Vegan Spicy Chipotle Crispy “Chicken” Sandwiches

This recipe is inspired and modified from an incredible vegan “chicken” Caesar salad sandwich by Rabbit&Wolves. If you want another variation or spice isn’t your thing, I highly recommend you check out the original!

I realize these days the trend is all things ‘Nashville hot’ when it comes to sandwiches, burgers, and even more creative main courses (I saw someone post a photo of their “Nashville hot oysters”!). Supposedly the story is that a Nashville woman tried to murder her husband with the spiciest sandwich possible, thus Nashville hot was born. But as much as I love feeling my tongue on fire, sometimes I want a spice level that’s smokey and mellow, without losing the flavor and intensity. Enter chipotle, my go-to pepper for any smokey spicy meal. And I don’t think there’s a better way to enjoy chipotle peppers than in this crispy, crunchy, savory, creamy (from the avocado and chipotle mayo), sweet (from the caramelized onions) miracle of a sandwich. If you have been looking for a vegan hot sandwich to impress, or just get demolished, this is what you’ve been looking for.

For a version that feels slightly healthier, serve over a very lightly dressed spinach or kale salad instead of on a burger bun.

Vegan Spicy Chipotle Crispy “Chicken” Sandwiches

Step aside Nashville Hot and enter chipotle and chorizo! These vegan sandwiches are crispy, crunchy, and spicy and will be your go-to when you're craving a chick'n burger.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American, Comfort, Mexican
Diet: Vegan
Keyword: burger, chickn, comfort, sandwiches, spicy
Servings: 4

Ingredients

Chipotle Chick'n Patties

Chipotle Mayonaise

For Serving

  • 4 vegan burger buns
  • 1 avocado
  • 1/2 cup caramelized onions optional

Instructions

  • Preheat the oven to 425 degrees F and line a baking tray with parchment paper or a silicone baking mat.
  • Drain and rinse the chickpeas, and add them to a mixing bowl. Use a fork or a potato masher to mash them. You don't want any whole chickpeas left, but it's ok to still have some bigger pieces.
  • Add the wheat gluten, 1/3 of a cup of panko bread crumbs, 1 tbsp of the chorizo spice blend, and chipotle peppers and mix/mash until fully combined. Then add the olive oil and vegetable stock and stir until everything is fully combined.
  • Either in the bowl or on a cutting board, kneed the dough for 3-5 minutes, until it holds together very well and is getting a bit firm.
  • Divide the dough into 4 large or 8 small patties (or "chicken finger" shapes).
  • Add the remaining 2/3 cup of panko bread crumbs and 1 tbls of chorizo seasoning to a bowl and mix to combine. Then gently press the patties into the spiced bread crumbs, coating each side.
  • Place the coated patties on the baking tray, and bake for 30 minutes, flipping over after 15 minutes.
  • While the chick'n is cooking, prepare your toppings. Combine the vegan mayonnaise and chipotle peppers in a food processor and blend until completely combined. Taste for spice levels and add more pepper or mayo to your liking. Caramelize an onion if using (one yellow onion thinly sliced with 1 tbsp olive oil and 1 tsp salt over medium heat until completely soft and golden brown). Peel and slice the avocado, and toast the burger buns.
  • Once the patties are done, assemble the sandwiches layering the caramelized onions if using on the bottom bun, then the chipotle chick'n patty, then the sliced avocado. Top with a generous portion of the chipotle mayonnaise. Great served with roasted potatoes and a vinegary kale salad.
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Vegan Herby Polenta with Arugula Pesto and Roast Vegetables

Whenever I remember polenta exists, I always feel badly I don’t cook with it more. The problem is it’s never as top of mind (or pantry) as rice or pasta, and when I’m thinking of healthy grains my mind goes straight to barely of quinoa so grits are really lost in the middle. But for whatever reason this week I had such a craving for polenta. Maybe because the weather has been so cold or maybe because I had a lot of leftover arugula pesto and a fridge full of tomatoes and herbs and somehow it just all came together.

This recipe is well suited to variations (don’t have boiler onions? Use large red onions very roughly chopped. Swap in mushrooms of your choice. Add winter root vegetables like turnips or parsnips. Swap the arugula for another leafy green. Use the herbs you have on hand.) but I recommend keeping the slow roasted tomatoes as they are the true stars!

