Recipes Special Diets Vegan Vegan Enchiladas 5.0 (523) Add your rating & review Akasha Richmond stuffs her enchiladas with squash, mushrooms, kale and corn, then tops them with a tangy tomatillo sauce and rich cashew crema.More Vegan Main Dishes By Akasha Richmond Akasha Richmond Instagram Website Akasha Richmond is one of Los Angeles' most respected women chefs and is highly skilled in several international cuisines, including Indian, Italian, Moroccan, traditional Jewish cooking and more. Her passion for organic, sustainability produced, and authentic ingredients takes her around the world to source and incorporate these ingredients into the menus at her restaurant, AKASHA.Expertise: Chef, Author, Recipe Development, Farmers' Market AdvocateExperience: A self-taught chef, Akasha Richmond has always been inspired by the cuisines encountered on the road, connecting these flavors with influences acquired during her many international culinary explorations — India, Southeast Asia, Italy, Bali, Australia, Eastern and Western Europe, and Mexico. These inspirations helped her create AKASHA, her first restaurant, which she opened with husband Alan Schulman in 2008.Akasha is the author of two cookbooks: Hollywood Dish, a book filled with experiences and recipes from her time as a personal chef to the stars, was published in 2006. Her second book, The Art of Tofu, a collection of vegetarian dishes, was published in 2012. Food & Wine's Editorial Guidelines Updated on May 22, 2017 Print Rate It Share Share Tweet Pin Email Mexican food can easily be made vegan by omitting cheese or meat. Here, some of the best vegan Mexican recipes, from a vegan take on enchiladas topped with cashew crema and tomato sauce to chunky guagamole with cumin. Photo: © Con Poulos Active Time: 1 hrs 30 mins Total Time: 3 hrs Yield: 6 Ingredients Crema 1 cup raw cashews (4 ounces) 2 tablespoons fresh lime juice 1 teaspoon white vinegar 1 teaspoon smoked paprika 1/2 teaspoon salt Sauce 2 pounds fresh tomatillos, husked and quartered 1 medium white onion, coarsely chopped 2 garlic cloves, chopped 1 jalapeño, seeded and coarsely chopped 2 cups vegetable stock 1/2 cup chopped cilantro Salt and freshly ground pepper Enchiladas 2 cups butternut squash, diced ( 1/2-inch) 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 medium onion, finely chopped 2 shallots, minced 2 cups thinly sliced shiitake caps 2 cups frozen corn kernels 2 cups finely chopped Tuscan kale 1 cup canola oil 12 corn tortillas Sliced avocado and red onion, cilantro leaves and toasted pumpkin seeds, for serving Directions Make the Crema In a medium heatproof bowl, cover the cashews with hot water and let stand for 2 hours. Drain and transfer the cashews to a food processor. Add the lime juice, vinegar, paprika, salt and 1/4 cup of water and puree until smooth and creamy. Meanwhile, Make the Sauce In a large saucepan, combine the tomatillos, onion, garlic, jalapeño and stock and bring to a simmer. Cook over moderate heat until the vegetables are tender, about 15 minutes. Transfer the mixture to a food processor, add the cilantro and puree until smooth. Season with salt and pepper. Make the Enchiladas Preheat the oven to 400°. In a small baking pan, toss the squash pieces with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, until tender. Remove the squash from the oven and lower the temperature to 375°. Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and shallots and cook over moderate heat until softened, 5 minutes. Add the shiitake and cook until lightly browned, about 6 minutes. Add the corn and kale and cook until the kale is wilted, 5 minutes. Add the squash and season with salt and pepper. In a large nonstick skillet, heat the canola oil. Dip 1 tortilla into the hot oil and cook just until pliable, turning once, about 10 seconds. Drain the tortilla on paper towels and repeat with the remaining tortillas. Spoon 1 cup of the tomatillo sauce into a 9-by-13-inch glass or ceramic baking dish. Arrange all of the tortillas on a work surface and divide the filling between them. Roll up the enchiladas and arrange them in the baking dish, seam sides down. Spoon 2 cups of the sauce on top. Cover the dish with foil and bake for about 25 minutes, until the enchiladas are heated through. Spoon the crema on top and serve with avocado, red onion, cilantro and pumpkin seeds. Make Ahead The enchiladas can be kept at room temperature for up to 4 hours. The cashew crema can be refrigerated overnight. Serve at room temperature. Suggested Pairing Earthy mushrooms and sweet squash go well with the fruitiness of Pinot Noir. Rate it Print