VEGAN ENCHILADA RECIPE RECIPES

VEGAN ENCHILADAS RECIPE | ALLRECIPES

Vegan Enchiladas Recipe | Allrecipes image

This is one of my favorite recipes. It's not only vegan, it's filling, too.

Provided by cuppycake0709

Categories World Cuisine Latin American Mexican

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 dozen

Number Of Ingredients 9

Ingredients

1 (14 ounce) package tofu, drained and mashed
1?? cups picante sauce
1 onion, chopped
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
12 corn tortillas
2 (16 ounce) cans enchilada sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 135.1 calories, CarbohydrateContent 20.6 g, FatContent 3.9 g, FiberContent 3 g, ProteinContent 5.8 g, SaturatedFatContent 0.6 g, SodiumContent 371.1 mg, SugarContent 2.4 g

VEGAN ENCHILADAS RECIPE - AKASHA RICHMOND | FOOD & WINE

Vegan Enchiladas Recipe - Akasha Richmond | Food & Wine image

Akasha Richmond stuffs her enchiladas with squash, mushrooms, kale and corn, then tops them with a tangy tomatillo sauce and rich cashew crema.More Vegan Main Dishes

Provided by Akasha Richmond

Categories Vegan

Total Time 3 hours 0 minutes

Yield 6

Number Of Ingredients 23

Ingredients

1 cup raw cashews (4 ounces)
2 tablespoons fresh lime juice
1 teaspoon white vinegar
1 teaspoon smoked paprika
1/2 teaspoon salt
2 pounds fresh tomatillos, husked and quartered
1 medium white onion, coarsely chopped
2 garlic cloves, chopped
1 jalapeño, seeded and coarsely chopped
2 cups vegetable stock
1/2 cup chopped cilantro
Salt and freshly ground pepper
2 cups butternut squash, diced ( 1/2-inch)
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 medium onion, finely chopped
2 shallots, minced
2 cups thinly sliced shiitake caps
2 cups frozen corn kernels
2 cups finely chopped Tuscan kale
1 cup canola oil
12 corn tortillas
Sliced avocado and red onion, cilantro leaves and toasted pumpkin seeds, for serving

Steps:

Make the Crema
Meanwhile, Make the Sauce
Make the Enchiladas

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