vegan enchiladas

All posts tagged vegan enchiladas

Enchilada Lasagna

Published June 14, 2011 by Vegan Derby Cat Party

So I’ve been messing around with this recipe in my head for a few weeks now. It had been written since last week, but it took me until tonight to take it for a test run. I’ve been really wanting to make enchiladas ever since I picked up the new Daiya pepperjack cheese, but hate the process of actually rolling enchiladas, so I went with enchilada lasagna. My goal was to make this a quick & easy, painless but yummy dish, so I used taco seasoning to simplify the sauce making. I like the recipe from Quick & Easy Vegan Comfort Food, but you can use a premixed one. This one contains chili powder, garlic powder, onion powder, cayenne, paprika, cumin, salt & pepper. I keep it in a small container in the cupboard.

Enchilada Sauce

2 c. water or veggie broth (or water + bouillon cube)
1 6oz can tomato paste
1 8oz can tomato sauce
2 tbsp. taco seasoning (i use the recipe from Q & E vegan comfort food)
1 tbsp. braggs or shoyu or tamari or reduced-sodium soysauce
2 tsp. liquid smoke

dash of hot sauce, optional

Filling

2 packages of crumbled tempeh
1 onion, chopped finely
2 garlic cloves, minced
1 large pepper or 2 small peppers, your choice (bell peppers work well here. I used about 3/4 of a pablano pepper, because I happened to have one, and it was going bad, and I also used 3 chipotle peppers that I had sitting around in adobe sauce.)

2 tsp. braggs (or alternatives, see above)
1 tsp. liquid smoke
2 tbsp. taco seasoning
salt & pepper
3 tbsp. of enchilada sauce

Also…

4 large Tortillas or your choice, I used organic mutli-grain tortillas about 10″ in diameter, cut 3 into quarters and one into 6ths. (use the quarters for the corners and fill in the gaps with two of the sixths per layer.)

3-4 c. Daiya cheese, cheddar or pepperjack, or a combination of flavors including mozzarella, which is what I did

Directions:

1. Preheat your oven to 350*F and grease an 9×13″ baking dish.

2. Mix together all sauce ingredients. (I used my food processor to chop the onion, peppers, and garlic finely.) Mix together all filling ingredients. You are ready to assemble.

3. Spread a thin layer of sauce to cover bottom of your prepared baking dish. Dip tortilla pieces in sauce and line the bottom of your dish with four quarters for the corners and 2 sixths for the middle.

4. Add half of filling mixture and 1/3 of cheese. Add another layer of tortillas dipped in sauce. Add remaining filling and 1 /3 of cheese. Top with last layer of tortillas, and pour remaining sauce on top followed by last 1/3 of cheese.

5. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. (I broiled it for just a couple more minutes too.) Eat!

Result: It’s kinda messy when you serve it, but man, is it delicious! : )

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30 Minute Vegan’s Tempeh-Vegetable Enchiladas

Published February 7, 2011 by Vegan Derby Cat Party

Tonight’s dinner is kicking off my recipe testing for The 30 Minute Vegan, a cookbook that I’ve had for months, and was meaning to get to. It has lots of raw dishes mixed in too, and I think initially this was a turn-off, but since I’ve decided that I want to be eating more raw, I pulled it back out. This, however, is not one of those dishes!

I liked the looks of this recipe, as it was getting late and we were hungry, and it seemed quick, easy, and required no stove top cooking. The assembly of these bad boys is where this went bad. Comparing the large bowl of filling to the small 8×8 pan didn’t leave me feeling confident, but trying to roll these corn tortillas proved to be an exercise in futility. They broke rather than rolled. It asks you to put a 1/2 cup of filling into each, and maybe it should be less (1/4)? So rather than get fed up, I improvised and ended up making a enchilada lasagna with torn up tortillas, filling, daiya cheddar and sauce in repeating layers. I made this in the toaster oven, so I covered it with aluminum foil for 13 of the 15 baking minutes for fear of burning it.

Btw, for those of you who were curious… The sauce was water, tomato paste, garlic, chili powder, cumin, thyme, sea salt, agave and soy sauce. (I used braggs.) The filling was crumbled tofu, onion, bell pepper, garlic, soy sauce (again, braggs), and black pepper.

That’s the 1/2 c. measuring cup in there. You can see how much filling there was!

Too much to really get a good roll going.

After 2 broke, I started on the lasagna method.

As it turned out, it tasted pretty good! Another of my fears had been that it wouldn’t be cooked through, and of course, this recipe’s instructions weren’t written for enchilada lasagna, but it could have used a little more time for everything to be HOT. I ate it with some vegan sour cream and we both added lots of hot sauce for heat. It was really filling too!

And here is a picture of Boris. I may try to occasionally include pix of the kitties at the end of posts, since one, if not both of them are always hanging out in the kitchen whenever I’m cooking. : )

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