Instant Pot Vegan Enchilada Soup with Quinoa, walnuts, mushrooms. Pressure Cooker Bean-free Vegan Quinoa Chili with Homemade Enchilada seasoning. Saucepan Option. Vegan Glutenfree Recipe. Soyfree Nutfree Oilfree option.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Cuisine: Mexican, Vegan

Ingredients

Soup:

  • 1 tsp oil (, Or use 3 tbsp broth to saute)
  • 1/2 medium onion (, chopped)
  • 4 cloves of garlic (, finely chopped)
  • 6 oz mushrooms (, a combination or white, cremini or other))
  • 1/3 cup walnuts
  • 1/2 - 1 jalapeno chopped
  • 1 green bell pepper (, chopped)
  • 1/2 red bell pepper chopped
  • 2 tbsp or more enchilada seasoning ((see below))
  • 1/4 cup dry quinoa
  • 2 oz soy curls ((optional))
  • 1/3 cup corn
  • 1 cup tomato sauce or puree
  • 1.5 cups veggie broth or vegan chikin flavored broth or water
  • 3/4 tsp salt ((slightly less if the broth is salted))

Enchilada seasoning:

  • 1/2 tsp each of chipotle pepper powder (, ancho chili powder, cumin, oregano, chipotle pepper flakes, garlic powder, onion powder.)
  • 3/4 tsp smoked paprika (or a mix of sweet & smoked, as all smoked can be hot)
  • 1/4 tsp cinnamon
  • dashes of black pepper (cayenne, thyme (optional))

Method

  1. Start the instant pot on sauté. Add oil/broth. Once hot, add the onion, garlic and pinch of salt and cook for 2 minutes. Meanwhile, pulse the walnuts in a processor until they form a coarse mixture. Add mushrooms and pulse again until the mushrooms are chopped.
  2. Add the mushroom and walnut mixture to the pot and mix in for a min. Add the jalapeño and peppers and cook for 2 mins.
  3. Add the spices, quinoa (or quinoa + soy curls)**, corn, salt, tomato sauce, broth and mix well.
  4. Close the lid and pressure cook on high pressure for 15 minutes, allow the pressure to release naturally. Taste and adjust the salt, heat or flavor and mix in.
  5. Garnish with vegan sour cream, lemon juice, cilantro, jalapeño or pickled jalapeño, and/or hot sauce. Serve with pumpkin cornbread.
  6. Saucepan: Follow steps 1,2 in a saucepan over medium heat. Cook the mushroom mixture for 3-4 mins before adding peppers. Follow step 3, Add 1/2 cup more broth and partially cover and cook for 20-25 minutes. Taste and adjust flavor, liquid content and check the quinoa for doneness. Uncover and simmer over low for 10 to 15 mins.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.