Paul McCartney’s Vegan Enchiladas Recipe

“When I see bacon, I see a pig, I see a little friend, and that’s why I can’t eat it. Simple as that.”
–Paul McCartney

Try these fabulous dairy and meat-free enchiladas and don’t be surprised when your family asks for more. These light and healthy–but completely satisfying–treats are the perfect antidote to heavy holiday eating, but they have plenty of protein and taste!

We include a recipe for make-your-own vegan sour cream that will surprise and please you, too.

1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons cornstarch dissolved in 4 tablespoons water

1 lb. firm tofu, drained and mashed
1 onion, chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder or 1 teaspoon minced fresh garlic
1/4 teaspoon black pepper
1 1/3 cups picante sauce
3 cups steamed spinach
12 tortillas

1. Preheat oven to 350 degrees. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.

2. In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. Top with vegan sour cream (or make your own, see below). Lay the enchiladas in a baking dish, cover with sauce, and bake for 20-25 minutes.

Makes 12 enchiladas.

Tofu Sour Cream
1/2 lb. Tofu, patted dry
3 tablespoons vegetable oil
1 teaspoon maple syrup
Juice of 1 lemon
1/2 teaspoon salt, or to taste

Mix all ingredients in a blender or food processor until smooth.

Adapted from The PETA Celebrity Cookbook (Lantern Books, 2002), edited by Ingrid E. Newkirk. Copyright (c) 2002 by Ingrid E. Newkirk. Reprinted by permission of Lantern Books.
Adapted from The PETA Celebrity Cookbook (Lantern Books, 2002), edited by Ingrid E. Newkirk.

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Debbie Williamson

Sounds good, thank you.

Karen Martinez
Karen Martinez3 years ago

This sounds really good! My family is going to have veggie enchiladas in the near future!

Magyar Girl
Past Member 3 years ago


Yvette S.
Yvette S.3 years ago

Sounds good so i'm gone try this Thanks for the recipe

Nimue Pendragon
Nimue Pendragon3 years ago

Thanks Sir Paul and Annie :)

a             y m.
g d c.3 years ago


Elisabeth T.
Elisabeth T.3 years ago

Sounds great, thanks for sharing..

Patricia H.
Patricia H.3 years ago

thanks for sharing

Michele Wilkinson

Thank you

J.L. A.
JL A.3 years ago