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Have you ever had roasted acorn squash?? The roasting brings out the sweetness of the squash and it just begs to be filled with all sorts of veggie goodness. This quinoa stuffed acorn squash is studded with sautéed wild mushrooms and topped with a pipian rojo.

acorn squash on a sheet tray after being roasted

Pipian rojo is a hearty, stick to your ribs kind of sauce, made with roasted pumpkin seeds, roasted tomato, and dried pasilla, arbol, and ancho chiles. It pairs perfectly with the umami of the mushrooms and provides a touch of creaminess to the whole dish. The pipian is a recipe from the excellent book Decolonize Your Diet, which I highly recommend.

cooked quinoa in a silver pot

I was supposed to publish this recipe before Thanksgiving since it would make a great vegan Thanksgiving main course, but of course, life got in the way and I couldn’t publish it in time. We hosted Thanksgiving at our house this year, and it was so good to be surrounded by all the craziness and noise that family brings.

cooked quinoa and mushrooms in a saute pan

Our feast was a mix of both vegan and omni dishes. My husband (who is not vegan) was adamant that there needed to be turkey so we compromised and almost all the sides and desserts were vegan.This was my first time trying a vegan celebration roast!! I’m not going to lie, I was a little worried. I ended up buying two, the Gardein Holiday Roast and the Field Roast Hazelnut Cranberry Roast en Croute.

quinoa stuffed acorn squash and spoon pouring sauce on top of it

The Gardein Roast is more turkey-like and filled with sort of stuffing. The Field Roast Cranberry Roast is more sausage-like with ginger, cranberries, and apples. The baby and I enjoyed both of them very much. I was very surprised and thrilled when one of my sisters had celebration roast instead of turkey!! After trying both of them, I can’t decide which one I like best, they’re both really good. I do have to say that If you’re more into turkey-like meats then go with the Gardein Roast, if you’re more of a sausage person then go with the Field Roast. How great is it that vegans and vegetarians have so many delicious options available!I’m definitely getting a celebration roast for Christmas.

a fork in the quinoa stuffed acorn squash

 

The Recipe: Quinoa Stuffed Acorn Squash with Pipian Rojo

  • You can make the pipian rojo and the quinoa the day before to make this super fast.
  • If quinoa is not your favorite you can use rice instead.
  • Kabocha squash would also work really well with this recipe.
  • Wild mushrooms like maitake or oyster would make this dish even better.
quinoa stuffed acorn squash with pipian rojo on a white plate
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Quinoa Stuffed Acorn Squash with Pipian Rojo

Quinoa stuffed acorn squash with sauteed mushrooms topped with a smoky pipian rojo and cilantro. A great centerpiece for any vegan feast.
Course Main Course
Cuisine Mexican
Keyword pipian rojo, quinoa, stuffed squash
Total Time 1 hour
Servings 4 servings
Author Dora S.

Ingredients

  • 2 Acorn squash. cut in half, seeds removed
  • 1 cup Quinoa, raw, rinsed
  • 2 cups Vegetable stock
  • 1 tsp. Salt
  • ¼ cup Water or (1 tbsp. of the oil of your choice)
  • ½ lb. Cremini mushrooms, thinly sliced
  • ¼ cup Minced shallots
  • 1 cup Chopped raw greens, kale, spinach or swiss chard
  • 1 ½ cups Pipian Rojo
  • ¼ cup Chopped cilantro

Preparation

  1. Preheat Oven to 400°F.
  2. Place the squash, cut side down, on a sheet tray lined with parchment paper.
  3. Roast for 30 min. flip the squash over, then continue roasting until tender about 20 more minutes. Remove from oven and set aside.
  4. In the meantime, heat a medium pot to medium heat and add quinoa. Pour in vegetable stock and 1 tsp. of salt and stir. Bring mixture to a very low simmer, cover, and cook for 20 minutes or until the liquid has evaporated and the quinoa is tender.
  5. Remove from heat and let sit in the pot for 6 minutes. Fluff with a fork and set aside.
  6. Heat a large sauté pan to medium-high heat, add ¼ cup of water (or 1 tbsp. of oil) and cook the mushrooms until golden brown, about 6-7 minutes. If the mushrooms begin to stick, add a little bit of vegetable stock.
  7. Lower heat to medium-low, and add shallots, cook for 3-4 minutes or until the shallots are tender.
  8. Mix in the greens, and let them cook down, about 1-2 minutes.
  9. Add the mushroom mixture to the quinoa in the pot, and mix well. Season to taste.
  10. 10. Fill your acorn halves with the quinoa mixture and top with the pipian rojo, and chopped cilantro. Place plenty of extra pipian rojo on the table, because you will be coming back for more of this delicious sauce!

