Enchiladas Rojas Veganas, Chiles Rellenos de Quinoa, and Pozole Verde Vegano
Explore the rich flavors of authentic vegan Mexican cuisine with these hearty recipes, each showcasing vibrant vegetables and legumes that honor traditional cooking methods.
Ingredients
For the Enchiladas Rojas Veganas
- 6 pieces dried guajillo chiles, stems and seeds removed
- 2 pieces dried ancho chiles, stems and seeds removed
- 3 pieces Roma tomatoes, quartered
- 1/2 pieces white onion, roughly chopped
- 4 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano
- 1 teaspoon sea salt
- 2 cups vegetable broth
- 2 cups cooked black beans or 1 can, drained and rinsed
- 1 cup crumbled firm tofu, seasoned with nutritional yeast
- 1/2 cup diced bell peppers (red and yellow)
- 1/4 cup diced red onion
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 12 pieces corn tortillas
- 1/2 cup vegan cheese shreds or cashew cream
- 1/4 cup chopped fresh cilantro
- 1 pieces avocado, sliced
- 2 tablespoons pumpkin seeds (pepitas)
For the Chiles Rellenos de Quinoa
- 4 pieces large poblano peppers
- 2 tablespoons olive oil for roasting
- 1 1/2 cups cooked tri-color quinoa
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced zucchini
- 1/4 cup sun-dried tomatoes, chopped
- 1/3 cup pine nuts, toasted
- 2 tablespoons fresh lime juice
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked chipotle powder
- 1/4 cup fresh mint leaves, chopped
For the Pozole Verde Vegano
- 2 pounds tomatillos, husked
- 4 pieces poblano peppers
- 1 bunch cilantro (about 1 cup packed)
- 6 cloves garlic cloves
- 1 large white onion, quartered
- 2 pieces serrano peppers (adjust for heat preference)
- 2 tablespoons olive oil
- 2 cans white hominy (29 oz each), drained and rinsed
- 6 cups rich vegetable broth
- 2 cups king oyster mushrooms, shredded
- 1 cup carrots, diced small
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- Salt and pepper to taste
- Garnish with thinly sliced radishes, shredded green cabbage, lime wedges, dried oregano, red pepper flakes, diced avocado, tostadas or tortilla chips
Instructions
Preparation for Enchiladas Rojas Veganas
- Toast the dried chiles in a dry skillet over medium heat for 30-45 seconds until fragrant, then soak in hot water for 15 minutes.
- Char the tomatoes, onion, and garlic until slightly blackened.
- Blend soaked chiles with charred vegetables, cumin, oregano, salt, and broth until smooth.
- Sauté bell peppers and onion in olive oil, then add seasoned tofu and black beans. Cook for a few more minutes.
- Preheat oven to 375°F (190°C). Fill tortillas, roll them, and place in a baking dish with sauce and cheese on top.
- Bake for 18-20 minutes until bubbly and cheese is melted.
Preparation for Chiles Rellenos de Quinoa
- Roast poblano peppers over an open flame until charred and blistered, then steam them in a bag.
- Mix quinoa, corn, zucchini, sun-dried tomatoes, and pine nuts in a bowl. Add lime juice, coriander, and chipotle powder.
- Peel charred skin from poblanos, slit them open, and remove seeds.
- Stuff peppers with quinoa mixture and bake or fry until golden.
Preparation for Pozole Verde Vegano
- Roast tomatillos and poblano peppers until softened, then roast onion and garlic.
- Blend roasted vegetables with cilantro and serrano peppers until smooth.
- Cook green mixture in a pot, add broth, hominy, mushrooms, carrots, oregano, and bay leaf.
- Simmer for 45 minutes and adjust seasoning before serving.
Notes
Recipes can be adjusted for gluten-free by using GF tortillas. Meal prep tips include making sauces in advance and storing separately.