Quick vegan: The best guacamole

Quick vegan
Vegan meals made in under 20 minutes

Our ‘Quick Vegan’ series are short, sharp pieces that get to the point. You’re a busy person who needs to eat, so check out our simple recipes that get from screen to stomach in 20m or less.

It is hard to not be in the mood for guac and tortilla chips. Guacamole is often sold in plastic tubs which cannot be recycled in some areas, or are not washed after use and contaminate a whole recycling batch. Forget the plastic and make your own guacamole at home. It can be made in less than 10 minutes (and eaten in five!) so is great for making as soon as your guests arrive or just before you press ‘play’ at a movie night.

For this recipe you will need a hand masher or a fork (we prefer making guacamole this way rather than a food processor as it means you get big chunks rather than a smooth paste).

Homemade Guacamole Recipe with tomatoes, onions, and cilantro

Ingredients:

3-4 large, ripe avocados (preferably loose rather than sold in plastic)
1 large ripe tomato (we like beef tomatoes, or you can use a few plum/cherries if you have them already at home)
1 red onion
1 small red chilli (you can use a tsp of chilli flakes if you prefer)
1/2 a lime
1/2 a lemon
a handful of coriander (leaves chopped into fine pieces)
a pinch of Salt
a pinch of Pepper

Method:

  1. Chop the beef tomato into small chunks, pour the chunks and the juice pulp into a large bowl
  2. Dice the red onion into small squares, this will be served raw so depending on how much you enjoy raw onion you can decide how small your squares are. Add these to the large bowl
  3. Peel and stone the avocados (be careful of your hands when doing this) and cut into quarters, add these to the bowl too. Keep two of the stones if you do not plan to eat the guacamole straight away
  4. Juice the half of lime and lemon straight into the bowl, adding either the deseeded and chopped chilli or the chilli flakes to add some heat
  5. Use a potato masher or fork to mash the avocados, making sure you combine the mixture as you do so
  6. Once you have the desired consistency taste and season with salt and pepper as appropriate
  7. Decant into a serving bowl and either tuck in straight away, or put the two stones into the guac, squeeze the remaining lime juice over, and cover with a plate to stop it from browning while you wait to tuck in and enjoy!
Mexican Sweet Potatoes with Guacamole – Naturally Sassy

Guacamole is great for chips and dips, for Mexican dishes like chilli or burritos, great for brunches and in sandwiches with your favourite veggie/vegan fillings.

Got a recommendation to add to our Quick Vegan: series? Let us know.

Grace has quit the 9-5 lifestyle in London to study marine conservation in Thailand. She will subsequently work as a scuba diving instructor with emphasis on teaching students about marine conservation and anthropogenic impacts to our oceans. Her favourite eco product is Oliva Olive Oil Soap.