Vegan Pasilla Enchiladas With Avocado And Tvp Recipes
VEGAN PASILLA ENCHILADAS WITH AVOCADO AND TVP
Vegans aren't limited to black bean or sweet potato filling in their enchiladas. Try experimenting with TVP, a really versatile ingredient. Simply dehydrated soy vegetable protein, TVP is full of plant protein and completely meat free! Using pasilla chile sauce to rehydrate the TVP rather than the standard warm water or broth kicks these enchiladas up a few notches!
Provided by Kristen Flowers
Categories 100+ Everyday Cooking Recipes Vegetarian Protein TVP
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
- Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.
- Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.
- Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.
- Bake in the preheated oven until enchiladas are heated through, about 30 minutes.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 4.6 g, Protein 20.4 g, SaturatedFat 2 g, Sodium 456.7 mg, Sugar 0.9 g
VEGAN ENCHILADAS RECIPE BY TASTY
Here's what you need: vegetable oil, flour, chili powder, dried oregano, garlic powder, salt, tomato paste, vegetable broth, white onion, bell pepper, zucchini, salt, pepper, black beans, olive, green onion, cilantro, corn tortillas, avocado, raw cashews, water, lemon juice, salt
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
- Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
- In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
- Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
- Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
- Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
- Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
- Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
- Enjoy!
Nutrition Facts : Calories 795 calories, Carbohydrate 81 grams, Fat 46 grams, Fiber 13 grams, Protein 13 grams, Sugar 14 grams
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