Chef's Notes

  • Instead of pipian rojo you could also use mole poblano.
  • You can make the pipian rojo and the quinoa the day before to make this super-fast.
  • If quinoa is not your favorite you can use rice instead.
  • Kabocha squash would also work really well with this recipe.
  • Wild mushrooms like maitake or oyster would make this dish even better.

 

 

 

 

Disclaimer: The post is in partnership with Hernán & may include affiliate links. We are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

Mexican empanadas have to be the most versatile portable food ever. They are easy to transport and can have savory and sweet fillings. These vegan empanadas are filled with mushrooms sauteed until golden brown and simmered in a mole poblano.

Mushroom in mole sauce in a large saute pan for vegan empanadas

I love mole, so it was only natural to want to fill these baked empanadas with this smoky and sweet Hernan mole poblano. Hernan is a local company that sources sauces and cookware crafted in Mexico, in partnership with artisan groups and producers. Their mole paste is made of 28 natural and vegan ingredients, the combination of 4 kinds of chilies tempered with raisins, nuts, sesame seeds,  cacao, plantains, piloncillo, and other herbs & spices.

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

Glass bowl filled with flour and oil and water.

Mole empanadas are traditionally filled with chicken or turkey, but mushrooms make an excellent substitute. You can use any kind of mushrooms, but I think maitake or hen of the woods mushrooms give the best texture. I adapted the empanada dough recipe from the Vegan Yack Attack On the Go cookbook, which I highly recommend. It is made with a mixture of whole wheat and white flour, and uses olive oil as the fat. They are definitely on the healthy side and make an exceptionally delicious appetizer.

Glass bowl with vegan empanada dough

A Brief History of Empanadas

Empanada comes from the word empanar, which means to wrap in bread. Empanadas are thought to have originated in Europe, particularly Spain, around the time of the Moorish invasion. The dish was carried to Latin America by the Spanish colonizers, and evolved over time depending on the country. You can find empanadas in Argentina, Mexico, Chile, Belize, Cuba, Puerto Rico, El Salvador, Venezuela, Dominican Republic, and the Philippines.

vegan empanada dough rolled out and filled with mushrooms in mole

How to make Empanadas

If you don’t know how to make empanadas or have never made them before, you don’t have to worry. The recipe is pretty easy and straightforward, and the dough is easy to work with. First, you make the filling, and let it cool down slightly. While the filling is cooking, you make your dough by combining the dry and wet ingredients and kneading briefly. You don’t want to knead it too much, otherwise, they can come out tough. Once the dough is ready divide into equal balls and roll out into circles. Place the filling on one side of the empanada disc and fold over the other side, seal with a fork, and bake. See?? Super easy!!

vegan empanadas ready to bake on a sheet tray

The Recipe: Vegan Empanadas filled with Mushrooms in Mole

  • If healthy food isn’t your thing or you are looking for a quick version of this, you can buy empanada disks or use puff pastry as the empanada dough.
  • You will have mole leftover, save it to use later, or use it as a dipping sauce for your empanadas.
  • I made this with Hernan mole paste, but you can make your own, or use your favorite mole paste.
  • I do not recommend you fry this dough.
  • You can use any mushroom you like, but I recommend maitake or oyster mushrooms.

vegan empanadas on a white plate with hernan mole

vegan empanadas on a white plate with mole sauce
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Vegan Empanadas filled with Mushrooms in Mole

These vegan empanadas are filled with mushrooms sauteed until golden brown and simmered in a mole poblano.
Course Appetizer
Cuisine Mexican
Keyword mole and mushrooms, vegan empanadas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Small Empanadas
112 kcal
Author Dora S.

Ingredients

Sauce:

Filling:

  • 1 tbsp. Olive oil optional
  • ¾ lb. Mushrooms sliced
  • ½ White onion thinly sliced
  • 1 Garlic clove minced

Empanada Dough:

  • ¾ cup AP flour
  • ½ cup Whole wheat flour
  • ¼ cup Masa harina
  • 2 tsp. Baking powder
  • 1/2 tsp. Salt
  • ½ cup Water
  • 2 tbsp. Olive oil
  • 1/3 cup Aquafaba liquid from a can of chickpeas

Preparation

Preparation:

  1. Heat 1 cup of vegetable stock in a medium sauce pot. Add the jar of Hernan mole paste. Bring to a simmer and stir to dissolve the paste. Once the paste dissolves and starts to thicken, add 1 more cup of vegetable stock. Set aside
  2. The sauce thickens as it cools, so if it gets too thick add a little more vegetable stock to thin it out.

