This hearty, luscious stew is an ode to the enchilada in all its glory. It's a perfect dish for sharing at a party, or around the dinner table with a bunch of your closest friends!

Skillet Cheesy Enchilada Stew [Vegan]





Soy Curls­­­­­­­­­­­­­­­:
  • 4-6 ounces soy curls
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 bell peppers, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 large bunch of broccoli, cut into florets and the stalks julienned
  • 10 ounces mushrooms, sliced
  • 2-15 ounce cans black beans, rinsed and drained
  • 28 ounces crushed tomatoes
  • 1-2 teaspoons hot sauce
  • 1 teaspoon brine from jarred olives or jalapeños or apple cider vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons chile powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • Kosher salt and pepper to taste
  • 1 cup black olives, sliced
  • 6 vegan pepper jack cheese slices or 1 cup vegan cheese shreds
  • Toasted bread, tortillas or tortilla chips for scooping


  1. Put the soy curls into a deep bowl and cover with hot water. Let sit 10 minutes until softened. Drain and gently squeeze out any excess liquid. Pat dry and toss the soy curls with the spices. Heat the oil in a deep sauté pan. Cook the soy curls until browned and crisp, about five minutes. Toss and cook until browned on all sides, about another two minutes. Transfer to a bowl and set aside. Try not to eat too many. Good luck with that.
  2. In the same pan, heat more oil. Add the onion and sauté for four minutes, until softened. Add the bell peppers and cook for four minutes until softened. Mix in the garlic and jalapeño and cook for one minute until fragrant. Add the julienned broccoli stalks and cook for three minutes until softened. Add in the broccoli florets and the mushrooms. Toss to mix all the veggies and let cook for a few minutes until the mushrooms start to brown. Finally, mix in the black beans.
  3. Pour in the tomatoes, hot sauce and either some brine from jarred jalapeños, pickles or green olives. If you don’t have that, use vinegar. Add in the herbs and spices and bring the sauce to a boil. Reduce the heat and let simmer for 10 minutes to let the flavors combine and the sauce thicken.
  4. Return the soy curls to the pot along with the black olives and toss to coat them with sauce. Tear the vegan cheese slices and top the stew with them. Cover the pot and let the cheese melt into the stew. Taste for any seasoning adjustments. Serve with crusty bread or tortillas for dipping and scooping.

Nutritional Information

Total (Before Added Chips or Bread) Calories: 2,752 | Total Carbs: 273 g | Total Fat: 132 g | Total Protein: 151 g | Total Sodium: 4,484 mg | Total Sugar: 31 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.