Description
Recreate a classic Mexican dish with a plant-based twist! These Vegan Enchiladas Suizas feature shredded king trumpet mushrooms, tofu, and a creamy tomatillo-cashew sauce. Inspired by family memories, this recipe is perfect for cozy dinners or celebrations.
Ingredients
Scale
For the filling:
- 1 1/2 pounds king trumpet mushrooms
- 1 14-oz extra firm tofu
- 2 Tbsp olive oil
- 2 limes, juiced
- 2 Tbsp garlic powder
- 1 Tbsp cumin
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 6 cups salsa verde, divided
- 1 white onion, quartered
- 3 cloves garlic, peeled
- 12 corn tortillas
- 8-oz vegan sour cream
- 1/4 cup chopped cilantro
- 2 avocados, chopped
- 1/2 cup black olives, sliced
For the Queso:
- 1 cup unsalted raw cashews
- 3/4 cup unsweetened plant milk
- 1 chipotle in adobo sauce
- 1 clove garlic, minced
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 400°F.
- Using a fork, shred the trumpet mushrooms into a bowl.
- Grate the tofu and add to the bowl with the mushrooms. Toss with the olive oil, lime juice, garlic powder, cumin, salt and pepper. Spread out across the sheet pan, leaving space to add the garlic and onion. Arrange the onions and garlic on the remaining space. Roast for 30 minutes.
- In a blender, combine the ingredients for the queso and process until smooth.
- In a 9×13 baking dish, pour 1 cup of salsa verde across the bottom. Microwave or heat the tortillas on a stovetop to soften them. Place a tortilla inside and spoon the tofu and vegetable mixture into the center of the tortilla. Drizzle the queso down the middle. Roll and place seam side down in the pan. Continue with the remaining tortillas. Top with 2 cups salsa verde and place in the oven for 10 minutes until heated through.
- Meanwhile, in a blender, combine the vegan sour cream with the remaining cup of salsa verde and process until smooth.
- Remove the enchiladas from the oven and drizzle with the salsa verde cream sauce. Garnish with the cilantro, avocados, and olives.
Notes
- Soy Allergy? Replace the tofu with Pumfu or omit and add black beans in Step 5.
- Spoiler Alert: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 5 days or frozen for 1 month. (Don’t reserve the avocado.)
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Mexican