Vegan Vegetable Chimichangas

Print Recipe

No ratings yet

Vegan Vegetable Chimichangas

Prep Time10

Cook Time30

Course: Entree

Cuisine: American, Mexican, Tex-Mex

Servings:

Calories: 365kcal

Author: Lindsay Reynolds

Ingredients

For the Chimichangas:

2 cups dried Butler's soy curls which, soaked/reconstituted still makes 2 cups, packed; or use vegan protein source of your choice (Burger crumbles or seitan work great too.)
1 cup summer squash halved lengthwise, seeded, and sliced
2 1/2 tablespoons extra virgin olive oil divided, see instructions below.
1/2 cup red onion chopped, roughly 1 medium red onion
1 1/4 cup bell pepper juliened, and halved, approximately 1/2 of a bell pepper
1/2-1 teaspoon salt or to taste
1/2 teaspoon chili powder
1/4 teaspoon ground cayenne pepper optional
6-7 large flour tortillas
3 tablespoons sunflower oil or olive oil, or other cooking oil of your choice
Refried beans (Use your favorite recipe.)
Toppings of your choice like lettuce, vegan sour cream, guacamole, olives, pico de gallo, etc.

For the Cashew White Sauce:

2 cups water
2/3 cup raw cashews
2 tablespoons all purpose flour
1 tablespoon nutritional yeast flakes
1 teaspoon lemon juice
1 teaspoon garlic salt
1/4 teaspoon cayenne pepper (or to taste)
4 ounces canned green chiles (1 small 4 ounce can)

Instructions

For the Chimmichangas:

Soak/reconstitute your soy curls in warm water for 8-10 minutes.
In a skillet, saute your summer squash in 1 tablespoon of olive oil for about 1minute. Then, add your red onion and bell pepper. (Summer squash needs a little more time to cook.)
Remove vegetables from your skillet and set aside in a separate container. Next, add 1 to 1 1/2 tablespoons of olive oil to your pan and fry your soy curls just until some of the edges are crispy. Add your chili powder, cayenne, and salt to taste, then toss your set-aside vegetables back into the pan. Remove from heat.
Assemble your chimichangas by using tortillas that are at room temperature or warm. Place about 1/2 cup of beans, followed by 1/2 cup of your veggie/soy curl mixture into the center of your flat tortilla. I like to toss in a little vegan sour cream as well, but leave it out, if you wish. Fold your tortilla burrito style.
You can either bake or fry your chimichangas. For baking, I recommend brushing oil on both sides of your folded burrito, using roughly 1/2 tablespoon per burrito. Bake at 350 degrees Fahrenheit for 8 minutes on each side.
For pan-frying, I recommend heating your skillet and oil to medium or medium/high heat. Use just enough oil to barely cover the bottom of your pan. Depending on the size of your pan, you may need a little more or less than 3 tablespoons of oil total. Fry burritos for about 1 minute per side, or until they have turned a beautiful golden color.
Serve your chimis hot with all your favorite trimmings. I like to make a bed of lettuce, put my chimi on top, cover it in the white sauce with green chiles, and put olives, salsa, vegan sour cream, guacamole, and cilantro on top.

For the Cashew White Sauce:

In a high speed blender, place cashews, water, flour, lemon juice, yeast flakes, garlic salt, and cayenne pepper. (Save green chiles for later.) Blend on high until mixture is completely smooth.
Pour blender contents into a saucepan on medium heat, and cook until mixture is bubbly and thickened.
Now stir green chiles into white sauce. Serve hot over chimichangas.

Notes

This recipe was inspired by my dear friend Rebecca who first introduced me to homemade chimichangas and the delicious cashew white sauce that goes over them.

*This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition