Baked Vegan Chimichangas

Imagine for just a moment – BAKED Vegan Chimichangas….

Now… imagine these Crispy Baked Tortillas literally STUFFED with Cheesy Soy Curls that were slow cooked in your favorite Salsa….


baked chimichangas

Baked Vegan Chimichangas with Cheesy Soy Curls | Brand New Vegan

Now imagine topping these fat-free Chimichangas with a homemade Enchilada Sauce…
And maybe a dribbling of our favorite Vegan Cheese Sauce….
And a big dollop of Green Chile Sour Cream
And smothered with fresh lettuce, bell peppers, and tomatoes…

NOW are you ready for this?  Uh huh, I thought so….

And I got to tell you – your favorite Mexican Restaurant ain’t got NOTHING on these babies!


Baked Vegan Chimichangas


Here’s how last night’s dinner went down…

Wife:  What are we having for dinner?
Me:  Let’s see what we have….

  • Potatoes & carrots…..I can make a cheese sauce
  • Here’s a bag of Butler Soy Curls …… Cheesy Soy Curls?!?
  • And here’s a can of RoTel Tomatoes – oooh and some salsa?!  Sounding very yummy!
  • And we have these Fat Free Tortillas…..
  • I think we have Tofu – so I can make some Sour Cream
  • And I can make an easy Enchilada Sauce

Sounds like dinner to me!  Mexican it is!

These Baked Vegan Chimichangas are actually very easy to make with a bag of Butler Soy Curls, Salsa, and a can of RoTel Tomatoes.

I’ll include a link to Amazon in case you don’t have a Whole Foods nearby….mind you this is an Affiliate Link so I’ll make a few pennies on your purchase.

Amazon Link to Butler Soy Curls

First, in a medium bowl we’re going to add enough hot water to cover our Soy Curls, and then add 2 tablespoons of Soy Sauce –  just to flavor them up a bit.

Let those soak while you prepare the other ingredients.

Now I know it seems like there’s a lot of different ingredients associated with this dinner, but other than the Soy Curl Filling and the Cheese Sauce, the rest are totally optional.  (The Sour Cream and Enchilada Sauce)

They WILL however send this meal over the top if you take the time to make them – but it’s entirely up to you.

  • The Green Chile Sour Cream (optional)
  • The Enchilada Sauce (optional)
  • My Amazing Cheese Sauce
  • And the Soy Curls filling….

If you DO make all of the ingredients, be prepared to be in the kitchen for a while.  But let me tell you, these Baked Chimichangas were beyond delicious, so it was SO totally worth it.

If you clean up after yourself as you go – it’s really not that bad.


Green Chile Sour Cream


The ingredient list for the sour cream is easy and only takes a few minutes to put together.  So I made this first, then stored it in the fridge while I cleaned the blender.

Press your Tofu between some paper towels to remove as much moisture as possible, then toss it into your blender with the remaining ingredients.

Blend until smooth, and be sure and stop to scrape down the sides occasionally.

Easy ingredients.  Easy recipe.  Ready in minutes.  Next.


Homemade Enchilada Sauce


Another easy recipe.

One small pan, an 8oz can of Tomato Sauce, and some common spices make up the ingredient list.

Whisk the Tomato Sauce and spices in a pan until smooth and then slowly pour in the water.

Stir frequently until thickened.  Ready in minutes.  Store in a container until ready to use.

With me so far?


Amazing Vegan Cheese Sauce


This sauce needs no introduction.  A combination of potatoes, carrots, and common spices turns into the gooiest, cheesiest, dairy free sauce ever.  Perfect for mixing with our Soy Curls.

Boil the veggies until soft, and then blend everything together until smooth and creamy.

You don’t want to skip this one – as we’ll need a cup of this for the Baked Chimichanga Filling.

You can find the whole recipe here:  Amazing Vegan Cheese Sauce


Soy Curl Filling


baked chimichangas 2

Now that the Soy Curls have had a chance to soak – drain them well and add them to a pot along with

  • 1 can of RoTel Tomatoes
  • 1 cup of your favorite Salsa
  • 1 Tablespoon or two of chopped onion
  • The chile powder, cumin, oregano, and smoked paprika.

Let that simmer for a few minutes to allow the flavors to mingle, and then stir in 1 cup of the Cheese Sauce.

Looks amazing doesn’t it?  Because it IS amazing!  Why didn’t I think of this before?


Baked Vegan Chimichangas


baked chimichangas 3

Baked Vegan Chimichangas with Cheesy Soy Curls | Brand New Vegan

To assemble your Baked Vegan Chimichangas

Spoon about ¼ to ½ cup of the filling into the center of your favorite Tortillas.  Fold over each side and then roll tightly.

Place your Chimichangas seam-side down in a parchment lined baking dish and bake in a 400°F oven for 25 minutes – or until the tops have browned.

