Entomatadas Veganas | How to Make the BEST VEGAN Entomatadas

Welcome back to my kitchen! Today, I'm excited to share with you a delicious and easy recipe for vegan entomatadas, stuffed with a savory filling of zucchini, corn, and butternut squash. This traditional Mexican dish is perfect for a wholesome lunch or dinner and is sure to become a favorite in your household. Plus, it's completely plant-based!
In this video, I'll guide you step-by-step through the process of making these flavorful entomatadas. From preparing the fresh vegetable filling to making the rich, tangy, and sweet tomato sauce, you'll learn all the tips and tricks for creating this delightful dish. Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is for you!
Don't forget to give this video a thumbs up if you enjoyed the recipe, and subscribe to my channel for more delicious vegan recipes. Let me know in the comments how your entomatadas turned out or if you have any questions. Happy cooking!
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All love, from your favorite vegan historian.
RMT
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Ingredients:
Filling:
2 diced mexican calabacitas or zucchini
1 can of corn kernels, rinsed
3 cups peeled and finely diced butternut squash
2 tbsp garlic powder
1/2 tbsp fresh ground black pepper
Sauce:
1/2 yellow onion
6 jitomates
2-3 garlic cloves
1 tbsp veggie bouillon
1-2 chiles de árbol (2 chiles make the sauce quite spicy!)
1 tsp ground cumin
1 28 oz. can of tomato sauce
1-2 cups of water to thin (if you desire a thinner sauce)
1 tbsp olive oil
Your favorite corn tortillas!
Serve with refried beans, melted vegan cheese, and freshly chopped cilantro.

[@dianedorf]

Lovely, healthy, and low-fat!

Yes 😁😁