Best 2 Vegan Pasilla Enchiladas With Avocado And Tvp Recipes

Among the diverse culinary offerings of Mexican cuisine, vegan pasilla enchiladas with avocado and tvp stand out as a delectable and nutritious dish. This tantalizing dish combines the rich flavors of pasilla chiles, tender tvp (textured vegetable protein), creamy avocado, and a medley of colorful vegetables. Not only is it a feast for the taste buds, but it also caters to those seeking plant-based alternatives without compromising on taste and satisfaction.

Let's cook with our recipes!

VEGAN PASILLA ENCHILADAS WITH AVOCADO AND TVP

Vegan Pasilla Enchiladas with Avocado and TVP image

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

Ingredients

cooking spray
1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®), divided
1 ¼ cups water
2 tablespoons liquid aminos
1 ½ tablespoons garlic powder
1 ½ tablespoons onion powder
1 tablespoon browning and seasoning sauce
2 cups texturized vegetable protein (TVP)
½ cup unsweetened coconut creamer
1 tablespoon nutritional yeast
1 avocado
1 cup shredded mozzarella-style vegan cheese
2 tablespoons nutritional yeast
1 (12 ounce) package blue corn tortillas, warmed

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

Vegan Enchiladas Recipe by Tasty image

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

Ingredients

2 tablespoons vegetable oil
2 tablespoons flour, rice flour for gluten-free
4 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
1 tablespoon tomato paste
2 cups vegetable broth
½ white onion
1 bell pepper
1 zucchini
salt, to taste
pepper, to taste
1 can black beans
¼ cup olive, sliced
green onion
cilantro, as garnish or in the filling
8 corn tortillas
avocado, to top
½ cup raw cashews
½ cup water, hot water
1 teaspoon lemon juice
⅛ teaspoon salt

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

Tips:

For a smoky flavor, toast the pasilla chiles in a dry skillet over medium heat until fragrant, about 2 minutes per side.
If you don't have any TVP, you can use cooked lentils or black beans instead.
To make the enchiladas ahead of time, assemble them and then cover and refrigerate for up to 24 hours. When you're ready to serve, bake them according to the recipe instructions.
Serve the enchiladas with your favorite toppings, such as salsa, sour cream, guacamole, or pickled onions.

Conclusion:

These vegan pasilla enchiladas are a delicious and satisfying meal that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and healthy vegan meal, give these enchiladas a try!