Instant Pot Vegan Enchilada Soup - Stovetop Option
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming vegan enchilada soup with quinoa, walnuts, mushrooms, and homemade enchilada seasoning. Hearty and flavorful without beans or meat, cooked in an Instant Pot or on the stovetop.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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))
- 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))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1185mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 640mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1185MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.