Chilaquiles are traditionally a brunch dish made with last night's leftovers. We love them so much, we believe they're worth making from scratch and having for dinner! Once you give them a try, I think you'll agree.
The first thing you want to do is start cooking your seitan. Click here for full instructions and step-by-step photos on making seitan.
Next, put together a sort of "crema" that will go on top. It's vegan sour cream mixed with soy milk and lime juice.
Onions, garlic, jalapeños and cilantro get ground up in a blender.
Then tomatoes get blended in. Now that looks familiar, doesn't it? I may have just tricked you into making your own salsa.
When it's done cooking, the seitan is shredded into chunks.
Then it's time to start cooking the sauce in some olive oil. It needs to simmer vigorously until it thickens up a bit.
Once the sauce is thickened, the seitan is added and simmers for a minute.
Then it's time to add the chips. If you happen to have some leftover tortillas, you can use them too! Just make sure you fry them until they're crisp first.
You only want to cook the chips until they just start to soften. It's ok if they break up a little bit while you stir.
Finally, the chilaquiles are drizzled with some of that crema you made and sprinkled with cilantro.
Important: Be sure to give yourself enough time to cook the seitan. For a quicker recipe, you can use store bought seitan.
1 cup vital wheat gluten flour
1/4 cup chickpea flour
1/4 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons vegetable broth powder
1/2 cup water
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
2 cups vegetable broth
1/2 cup vegan sour cream
3 tablespoons soy milk
1 tablespoon freshly squeezed lime juice
1 onion, chopped
2 cloves garlic, quartered
2 jalapeños, chopped (see tip)
1/4 cup finely chopped cilantro, plus more for sprinkling
1/2 teaspoon salt
1 (28 oz) can whole peeled tomatoes with juice (fire roasted if available)
1 tablespoon olive oil
3 cups tortilla chips or 8 leftover corn tortillas, chopped and fried
- Prepare the seitan. Preheat oven to 325 degrees. Lightly oil a lidded casserole dish with non-stick spray. Combine flours, nutritional yeast, spices and vegetable stock powder in a large bowl. Mix the water, lemon juice and soy sauce in a small bowl. Add the wet ingredients to the dry ingredients and stir until a dough forms. Adjust amount of water or gluten as needed (see tip). Knead the dough for 5 minutes, then form into a loaf. Place the seitan in the casserole dish and cover with 2 cups of vegetable broth. Cover and cook for 40 minutes. Flip the loaf, then cover and cook for another 40 minutes. Remove the seitan from the dish and allow it to rest until cool enough to handle.
- While the seitan is cooking, prepare the chilaquiles. Whisk together Tofutti sour cream, soy milk and lime juice in a small bowl until smooth. Set aside.
- Combine the onion, garlic, jalapeños, cilantro and salt in a blender, and blend until coarsely pureed. Add the tomatoes and blend once more until you have a slightly chunky sauce.
- Once the seitan is done cooking, stick a fork into the top of the loaf and hold it in place with one hand. Use a second fork to shred the loaf into small chunks and crumbles.
- Heat the oil in a large pan over medium heat. Add the blended vegetables and bring to a vigorous simmer. Cook, stirring often, for 7-10 minutes or until the sauce thickens and begins to stick to the pan.
- Once the sauce is done, stir in the shredded seitan and cook 1 minute. Add the tortilla chips and cook another minute or until lightly softened.
- Divide chilaquiles on to plates. Drizzle with the Tofutti sour cream mixture and sprinkle with cilantro. Serve immediately.