vegetarian vegan enchiladas
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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
Course: Main Dish
Cuisine: Mexican
Keyword: gooseberries, Mexican sauce, vegan enchiladas, vegetable enchiladas
Servings: 6
Author: Teenuja Dahari -


  • 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.


Link to Vegan Enchiladas with One Great Mexican Sauce recipe -