Vegan Pasilla Enchiladas With Avocado And Tvp

Name: Vegan Pasilla Enchiladas With Avocado And Tvp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; Enchilada Filling:; 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez(R)), divided; 1 1/4 cups water; 2 tablespoons liquid aminos; 1 1/2 tablespoons garlic powder; 1 1/2 tablespoons onion powder; 1 tablespoon browning and seasoning sauce; 2 cups texturized vegetable protein (TVP); Crema:; 1/2 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

Servings: persons

cooking spray
Enchilada Filling:
1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez(R)), divided
1 1/4 cups water
2 tablespoons liquid aminos
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon browning and seasoning sauce
2 cups texturized vegetable protein (TVP)
Crema:
1/2 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

1
Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
2
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
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
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
Bake in the preheated oven until enchiladas are heated through, about 30 minutes.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: cooking spray, Enchilada Filling:, 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez(R)), divided, 1 1/4 cups water, and more.

Yes, Vegan Pasilla Enchiladas With Avocado And Tvp falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!