Vegan Pasilla Enchiladas with Avocado and TVP
Description
Ready in under an hour, these vegan enchiladas combine pasilla chile sauce and dairy-free crema with protein-filled TVP, liquid aminos, and nutritional yeast.
Ingredients
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cooking spray
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1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®), divided
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1 1/4 cups water
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2 tablespoons liquid aminos
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1 1/2 tablespoons garlic powder
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1 1/2 tablespoons onion powder
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1 tablespoon browning and seasoning sauce
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2 cups texturized vegetable protein (TVP)
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1/2 cup unsweetened coconut creamer
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1 tablespoon nutritional yeast
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1 avocado
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1 cup shredded mozzarella-style vegan cheese
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2 tablespoons nutritional yeast
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1 (12 ounce) package blue corn tortillas, warmed
Directions
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.