Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas, Tagged With: Dinner, Enchiladas, Mexican, Mole, Vegan, Vegan Enchiladas. . When done, turn the heat off and leave aside until needed. If you do not want to use oil to heat the tortillas, you can use hot water or soak the tortilla before heating it; this will soften them. I especially love vegan cheese, 30-minute meals, and kid-friendly options. , Awesome!! Fry the raisins, pumpkin seeds, peanuts, almonds, tortilla, bolillo, and plantain one at a time until deep … *. Prepare the enchilada filling: In a separate large skillet, sauté the red onion, poblano pepper, red pepper, and garlic over medium-high heat until tender. Vegan Enchiladas with Rich Mole Sauce Baked enchiladas are a great way to use the richly flavored mole poblano sauce. Using an excellent mole paste is key in this dish, you’ll notice that these vegan mole enchiladas require very few ingredients. Heat a large skillet on medium high heat. In the meantime, prepare the cashew cream. Roast the tomatoes in a frying pan or on a tray in the oven or toaster oven. Reduce heat to low, and simmer 20 minutes, stirring often. Blend until everything is perfectly integrated. I am obsessed with mole sauce and there are not a lot of vegan options, even here in Los Angeles. Say hi to us on Facebook, Pinterest, Instagram, and Twitter. Buy real corn tortillas, check the ingredients of the package, the fewer, the better. I’m pretty sure this will be the only vegan mole enchiladas recipe you’ll ever need. I’m pretty sure this will be the only vegan mole enchiladas recipe you’ll ever need. Repeat with all of the tortillas. This recipe makes enough for two pans of enchiladas, or you can save the leftover veggies and rice for a different meal. The same flavor profile goes here…. Best Mole sauce I have ever had! You can also place them in a warm oven. Any way you could include that information? There are many sauce components to this dish, all adding to the complex, creamy flavor that mole enchiladas are famous for. It goes well with a bowl of chili or Mexican-style salads. por Kim Campbell This recipe is delicious, fast and super nutritious. Enchilada with Mole Sauce Grocery List You don’t have to live along the coast to enjoy a delicious New England Chowder! We recently switched over to a new recipe format that lists how many servings each one provides. Thank you so much Megan! You’ll never return to a red enchilada sauce again! Cook for 2-3 minutes, then add the onion and garlic. Add a bit more chile-soaking liquid, as necessary, to keep mole smooth. The mole, cashew cream, and cilantro avocado sauce together is some next level goodness that will make you want to eat these every day! Finish with avocado slices, red onion, and toasted sesame seeds. When all the tortillas are already stuffed and on the platter bathe with the mole sauce. This recipe gets to the essence of a great enchilada, where the flavors build from the inside out. Set aside. by Robin Robertson. While your tasty vegan mole enchiladas … Authentic Mexican flavors and ingredients will take this dish to another level. Melt 2 tablespoons coconut oil, then add the sweet potato. A beautiful presentation, Megan. Allow to cool slightly and then puree with an immersion blender or transfer to a blender and blend until smooth. Empty the sauce into a frying pan and simmer. Heat a large sautê pan to medium-high heat and add vegetable oil. por Kim Campbell Spread 1-2 tablespoons of refried black beans on a corn tortilla. The family loved it! We love to connect with you! This bread is slightly sweet and very moist. Learn more about me. Roasted Butternut Enchiladas with Mole Sauce – filled with roasted butternut and black beans and baked in a simple flavorful Mole Sauce, topped with cilantro, avocado and toasted sesame and pumpkin seeds. deliciousness at its best. Pour the remaining mole sauce over the top of the enchiladas and place in the oven for 10-15 minutes, or until the sauce is hot and bubbly. Prepare your vegan mole sauce if you can’t find a good store bought brand. Serve immediately, or store in refrigerator up to 1 week. This old-fashioned Southern Cornbread stuffing is moist and deliciously seasoned with sage, thyme, rosemary, onions and celery. Scoop out approximately 1/4 cup of the filling mixture (or more depending on the size of your corn tortillas) and wrap tightly, placing each enchilada in the pan seam-side down. If you make these Vegan Mole Enchiladas, let us know in the comments! Preheat the oven to 375 degrees. This recipe makes enough for two pans of enchiladas, or you can save the leftover veggies and rice for a different meal. 8-10 Corn tortillas (I'm using Food for Life Sprouted Corn Tortillas), 2 tablespoons all natural peanut or almond butter. Melt one more tablespoon of coconut oil into the pan, then add the crumbled tofu and spices. Place your corn tortilla on a clean surface and brush or coat with a thin layer of the mole sauce. Repeat the same steps with all tortillas. Place the enchilada seam side down on the pan, then keep assembling enchiladas until the pan is full. Try this. Pour the remaining mole sauce over the top of the enchiladas and place in the oven for 10-15 minutes, or until the sauce is hot and bubbly. * (You can also save a small amount of the mole sauce to spoon over your enchiladas for serving.) Cover the top of the enchiladas with 1 cup of vegan mole sauce. Just started dating someone and want to woo them with your culinary talent? What are you waiting for? We will be adding the info to older posts over the next few weeks. Turn frequently, so all the tomatoes are completely roasted. Coming up with the perfect recipe for Vegan Mole Enchiladas has been at the top of my to do list for ages! Top the enchiladas with avocados and cilantro and serve warm. Add tomatoes, cocoa powder and tortilla mixture to sauce. Combine all ingredients for the Mexican Rice in a large rice cooker, press start. Grease an oven safe casserole dish with coconut oil. Add the tomatoes, cocoa powder, peanut butter and vegetable broth. Top the enchiladas with avocados and cilantro and serve warm. And for the filling of the vegan mole enchilada, plantains work perfectly in this dish. It adds a little something special to just about any vegan savory dish. Let the veggies cook for another 10 minutes, stirring every so often. Wanting to convince your meat eating loved ones to eat more veggies? Roll the … Heat the tortillas by passing them through a frying pan with a little oil neutral flavor. (Even the meat eaters raved about how good it was!) A real corn tortilla just needs masa harina (affiliate link).