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Vegan Chilaquiles Rojos
Ingredients
  • Chipotle Cashew Cheese Sauce*
  • 1 cup raw cashews, soaked overnight (or for about 8 hours)
  • ½ of a chipotle pepper in adobo sauce
  • ⅓ to ½ cup water
  • 1 clove garlic, roughly chopped
  • Juice of 1 lime
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon salt
  • Homemade Chilaquiles Sauce
  • ½ of a medium white onion, diced
  • 2 cloves garlic, minced
  • ~3 tablespoons water, to sauté
  • ¼ cup vegetable broth
  • 1 (28 oz.) can fire roasted whole tomatoes
  • 1 tablespoon chili powder
  • ½ tablespoon tomato paste
  • 1 teaspoon cumin
  • ½ teaspoon pink Himalayan salt
  • 1 teaspoon hot sauce of choice
  • ¼ teaspoon dried oregano
  • Pinch of cinnamon (trust me!)
  • Freshly ground black pepper, to taste
  • Basic Tofu Scramble
  • Other Ingredients & Optional Garnishes
  • ~6 cups tortilla chips (or any of choice, gluten-free as needed)
  • 1 Roma tomato, diced
  • ½ cup cilantro, roughly chopped
  • Lime wedges
  • 1 cup  homemade pinto beans, drained
  • 2 tablespoons pumpkin seeds
Steps
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