Garnish with additional Cheese Sauce,  Enchilada Sauce, Sour Cream, and fresh lettuce, bell peppers, jalapeños, and tomatoes.

Your tummy is going to really thank you for this one!

And as an added bonus…..

  • You’ll have leftover cheese sauce for Mac & Cheese
  • Leftover Sour Cream for some Mushroom Stroganoff
  • And left over Enchilada Sauce for spooning over Potatoes

Easy dinner prep for the rest of the week!  Yay!






Baked Vegan Chimichangas

Prep time: 

Cook time: 

Total time: 

Serves: 16 Chimichangas

These Baked Vegan Chimichangas will put any Mexican Restaurant to shame! Cheesy Soy Curls simmered in a spicy RoTel Salsa, topped with Green Chile Sour Cream
  • 8 Flour Tortillas
Green Chile Sour Cream
  • 14oz block Firm Tofu, pressed and drained
  • 2Tbs Lemon Juice
  • 1Tbs Red Wine Vinegar
  • 1 clove Garlic
  • ¼ tsp Salt
  • ¼ tsp Garlic Powder
  • 7oz can Whole Green Chiles
  • 2-3 Tbs water for consistency
Enchilada Sauce
  • 8 oz can of Tomato Sauce
  • 1½ Tablespoons of Chili Powder
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • ⅛ teaspoon Ground Pepper
  • 2 Tablespoons Cornstarch
Amazing Cheese Sauce
Soy Curl Filling
  • 1 bag Butler Soy Curls
  • 1 can RoTel Tomatoes
  • 1 cup Salsa
  • 1 tsp Chile Powder
  • ½ tsp Oregano
  • ¼ tsp Cumin
  • ¼ tsp Smoked Paprika
  1. Soak the Soy Curls in hot water. Add 1-2 Tbls of Soy Sauce for flavoring.
Green Chile Sour Cream
  1. Press and drain the Tofu and add to blender.
  2. Add remaining ingredients and blend until smooth.
  3. Scrape down sides occasionally.
Enchilada Sauce
  1. Add Tomato Sauce to a small pan.
  2. Add all dry ingredients and whisk until smooth
  3. Slowly add water and stir until bubbly and thick
Cheese Sauce
  1. See Recipe.
Baked Chimichangas
  1. Preheat oven to 400 degrees F
  2. Spoon ¼ to ½ cup Soy Curl Filling into center of tortillas
  3. Fold over sides and roll tightly
  4. Lay seam side down in a parchment lined baking dish
  5. Bake for 25 minutes or until tops have browned
Garnish with Sour Cream, Enchilada Sauce, Cheese, Lettuce, Bell Peppers, Tomatoes

The recipe makes enough filling for about 16 Chimichangas. My glass baking dish only held 8 so I saved the other half to make the next day.


baked chimichangas pin

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Creamy Potato Mushroom Chowder

Ok …. truth.   This was NOT supposed to be a Creamy Potato Mushroom Chowder…. at all!

This was SUPPOSED to be a copycat of Oregon’s famous “Mo’s Clam Chowder”, and the wife .. with brutal honesty said :  Not only did it not LOOK like Clam Chowder….

It didn’t even TASTE like Clam Chowder!  Ouch!    

But …… it was way BETTER than any Chowder she’s ever had!  

Well alrighty then!  And she’s right – this really IS good!

potato mushroom chowder

Creamy Potato Mushroom Chowder | Brand New Vegan

Ask any Oregonian and they’ll tell you a stop at Mo’s is pretty much mandatory on a trip to the beach.

Mo’s is a chain restaurant here in Oregon known for their famous Clam Chowder.  

My version is a Creamy Potato Mushroom Chowder,  chock full of carrots, celery, onion, and potatoes. I also used 2 different kinds of Mushrooms, and a Dairy Free Cream Sauce that is out of this world good with a secret ingredient that may just surprise you.

So grab your Tabasco and maybe some Saltines and let’s show those east coast boys we can make a pretty mean Chowdah too.

Creamy Potato Mushroom Chowder


Let’s start with the soup base.  

First, we’re going to need to soften up some Cashews for the Cream Sauce.  This takes awhile so start this early – preferably 4 hrs or so before you plan on cooking – overnight is even better.   Add very hot water to cover 1/3 cup Unroasted Cashews and set aside.

Now we’re going to chop and sauté a Yellow Onion, 2 Carrots, 2 Stalk of Celery, and 2 Russet Potatoes in ½ cup of Veggie Broth.  We really want to let this cook awhile to soften up the carrots and potatoes.

Once the onion has softened up a bit and turned translucent – 5 minutes maybe – we’re going to add 8oz of chopped Baby Bella Mushrooms and about 4oz of sliced Shiitake Mushrooms.  You could use Oyster Mushrooms as well – they’re both kind of meaty and chewy like clams.

