Instant Pot Vegan Enchilada Soup – Stovetop Option

Name: Instant Pot Vegan Enchilada Soup - Stovetop Option
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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))

Published: Nov 2, 2018 · Modified: Feb 2, 2019 by Richa 33 Comments

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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. Jump to Recipe

The cold weather calls for bowls full of comforting soups and sometimes I like them to be bean-free. You know age and all ;). Enter this Quinoa Walnut Veggie soup!

Quinoa, mushrooms, walnuts, optional soy curls or beans/lentils all go into a pressure cooker with some enchilada seasoning, which is a dry enchilada sauce mix with various spices and chilies. Add some broth/stock and done! The quinoa and walnut add amazing texture to this thick soup which is more like a enchilada filling. You can use it to fill up burritos and top nachos too. If you add a bit more broth and some cooked beans, it makes a great Quinoa chili! Serve with toppings of choice.

This savory, warming, flavorful bowl is a perfect quick weeknight meal. Saucepan instructions in the notes. Can be made without walnuts. Lets make some!!

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This was a hard one to name :). I started off with a chikin enchilada soup, veganizing it with soy curls, quinoa instead of beans, making my own seasoning which is so much more flavorful, wanting more texture, so walnuts. So it is somewhere in between the soup and quinoa chili. What would you call this delicious bowl?

Tips to make a flavorful thick soup in a Pressure Cooker

Pressure cooking the mushroom onion mixture with less liquid volume, causes them to caramelize. Cooking under pressure works that way if there isnt too much dilution in terms of liquid and other ingredients.
If using more added ingredients such as lentils, or using more liquid, cook the mushroom mixture for a few mins on saute before proceeding to the next step.
To Double, Double everything except water/broth. Use 2.5 cups. The cooking time will be the same. If tripling, then add 2 more mins to the cooking time. With the triple amounts, also cook the mushrooms longer on saute.

If you make this recipe, do let me know in the comments below, add a rating with the comment and tag me on Instagram #veganricha.

Instant Pot Enchilada Soup with Quinoa, walnuts, mushrooms. Bean-free Quinoa Chili with enchilada seasoning. Saucepan Option. #VeganRicha #Vegan #Soyfree #Glutenfree #Recipe #Nutfreeoption

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5 from 12 votes

Instant Pot Vegan Enchilada Soup - Stovetop Option

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.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main

Cuisine: Mexican, Vegan

Keyword: easy enchilada soup, instant pot enchilada soup, instant pot quinoa chili, quinoa chili, vegan quinoa chili

Servings: 4 servings

Calories: 240kcal

Author: Vegan Richa

Ingredients

Soup:

1 tsp oil , Or use 3 tbsp broth to saute
1/2 (0.5 ) medium onion , chopped
4 cloves of garlic , finely chopped
6 oz (170.1 g) mushrooms , a combination or white, cremini or other)
1/3 cup (39 g) walnuts
1/2 - 1 (1/2 to 1 ) jalapeno chopped
1 green bell pepper , chopped
1/2 (0.5 ) red bell pepper chopped
2 tbsp or more enchilada seasoning (see below)
1/4 cup (42.5 g) dry quinoa
2 oz soy curls (optional)
1/3 cup (51.33 g) corn
1 cup (245 g) tomato sauce or puree
1.5 cups (352.5 ml) veggie broth or vegan chikin flavored broth or water
3/4 tsp (0.75 tsp) salt (slightly less if the broth is salted)

Enchilada seasoning:

1/2 tsp (0.5 tsp) each of chipotle pepper powder , ancho chili powder, cumin, oregano, chipotle pepper flakes, garlic powder, onion powder.
3/4 tsp (0.75 tsp) smoked paprika or a mix of sweet & smoked, as all smoked can be hot
1/4 tsp (0.25 tsp) cinnamon
dashes of black pepper cayenne, thyme (optional)

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.

Video

Notes

Variation: You can also use 2 fresh chipotle peppers instead of dried powder and flakes inthe seasoning, and blend the peppers into the broth.

Or you can use 1 cup of premade red enchilada sauce and add some chili powder blend or taco seasoning to preference.

** Add Lentils: At step 3 you can also add a 1/4 cup brown lentils and 1/2 cup more broth. Add 2 tsp more enchilada seasoning

Add Beans: At step 3, you can also add 1 to 1.5 cups cooked beans/chickpeas of choice. Add 2 tsp more enchilada seasoning

Walnuts: Use other nuts such as cashews, pecans or use pumpkin seeds or just omit.

Quinoa: Use rice(white), millet, red lentils, or buckwheat.

Nutrition

Nutrition Facts

Instant Pot Vegan Enchilada Soup - Stovetop Option

Amount Per Serving

Calories 240 Calories from Fat 90

% Daily Value*

Fat 10g15%

Sodium 560mg24%

Potassium 690mg20%

Carbohydrates 27g9%

Fiber 6g25%

Sugar 8g9%

Protein 12g24%

Vitamin A 1750IU35%

Vitamin C 58.2mg71%

Calcium 38mg4%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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More warming Soups and stews from the blog

Tips to make a flavorful thick soup in a Pressure Cooker

Instant Pot Vegan Enchilada Soup - Stovetop Option

Ingredients

Soup:

Enchilada seasoning:

Instructions

Video

Notes

Nutrition

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