Vegan Herby Polenta with Arugula Pesto and Roast Vegetables

A warming, hearty winter dish that tastes as good as it looks. Vegan, gluten free, soy free, and delicious!
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegan
Servings: 4

Ingredients

For the Roast Vegetables

  • 14 oz cherry or grape tomatos
  • 12 oz cipollini or boiler onions
  • 1 lb shitake mushrooms
  • 4-6 cloves garlic
  • 2 tbsp olive oil
  • salt and pepper to taste

For the Pesto

  • 2 cup arugula or sub another leafy green of your choice. Spinach and kale work well.
  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice from about half a lemon – save the rest for serving
  • salt and pepper to taste

For the Herby Polenta

  • 3 1/2 cups water
  • 1/2 cup plant-based milk optional – you can replace this with water so you have 4 cups total boiling liquid but it will be less creamy without it.
  • 1 cup polenta also known as corn grits
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tbsp unsalted plant-based butter
  • 1/2 cup plant-based parmesan Violife and Whole Foods both carry a variety that work well
  • 1 1/2 tbsp nutritional yeast
  • 1 cup roughly chopped herbs Use what you have on hand. I used a combination of cilantro, parsley, and chives.
  • 1/2 lemon zest and juice to serve

Instructions

  • Preheat oven to 325 degrees F.
  • Peel the onions by trimming the top and dropping them in a pot of boiling water for 30 seconds. Remove from the water, rinse to cool, then peel the outer layer of skin. While the onions are cooling, you can wash and slice the mushrooms into thick slices, about the width of your thumb.
  • First, roast the vegetables. Place the tomatoes, whole peeled onions, mushrooms, and whole garlic cloves on a parchment lined baking tray and drizzle with the olive oil, salt, and pepper, and toss to evenly coat all the vegetables.
  • Place the vegetables in the oven for one hour. You want the tomatoes to be blistered and wrinkled but still hold some shape.
  • While the vegetables are roasting, make the arugula pesto by combining all of the pesto ingredients in a food processor and pulsing until completely combined. It will still have some texture but you shouldn't have unchopped pieces of greens or nuts.
  • When you have about 15-20 minutes left for the vegetables, you can start the polenta. Bring the water and plant milk to a low boil in a pot for which you have a lid then pour in the cup of polenta, stirring with a whisk as you do to avoid clumping. Add the baking soda and salt, and stir well. Cover the pot, turn the heat to the lowest setting, and let cook for 15 minutes, stirring every 5 to make sure the polenta doesn't stick.
  • After 15 minutes, add the plant butter, vegan parmesan, and nutritional yeast and stir until completely combined, another minute or two. Then remove the pot from the heat, and stir in the herbs.
  • Serve the dish by spooning a generous helping of polenta, then the pesto, then topped with the roast veggies. Add some lemon zest and a squeeze of lemon juice of the top to serve!
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Vegan Jerk Mushrooms with Pineapple Salsa

I’m so excited to share this recipe for vegan jerk mushrooms with pineapple salsa and coconut rice! This dish brings back fond memories of my honeymoon on the JoCo Cruise in the Caribbean with my husband which, if you haven’t heard of it, is about the nerdiest activity possible. It’s basically Comicon on a boat combined with a floating board game convention headlined by a singer possibly best known for writing the theme song to a video game…. ANYway, the point is, this is all about Caribbean flavors! The combination of the spicy and sweet flavors from the jerk seasoning on the mushrooms paired with the juicy, tangy salsa and the creamy coconut rice is just pure bliss. The best part? You can adjust the spice levels to your liking, making it as mild or as spicy as you’d like. And if pineapple isn’t your thing, feel free to swap it out for mango or another tropical fruit of your choice. So without further ado, let’s get started on this flavor-packed vegan meal!

Vegan Jerk Mushrooms with Pineapple Salsa and Coconut Rice

Vegan jerk mushrooms with a fresh and flavorful pineapple and bell pepper salsa! Serve with coconut rice for a meal absolutely packed with big bold flavors.
Prep Time30 minutes
Cook Time30 minutes
Servings: 2

Equipment

Ingredients

Jerk Mushrooms

  • 1 lb oyster mushrooms
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp liquid smoke
  • 1 tsp salt
  • 2 tbsp olive oil

Pineapple Salsa

  • 2 cups pineapple, diced fresh or canned is fine
  • 1 avocado, diced
  • 1/4 red onion, finely diced
  • 1 red bell pepper, diced
  • 1/4 cup cilantro, chopped optional if you don't like cilantro
  • 1/2 jalapeno, finely diced remove the seeds for less spice, remove entirely for no spice
  • 1 lime
  • salt and pepper to taste

Coconut Rice

  • 1 cup basmati rice
  • 1 1/2 cup coconut milk
  • 1/2 cup water you can use coconut water for an extra coconut-y flavor here!

