My girlfriend is vegan and she loves enchiladas. I thought I would surprise her with dinner, does anyone know of any good vegan recipes? I found a great recipe for vegan cheese enchiladas at The Vegan Place. I tried the recipe last week. It was spicy and delicious. an enchilada has meat in it! when the enchilada was invented.. it was with meat in in! vegans should be planted in the ground and buried.. vegan! im a veeegaaan ....im so much better than those filthy meat eaters...guess what dude: humans are OMNIVORES! Okay - if she eats cheese, add the cheese to this - if not, do without...
Lightly fry a couple of corn tortillas...(they still need to be "bendy")...pour your enchilada sauce ( i prefer old el paso to las palmas enchilada sauce, but it's up to you) into a saucepan so you can dip the tortillas into the sauce after frying them. Lay the tortillas flat in a baking dish, add a spoonful of onion, a handful of lettuce ( the closer to the core you can get, the crisper the lettuce stays after cooking) a few black olives - chopped or whole - and if you're not adding cheese (which I HIGHLY suggest adding, unless of course,cheese is a no no) then add maybe some corn, zucchini, or whatever kinda vegetable you like. Add a couple more spoonfuls of enchilada sauce onto the vegetables, roll the tortillas enchilada style, top with more sauce, bake at 325 for 15 - 20 minutes - or until cheese melts and bubbles if you're using cheese.
I truthfully cannot fathom not having cheese in my enchiladas, but know many who don't eat it, and the veggies work for them... PAUL MCCARTNEY ENCHILADA:
Ingredients (use vegan versions):
1 pound cramine or portabella mushroom
1/2 red onion
1 or more clove of garlic
1 cup dry textured soy protein
1 cup veggie broth 1 package Taco seasoning
1 large can or 2 cups of enchilada sauce 8 to 10 corn tortillas shredded vegan cheese alternative of choice, if desired
Directions:
Heat oven to 375
Mince mushroom to fine consistency Chop onion to desired size Mince garlic
In medium sauce pan on low, heat enchilada sauce till warm. Remove from heat. In large skillet on medium high add mushrooms, saute till tender. Add onions and garlic, saute till desired doneness. Add textured soy protein (if skillet is dry add a spray of a non stick fat-free spray to the pan then add textured soy protein) and mix well.
Add taco seasoning and mix till completely coated.
Add veggie broth and mix well (I like my textured soy protein soft, so if needed add extra veggie broth 1 tablespoon at a time).
Pull skillet off heat and let sit for a couple minuets mixing a couple times till textured soy protein is well hydrated.
Coat both sides of tortilla by dipping in the warm sauce. Place desired amount of filling in a line in the middle of tortilla. (3 or 4 tablespoons). Take left edge of tortilla and tuck under right edge so your tortilla rolls up and place seam side down in pan. Repeat till all filling is used.
Top enchiladas with left over sauce
Top with your favorite vegan cheese alternative if desired
Place pan in oven for 15 to 20 min
The warm sauce helps soften the tortilla so you can roll them with out breaking. If tortilla is really dry have a pan of hot water near that you can dip tortilla in to soften, then dip in sauce.
I build my enchiladas in the pan I am going to bake them in so all I have to do is roll the tortilla over seam side down and slide into place.
http://www.engine2.org/pmEnchiladaRecipe...
BLACK BEAN AND VEGGIE ENCHILADAS - VEGAN ENCHILADA:
1 block firm tofu, drained and cut into 1/2 inch pieces
1 can black beans, drained and diced
1/2 onion, diced
1 zucchinni, grated
2 carrots, grated
1 can black olives
1 can enchilada sauce
3/4 cup water
10-12 flour tortillas
dairy or vegan cheese crumbles (optional)
PREPARATION:
Add water to enchilada sauce and stir until well combined.
Using a food processor for quickest results, dice the carrots, zucchinni, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.
Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan. When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese if desired.
Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.
Tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them and they will absorb the moisture and flavor.
http://vegetarian.about.com/od/maindishe... Without meat, how can you call them good? |
