Vegan Calabacitas - Daiya Foods, Deliciously Dairy-Free Cheeses, Meals & More

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Vegan Calabacitas

Recipe by Toni


  • ½ of a small yellow onion, diced
  • 1 jalapeno, seeds removed and diced
  • 3 garlic cloves, minced
  • 2 pounds of zucchinis, halved lengthwise and thinly sliced
  • 1½ cups of corn kernels
  • 1 can of tomato sauce, 8-ounce
  • 1 cup of water
  • 1 bag Daiya Cutting Board Mexican 4 Cheeze Style Blend Shreds
  • salt and pepper, to taste
  • handful of cilantro, minced


In a large pan over medium-high heat, heat the oil. Once heated, add in the onion and pepper and saute for 1 to 2 minutes, or until the onion becomes tender and translucent.

Add in the garlic, zucchini, and corn and saute for about 5 minutes, stirring occasionally.

Pour in the tomato sauce and water and bring to a boil, lower heat to a simmer, stir in the cheese, cover, and cover, and allow to cook for 8 to 10 minutes, or until the zucchini is tender.

Add salt and pepper to taste. Stir in the cilantro and enjoy!

Recipe by Toni from Plant-Based on a Budget

Tips for cooking with Daiya

25 min
Total Time
5 min
Prep Time
20 min
Cook Time

Free of these allergens

Tree Nuts

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