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Wash the mushrooms and pat them dry. Then separate them from the stalk and tear into rough pieces, so that no piece of mushroom is not much longer than your thumb or wider than half your palm. It's fine to have a couple of lager pieces in there – the small ones will crisp up while the bigger ones will have a meatier texture.
  • Take the remaining jerk mushroom ingredients and add them to a stainless steel mixing bowl, then whisk to combine. Add the mushroom pieces to the bowl and using either your hands or a spoon, stir to completely coat the mushrooms in the mixture. You can do this step up to a day in advance, but I recommend letting it sit in the marinade for at least 15 minutes (or while the oven finishes heating up!).
  • Place the mushrooms on a baking tray lined with parchment paper in an even layer, then roast for 25 minutes, tossing once about halfway through the cooking time.
  • Rinse the rice in a mesh colander until the water runs clear then add to a saucepan, for which you have the lid, with the coconut milk and water and place over medium heat. Once the liquid comes to a gentle boil, reduce the heat to low and cook, covered, for 15 minutes. Once the 15 minutes are up, turn off the heat but leave the rice covered and on the stove until ready to serve, or at least 10 minutes more.
  • While the mushrooms and rice are cooking, make the salsa. Dice all of your fruits and vegetables, if not already chopped. Combine all ingredients except the lime in a bowl, then cut the lime in half and squeeze the juice from the lime over the salsa. Toss to combine.
  • Once the rice and mushrooms are done, remove the mushrooms from the oven and the rice from the stovetop and serve, with the mushrooms plated on top of the rice and the salsa on top of the mushrooms or on the side. Enjoy!
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Vegan Takeout-Style Korean Tofu

Years ago, there was a Korean hole-in-the-wall takeaway restaurant near the University of Washington in Seattle. It was probably the best value for money in the area and a classic lunch would be a spicy Korean tofu, pile of rice, and crisp, fresh salad with a sesame dressing. The tofu was almost bright red from a then (to me) unknown spice of some kind. Since the restaurant is no longer there, I’ve been searching for a replacement for that perfect vegan Korean meal. This is the answer!

That bright red color comes from gochujang, a fermented red pepper pasted used in a lot of Korean cooking and you can swap the salad for whatever greens you have on hand. This meal is delicious with brown or white rice but the main tofu dish comes together in about 20 minutes so if you’re going for speed, white rice it is!

Vegan Takeout-Style Korean Tofu

This deeply satisfying tofu dish has a bit of crispiness, a bit of spice, and a bit of sweetness, and is 100% vegan. Delicious with brown or white rice and a salad for a variation on a Korean takeaway classic. Plus it can be made in 15-20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian, Korean, vegan
Keyword: asian, korean, tofu, vegan
Servings: 2

Ingredients

  • 16 oz extra firm tofu
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 1/2 tbsp maple syrup
  • 1/2 tbsp soy sauce
  • 1/2 tsp toasted sesame seed oil
  • 4 cloves garlic crushed
  • 2 tbsp cornstarch
  • 2 tbsp sesame oil untoasted, for frying
  • 2 scallions to garnish
  • sesame seeds to garnish

Instructions

  • Remove the tofu from the package and pat dry. If desired, use a tofu press.
  • Whisk the gochujang, ketchup, maple syrup, soy sauce, toasted sesame oil, and crushed garlic in a small bowl and set aside.
  • Cut the block of tofu into about one inch cubes, then put in a separate bowl from the gochujang mixture and sprinkle with the cornstarch, tossing with a spatula to distribute the cornstarch evenly.
  • Put the sesame oil in a non-stick frying pan large enough for all of the tofu pieces to fit in one layer and put over a medium-high heat. Add the tofu and fry until golden and crispy, about 5-8 minutes.
  • Remove the tofu from the pan (you can just put it back in the bowl it was in originally), then reduce the heat to low and pour in the gochujang sauce. Let it cook for a minute or two, until fragrant and the garlic is just cooked.
  • Add the tofu back to the pan with the warm sauce and stir to combine and fully coat the tofu in the sauce, another minute or two.
  • Serve with white or brown rice, a side salad or veggies, and topped with a generous spoonful of sesame seeds and the chopped scallions.
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Vegan Linguine with White Wine Sauce and Mushroom “Bacon”

Vegan Linguine with White Wine Sauce and Mushroom "Bacon"

This is my go-to dish for a vegan celebration meal. In fact it was our New Year’s Eve dinner in 2022! It’s simple to prepare but the bright lemony flavor, freshness of the parsley, savory umami of the mushroom bacon, and rich noodles all combine to make this one impressive vegan dish. I also have to admit, I make this mushroom “bacon” and put it on everything. It’s especially good on top of soups, or with a tofu scramble for breakfast. In our house, we have to protect the tray when it comes out of the oven otherwise there won’t be enough mushroom bacon for the main dish because it’s so snackable! So whether you’re making the dish as written below or experimenting with your own uses of mushroom bacon, this is definitely a keeper recipe!