Filling:

  1. Heat a large sauté pan to medium heat and add 1 tbsp. of oil (or ¼ cup of water) and sauté mushrooms until golden brown, about 6-8 minutes.
  2. Add onions to the pan and continue to cook until onions are tender and translucent, about 4-5 min. If the onions and mushrooms begin to stick, add a little bit of vegetable stock to the pan.
  3. Pour in 1 cup of mole sauce, and stir to combine. Set aside.

Dough:

  1. Sift whole wheat flour, all-purpose flour, masa harina, baking powder, and salt into a large bowl.
  2. Make a well in the center. Add water and olive oil.
  3. Knead for 1 minute. Set aside.

Fill:

  1. Sprinkle flour on your work surface, divide dough into 12 equal balls. Roll out one ball to 3-inch wide circle.
  2. Add 1 tbsp. of filling to the empanada disk and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. Repeat with the rest of the 11 balls. You can refrigerate the uncooked empanadas for up to 3 hours.
  3. Brush empanadas with aquafaba.
  4. Bake 20 min. at 375F or until golden brown.

Chef's Notes

You can buy empanada disks or use puff pastry as the empanada dough for an easier recipe. • You will have mole leftover, save it to use later, or use it as a dipping sauce for your empanadas. • You can use any mushroom you like, but I recommend maitake or oyster mushrooms.

Nutrition Facts
Vegan Empanadas filled with Mushrooms in Mole
Amount Per Serving
Calories 112 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 239mg 10%
Potassium 212mg 6%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 1.8%
Vitamin C 1.2%
Calcium 4.4%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

You can also use Hernan Mole to make mole chilaquiles, and enmoladas!!!

If you’ve never tried vegan Pozole verde you’re in for a treat. Wild mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with creamy avocado, crisp lettuce and fresh radishes.

mushrooms cooking in a pot for vegan pozole verde

Pozole is a dish of pre-hispanic origins, the name pozole comes from the Nahuatl word “pozolli” which means ‘frothy’. Which refers to the appearance of the white corn as it’s boiled. It was a dish reserved for special celebrations and religious ceremonies. Legend has it that it was made with human flesh, as an offering to the gods for a fruitful harvest. (Gross!)

pumpkin seeds, tomatillos, cilantro and poblano in blender for vegan pozole verde

Nowadays, there are actually 3 most common types of pozole: rojo, blanco and verde. Red pozole is seasoned with a mixture of dried chiles, white pozole is seasoned with herbs, and green Pozole usually contains pumpkins seeds, tomatillos, and green chiles.

Smooth green sauce in blender for vegan pozole verde

The recipe varies according to the state that you’re in. For pozole verde you can find a version from Jalisco, one from Guerrero, and one from Guanajuato.  They are all very similar with small variations like adding poblano peppers, or the toppings change from state to state.

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

I loved the addition of pumpkin seeds to this vegan pozole verde, because it adds a touch of creaminess to the broth without using oil or cream. You can make this pozole anytime, but it would be a great addition to your Christmas or Thanksgiving menus.

I’m not going to lie, I enjoyed this so much I ate the whole batch myself in a couple of days! I hope you like it too.

The Recipe: Vegan Pozole Verde

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of Serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.
  • Enjoy

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl
4.34 from 3 votes
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Vegan Pozole Verde

Vegan pozole verde, mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with avocado, lettuce and radishes.

Course Main Course, Soup
Cuisine Mexican
Keyword pozole verde, vegan pozole
Total Time 45 minutes
Servings 4 servings
375 kcal
Author Dora S.

Ingredients

  • 1 tbsp. Vegetable oil (optional)
  • 1 ½ lb. Maitake or oyster mushrooms, chopped
  • 1 cup Diced onion
  • 6 cloves Garlic, minced
  • ½ cup Raw pumpkin seeds, pepitas
  • 2 Poblano peppers
  • 3-4 Serrano peppers
  • 4 Tomatillos, medium
  • 1/2 cup Chopped cilantro
  • 1 cup Leafy greens, spinach, radish greens, swiss chard
  • 1 sprig Epazote
  • ¼ tsp. Cumin, ground
  • ¼ tsp. Mexican oregano, dried
  • 2 qts. Vegetable stock
  • 1 can (29oz) White hominy 29 oz, drained, and rinsed

Garnishes:

  • 1 Avocado, pitted and diced
  • 4 Red radishes, sliced
  • ½ Head Romaine or iceberg lettuce, finely shredded (julienned)
  • 4 Tostadas

