Vegan Pasilla Enchiladas with Avocado and TVP
These dairy-free vegan enchiladas, which take less than an hour to prepare, combine TVP, liquid aminos, nutritional yeast, and pasilla chile sauce.
Preheat the oven to 350 degrees F (175 degrees C).
Spray the bottom of a baking dish with cooking spray.
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.
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.
Comments are closed, but trackbacks and pingbacks are open.