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!
- Serves: 12 persons
- cooking spray
- 1(12 ounce) bottle pasilla chile cooking sauce (such as Herdez®), divided
- 1¼ cups water
- 2tablespoons liquid aminos
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1tablespoon browning and seasoning sauce
- 2cups texturized vegetable protein (TVP)
- ½cup unsweetened coconut creamer
- 1tablespoon nutritional yeast
- 1cup shredded mozzarella-style vegan cheese
- 2tablespoons nutritional yeast
- 1(12 ounce) package blue corn tortillas, warmed
Step 1Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
Step 2Stir 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.
Step 3Pour 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.
Step 4Cut 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.
Step 5Bake in the preheated oven until enchiladas are heated through, about 30 minutes.