Vegan Pasilla Enchiladas With Avocado And Tvp Recipe

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.

No additional tips available.

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

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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.

Vegan Pasilla Enchiladas With Avocado And Tvp

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