Vegan Linguine with White Wine Sauce and Mushroom “Bacon”

A show-stopper pasta dish that is lemony and bright, with shockingly delicious mushroom "bacon." Perfect for a celebration meal! As a bonus, you can make the mushroom "bacon" alone to add to sandwiches, top scrambled tofu, add to soups, or just enjoy by itself!
Prep Time30 minutes
Cook Time30 minutes
Marinade30 minutes
Course: Main Course
Cuisine: Italian, vegan
Keyword: celebration, dinner, italian, vegan
Servings: 4

Ingredients

Mushroom "Bacon"

  • 1 lb oyster mushrooms
  • 4 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp liquid smoke
  • 2 tsp garlic powder
  • 1 tsp smoked paprika

Linguine in White Wine Sauce

  • 2 tbsp unsalted vegan butter
  • 2 tbsp olive oil
  • 3 shallots finely sliced
  • 6-8 cloves garlic
  • 1 tbsp flour
  • 1 cup vegetable stock
  • 1 cup white wine
  • 2-3 tbsp lemon juice from one lemon
  • 1/2 cup chopped parsley
  • 1 tsp chili flakes optional
  • 8 oz dried linguine pasta
  • salt and pepper to taste

Instructions

  • Preheat oven to 375°F.
  • Remove the thick and woody base of the mushrooms either by chopping or tearing the mushrooms off. Roughly tear any very large mushrooms into smaller pieces, so nothing is larger than the palm of your hand.
  • Mix all remaining mushroom bacon ingredients in a bowl then add the mushrooms and marinade them for 20-30 min, or up to overnight in the sauce.
  • Transfer the mushrooms to a baking tray covered in parchment paper. Be sure to spoon any remaining sauce over the mushrooms on the tray. Roast for 30 min at 375°F, tossing on the pan halfway through.
  • After 30 minutes, the mushrooms should be quite crispy and dark. Remove them from the oven and set aside.
  • While the mushrooms are cooking, prepare the pasta and sauce. Bring a large pot of well-salted water to a boil over medium heat for the pasta but don't add it yet.
  • Heat the olive oil and butter in a large skillet, add the shallots and fry until just turning golden. Add the sliced garlic and cook for another 1-2 minutes.
  • Add the flour and stir into the oil-butter-shallot-garlic mixture. Let the flour cook for 1-2 minutes, then add the stock, wine, and lemon juice and cook over medium heat and reduce by 1/3.
  • Start cooking your pasta. Add it to the boiling water and cook until almost al dente (about 1-2 minutes less than the al dente cooking instructions on the package). Drain the pasta and add it to the skillet with the white wine sauce to finish cooking for another 2-3 minutes.
  • Remove the skillet with the sauce and pasta from the heat and add the parsley and half of the mushroom bacon, as well as salt and pepper to taste and chili flakes if using. Toss it well, then serve with the remaining mushroom bacon piled on top.
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Vegan Butternut Squash Aloo Gobi

Vegan butternut squash aloo gobi

This dish is a perfect combination of cauliflower, known as gobi, which is cooked with sweet butternut squash instead of the classic potatoes (the aloo). This dish is not only vegan, but it’s also gluten-free and can be made in under an hour. So, whether you’re a vegan looking for a new recipe to try or just looking for a healthy and tasty dish to add to your meal rotation, this recipe is a great way to get a ton of veggies in an incredibly flavorful and warming way!

