Vegan Enchiladas with One Great Mexican Sauce Recipe
Vegan enchiladas with tofu and eggplant filling in a succulent piquante Mexican sauce made with roasted gooseberries and chillies.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 1 can gooseberries [400 ml] reserve the syrup
- 4 green and red chilies not bell peppers
- 1 can tomatoes [400 ml]
- 1 tablespoon tamarind paste remove seeds if required, by diluting the paste in water
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon dried basil
- 1 tablespoon vegan cheese powder or nutritional yeast, optional
- 1 teaspoon cornstarch
- 400 g tofu cut into small pieces
- 1 aubergine / eggplant sliced
- 300 g green beans [2 cups], cut into 1-inch (2.5cm) length
- Oil as required for cooking
- 6 tortillas
- Salt to taste
baking tray, lined with foil or non-stick sheet. Place chilies on the same tray. Spray with some oil.Place in oven at 275 degrees Celsius and grill until the skin is brown, about 15 minutes.
Meanwhile, sautee the aubergine in a little oil until lightly golden.
Do the same for the green beans until tender but still crisp.
Shallow fry the tofu until lightly golden and slightly crispy.
Remove chilies from oven. Let cool. Slice the chilies open and remove the seeds, scrape the flesh from the skin. Place the flesh in a blender. Discard the skin.
Place the gooseberries in the blender. Add ginger, tomatoes and tamarind paste. Liquify.
Heat 1 tablespoon oil, pour the sauce from the blender in the pan and cook for a few minutes on high heat. Then lower heat and simmer for about 15 minutes.
Dilute cheese powder (if using) and cornstarch in a little water. Add to the sauce. Stir continuously to avoid lumps from forming. Add water if required.
Taste and add syrup (or sugar) and salt as required.Remove sauce from heat.Reserve 2/3 of the sauce.
Add the vegetables and tofu to the remaining 1/3 sauce in the pan.In a baking dish (I used a rectangular one), ladle 1/3 of the reserved sauce.
Then proceed to making the tortillas.
Place some vegetable and tofu on one tortilla, roll with the ends tucked in and place into the baking dish.
Repeat for the remaining tortillas.
Ladle the remaining sauce to cover the tortillas.
Bake in the oven at 200 degrees for about 20 minutes.
Remove and serve hot.