Baked Vegan Chimichangas

Baked Vegan Chimichangas Recipe

By Brand New Vegan


8 flour Tortillas

14 oz Firm Tofu (pressed & drained)

2 Tbs Lemon Juice

1 Tbs Red Wine Vinegar

1 clove Garlic

1/4 tsp Salt

1/4 tsp Garlic Powder

1 can Whole Green Chiles (7oz)

2-3 Tbs water for consistency

1 can Tomato Sauce (8oz)

1½ Tbs Chili Powder

¼ tsp Ground Cumin

¼ tsp Onion Powder

¼ tsp Garlic Powder

1/8 tsp Ground Pepper

2 Tbs Cornstarch

2 cups Water

See Recipe

1 bag Butler Soy Curls (8oz)

1 can RoTel Tomatoes (10 oz)

1 cup Salsa

1 tsp Chile Powder

1/2 tsp Oregano

1/4 tsp Cumin

1/4 tsp Smoked Paprika


1Soak the Soy Curls in hot water. Add 1-2 Tbls of Soy Sauce for flavoring.

2Press and drain the Tofu and add to blender.

3Add remaining ingredients and blend until smooth.

4Scrape down sides occasionally.

5Add Tomato Sauce to a small pan.

6Add all dry ingredients and whisk until smooth

7Slowly add water and stir until bubbly and thick

8See Recipe.

9Preheat oven to 400 degrees F

10Spoon 1/4 to 1/2 cup Soy Curl Filling into center of tortillas

11Fold over sides and roll tightly

12Lay seam side down in a parchment lined baking dish

13Bake for 25 minutes or until tops have browned

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