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These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you’ll be making them again and again.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

In Mexico these are known simply as encacahuatadas, and are a classic home cooked dish. They are usually filled with chicken, but your favorite vegetable filling will go great with these. They would make a great dinner, or even a good brunch option.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Let me just say that I am obsessed with this sauce. I have been putting it on everything! So far it is perfect with the enchiladas, but you can also put it on your baked potatoes, polenta, pasta, tacos, buddha bowls, and tofu. I’m one of those people that falls in love with a sauce or dish and then I makes it over and over again until I get tired it. This is one of those sauces. So you definitely have to try it.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Summer is coming up and I am so not ready to have all the kids home. Not ready!! The first couple of weeks are always a little rough, but once we get into a groove we really have fun. My two older ones are always arguing and bothering each other, which can get really stressful sometimes, but our sweet baby is always all smiles. What are some of your summer plans?? I’ll tell you what I am ready for, all the delicious summer fruit. 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

The Recipe: Spicy Peanut Sauce Enchiladas

  • Your favorite veggie filling will be perfect with these
  • If you are allergic to peanuts you can use cashews or almonds.
  • Corn tortillas are the best option for this recipe.
  • You can use cashew or almond crema
  • Do not place these in the oven because they will fall apart.

 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
4.5 from 2 votes
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Peanut Enchiladas with Braised Greens

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
Course Main Course
Cuisine Mexican
Keyword peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time 30 minutes
Servings 4 people
387 kcal
Author Dora S.

Ingredients

Sauce

  • 8 Guajillo Chiles stems and seeds removed, rinsed
  • 1-2 Chipotle pepper in adobo
  • 2 Garlic cloves
  • 1 cup Peanuts, toasted
  • 1 Plum tomato, roasted
  • 1/8 tsp. Ground clove
  • 1 cup Vegetable stock

Filling

  • 1 lb. Mushrooms. cremini sliced
  • 3 Garlic cloves, minced
  • 8 oz. Spinach or other leafy green, roughly chopped
  • 1 can (14.5 oz) Hominy, drained, rinsed
  • 12 Corn tortillas
  • 1 cup Almond crema

Preparation

To make the peanut sauce:

  1. Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
  2. Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.

To make the filling:

  1. Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  2. Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.

To assemble

  1. Bring a medium sauce pot to low-medium heat and pour in sauce. Heat just enough to get it hot. If it simmers, the sauce might break.
  2. Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  3. Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  4. Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

Chef's Notes

If the sauce and the filling are hot there is no need to put the enchiladas in the oven. If you would rather place them in the oven do so at 350°F for 5-7 minutes. If you are allergic to peanuts you can use cashews or almonds. Corn tortillas are the best option for this recipe.

Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.

This torta ahogada recipe or Mexican “drowned” sandwich is a crusty bread torta filled with refried beans and avocado slices, and drowned in a spicy chile de árbol salsa. It is a classic dish from Guadalajara, and it is not for the faint of heart or stomach! The recipe is from Jason Wyrick’s new book Vegan Mexico.  Jason is the chef and author behind Vegan Tacos and the blog The Vegan Taste.

VM-Front-Cover-8-6-16

I am a huge fan of Jason and his recipes, so I was very excited when I received a copy of Vegan Mexico. It has taken me this long to write about it (the book was released in December), because I have been immersed in it since the day I got it! The book has over 100 recipes, all Mexican, and every one of them vegan. The recipes range from very easy to some more time consuming and complicated. My favorite part of the book is the stories and research behind the recipes. Each recipe giving you a little tid-bit of information on Mexican culture and tradition. It is exciting to see so many of my favorite recipes, and even some that I had not even thought of made vegan.

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The only thing I would change in the book, would be to add more pictures. There are a good number of pictures, but I think some of the recipes could benefit from step-by-step pictures. Some of my favorite recipes so far is of course this Torta Ahogada, the Tomato Black Bean Soup, and the Sweet Potato and Black Bean Mole Enchiladas.  Jason’s book is available on Amazon in paperback ($12.12)  and kindle format ($7.99).

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The Recipe: Torta Ahogada Recipe

This is like Jason Wyrick clearly states in his book, one of the spiciest meals you will ever eat. Legend says the sandwich was invented when a street vendor accidentally dropped a torta in a container of spicy salsa, this drowning it. If you would still like to try this, but aren’t a fan of heat, check the recipe notes for a non-spicy or less spicy version. Traditionally a crusty salted bread called birrote is used, but you can use french baguette or bolillo instead. Enjoy!