Vegan Butternut Squash Aloo Gobi

A delicious and healthy vegan version of the classic Indian dish, Aloo Gobi.
Prep Time30 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Indian, vegan
Keyword: dinner, indian, spicy, vegan
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 2 large red onions thinly sliced, ideally on a mandolin if you have one
  • 1 butternut squash cubed in appx 1" cubes
  • 1 cauliflower head broken up into florets roughly the same size as the butternut squash pieces or a bit larger
  • 1 cup green beans trimmed and cut in half
  • 2 cups cherry tomatos sliced in half
  • 6 cloves garlic
  • 1 inch root ginger
  • 1 green chili de-seed, or just use half for a less spicy dish
  • 4 tbls garam masala
  • 2 tsp ground turmeric
  • 2 tsp cumin
  • 2 tsp salt
  • 2 cups vegetable stock
  • 1 lime
  • 1 bunch cilantro (also known as fresh corriander) optional, for serving

Instructions

  • Prepare all of your vegetables, keeping them in separate bowls for now. Peel and thinly slice the red onions, ideally on a mandolin grater. Peel and cube the butternut squash. Separate the cauliflower into florets. Trim and halve the green beans. And finally slice the cherry tomatoes in half.
  • Prepare your aromatics. These can all go into the same bowl. Peel and grate the ginger root on a microplane grater. Then add pressed garlic cloves. Add the finely chopped the green chili, then add the garam masala, turmeric, cumin, and salt.
  • Place a very large stainless steel frying pan for which you have a lid over medium heat and add the olive oil, then the onions. If you don't have a pan big enough, you can also do this in a large saucepan. Cook until the onions are completely soft and just starting to brown a little, 7-10 minutes. If your onions start to really stick or burn, turn down the heat or add a tablespoon or two of water to the pan.
  • Add the aromatics (ginger, garlic, and spices) to the onions and stir to evenly coat and just begin to cook the garlic and ginger, 2-3 minutes. Then add the vegetable stock, taking a moment to scrape up any fond on the bottom of the pan. Then add the squash, tomatoes, and cauliflower, cover, and let cook for 15-20 minutes or until the squash is starting to feel quite soft when poked with a fork or paring knife.
  • After 15-20 minutes, add the green beans, stir, cover again and cook for 5 more minutes. At this point the squash should be quite soft and cooked through. Feel free to give it more time if not.
  • Once the squash is fully cooked, remove from the heat, and add the zest of the lime, followed by the lime's juice. Stir to mix in the lime zest and juice.
  • Serve over basmati rice and topped with the cilantro, if using. This dish keeps well in the fridge for up to 4 days.
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Tofu and Spinach Spanakopita

Tofu and Spinach Spanakopita

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4

Ingredients

  • 1/2 large yellow onion
  • 1 tsp olive oil
  • 2 cups fresh spinach
  • 3 cloves garlic
  • 6 oz firm tofu
  • 2 tbs pine nuts
  • 2 oz soft vegan cheese Use your favorite, or sub 1 tbs nutritional yeast
  • salt and pepper to taste
  • 8 sheets vegan phyllo pastry sheets Trader Joes has them in the freezer section
  • 2 tbs vegan butter I used Earth Balance

Instructions

  • Preheat the oven to 375F and line a baking tray with foil.
  • Dice the onions and place in a pan over a medium heat with the olive oil. Cook until just nearly done - they should be translucent and soft. Crush the garlic cloves and add to the onions and immediately, with the heat still on, add the spinach and let it wilt. It will wilt quickly so keep an eye on it and toss it with the onions and garlic. Remove from heat once the spinach is wilted, 1-2 minutes, and pour from the pan into a food processor or blender (but don't blend yet)
  • Using the same pan, turn the heat back to medium and toast the pine nuts for a minute or two until fragrant. Add the toasted pine nuts to the same food processor as the vegetables.
  • Add the tofu, vegan cheese or nutritional yeast, salt and pepper to the food processor and pulse until the ingredients are combined. It should have the consistency of a wet cookie dough - it won't hold its shape but it's not runny. 
  • Lay out two sheets of phyllo dough flat on top of each other and set the other sheets aside for now. Using a sharp knife or pizza cutter, cut 3-4 long strips of the dough so that you have strips of dough that are about 3 inches wide and 12-14 inches long (depending on the size of your phyllo sheets). 
  • Place the vegan butter in a small bowl and microwave it until just melted. Brush the phyllo dough with the melted butter, and place a generous spoonful of the filling in the bottom left corner. Fold your pastries by making triangle folds to encase the filling, first bringing the bottom right corner over the filling, then folding up along the length of the phyllo. Repeat this process with the remaining dough and filling, brushing the tops of the completed triangles with the melted butter as well.
  • Bake at 375F for 12-15 min or until the pastry is golden brown. Remove from the oven and let cool before serving - serve warm.