Preparation

  1. In a large pot set to medium heat sauté the mushrooms in 1 tbsp. of oil until golden brown about 6-8 min.
  2. While the mushrooms are cooking, toast the pumpkin seeds lightly in a small sauté pan over medium heat. Remove from pan and set aside.
  3. Remove the mushrooms from the pot, and add the onions. Turn heat down to medium-low and sweat onions until tender and transparent about 4-5 minutes.
  4. Add garlic and cook for two more minutes. Return the mushrooms to the pot. Pour in the vegetable stock and hominy and simmer softly until you are ready to add the sauce.
  5. Turn oven broiler on to HI setting.
  6. Place the poblano peppers, serrano peppers, and tomatillos on a sheet tray lined with foil. Place under the broiler for 3 minutes or until the peppers have begun to get dark spots. Flip the peppers and tomatillos over and let cook for 3 more minutes. Remove from the oven and set aside.
  7. Place the poblano peppers in bowl and cover with plastic wrap. Let sit 5 minutes.
  8. Peel poblano peppers and remove the stems and seeds.
  9. Place the poblano peppers, serrano peppers, pumpkin seeds, tomatillos, greens, epazote, cilantro, cumin, and oregano in a blender and process until smooth.
  10. 10. Strain the sauce into a medium sauce pot set to medium-low heat. Let sauce simmer for 5-6 minutes or until it changes to a darker green color.
  11. 11. Pour sauce into the pot with the mushrooms and hominy and bring to a simmer. Simmer for 8-10 minutes, and season with salt and pepper.
  12. 12. Serve with garnishes.

Chef's Notes

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.
Nutrition Facts
Vegan Pozole Verde
Amount Per Serving
Calories 375 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Sodium 2053mg 86%
Potassium 1460mg 42%
Total Carbohydrates 44g 15%
Dietary Fiber 12g 48%
Sugars 11g
Protein 14g 28%
Vitamin A 52.1%
Vitamin C 80.9%
Calcium 7%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

I am so excited to share with amazing book with you. Vegan Yack Attack on the Go, is the first vegan cookbook that I’ve browsed through and immediately though,”I want to make all these recipes!” This recipe for roasted butternut squash and mushroom tacos is one of my favorites from the book. The author is Jackie Sobon from the vegan blog Vegan Yack Attack.

Butternut squash, mushrooms, black beans and tomatillos on a sheetpan.

The best part is that it is a quick recipe that requires only a sheet pan. All you have to do is chop, toss, and roast and the next thing you know dinner is on the table. I love the combination of butternut squash and black beans, and when you add mushrooms and spices it all comes together perfectly.

vegan yack attack on the go cookbook

Even though it is not a traditional Mexican recipe I wanted to share it with you, because it’s delicious and easy to make. I served mine on warm corn tortillas, but you can definitely make a burrito out of it, or it would make a good filling for enchiladas.

roasted butternut squash, black beans, and mushrooms

So why I am I so excited about this book?? Honestly a lot of vegan cookbooks have the same recipes with a little bit of variation, not this one. There are a few classics like smoothies, burritos, and pasta, but there are so many other great recipes like the creamy berry polenta, asparagus omelette, coconut BLT, and the vanilla chip buckwheat bars.

butternut squash and mushroom tacos on a plate

My favorite part of the book is that the recipes are quick to make, which is absolutely a must when you have 3 kids and work from home. There’s even a section for camping or cookout foods that is just genius, like the campfire banana split. I highly recommend this book. What are you waiting for??? Go check it out .

butternut squash and mushroom tacos with salsa verde, jalapeño and lime

The Recipe: Roasted Butternut Squash and Mushroom Tacos

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
  • Enjoy!!
butternut squash and mushroom tacos, jalapeño and lime
5 from 1 vote
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Roasted Butternut Squash and Mushroom Tacos

Roasted Butternut Squash and Mushroom Tacos, an easy and delicious weeknight dinner everyone will love!

Course Main Course
Cuisine Mexican
Keyword black beans, butternut squash and mushroom tacos, vegan tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 cups Diced and peeled, butternut squash
  • 2 cups Chopped baby bella mushrooms
  • 1 can (15 oz.) Black beans, drained and rinsed
  • 1 cup Chopped yellow onion
  • 1 tbsp. Sunflower oil
  • 1 tsp. Chili powder
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Salt, or more to taste
  • 1/4 tsp. Paprika
  • Pinch Cayenne Pepper
  • 2 cups Chopped tomatillos, with husks removed
  • 8 Corn tortillas
  • 1 cup Shredded cabbage
  • 1 Jalapeño, thinly sliced
  • 8 Small lime wedges

Preparation

  1. Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
  2. Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
  3. Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
  4. Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.

