This vegan enchiladas recipe is so good, even mom was impressed.
On this episode of EATKINDLY With Me, Amanda Castillo whips up plant-based enchiladas for her mother, Luce, who goes by the name Nena. “I convinced her to try plant-based,” Amanda says. “So, today we’re going to be making a vegan version of her favorite enchiladas.”
Nena tells her daughter that she loves being in the kitchen. “It’s my favorite place,” she says in Spanish.
In addition to enchiladas, some of her most favorite dishes to make include sopes, pozoles, tacos, and tamales. “Everything Mexican, she loves to cook,” Amanda explains.
In lieu of meat, Amanda’s vegan enchiladas feature dehydrated soy protein. “I actually wanted to make jackfruit enchiladas, but my mom loves soy,” the blogger continues. “So, let’s get started!”
For these meat-free enchiladas, Amanda whips up a homemade red sauce. She boils and blends an array of chili peppers—guajillo, pasilla, cascabel, morita, and chile de arbol peppers. If you don’t have a blender, you can snag one here.
She makes the filling using carrot, a medium-sized potato, diced tomato, garlic cloves, and white onion. She uses a griddle to heat up the tortillas and cook the enchiladas once she adds the stuffing.
She tops the plant-based enchiladas with cabbage, tomato, onion, avocado, and vegan cheese. Amanda uses Follow Your Heart feta crumbles. “It literally looks so similar to Mexican cheese,” she says. Then she adds vegan sour cream and hot sauce.
“I swear, these are so good,” she says.
Best Vegan Enchiladas
- 20 tortillas
- Vegetable or corn oil
- 3 Guajillo chili peppers
- 1 Ancho chili pepper
- 1 Morita chili pepper
- 1 Cascabel chili pepper
- 3 Chile de Arbol peppers
- 1/8 teaspoon cumin seeds
- 1/4 teaspoon sesame seeds
- 1 teaspoon whole dried oregano
- 4 whole black peppercorns
- 2 whole dried cloves
- 1-2 garlic cloves
- Salt to taste
- 2 cups textured soy protein* (I use the El Guapo brand)
- 1 medium-sized carrot, diced
- 1 medium-sized potato (Russet or Yukon Gold), diced
- 1 tomato, diced
- 3 cups water
- 2 bay leaves
- 2 whole dried cloves
- 4 garlic cloves
- 4 whole black peppercorns
- 1 white onion, quartered
- 1 teaspoon salt, more to taste
Toppings (optional but highly recommended)
- Vegan crumbed cheese (I used the Follow Your Heart Feta Crumbles, and it tastes just like Mexican cotija cheese!)
- Vegan sour cream (I used the Kite Hill Sour Cream and it tastes great—just add salt)
- Cabbage, thinly sliced (Lettuce can be used as well, but I prefer the crunch that cabbage adds to the dish)
- Tomato, sliced
- White onion, thinly sliced
- Avocado, sliced
For the sauce, wash the chilies thoroughly under running water. Remove the stem and seeds while rinsing. Place the washed chilies in a saucepan and top with water. Place the saucepan over high heat until it starts to boil, then lower the heat to medium. Boil for 5 minutes, then turn off heat and cover with a lid.
Pour the chilies and water into a high-speed blender. Add the rest of the sauce ingredients and a pinch of salt. Blend until well combined, then taste and add more salt if needed.
In the same saucepan the chilies were boiled in, heat 2 Tbsp of oil over medium-high heat. Once the oil is hot, pour the enchilada sauce and cover quickly to avoid being splattered. Once covered, lower the heat to medium and move the lid partially to allow steam to escape. Boil for 5 minutes, then turn off the heat.
For the filling, add 3 cups of water to a saucepan along with 2 bay leaves, 2 dried cloves, 2 garlic cloves, 4 peppercorns, 1⁄4 onion, and 1 tsp salt. Place over high heat until it starts to boil, then lower to medium. Let boil for 5 minutes, then add the textured soy protein. Cook for 8 minutes, then taste and add more salt if needed.
Transfer the boiled soy protein to a colander to drain. Remove the bay leaves, cloves, garlic cloves, peppercorns, and onion by hand. Press down with a cooking utensil to release any extra water.
In a large skillet, heat a generous amount of oil over high heat. Add 1⁄2 of a diced onion and 2 minced garlic cloves. Cook until the onion becomes translucent, then add the diced tomato. Cook for 1 minute, then add the diced potato, carrot, and soy protein. Add 3 Tbsp of the prepared enchilada sauce, mix, and cover with lid. Cook for 5 minutes, then turn off heat.
To prepare the enchiladas, drizzle oil all over a griddle (or nonstick pan) over high heat. Once the oil is hot, add tortillas to cover the whole surface and let cook for 30 seconds on each side. This process helps the tortillas stay intact when being filled and rolled. The goal is not to brown or fry the tortillas. Once the tortillas are so and cooked, transfer to a plate.
Pour the enchilada sauce into a wide deep dish plate – I used a pie pan. One by one, grab a cooked tortilla, dip both sides into the sauce, and then place onto a separate plate to fill and roll. Fill with your desired amount of filling and roll tightly.
Heat more oil onto the griddle to fry your enchiladas. Place the rolled enchiladas onto the griddle and cook each side for about 2 minutes or until browned.
Top your enchiladas with cabbage, tomato slices, onion, avocado, cheese, and sour cream. I also love adding Mexican hot sauce such as Valentina or Tapatio. Serve and enjoy!
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