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This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa.
5 from 1 vote
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Torta Ahogada

This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa. Recipe from Vegan Mexico Cookbook.

Course Main Course
Cuisine Mexican
Total Time 25 minutes
Servings 2 tortas
Author Jason Wyrick

Ingredients

Tortas:

  • 2 Bolillo rolls or 6-inch long baguettes, split in half about 3/4 of the way
  • 1 cup Refried beans, using black beans, or store-bought refried black beans
  • 1 Ripe Hass avocado, pitted, peeled, and cut into 1/4-inch thick slices

Sauce: (WARNING: See note)

  • 30 Chiles de árbol, stemmed, seeded, and rehydrated
  • 3 Cloves of garlic
  • 3/4 cup White vinegar (white balsamic works best)
  • 1 cup Water
  • 1 tsp. Dried Mexican oregano
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Freshly ground black pepper
  • 1/8 tsp. Ground cloves
  • 1 tsp. Salt

Garnishes:

  • 2 Radishes, thinly sliced
  • 8 to 12 White pickled onions, separated into rings, or raw white onion rings (see note)
  • Lime wedges

Preparation

Tortas

  1. Lightly toast the rolls or baguettes. Warm the beans and spread them evenly in each roll. Add the avocado slices. Place the sandwiches in bowls. 

Sauce:

  1. In a blender or food processor, puree the rehydrated chiles de árbol, garlic, vinegar, water Mexican oregano, cumin, pepper, cloves, and salt. (Strain if you want a very smooth sauce.) Pour the sauce over the sandwiches. Garnish the sandwiches with the sliced radishes and pickled onions and serve with lime wedges. Eat these tortas with a fork and lots of napkins.

Chef's Notes

WARNING: This sandwich is hot, really hot! For a less spicy version omit the water and add 1 to 3 cups of crushed fire-roasted tomates to the salsa and omit or decrease the chiles de árbol to your taste. 

Another option is to make two sauces, a non-spicy tomato sauce and the chile de árbol sauce. This way you can drown your torta in the non-spicy tomato sauce and drizzle some of the árbol sauce on top.

You can find a recipe for pickled onions here and one for refried beans here. 

 

Beans, beans, beans it seems people either love them or hate them. Guess which one of those is me? I love them of course. Growing up in a Mexican household, beans were just a part of everyday life, and I mean everyday. I have created one of my favorite recipes for you, vegan frijoles charros. This recipe is an adaptation of the recipe my dad uses at his restaurant.  Frijoles charros, depending on what part of Mexico you are in, include chorizo, sausage or bacon. Sometimes the recipe includes a combination of all three of them. I made a big batch of my homemade vegan chorizo the other day and decided to use that instead. The result was a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

The holidays are creeping up on me so fast. I’m not ready. Pumpkin season is here, even in Hawaii. We went and picked out a pumpkin at Aloun Farms last week and it was so hot that day! It made us long for when we lived on the east coast and we would go pumpkin picking and playing in a corn maze in cool fall weather. However, I’m looking forward to making pumpkin marmalade and candied pumpkin with coconut whipped cream. Speaking of holiday food, my book Vegan Tamales Unwrapped is now available on Amazon in kindle format and I am really excited about it. I’m hoping this will help reach more people and spread the tamal love.

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

Making vegan tamales doesn't have to be complicated. With over 50 detailed pictures, this ebook will guide you step-by-step in the tamal making process.

 

The kids have developed an obsession with Bob Ross and it’s the cutest thing. The Joy of Painting is now on Netflix and it’s the perfect before bed TV. The kids find it to be super calming and interesting. So much so, that they now ask to watch it every night and there has even been some tears when there’s no time to watch it. There’s just something about his voice that is so soothing. I am certainly glad to get a break from Mickey Mouse and Pokemon!

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

The Recipe: Vegan Frijoles Charros Recipe

My dad’s original recipe uses bacon, but can use vegan sausage or vegan chorizo instead. When I make these beans I almost aways use them to make “refried” beans. I just strain some of the liquid out of the beans and puree them in the blender until they have the consistency of refried beans, no oil needed. Enjoy!

