Credit: MonikaP/ Pixabay

Mexican Vegan Nopales Sin Huevos- The Best Way to Eat Cactus!

by | May 3, 2019

One of my Abuelita’s specialties that I immensely miss while I’m away living in France? Nopales. Nopales comes from “Nopal” which is the prickly pear cactus used in Mexican cooking. They can be eaten in a variety of ways, both cooked and raw. When I was younger, my family would eat it in a scramble with huevos, eggs. From this childhood recipe, I’m here to share a vegan version of it with you! Without further ado, here is how you can make vegan nopales sin huevos, cactus without eggs.

Vegan Nopales
Credit: ulleo/ Pixabay

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Vegan Nopales Sin Huevos (Serves 4)


  • 4 servings of the vegan egg of choice (Follow Your Heart or Just Egg)
  • 2 cactus paddles
  • Scramble vegetables of choice! I use:
    • 1/4 yellow onion, chopped
    • 6 button mushrooms, chopped
    • 1 large tomato, chopped
    • 2 jalapeños, chopped
  • Salt and pepper to taste
  • Salsa verde for serving
  • Vegan shredded mozzarella for serving
  • Corn tortillas for serving
  • Cilantro for serving
  • Lime for serving
Credit: @justforall/ Twitter

Instructions to cook vegan nopales:

  1. Carefully prepare the cactus by using a good knife to remove all of the brown pricks and spines of the cactus. Be careful as to not remove the cactus skin! If you haven’t done this before, I recommend watching a YouTube video beforehand. Once removed, chop the perimeter of the cactus off and chop into squares.
  2. In a strainer, give the chopped cactus a good wash before transferring to a frying pan with a small amount of vegetable oil and a pinch of salt to cook on high heat for 2-3 minutes.
  3. Cover the pan with a lid and reduce to medium heat t let the cactus cook for 20 minutes. You will know the cactus is done once all of the clear “goo” has sweated out of the cactus and has dried up. Once done, remove from the pan and set aside.
  4. Add in your favorite scramble vegetables to the pan with salt and pepper to cook on medium heat- I like yellow onion, mushroom, jalapeño, and tomato. Once cooked, remove from pan and set aside with cactus.
  5. In the same pan you’ve been using, cook the vegan egg according to package instructions. A few minutes before they are finished, scramble in the cactus and other vegetables you have already cooked.
  6. Serve topped with shredded vegan cheese, salsa verde, cilantro, and corn tortillas. Top everything off with a generous squirt of fresh lime and enjoy!

Have you ever eaten vegan nopales? Will you be trying this veganized take on cactus and egg scramble? Let me know in the comments below.

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Gabriella Anaya

News Editor | Limoges, France | [email protected]



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