 1gVitamin A: 1IUCalcium: 18mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!