Name: Vegan Pasilla Enchiladas with Avocado and TVP
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cooking spray -; Pasilla chile cooking sauce (such as Herdez®), divided - 1 (12 ounce) bottle; Water - 1 ¼ cups; Liquid aminos - 2 tablespoons; Garlic powder - 1 ½ tablespoons; Onion Powder - 1 ½ tablespoons; Browning and seasoning sauce - 1 tablespoon; Texturized vegetable protein (TVP) - 2 cups; Unsweetened coconut creamer - ½ cup; Nutritional yeast - 1 tablespoon; Avocado - 1; Shredded mozzarella-style vegan cheese - 1 cup; Nutritional yeast - 2 tablespoons; Blue corn tortillas, warmed - 1 (12 ounce) package

Vegan Pasilla Enchiladas with Avocado and TVP

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Pasilla Enchiladas with Avocado and TVP

1. Cooking spray -

2. Pasilla chile cooking sauce (such as Herdez®), divided - 1 (12 ounce) bottle

3. Water - 1 ¼ cups

4. Liquid aminos - 2 tablespoons

5. Garlic powder - 1 ½ tablespoons

6. Onion Powder - 1 ½ tablespoons

7. Browning and seasoning sauce - 1 tablespoon

8. Texturized vegetable protein (TVP) - 2 cups

9. Unsweetened coconut creamer - ½ cup

10. Nutritional yeast - 1 tablespoon

11. Avocado - 1

12. Shredded mozzarella-style vegan cheese - 1 cup

13. Nutritional yeast - 2 tablespoons

14. Blue corn tortillas, warmed - 1 (12 ounce) package

How to cook deliciously - Vegan Pasilla Enchiladas with Avocado and TVP

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until enchiladas are heated through, about 30 minutes.