Chef's Notes

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

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.
4.67 from 3 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.

I have searched far and wide for a vegan meatball recipe that I didn’t hate, and that wasn’t super complicated. I finally stumbled upon this recipe from Connoisseurus Veg, and I have adapted it to make these Mexican tofu meatballs or vegan albóndigas. The meatballs are made with a mix of tofu, mushrooms, onion, garlic and seasonings, and they are bathed in a spicy chipotle tomato sauce. Serve with some brown rice studded with corn, and warm tortillas.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce.

I have been working like crazy on the launch of the YouTube channel in English and Spanish. Honestly, I don’t know why I am doing this, as if is there already wasn’t enough on my plate. But as my husband keeps telling me YouTube is the new TV, and that if I want to get my recipes out there, I should at least give YouTube a try. We will see, stay tuned.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

The highlight of my week was this amazing email I got from a reader, it was so honest and heartfelt. Here is a excerpt from it:

“I am writing you because I wanted to thank you for this website. I love the recipes you make and I just love that now I can make all these recipes I grew up eating in a healthy vegan way. It has been hard for me and my wife to find true Vegan Mexican recipes and we have tried some of your recipes and we absolutely love them…… I was born and raised in Mexico City and I just want to share with you that your recipes really do have a special touch and they taste just the way I remember them.”

It’s emails like this that keep me going, that motivates me to do things like start a YouTube channel. I just wanted to say thank you to all of you who have supported me over the years, and send me beautiful emails and messages. You make it all worth while.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

The Recipe: Tofu Meatballs in Chipotle Sauce

The key to the texture of this recipe is chopping the mushrooms by hand. If you don’t have much time you can do this in the food processor, but be careful not to over process. Also, don’t forget to drain the excess liquid out of the grated onions. I used cilantro as a garnish, but you can also add it to the meatball itself. If you want to make the sauce spicy add at least 2 chipotle chiles. When I make these for my kids I only use one. Enjoy!

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes
5 from 2 votes
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Mexican Tofu Meatballs in Chipotle Sauce

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. Recipe adapted from Connoiseurus Veg.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Dora S.

Ingredients

  • ½ lb. Tofu, extra-firm, drained
  • 2 cups (6 oz.) Cremini mushrooms, stems removed
  • ½ Onion, grated, squeeze excess liquid out
  • 1 clove Garlic, minced
  • 1 ¼ cups Panko breadcrumbs
  • 2 tbsp. Almond milk, unsweetened
  • 2 tbsp. Soy sauce
  • 1 tsp. Vegan Worcestershire
  • 1 tbsp. Flaxseed, ground

Sauce:

  • 5 Roma tomates, large, chopped
  • ½ Onion, chopped
  • 2 Garlic cloves, peeled
  • 1 - 2 Chipotle chiles in adobo
  • ½ cup Vegetable stock or water

Garnish

  • ¼ cup Cilantro, chopped

Preparation

  1. Preheat oven to 375°F.
  2. Press tofu between two plates and place a couple of cans on top to drain excess liquid for 20 minutes.
  3. In the meantime chop the mushrooms very finely and place in a large bowl.
  4. Add the garlic, onion, breadcrumbs, almond milk, soy sauce, vegan Worcestershire, and flaxseed to the bowl.
  5. Use your hands to crumble the pressed tofu into the bowl, season with salt and pepper, and mix well.
  6. Roll the mixture into 15- 18 balls and place on a sheet tray covered with parchment paper. (You can add a little bit of oil on the parchment paper so the meatballs don’t stick, but this is optional if you are oil-free.)
  7. Bake for 30 minutes, turning them halfway through.

Sauce:

  1. While the meatballs are baking, using your blender, process all of the ingredients for the sauce until smooth.
  2. Set a large sauté pan to medium heat and add sauce. Season with salt and pepper, and simmer for 7-8 minutes or until the sauce thickens slightly and changes to a dark red color.
  3. Remove meatballs from oven and add to the pan with the sauce. Cover meatballs in the sauce. 

  4. Serve over brown rice, and sprinkle with chopped cilantro.

Chef's Notes

Make sure to squeeze all the liquid out of the grated onion. If you would like to make this gluten-free you can substitute the breadcrumbs for oat flour. Annie’s sells a vegan Worcestershire or you can make your own. The key to the texture of this recipe is chopping the mushrooms by hand. If you don't have much time you can do this in the food processor, but be careful not to over process.  I used cilantro as a garnish, but you can also add it to the meatball itself. If you want to make the sauce spicy add at least 2 chipotle chiles. When I make these for my kids I only use one