As a long-time vegan, I’m always on the lookout for delicious, plant-based recipes that don’t skimp on flavor. That’s why I’m so excited to share my vegan Pasilla Enchiladas with Avocado and TVP – a delicious, flavorful, and incredibly satisfying dish that even meat-eaters will love! The combination of the smoky pasilla chiles, creamy avocado, and savory textured vegetable protein (TVP) makes for a truly unforgettable meal. It’s sure to become a favorite in your household, so let’s get cooking!
Vegan Pasilla Enchiladas with Avocado and TVP Recipe
- 3 pasilla peppers
- 1/2 cup vegan sour cream
- 1/2 cup vegan cheese
- 1/2 cup cooked TVP
- 3 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 avocado, diced
- 3 corn tortillas
- Preheat oven to 350 degrees F.
- Place the pasilla peppers on a baking sheet and bake for 25-30 minutes, or until tender.
- Meanwhile, in a large bowl, mix together the vegan sour cream, vegan cheese, cooked TVP, olive oil, onion powder, garlic powder, cumin, black pepper, and salt.
- Once the peppers are done baking, let them cool and then cut them into strips.
- In a separate bowl, mix the strips of pasilla peppers into the vegan cheese mixture.
- Heat a skillet over medium heat.
- Place a corn tortilla onto the skillet and let it heat up for a minute or two.
- Spread the vegan cheese mixture onto the corn tortilla and then fold it over.
- Cook for 2-3 minutes on each side until lightly browned and crispy.
- Repeat this step for the remaining two tortillas.
- Place the cooked enchiladas onto a plate and top with avocado and a dollop of vegan sour cream.
- Serve warm. Enjoy!
- Calories: 320
- Total Fat: 12.5 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 630 mg
- Carbohydrates: 38 g
- Fiber: 6 g
- Sugar: 7 g
- Protein: 9 g
What ingredients are needed to make vegan pasilla enchiladas?
To make vegan pasilla enchiladas, you will need pasilla chiles, vegetable oil, onion, garlic, tomato, TVP (textured vegetable protein), salt, pepper, avocado, and vegan cheese. To create the enchilada sauce, you will need more pasilla chiles, tomato, vegetable oil, onion, garlic, salt, pepper, and oregano.
To begin, you will need to roast the pasilla chiles over an open flame until they are charred on both sides. Then, place them in a bowl and cover with a damp kitchen towel until cool. Once cooled, remove the stems and seeds and discard them.
Next, heat the vegetable oil in a skillet over medium-high heat. Add the onion and garlic, stirring until softened. Then, add the tomato and pasilla chiles, stirring for a few more minutes. Finally, add the salt, pepper, and oregano. Reduce the heat to low and cook for 10 minutes.
To make the filling, heat a separate skillet over medium heat. Add the TVP and cook until it is lightly browned. Then, add the salt, pepper, and oregano, stirring to combine.
Spread a thin layer of the enchilada sauce in the bottom of a baking dish. Then, fill each tortilla with the TVP filling, avocado, and vegan cheese. Roll the tortillas and place them in the baking dish. Top with the remaining enchilada sauce and vegan cheese.
Finally, bake the enchiladas in a preheated 350-degree oven for 15 minutes.
What are the flavor and texture benefits of using vegan pasilla enchiladas?
The flavor and texture benefits of vegan pasilla enchiladas include:
- Delicious and unique flavor combination of pasilla peppers, chili powder, and garlic.
- Hearty texture from the combination of TVP (textured vegetable protein), beans, and potatoes.
- Creamy texture from the addition of avocado.
- Vegan cheese adds a unique flavor and texture.
- Subtle sweetness from the addition of agave syrup.
How does the combination of avocado and tvp add to the flavor of the dish?
The combination of avocado and TVP adds a creamy texture and a mild nutty flavor to the vegan pasilla enchiladas.
- The avocado, being a creamy and mild fruit, pairs nicely with the smoky, spicy flavors of the pasilla enchiladas.
- TVP stands for textured vegetable protein and is made from soybeans that are processed into small pieces. It is high in protein and has a mild, nutty flavor.
- The combination of avocado and TVP provides a creamy texture and flavor to the vegan pasilla enchiladas that is both satisfying and delicious.
- The avocado also helps to bring out the smoky, spicy flavors of the pasilla enchiladas, making the dish even more flavorful.
- The TVP adds a nutritional boost to the dish, making it a complete and nutritious meal.
What are some tips for making vegan pasilla enchiladas?
Tip 1: Use vegan cheese in your enchiladas. Non-dairy cheeses, such as those made from nuts, can be melted and added to the filling.
- Tip 2: Use vegan sour cream as a topping. Vegan sour cream can be purchased or made at home using cashews.
- Tip 3: Add TVP (textured vegetable protein) to the filling. This will add protein and a chewy texture.
- Tip 4: Use pasilla chiles instead of other types of chilies. Pasilla chiles have a smoky flavor that complements the other ingredients in the dish.
- Tip 5: Add some avocado for a creamy texture. Avocado can be diced and added to the filling or it can be used as a topping.
- Tip 6: Use corn tortillas instead of flour tortillas. Not only are corn tortillas gluten-free, but they will also absorb the flavor of the enchilada sauce better.
How can vegan pasilla enchiladas be served?
Vegan Pasilla Enchiladas with Avocado and TVP can be served in a variety of ways. The dish can be served alone as the main course, or as a side dish to complement a larger meal. The vegan enchiladas can be served on a bed of greens or with a side of black beans, rice, or quinoa. To top it off, the enchiladas can be garnished with fresh cilantro, diced avocado, and vegan cheese. Additionally, vegan sour cream, guacamole, and salsa can also be served alongside the enchiladas.