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.
4.12 from 9 votes
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Vegan Frijoles Charros Recipe (Mexican Cowboy Beans)

Total Time 2 hours
Servings 6 servings
Author Dora Stone

Ingredients

  • ½ lb. Pinto beans, dried
  • 1 Onion, white, large
  • 3 cloves Garlic, crushed
  • 2 sprigs Cilantro
  • ¼ cup Vegetable stock or water
  • 6 oz. (3/4 cup) Vegan chorizo (see note)
  • 2 Serrano chiles, minced
  • 1 Tomato, large, diced

Preparation

  1. Soak beans in water overnight.
  2. The next day, strain them and place in a large pot. Pour enough water into the pot to fill ¾ of the way.
  3. Cut your onion in half. Place ½ the onion, cilantro sprigs, and 3 garlic cloves into the pot with the beans. Reserve the other half of the onion.
  4. Bring water to a simmer and let beans cook until almost tender, approximately 1 ½ hours.
  5. While the beans are cooking heat a large sauté pan to medium-high heat. Add chorizo and sauté until slightly browned, about 4 minutes. While the chorizo is cooking, dice the other half of the onion.
  6. Remove chorizo from pan and set aside. Add ¼ cup of water, diced onion, and serrano peppers to the sauté pan. Sweat onion and chiles until tender and translucent about 4 – 5 minutes. Add tomato and let cook for 7-8 minutes more, or until the tomato has broken down and released all of its juices.
  7. Add this mixture, and the chorizo to the pot of beans and let simmer for 20 more minutes or until beans are completely tender. Season to taste with salt and pepper. 

  8. Before serving, remove the half onion, cilantro sprig, and garlic cloves from the beans. Season with salt and pepper

Chef's Notes

You can add vegan bacon or sausage to this as well. You can buy the vegan chorizo or you can make this homemade version.

 

 

 

Sometimes the heart wants what it wants, and it just so happens that this heart wants chiles rellenos.  Are vegan chiles rellenos even possible? Yes they are my friends! At first I was doubtful, I wasn’t sure of this was going to work, but after a couple of tries, the result was truly fantastic! They are crispy, melty, and spicy. Everything a chile relleno should be.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

I just want to be crystal clear and honest with you, and tell you that they are not healthy. They are fried in oil, lots of it! However, they are still 100% vegan. A couple of weeks ago I told you that I was trying to drop oil from my diet, and I am still trying (very unsuccessfully). How weird is it that I had an easier time giving up dairy? Like I said before though, sometimes there are special occasions and moments in our lives that call for a special dish and nothing else will do except a chile relleno. However, if you are looking for a healthy option you can try this chile relleno stuffed with quinoa, zucchini, and corn that is topped with a chipotle cream sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

The Recipe: Vegan Chiles Rellenos

For this version I have stuffed the chiles with two types of cheeses. I am not a fan of the processed vegan cheeses, but I thought I would go a little bit out of my comfort zone and try to use the Follow Your Heart monterey jack to stuff one of the chiles. The other one is stuffed with my macadamia nut queso fresco. Both of the cheeses worked very well with the dish. The Follow Your Heart cheese is very much like a traditional cheese, you can grate it, slice it, and melt it. However it did not melt during the frying process, so after I removed the chile from the oil I put it in the microwave for a couple of seconds to melt the cheese. The macadamia nut cheese behaves like a queso fresco, you can spread it but not melt it. I think it worked very well in the chiles rellenos. My favorite was the one made with the macadamia nut cheese, but be sure to try both and let me know which one is your favorite. Enjoy!

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.
4.56 from 9 votes
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Vegan Chiles Rellenos

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 4 Poblano peppers, roasted, peeled
  • 10 oz. Vegan cheese*
  • 3 Tomatoes, large
  • 2 cloves Garlic, chopped
  • ½ Onion, peeled, chopped
  • 2 -3 cups Vegetable oil

Batter

  • 1 cup Flour, all-purpose
  • 1 cup Cornstarch
  • 1 tsp. .Kosher salt
  • 1 ½ cups Soda water, cold

Preparation

  1. Once your poblano chiles are roasted and peeled, using a knife, make a vertical cut from the stem to the tip of the chile.
  2. Fill with your favorite vegan cheese, close the chile, and secure with toothpicks. Set aside.
  3. To make the sauce: Place the tomatoes, garlic, and onion in the blender and process until smooth.
  4. Heat a medium sauce pot to medium heat and add the tomato sauce. Simmer for 7 – 10 minutes or until the sauce begins to thicken. Season with salt and pepper. Set aside.
  5. To make the batter: combine the flour, cornstarch, and salt in a large bowl. Pour in soda water and whisk until combined.
  6. Heat two inches of oil in a high sided pan to 360°F. Dip each chile into the batter, letting excess drip off, then place in oil and fry until golden, about 5 minutes on each side.
  7. Remove the chiles and place on a plate lined with paper towels to absorb excess oil.
  8. Serve the chile on top of a plate of the tomato sauce

