Instant Pot Vegan Enchilada Soup - Stovetop Option
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
240 kcal
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Course
Main Course
Instant Pot Vegan Enchilada Soup - Stovetop Option
Description
The Instant Pot Vegan Enchilada Soup starts by sautéing aromatics including onions, garlic, mushrooms, and walnuts—the walnuts processed into a coarse mixture add body and texture similar to ground meat. Jalapeño and bell peppers bring freshness and mild heat. The soup base includes quinoa, corn, tomato sauce, and vegetable broth, enriched with a complex enchilada seasoning blend of chipotle pepper powder, smoked paprika, cinnamon, and garlic and onion powders.
This pressure-cooked soup melds the smoky, spicy, and savory flavors, yielding a filling, textured, and vibrant broth. Optional soy curls add extra plant-based protein, making it more substantial. The stovetop method offers a similar approach with longer simmering to develop flavor.
The soup can be garnished with vegan sour cream, fresh cilantro, lemon juice, and additional jalapeño or hot sauce for added brightness and heat. Serving it with pumpkin cornbread enhances the meal with a touch of sweetness and texture contrast.
Variations include using fresh chipotle peppers blended into the broth, adding lentils or cooked beans for additional proteins, and substituting nuts or seeds to adjust texture. Adjust broth and seasoning quantities to accommodate these changes.
Ingredients
Soup:
- 1 tsp neutral cooking oil Or use 3 tbsp broth to saute, generic cooking oil
- 1/2 onion chopped, medium
- 4 cloves garlic finely chopped
- 6 oz mushrooms , a combination or white, cremini or other)
- 1/3 cup walnuts
- 1/2 - 1 jalapeño chopped
- 1 green bell pepper , chopped
- 1/2 red bell pepper chopped
- 2 tbsp enchilada seasoning see below, or more
- 1/4 cup quinoa dry
- 2 oz soy curls (optional)
- 1/3 cup corn
- 1 cup tomato sauce or puree
- 1.5 cups vegetable broth or vegan chikin flavored broth or water
- 3/4 tsp salt (slightly less if the broth is salted)
Enchilada seasoning:
- 1/2 tsp 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
- black pepper cayenne, thyme (optional, dashes of
Instructions
- 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.
- 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.
- Add the spices, quinoa (or quinoa + soy curls)**, corn, salt, tomato sauce, broth and mix well.
- 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.
- Garnish with vegan sour cream, lemon juice, cilantro, jalapeño or pickled jalapeño, and/or hot sauce. Serve with pumpkin cornbread.
- 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.
Notes
- You can replace dried chipotle powder with 2 fresh chipotle peppers blended into the broth for different smoky heat.
- Adding 1/4 cup brown lentils and extra broth with 2 teaspoons extra enchilada seasoning makes the soup heartier.
- Cooked beans or chickpeas can be added (1-1.5 cups) along with more seasoning for protein variety.
- Walnuts can be substituted with cashews, pecans, pumpkin seeds, or omitted if preferred.
- Quinoa can be swapped for rice, millet, red lentils, or buckwheat according to preference or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Sodium | 560mg | 23% |
| Potassium | 690mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1750IU | 35% |
| Vitamin C | 58.2mg | 65% |
| Calcium | 38mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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