- cooking spray
- Enchilada Filling:
- 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®), 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
- 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.
10/23/2019
recipepes.com
vegan pasilla enchiladas with avocado and tvp, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
