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Vegan Mexican Rice & Red Enchiladas | Thrifty Vegan

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Thrifty vegan! Vegan mexican rice and red enchiladas!!
Cheap, easy vegan dinner idea!!
Hey guys,
I’m so sorry that this video is a day late!! I wanted to show you guys some vegan mexican food recipes for this episode of thrifty vegan because I get a lot of questions about it! So here is my recipe for vegan mexican rice and red enchiladas or enchiladas rojas! Mmmm…this is a favorite in our house and it is very inexpensive to make! Is it super super healthy? No, prob not but it’s cruelty free and 1000 times better than what it used to be for us! I love you all so so much and I will see you with a new video on Friday!!!


🍽Vegan Mexican Rice🍽

🌶This recipe makes about 6-7 servings for us and the total cost is about $2.00.


2 tbs of oil of your choice
2 cups of white rice (you can use brown but just remember to adjust the cooking time)
2-8 oz cans of tomato sauce with no salt added
4 cups of water
1 tbs of Vegan No chicken base
2-3 tbs of garlic powder
2-3 tbs of onion powder or wedges of half an onion
salt and pepper to taste


Add oil to your pan and when hot add your rice. Fry the rice until golden brown and then add your tomato sauce, water, no chicken base, garlic powder, onion powder, salt and pepper. Stir and bring to a boil then reduce heat and cover. DO NOT TOUCH YOUR RICE!!! This is the most important part! Seriously! Don’t stir it and try not to lift the lid while it cooks. Cook your rice for about 30-35 mins depending on how much rice you use. When I only use one cup I cook for about 25-mins. When it’s done fluff with a fork and enjoy! 🙂

🍽Vegan Enchiladas Rojas (Red Enchiladas)🍽

🌶This recipe makes about 15 enchiladas or 5 servings and the total cost is roughly $3.50.


15 corn tortillas
1-102 oz can of red enchilada sauce
1-1lb block of extra firm tofu
The juice of one lemon
salt and pepper to taste
spinach (or romaine lettuce) and tomato to top the enchiladas with


Drain the liquid from your tofu but do not press, you want it to be moist. Crumble the tofu in a bowl and add the lemon juice, salt and pepper. Let this sit for at least 15 mins so that it can soak up the flavors. Heat your tortillas either in a towel in the microwave or on the stove. Set up a station with your tortillas, your tofu and your enchilada sauce in a bowl. Dip one warm tortilla into the sauce and lay on a plate, add your tofu and roll the sides together then flip upside down. Repeat this process until all of the tofu is gone. Heat a few tablespoons of oil in a pan and shallow fry your enchiladas starting with the tops down in the pan. Fry on each side for about 2-3 mins until crispy and golden. Serve with spinach and tomatoes and enjoy!!

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