Baked Vegan Chimichangas

• Vegan

• Produce

  • 1 clove Garlic
  • 1 7oz can Green chiles, whole
  • 1/4 tsp Onion powder
  • 1/2 tsp Oregano
  • 1/2 tsp Powdered garlic
  • 1 can Rotel tomatoes

• Refrigerated

  • 1 14oz block Tofu, firm

• Condiments

  • 2 tbsp Lemon juice
  • 1 cup Salsa
  • 1 8 oz can Tomato sauce

• Baking & Spices

  • 1 3/4 tbsp Chili powder
  • 2 tbsp Cornstarch
  • 1/4 tsp Paprika, smoked
  • 1/8 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin, ground
  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 8 Flour tortillas

• Frozen

  • 1 bag Butler soy curls

• Liquids

  • 2 tbsp Water

Found on brandnewvegan.com

Description

Ingredients

• 8 Flour Tortillas
• 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
• 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
• See Recipe
• 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

Directions

• Soak the Soy Curls in hot water. Add 1-2 Tbls of Soy Sauce for flavoring.
• Press and drain the Tofu and add to blender.
• Add remaining ingredients and blend until smooth.
• Scrape down sides occasionally.
• Add Tomato Sauce to a small pan.
• Add all dry ingredients and whisk until smooth
• Slowly add water and stir until bubbly and thick
• See Recipe.
• Preheat oven to 400 degrees F
• Spoon ¼ to ½ cup Soy Curl Filling into center of tortillas
• Fold over sides and roll tightly
• Lay seam side down in a parchment lined baking dish
• Bake for 25 minutes or until tops have browned

Nutrition