baked chimichangas 3
Baked Vegan Chimichangas
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
 
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
Course: Main
Cuisine: Mexican
Servings: 16 Chimichangas
Author: Chuck Underwood
Ingredients
  • 8 flour Tortillas
Green Chile Sour Cream
  • 14 oz Firm Tofu (pressed & drained)
  • 2 Tbs Lemon Juice
  • 1 Tbs Red Wine Vinegar
  • 1 clove Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1 can Whole Green Chiles (7oz)
  • 2-3 Tbs water for consistency
Enchilada Sauce
  • 1 can Tomato Sauce (8oz)
  • Tbs Chili Powder
  • ¼ tsp Ground Cumin
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • 1/8 tsp Ground Pepper
  • 2 Tbs Cornstarch
  • 2 cups Water
Amazing Cheese Sauce
  • See Recipe
Soy Curl Filling
  • 1 bag Butler Soy Curls (8oz)
  • 1 can RoTel Tomatoes (10 oz)
  • 1 cup Salsa
  • 1 tsp Chile Powder
  • 1/2 tsp Oregano
  • 1/4 tsp Cumin
  • 1/4 tsp Smoked Paprika
Instructions
  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
Baked Chimichangas
  1. Preheat oven to 400 degrees F
  2. Spoon 1/4 to 1/2 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
Recipe Notes

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.