Let that continue to simmer, adding additional veggie broth as needed to prevent sticking, until the mushrooms have reduced in size and the veggies are becoming tender.

potato mushroom chowder 2

Now add in 2 ½ cups of additional Veggie Broth, 1 Tbs of Ketchup, ¼ tsp of Liquid Smoke, and an entire sheet of Nori Seaweed.  I got the idea for using Nori Sheets from Isa Chandra Moskowitz and her New England Glam Chowder Recipe at Post Punk Kitchen.

Roll the Nori up in a tube and slice thinly – I used Kitchen Shears to make it easier.  Then chop up the ribbons as small as you like and add them to the soup.  You could also add some Kelp Flakes which I found in my bulk seasoning section of my grocery store to get a more ‘fishy’ flavor.  

Let that simmer and let’s grab our blender and make the Cream Sauce.


Dairy Free Cream Sauce


In a small pot, boil about 2 cups of Cauliflower Florets in some cold water until softened.

Yep this is the SECRET INGREDIENT to our super creamy cream sauce!  And you can’t taste the Cauliflower at all once we’re done.

Once softened, add the cauliflower to the blender along with the strained cashews, 1 cup Vegetable Broth, 1 cup Unsweetened Almond Milk, 1 Tbs Corn Starch, 1 tsp Nutritional Yeast, ½ tsp salt, ½ tsp pepper, and 2-3 cloves of Garlic.

Blend on high until it’s smooth and creamy.

potato mushroom chowder

Creamy Potato Mushroom Chowder | Brand New Vegan

Before we go on, take a taste of the soup veggies.  If they’re soft and tender we’re good to go.  Otherwise let that continue to simmer until the veggies are done.

Once the veggies are ready, stir in the Cream Sauce and mix well.

To thicken our Potato Mushroom Chowder – whisk 1 Tbs of Cornstarch with 1 Tbs of Almond Milk and stir that into the soup.  It should start to thicken immediately.

Right before serving, stir in 1-2 Tbs of Lemon Juice and 1 Tbs of dried Parsley.

This is now one of my wife’s FAVORITE recipes, so be sure and let me know what you think.  Funny how I intended one thing and ended up with something entirely different.

Oh well – happy mistakes!






Creamy Potato Mushroom Chowder

Prep time: 

Cook time: 

Total time: 

Serves: 8 Big Bowls

This was NOT supposed to be a Creamy Potato Mushroom Chowder but something else entirely. The wife says its the BEST Chowder she's ever had!
Cream Sauce
  • ⅓ cup Cashews
  • 2 cups Cauliflower Florets
  • 1 cup Vegetable Broth, Low Sodium
  • 1 Cup Almond Milk, Unsweetened
  • 1 Tbs Cornstarch
  • 1 tsp Nutritional Yeast
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2-3 Cloves Garlic
Soup Base
  • ½ cup Vegetable Broth, Low Sodium
  • 1 Medium Onion, chopped
  • 2 Carrots, sliced into rounds
  • 2 Stalks of Celery, chopped
  • 2 Russet Potatoes, cubed
  • 8 oz Baby Bella Mushrooms, sliced
  • 4 oz Shiitake Mushrooms, sliced
  • 2½ cups Vegetable Broth
  • 1 Nori Sheet, chopped into small pieces
  • 1 Tbs Ketchup (or Tomato Paste)
  • ¼ tsp Liquid Smoke
  • 1-2 Tbs Lemon Juice
  • 1 Tbs Dried Parsley
  • 1 Tbs Corn Starch
  • 1 Tbs Water
  1. Soak Cashews in hot water at least 4 hrs - set aside
Soup Base
  1. Saute onion, carrots, celery, and potatoes in ½ cup broth until onion has softened
  2. Add mushroom and continue to simmer until reduced
  3. Add remaining broth, ketchup, liquid smoke, and Nori and mix well
  4. Continue simmering while making Cream Sauce
Dairy Free Cream Sauce
  1. Boil cauliflower florets in cold water until softened - about 5-10 minutes
  2. Add cauliflower to blender along with drained cashews
  3. Add remaining sauce ingredients to blender and blend on high until smooth
Potato Mushroom Chowder
  1. Once veggies in soup base are soft and tender, stir in cream sauce
  2. Mix well while stirring in the Lemon Juice
  3. Whisk Cornstarch and water to make a slurry and add to soup to thicken
  4. Garnish with Parsley


potato mushroom chowder

Did You Know We Have a Cookbook?

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Soups, Stews, & Chilis

By Brand New Vegan

All my favorite Soup, Stew, and Chili Recipes in an easy to read format.  

Available for instant download.  

Check It Out

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I'm Chuck and thanks so much for stopping by!

These are the recipes I used to transition to a whole food - plant based diet when I became a Brand New Vegan.

I love good food, and these recipes will give you all that same "comfort food" taste without all the fat and cholesterol of our standard Western Diet.

Who says you can't be both healthy and vegan?

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