Chef's Notes

This recipe was tested with two vegan cheeses. The first one Follow Your Heart monterey jack. This cheese behaves very much like traditional cheese, you can grate it and stuff it into your chiles. It did not melt during the frying process so after I finished frying the chile I put it in the microwave for a couple of seconds to get it to melt. The second cheese is my macadamia nut queso fresco, which doesn’t melt, but behaves very much like a fresh farmer’s cheese. Both cheeses gave good results.

 

 

 

Rajas con crema is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour “crema” is poured over the whole thing. It is spicy, creamy, and incredibly satisfying. Of course, the best way to eat this is in a taco. These vegan rajas con crema tacos will even impress your omnivore friends.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

There’s something about the smell of roasting poblano peppers that evokes so many food memories and recipes. Before going to culinary school my dad had me work at his restaurant for 6 months. Let’s just say the cooks weren’t too happy to have me around. I peeled a lot of potatoes and cracked a lot of eggs. I’ll never forget the time they had me roast and peel tray after tray of poblano peppers. They of course could do it without even thinking, no gloves, quickly, one after the other. I think it took me about 3 hours to get them done, and by the end I was almost crying (or maybe I was crying) because my hands were burning. I’m sure they had a kick out of that.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Poblano chiles are readily available almost anywhere in the United States. I am even able to find them here in Hawaii! They are very versatile and can be used in soups, tacos, pasta, enchiladas, stews, and they can even be stuffed and fried. They are relatively mild on the heat scale depending on where you live. Roasting and peeling them is not complicated, as you can see in this video. This is a perfect summer dish for using up all of the sweet, tender corn at your farmer’s market. If you are staying away from nuts, you can omit the “crema” and serve with a salsa instead.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

The heat here in Hawaii is starting to rise and ice cream, paletas, and aguas frescas have been on my mind lately. What recipes would you like to see?

The Recipe: Vegan Rajas con Crema Tacos

This recipe is pretty straight forward. You can skip the roasting of the poblano peppers if you’re in a hurry, but they will not be as tender as if you had roasted them. The crema can me made without oil by substituting it with unsweetened almond milk. I use the almonds with the peel on because I prefer the flavor, but if you are looking for a really white crema, you can use blanched almonds instead. Enjoy!

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying
4 from 4 votes
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Vegan Rajas con Crema Tacos

Vegan Rajas con Crema tacos, roasted poblano peppers sautéed with onion, garlic, and corn and bathed in an almond crema.

Course Main Course
Cuisine Mexican
Keyword poblano peppers, rajas con crema, vegan tacos
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Filling:

  • 5 Poblano peppers,roasted, peeled, seeded, cut into strips
  • 1/4 Water
  • 1 Onion, white, large, thinly sliced
  • 2 cloves Garlic, minced
  • 3 ears Corn, kernels sliced off
  • ½ cup Vegetable stock or broth

Crema: (see note)

  • ½ cup Almonds, raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk, unsweetened or vegetable oil (see note)
  • 1 tbsp. Lemon juice fresh

Preparation

To make the filling:

  1. Heat a large sauté pan to medium heat, add water. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.

  2. Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.

Almond Crema:

  1. Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.

  2. Serve with warm corn tortillas.

Recipe Video

Chef's Notes

If you are a no-oil vegan use unsweetened almond milk for the crema, but if you don't mind oil use a mild vegetable oil for a super smooth sauce.

If you don't have a high powered blender soak the almonds the night before, peel them the next day, and use only 1/4 - 1/2 cup of water. 

