Tuesday, March 12, 2013

Vegan Chimichangas

Vegan Chimichangas
Tex-Mex Food is comforting and delicious. With a lot of flavors and great fresh ingredients, these recipes show you how good all these recipes can be. This recipe is a classic Tex-Mex dish, turned vegan that shows you all those yummy flavors that you crave when eating out. It has a lot of fresh and hearty ingredients that fill your belly with love. Fried, golden, and bubbly it is a treat to enjoy with fresh side items. Serve with shredded lettuce, chopped tomatoes, and dollop with vegan sour cream or salsa and you are ready to dive into a delicious vegan journey. You will wonder if you are still at home...Enjoy!


-2 Tablespoons oil
-2 cups chopped or diced cooked vegan beef or chicken (these are made with Gardein Vegan Beef Tips)
-1 medium onion, finely diced (food processor)
-1/2 red bell pepper, finely diced (food processor)
-2 garlic cloves, finely minced (food processor)
-1 medium tomatoes, chopped
-1 can (4 ounces) chopped green chilies
-1/2 teaspoon salt, or to taste
-Black Pepper, to taste
-1 1/2 teaspoon dried Mexican oregano
-1 teaspoons chili powder or to taste
-1/4 teaspoon cumin
-2 teaspoons nutritional yeast
-2 tablespoons minced fresh cilantro
-4 large flour tortillas, warmed
-Vegetable oil
-1 to 2 Tablespoon Vegan Shredded cheddar cheese (I used Daiya)

Toppings & Sides
Rice & Beans
Vegan Sour cream
Shredded lettuce
Chopped tomatoes
Sliced ripe olives


In a food processor, process onion, pepper, and garlic until finely chopped.

In a skillet, heat oil over medium heat. Saute onion, garlic, pepper mixture and cook for 5 minutes. Add
tomatoes, chilies and until the onion softens. Add salt & black pepper, oregano, chili powder, cumin, and cilantro, continue cooking for 2 to 3 minutes.

Cooked Veggie Mixture 

Once the veggie mixture is cooked, Add in the chopped vegan meat and Nutritional Yeast, Saute for for a few minutes until meat is heated through and yeast is mixed throughout.

Chopped Vegan Beef (Makes 2 Cups)

Chimichanga Filling

Place 1/2 cup of  the vegan meat filling on each tortilla and top each with 1 to 2 Tbsps vegan cheese. Fold, envelope-style, like a burrito. Fry each pre-cooked Chimichanga seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side (1 to 2 at a time). Drain briefly on a paper towel.

Pre-Cooked Chimichangas

Place on a serving plate and serve with a dollop of vegan sour cream, guacamole and/or salsa. Place shredded lettuce and chopped tomatoes next to Chimichanga and top more cilantro if desired. Serve immediately. Enjoy!



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