Plant-based Chilaquiles
Ingredients
- 7 TBSP Paprika
- 5 TBSP Chili powder
- 1 tsp Cayenne
- ½ tsp Cumin (ground)
- 2 tsp Coconut sugar
- 1 tsp salt (divided)
- 9 cups low sodium vegetable broth
- 1 tsp Poultry seasoning
- 6 TBSP Flour
- 4 Garlic cloves, minced
- 1 package Butler Soy Curls
- 1 lb Tortilla chips
- 2 Red onions, diced
- 1 cup Cilantro, chopped
Instructions
- Heat oven to 325 F.
- In a small bowl, whisk the paprika, chili powder, cayenne, cumin, and a pinch of salt (no more than about 1/4 tsp).
- Warm 3 cups of vegetable broth and the poultry seasoning on the stove for several minutes, turning the heat off just before boiling. Break the soy curls into ½ to 1-inch pieces. Soak the soy curls in the warm vegetable broth for 10-15 minutes.
- Bring 1 cup of vegetable broth to a simmer, then pour into blender. Add the flour and blend until smooth.
- Pour the broth and flour mixture into a large saucepan, over medium heat. Cook, while whisking, for about 3 minutes. Next, add minced cloves of garlic, and cook until fragrant, about 30 seconds. Add the paprika spice mixture and then slowly add the rest of the broth, whisking until smooth. Bring to a simmer, and then simmer, covered until thick enough to coat a spook, about 25 minutes. Then, your red sauce will be done.
- Meanwhile, drain off the soy curls, and saute over medium heat until heated through. Season the soy curls with fresh ground black pepper.
- Spread a thin layer of sauce on the bottom of your baking dish. Layer chips, soy curls, sauce, and red onion until you run out. Top with plant-based cotija cheese. Place on the middle oven rack.
- Bake at 325 degrees F until cheese is soft and beginning to brown, about 15-20 minutes.
Notes
I recommend Butler Soy Curls, and storing them in the freezer until you are ready to use them. If you don't like Soy curls, you can also use young green jackfruit.
You can sub out the cayenne with chipotle pepper powder if you like.
Make the Tofu Cojita Cheese from this recipe to crumble on top of your chilaquiles.
Serve with "refried" pinto beans, and Mexican rice (recipes coming soon, stay tuned!).
Top the chilaquiles with a squeeze of fresh lime juice, a dollop of guacamole, and a light sprinkle of cilantro.
You are now the queen of brunch and master of the kitchen!