Here are some other delicious taco recipes you can try as well:

25 Vegan Tacos for 5 de Mayo

Chickpea and Spinach Tacos

Spicy Zucchini Black Bean Tacos

Carrot and Sweet Potato Tinga Tacos

Potato and Chorizo Tacos

 

We are moving to Hawaii!!! I don’t even know where to begin. I am nervous, excited, sad, a little bit of everything. Are there any vegans in Hawaii? How about Mexicans? We have never been there, so I don’t know what to expect.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

The start date for my husband’s new job is the last week week of April. I know, so soon! The good thing is we have done this so many times before that the packing process does not seem daunting anymore. Nevertheless, there is a lot of work to be done.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

Our life continues to be a wonderful adventure, Maryland, D.C, Carlsbad, South Carolina, Orange County, and now Hawaii. I hope our kids remember it that way and don’t suffer too much from leaving their friends behind. All I have to say, is that this blog just got a whole lot more interesting! Sourcing ingredients might be a challenge though, but I plan to continue making delicious vegan Mexican recipes. Even if it’s on an island in the middle of the Pacific Ocean.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

The funny thing is, when I was a teenager I wanted to be a missionary. I had rose colored visions of traveling the world helping people and serving God. Sometimes I still think about it and how amazing it would’ve been. Well, it turns out I did become a sort of missionary. Maybe not quite the way I had in mind, but God has his ways and they are definitely a mystery. Everywhere I go I try to be a witness of God’s love and mercy, and help others as much as I can. Now I get to do that in Hawaii, and wherever else we might go next.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

 

I am sad though, because I’m going to miss our wonderful friends who have supported us and helped us out in so many ways. We will never be able to repay them. Fran & Ren, Marisa & Neil, and Kristen & Jeremy we love you and will miss you terribly, but don’t think because we are far away that you will be getting rid us. You are stuck with us forever. No matter how far away we are, you know you can always count on us.

I guess we should talk about the recipe now, but stay tuned to find out what it will be like for a vegan Mexican and her family to move to Hawaii. #mexicaninhawaii

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

The Recipe: Vegan Roasted Tomatillo Enchiladas

One of my sisters has become vegan!!! Vegan I say!! Can you believe it? She requested a recipe for enchiladas and I was happy to oblige. Roasted tomatillo enchiladas are one of my favorites. The tortillas are filled with sautéed onions, garlic, poblano peppers, corn, and pinto beans. Then they are bathed in a savory roasted tomatillo sauce and drizzled in a smooth almond crema. Top them with thinly sliced onions and some chopped cilantro. You can make this a quick dinner by buying already made tomatillo salsa. Enjoy!

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.
5 from 3 votes
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Vegan Roasted Tomatillo Enchiladas

Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Filling

  • 1 tbsp. Vegetable oil, optional
  • 1/2 Onion, thinly sliced
  • 2 cloves Garlic, minced
  • 1 cup Corn, kernels
  • 1/4 cup Vegetable stock
  • 2 Poblano peppers, roasted, peeled, cut into strips
  • 1 cup Pinto beans, canned

Almond Crema

  • 1/2 cup Almonds raw
  • 1/4 cup Soy milk unsweetened
  • 1 clove Garlic
  • 1 tsp. Lemon juice

Garnish

  • 12 tortillas
  • 3 cups Tomatillo salsa (see note)
  • 1/2 Onion sliced into paper thin rings
  • 1 tbsp. Cilantro chopped

Preparation

  1. Preheat oven to 350F.
  2. To make the filling: heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add onions and sauté for 3 - 4 minutes, or until almost the onions are tender and translucent. Add the garlic and cook for 1 more minute.
  3. Add corn and 1/4 cup of vegetable stock. Cover and cook for 2-3 minutes or until the corn is tender. Add poblano pepper and beans and mix well. Season with salt and pepper.
  4. To make the almond crema: place all ingredients in the blender until smooth. Season with salt and pepper and set aside.
  5. To assemble: Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  6. Spread 2-3 tbsp. of the tomatillo sauce on the bottom of a 9 x13 baking dish Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  7. Pour the rest of the tomatillo sauce on top of the enchiladas and bake in oven for 5 – 10 min. or until the enchiladas are warm. Remove from the oven and drizzle almond crema on top.
  8. Garnish with onion slices and chopped cilantro.

Chef's Notes

To make this a quick weeknight dinner you can buy the sauce already made and skip the roasting and peeling of the poblano peppers. You can find a recipe for a tomatillo salsa here.

