These Vegan Seafood Enchiladas are loaded with plant-based shrimp, fresh veggies, and then topped with a deliciously creamy white sauce made with garlic, poblano pepper, vegetable stock, and hearts of palm. Hearty, filling, easy to make, and a fun twist from traditional enchiladas.
It’s been a while since I’ve had seafood enchiladas. They used to be one of my favorite things to order at Mexican restaurants. I loved the taste, texture, and creaminess of the super-rich white sauce that covered your entire platter. It was something I never made at home so ordering it when we went out was a real treat.
I don’t eat fish or seafood anymore, but I discovered that Verisoy makes vegan shrimp, which I found at our local Asian supermarket in the freezer section. The plant-based shrimp works perfectly for these stuffed enchiladas, especially when combined with this creamy, garlicky, hearts of palm sauce. The veggies add a nice crunch and the spinach adds a little protein. Poblanos and cilantro help to flavor these enchiladas without making them too spicy.
How to Make these Creamy Vegan Seafood Enchiladas
For The Enchilada Stuffing
Start by heating olive oil in a saucepan over medium-high heat. Add the onion and red pepper and sauté for about 3 minutes. Add the chopped vegan shrimp with spices and sauté for 1-2 more minutes. Toss in the shredded carrots, spinach, and vegan mozzarella and stir to combine. Add one crushed nori sheet for a more oceany flavor (optional).
For The White Sauce
In a blender, combine drained hearts of palm and vegan chicken stock or vegetable broth. Blend on high until creamy.
Melt vegan butter in a saucepan over medium-high heat. Add the minced garlic and poblano pepper and cook for about 2-3 minutes. Sprinkle in the flour and stir to coat. Slowly whisk in the hearts of palm mixture. Add the cilantro, salt, and cumin. Add dairy-free sour cream and stir to combine (optional).
Enchilada Assembly:
Lightly grease a shallow baking pan.
Fill, roll, and place seam side down in your baking pan. Depending on the size, there should be enough filling to be generous – about ½ cup filling per tortilla.
Pour the desired amount of sauce on top of the rolled tortillas. You’ll probably have leftover sauce which is really delicious with pasta.
Cover and bake at 400°F for 15-20 minutes, or until hot and bubbly.
I usually prefer corn tortillas for enchiladas, but flour tortillas hold up better in this creamy sauce. If you do use corn tortillas, I recommend heating them slightly in a skillet for about 30 seconds per side to prevent the tortillas from cracking when rolling. I’ve tried warming them in the microwave, but the stovetop method works best, in my opinion.
Optional Toppings
- Pico
- Tomatoes
- Avocado
- Guacamole
- Green Onions
- Cilantro
- Hot Sauce
- Jalapeño
- Shredded Lettuce
Recipe Inspiration
I stumbled across this recipe when researching seafood dishes and it was definitely the inspiration for the sauce!
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these enchiladas and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
More Recipes
Salsa Macha Tofu Bowl With Chipotle-Lime Vinaigrette
Vegan Southwest Egg Rolls with Pineapple Dipping Sauce
Creamy Fajita Soup with Roasted Peppers and Onions
Creamy Vegan Seafood Enchiladas in White Sauce
Ingredients
Stuffing
- 1 tablespoon Olive Oil
- 1 Small Onion Diced
- ½ Red Pepper Diced
- 14-16 Ounces Vegan Shrimp or Scallops Chopped
- 1 Cup Shredded Carrots
- 2 Handfuls Spinach
- 1 Teaspoon Old Bay Seasoning
- 1 Cup Vegan Mozzarella
- 10-12 Flour Tortillas
Heats of Palm Sauce
- 2 Tablespoons Butter
- 4 Garlic Cloves Minced
- 1 Poblano Pepper Diced
- 2 Tablespoons Flour
- 1 14-Ounce Can Hearts of Palm drained
- 2 Cups Vegan Chicken Stock or Vegetable Broth
- ¼ Cup Cilantro
- ½ Teaspoon Cumin
- ½ Teaspoon Sea Salt
- ½ Cup Dairy-Free Sour Cream (Optional)
Instructions
Enchilada Filling
- Start by heating olive oil in a saucepan over medium-high heat. Add the onion and red pepper and sauté for about 3 minutes.
- Add the chopped vegan seafood and spices and sauté for 1-2 more minutes.
- Toss in the shredded carrots, spinach, and vegan mozzarella and stir to combine. Cook until spinach is wilted, about 1 minute.
- Add one crushed nori sheet for a more oceany flavor (optional).
Hearts of Palm White Sauce
- In a blender, combine drained hearts of palm and vegan chicken stock or vegetable broth. Blend on high until creamy.
- Melt vegan butter in a saucepan over medium-high heat. Add the minced garlic and poblano pepper and cook for about 2-3 minutes.
- Sprinkle in the flour and stir to coat.
- Slowly whisk in the hearts of palm mixture. Add the cilantro, salt, and cumin. Add dairy-free sour cream and stir to combine (optional).
Enchilada Assembly
- Preheat oven to 400°F
- Lightly grease a shallow baking pan.
- Fill, roll, and place enchiladas seam side down in pan. There should be enough filling to be generous – about ½ cup filling per tortilla.
- Pour the desired amount of sauce on top of the rolled tortillas.
- Cover and bake for 15-20 minutes, or until hot and bubbly. I like to serve these on a bed of shredded lettuce with a side of pico de gallo.
Christine
I can’t believe that no one has rated this, yet! I made this several weeks ago and I have been nonstop craving it ever since. I’ll be making it again next week 🙂 I couldn’t find any vegan shrimp or scallops so I used a block of tofu. I sauteed it along with some salt and a few teaspoons of kelp powder to give it a fishier flavor. I sauteed it until all of the water was evaporated and it was firm and chewy. I’ve been vegan for 8 years now (vegetarian for 12), and boy do these flavors bring back childhood memories.
MN Veg Head
I’m so glad you enjoyed them! I love the tofu idea. Our local Asian supermarket always has vegan shrimp and scallops, so I make sure to grab some while I’m there! I’ve also used shredded jackfruit and mushrooms when I didn’t have vegan fish substitutes.