See below for my Non-Dairy Vegetarian Chilaquiles Recipe!
When I do make brunch at home, I am going for healthy and tasty. So this is my interpretation of a somewhat healthy/tasty chilaquiles recipe. I had leftover ingredients from enchiladas I made a few days before so I thought why not make a brunch version of an enchilada with my favorite part of the enchiladas…the red sauce! The most time-consuming part of this is baking the tortilla but while you’re baking it, you can chop your veggies and prep everything. Once the tortillas are ready, everything cooks pretty fast.
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Non-Dairy Vegetarian Chilaquiles Recipe
Recipe by ChiVegDelicious and quick non-dairy vegetarian chilaquiles recipe for a lovely Sunday brunch!
4
servings25
minutes20
minutesIngredients
- Main Ingredients
14-16 corn tortillas
Cooking spray for the corn tortillas
3 tablespoons olive oil
1 tbsp grapeseed oil
8 oz vegan chorizo (soy or seitan)
1/2 red onion (diced)
3 cloves garlic (minced)
6 beaten eggs
1 tbsp oat milk (almond milk)
1 3/4 cups Enchilada Sauce (homemade or store bought – I use 2 cups)
- Garnish
3/4 cup cotija or vegan cheese (Violife cheddar shreds is what I use or Follow Your Heart vegan feta works)
1 handful cilantro (chopped)
1 stalk green onion (chopped)
3 radishes (sliced)
1 avocado (optional for garnish)
- The Spices
1 tsp salt and pepper each (to taste)
1 tsp red pepper flakes
1 tsp chili powder (I do at least 2 tsp)
2 tsp paprika (I do at least 2 tsp)
1 tsp cayenne pepper (I do at least 2 tsp)
1 tsp cumin (I do at least 2 tsp)
1 tsp turmeric (I do at least 2 tsp)
Directions
- Preheat the oven to 400 degrees. Spray two large baking sheets with cooking spray.
- Split the corn tortillas into 4 stacks of 4 (depending on how many you have) and cut each tortilla into 8 wedge slices.
- Put the tortilla on the baking sheets and spread them out as much as possible. You ideally want them in a single layer, but there might be some overlap if you don’t have enough space and that’s okay.
- Break your eggs in a small bowl with turmeric, paprika, and chili powder and non-dairy milk. Mix everything together.
- Brush the tortillas with some olive oil – enough to brush each slice, but you don’t want them drowning in the oil. Bake in the oven for about 13-15 minutes till they are crunchy/golden.
- While the tortillas are in the oven, chop and dice your onion, garlic, cilantro, radishes, and green onion.
- Heat up a medium-sized frying pan on medium heat, add some grapeseed oil. When the oil is warm enough, add the vegan chorizo. Sauté the vegan chorizo for a few minutes on each side until it’s golden brown.
- In a large frying pan, heat the olive oil on medium heat, when the oil is warm, add the onions and sauté them for about 4 minutes till they are slightly golden.
- Then add the garlic and pan fry for about another minute on medium low heat. Add the vegan chorizo and the tortilla wedges, and stir for 1-2 minutes.
- Add the salt, pepper, red pepper, chili powder, cayenne pepper, paprika, and cumin to the pan and make sure that everything is stirred well and evenly coated in the spices.
- Sauté for 1-2 minutes, turn down the heat to low and then add the egg-spice mixture. Constantly stir the egg mixture so it is creamy and doesn’t cook too fast.
- When the egg mixture has set in and everything is mixed together, add most of the sauce, stir it in, sprinkle the cheese on top and let it melt for 1-2 minutes.
- Add the cilantro, green onions, and radishes for your garnish. Drizzle the rest of the sauce on top.
- Enjoy your hearty and delicious brunch! I like to add a few slices of refreshing avocado – which is optional.
Notes
- I usually add more spices to this but start off small if you are sensitive to spice.
- I really love using Upton’s vegan seitan chorizo for this but soy chorizo is just as good.
- Vegan chorizo is already pretty well-seasoned and you will be seasoning the chilaquiles so all you need to do is pan fry them so they get a nice, crispy texture. When they are crispy, set aside and they will chill while you’re cooking the vegetables.
- Violife vegan cheddar melts well for vegan cheese. If you’re using dairy cheese, use cotija.
- Want more veggies? Add some spinach and peppers in there!
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Hungry for more brunch recipes? Check them out here!
Just made this with cotija and it was sooo good!
I really like reading a post that will make people
think. Also, many thanks for allowing for me to comment!
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