 

Chorizo is one of my comfort foods. Nothing beats a breakfast of huevos con chorizo, warm corn tortillas and salsa molcajeteada. Of course as a vegan, there aren’t many chorizo options. This recipe though, might change your mind about vegan chorizo. This has to be my most tested recipe. I tried many versions of this, one made with quinoa, one with tempeh, another with tofu, and one with just mushrooms. After many failed chorizo attempts, I give you the best homemade vegan chorizo recipe you will be able to find.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

The recipe takes a little bit of time, but believe it is worth it. This chorizo is spicy and crumbly, with tons of umami flavor and notes of clove and coriander. To make this chorizo you first have to press the tofu for 30 minutes. Place in between two plates with a heavy object on top. This eliminates the excess water in the tofu, creating a better texture for the chorizo. Then crumble it into a large bowl.

chiles

Take your dry chiles, and remove the stems and seeds. Bring a pot of water to a boil and drop the chiles inside. Turn the heat down to the lowest setting and let sit for 10 minutes.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Remove the chiles from the water and place in the blender. Reserve ½ cup of the chile soaking liquid. Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and ¼ cup of soaking liquid to the blender and process until smooth. If necessary add the remaining ¼ cup of the soaking liquid to get things moving in the blender. Strain the chile mixture. Add half of it to the crumbled tofu.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Mince your mushrooms finely. I recommend you do this with a knife not a food processor. Sauté them until golden brown and a bit crispy. Add the remaining half of the chile puree and cook for a couple more minutes until the mixture has thickened.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Sauté the tofu until golden brown and crispy. In a large bowl combine the cooked mushrooms and tofu and check your seasoning. The chorizo possibilities are now endless. I will be making papas con chorizo, torta de chorizo, sopes con chorizo, and many more dishes. I can’t wait for you to try them. Enjoy!

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

The Recipe: Homemade Vegan Chorizo

The finished chorizo will keep in your fridge for 3-5 days, or you can freeze for up to 3 months. To increase the spiciness add more chile de arbol.

homemade vegan chorizo
4.05 from 24 votes
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Homemade Vegan Chorizo

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.
Course Main Course
Cuisine Mexican
Keyword homemade, soyrizo, vegan chorizo
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 15 oz. (almost a pound!)
Author Dora Stone

Ingredients

  • 1 block (12 oz.) Tofu, extra firm
  • ½ lb. Mushrooms, finely chopped
  • 6 Chile guajillo, dried, seeded
  • 2 Chile ancho, dried, seeded
  • 4 Chile de arbol, dried
  • 4 cloves Garlic
  • 1 tbsp. Oregano, dried
  • ½ tsp. Cumin, ground
  • 2 Cloves, whole
  • 1 tbsp. Paprika, ground
  • ½ tsp. Coriander, ground
  • ¼ cup Apple cider vinegar
  • 2 tbsp. Vegetable oil, optional

Preparation

  1. Remove tofu from package and place in between two small plates. Place a can on top of the plates and leave like this for 30 min.
  2. Bring a small pot of water to a boil. Remove the stems and seeds from the chiles and discard them. Drop the chiles into the boiling water. Turn heat down to the lowest setting and let the chiles sit in the water for 10 min.
  3. Remove the chiles from the water and place in blender. Reserve ½ cup of the chile soaking liquid.
  4. Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and ¼ cup of soaking liquid to the blender and process until smooth. If necessary add the remaining ¼ cup of the soaking liquid to get things moving in the blender.
  5. Season the chile mixture with salt and pepper and pass through a fine strainer. Set aside.
  6. Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the pureed chile mixture into the bowl with the tofu and stir to combine. Set aside.
  7. Heat a large sauté pan to high heat and add 1 tbsp. of oil. Once the oil is hot add the finely chopped mushrooms and continue to cook until the mushrooms begin to brown, about 6-7 min.
  8. Lower heat to medium-low and pour in the remaining half of the chile mixture. Stir and continue to cook for 3-4 minutes, until the mushrooms begin to absorb the chile mixture. Remove from pan and place in a large bowl.
  9. Heat a non-stick sauté pan set to medium heat, add 1 tbsp. of oil. Add the tofu mixture and continue to cook until the liquid begins to evaporate and tofu becomes crispy, 7-8 minutes. You can make the tofu as crispy as you like. (Be careful not to overcrowd the pan or the tofu will never get crispy.)
  10. Pour cooked tofu mixture into the bowl with the mushrooms and mix well to combine. Adjust seasoning.

Recipe Video

Chef's Notes

The finished chorizo will keep in your fridge for 3- 5 days, or you can freeze for up to 3 months. You can add it to your tofu scramble, tacos, tortas, sopes, etc. To increase the spiciness add more chile de arbol.

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