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Lemon, Fennel and Pomegranate Quinoa

Lemon, Fennel and Pomegranate Quinoa

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2

Ingredients

  • 2 heads fennel
  • 2 stalks celery
  • 2 carrots
  • 1 white or yellow onion
  • 3 cloves garlic
  • 1 tsp olive oil
  • 1/2 cup uncooked quinoa
  • 1/2 cup pomegranate seeds
  • 1 lemon
  • salt and pepper
  • 5-6 leaves lemon basil optional - you can also use parsley

Instructions

  • Preheat oven to 425F. Thinly slice the fennel, saving the top stems, and toss with half of the olive oil, salt and pepper. Place on a baking tray lined with foil and roast in the oven for 20-25 min, until lightly browned.
  • Dice the celery, carrots and onions and saute them until soft and the onions on translucent. Remove from heat. Meanwhile pour 1 1/2 cups water and the 1/2 cup of quinoa into a separate saucepan and add a thick slice of lemon and one or two of the fennel stems.
  • When the quinoa has fully absorbed the water, remove the lemon slice and fennel stems and add to the pot with the sauted veggies. Add most of the pomegranate seeds and stir to combine. 
  • Serve on plates and layer the roasted fennel on top. Sprinkle with remaining pomegranate seeds and roughly torn basil or parsley if using. Server warm. 

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Spicy Vegan Enchiladas Verde

Spicy Vegan Enchiladas Verde

These spicy vegan enchiladas don't need cheese or meat to pack a flavor punch!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 4

Ingredients

Salsa Verde

  • 1 lb tomatillos, husk removed
  • 1 medium white onion, roughly chopped in large pieces
  • 3 cloves garlic
  • 3 serranos peppers You can use fewer if you want a less spicy salsa
  • 2 tbs canola oil (divided)
  • 2 cups vegetable stock or broth
  • 1/2 cup coconut cream You can sub another non-dairy milk of your choice or leave this out entirely for a thinner sauce

Enchilada Filling

  • 2 medium yams or sweet potatoes, peeled and diced very finely
  • 1 large red onion, diced
  • 2 cups cremini mushrooms, cleaned and sliced
  • 1 can black beans

Assembly and Garnish

  • 12 medium tortillas Use your favorite - corn, flour and whole wheat are all fine
  • 1 bunch cilantro
  • 1 bunch green onions optional
  • 1 avocado optional
  • 1 lime optional

Instructions

  • Set your oven to broil. While the oven is heating up, line a large baking sheet with foil. Place the tomatillos, onion, garlic and serranos and roast for 10 minutes, using tongs to flip the vegetables over halfway through cooking. They should start to darken. Remove from oven and set the temperature to 400 degrees.
  • Let the vegetables cool slightly, and while still warm, and all of them to a blender and process until smooth. If your blender is struggling to puree the vegetables, add 1/2 cup of the veggie stock.
  • Pour 1 tbs of the canola oil into a stovepot set over medium heat. Let it heat up then add the contents of the blender. Let the pureed vegetables cook for 2-3 minutes, then reduce the heat, add the vegetable stock and coconut cream or non-dairy milk if using. Let the sauce simmer for 20-30 minutes over a low heat.
  • While the sauce is simmering, place the diced sweet potatoes, red onions and mushrooms in a large frying pan or wok with the remaining canola oil, season with salt and pepper, and saute until tender and soft. The onions should be translucent and the potatoes should be soft when pierced with a fork. Remove from the stove and set in a bowl for assembly. 
  • Drain and rinse the black beans, and roughly chop the cilantro. Set both aside for assembly. Finally, take your tortillas and brush each one with canola oil (or spray with a canola oil non-stick baking spray) and microwave between two paper towels for 20 seconds. This will prevent the tortillas from breaking when you roll them.
  • Assemble your enchiladas in a 9x13" baking dish. First take 1/2 to 1 cup of your salsa verde and spread it over the bottom of the baking dish. Scoop about 2 tablespoons of the vegetables, a heaping tablespoon of black beans and a generous pinch of cilantro in each tortilla and roll it tightly. Place the tortillas in a row with the seam of the roll up down on the pan. Once you have wrapped all 12 enchiladas, pour the remaining sauce over the top. Try to cover all exposed tortillas otherwise they will burn. Sprinkle about half of the remaining cilantro over the top.
  • Place the baking dish in the oven and cook at 400 degrees for 15 minutes, or until the sauce is bubbling and the top is just starting to brown. Remove from oven and garnish with remaining cilantro, chopped green onions, avocado and a lime wedge. Serve immediately.

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