Vegan Pasilla Enchiladas Recipe with Avocado and TVP

Ingredients

• cooking spray
• 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®), divided
• 1.25 cups water
• 2 tablespoons liquid aminos
• 1.5 tablespoons garlic powder
• 1.5 tablespoons onion powder
• 1 tablespoon browning and seasoning sauce
• 2 cups texturized vegetable protein (TVP)
• 0.5 cup unsweetened coconut creamer
• 1 tablespoon nutritional yeast
• 1 avocado avocado
• 1 cup shredded mozzarella-style vegan cheese
• 2 tablespoons nutritional yeast
• 1 (12 ounce) package blue corn tortillas, warmed

Instructions

1. Preheat your oven to 350°F (175°C). Grease the bottom of a baking dish with cooking spray.
2. In a microwave-safe bowl, combine 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce. Microwave until warm, about 1 minute. Add TVP and stir gently. Let sit until TVP softens and absorbs the liquid.
3. Pour coconut creamer into the bottle with the remaining pasilla sauce; add nutritional yeast. Secure the lid and shake well to create the crema. Spread a few tablespoons of the crema over the bottom of the prepared baking dish, swirling to coat.
4. Slice the avocado into at least 12 pieces. Combine vegan cheese and 2 tablespoons nutritional yeast with the TVP. Spoon the TVP mixture onto a warm tortilla, adding 1 slice of avocado. Roll up the tortilla and place it in the baking dish. Repeat with the remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.
5. Bake in the preheated oven for about 30 minutes, or until the enchiladas are heated through.

Nutrition

• Calories: 224 kcal
• Fat Content: 7 g
• Fiber Content: 5 g
• Sugar Content: 1 g
• Sodium Content: 457 mg
• Protein Content: 20 g
• Carbohydrate Content: 24 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g