Vegan Pasilla Enchiladas with Avocado and TVP Filling

Follow our step-by-step guide on how to make Vegan Pasilla Enchiladas with Avocado and TVP Filling.

1. Step 1

   Preheat your oven to 350°F (175°C). Lightly spray the bottom of a baking dish with cooking spray.

2. Step 2

   In a microwave-safe bowl, combine 3/4 cup of pasilla sauce, 1/4 cup of water, 1 tablespoon of aminos, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of browning sauce. Heat in the microwave for about 1 minute until warmed through.

3. Step 3

   Add 1 cup of TVP to the bowl and stir gently. Let it sit for a few minutes until the TVP has softened and absorbed all the liquid.

4. Step 4

   In a separate container, mix 1/2 cup of coconut creamer with the remaining pasilla sauce and 1/4 cup of nutritional yeast. Shake well to create a creamy sauce.

5. Step 5

   Pour a few tablespoons of the crema into the bottom of the prepared baking dish, swirling it to coat the surface evenly.

6. Step 6

   Slice the avocado into at least 12 pieces. In a bowl, combine the TVP mixture with 1/2 cup of vegan cheese and 2 tablespoons of nutritional yeast.

7. Step 7

   Take a warm tortilla, spoon some of the TVP mixture onto it, and add a slice of avocado. Roll the tortilla up and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.

8. Step 8

   Pour the remaining crema over the top of the rolled enchiladas and cover loosely with aluminum foil.

9. Step 9

   Bake in the preheated oven for about 30 minutes, or until the enchiladas are heated through.