I recently took a road trip to Austin with some friends and was lucky enough to sample some great vegan Tex-Mex food. Consequently, I returned to Dallas with a craving for more, so I decided to pull out an old favorite. Feel free to get creative with fillings. The basic recipe works well with baked tofu, tempeh, or any other meat alternative. For a healthier twist, try using a variation of mushrooms or hearty greens.
10 small whole wheat or multi-grain tortillas
Swiss Sauce
14.5 oz can of diced tomatoes with green chilies
8 oz tub of Tofutti Better Than Sour Cream
Enchilada Filling
2 tbsp high-heat oil such as sunflower or canola
1 large red onion (finely diced)
1 large green bell pepper (finely diced)
1 tbsp whole cumin seeds (or 1 tsp ground cumin powder)
2 large cloves of garlic (minced)
1 tsp red pepper flakes
8 oz diced seitan
4 oz tomato puree
½ block (5 oz) shredded Follow Your Heart Monterrey Jack Cheese Alternative
sea salt and pepper to taste
Topping
Additional ½ block shredded Follow Your Heart Monterrey Jack Cheese Alternative
Smoked Spanish paprika
Pre-heat oven to 325 degrees. Set tortillas aside in a relatively warm area to make more pliable upon filling.
In a medium blender or food processor, combine canned tomatoes/green chillies and sour cream alternative. Process until consistency is even in color and texture and set mixture in the refrigerator.
In a large skillet, sautée diced onion on medium heat until onion is almost translucent. Add bell pepper, cumin, garlic, and red pepper flakes until bell pepper becomes a bright green color. Add seitan and increase heat to med-high, constantly stirring to brown seitan evenly. Add tomato puree and 5 oz. shredded cheese alternative. Mix thoroughly until “cheese” is mostly melted. Remove skillet from heat and turn heat off. Add sea salt to taste and mix thoroughly.
Lightly coat 2 small roasting pans with high-heat oil. Fill tortillas with enchilada filling and roll taut, placing tortilla folds at the bottom of each pan. Repeat process until all tortillas have been filled. Generously coat filled tortillas with Swiss Sauce. Top evenly with the remaining shredded cheese alternative. Bake for 10-12 minutes. Set oven to broil and watch enchiladas closely. Broil ONLY until cheese alternative is lightly browned and melted. Remove pans from oven and lightly sprinkle with paprika.
Smoked Spanish paprika
Pre-heat oven to 325 degrees. Set tortillas aside in a relatively warm area to make more pliable upon filling.
In a medium blender or food processor, combine canned tomatoes/green chillies and sour cream alternative. Process until consistency is even in color and texture and set mixture in the refrigerator.
In a large skillet, sautée diced onion on medium heat until onion is almost translucent. Add bell pepper, cumin, garlic, and red pepper flakes until bell pepper becomes a bright green color. Add seitan and increase heat to med-high, constantly stirring to brown seitan evenly. Add tomato puree and 5 oz. shredded cheese alternative. Mix thoroughly until “cheese” is mostly melted. Remove skillet from heat and turn heat off. Add sea salt to taste and mix thoroughly.
Lightly coat 2 small roasting pans with high-heat oil. Fill tortillas with enchilada filling and roll taut, placing tortilla folds at the bottom of each pan. Repeat process until all tortillas have been filled. Generously coat filled tortillas with Swiss Sauce. Top evenly with the remaining shredded cheese alternative. Bake for 10-12 minutes. Set oven to broil and watch enchiladas closely. Broil ONLY until cheese alternative is lightly browned and melted. Remove pans from oven and lightly sprinkle with paprika.
2 comments:
Lucky! Austin is a vegan paradise (even if they did get rid of that vegan soft-serve place... boo)
Yeah, Austin is great! It's nice to have vegan options at every corner!
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