Распечатать
E-mail
Add a photoThis is a great old recipe that had been around a long time. I craved it last night and re-made it with a vegan spin!
Ингредиенты
- 1 package whole wheat tortillas
- 1 package tempeh
- 1 tablespoon Braggs Liquid Aminos
- 1 large onion chopped
- 1 green pepper chopped
- 5 garlic cloves minced
- 1 tablespoon ground cumin
- 2 teaspoons dried cilantro
- 2 teaspoons chipolte seasoning or your fave chili powder
- juice of half a lime
- 1/2 cup tofu cream cheese
- 1/3 cup vegan sour cream (divided)--save some in other words to make your lime cream for drizzling
- 1/3 cup salsa
- 1 can enchilada sauce (I used Old El Paso)
- 1 can sliced black olives
- shredded vegan nacho cheese
Инструкции
- First preheat oven to 400.
- Lighlty oil a 9x13 baking dish. *If you will be serving rice and beans with this or guacamole--prep this now.
- Next, take tempeh and slice it into four pieces. Place these into a medium sauce pan with water and bring to a boil. Turn heat down and allow to simmer for about ten minutes--this gets rid of the "taste" unboiled tempeh can have.
- Meanwhile, prep your veggies. Heat about 2 tablespoons of canola oil in a large saute pan. Add onions, garlic and peppers, and seasonings, turn heat to medium low and allow to cook for about ten minutes, stirring now and then.
- Drain tempeh from water and allow to cool a bit. Then, dice tempeh up into little squares. Place the tempeh in a plastic bowl and, here is what I did--I drizzled it with lemon olive oil, then added some paprika and a shake or two of chili powder and then added 1 tablespoon of Braggs Liquid Aminos. I put the lid on this and shook it really well to coat. Then, I added this to the pan with the onions and peppers.
- Now, let this all cook for about another ten minutes--stir every so often.
- Next, add the cream cheese, half the sour cream and salsa. Mix well to combine and allow the cream cheese to melt. Remove this from the heat. Allow to cool a bit.
- Take a tortilla (as in the photo above) and fill it with the mixture, roll it up and place seam side down in your baking dish. I was able to get five enchiladas filled. You don't want to crowd them.
- Take your can of enchilada sauce and pour over the enchiladas.
- Spread with vegan nacho cheese and top with the black olives.
- Bake uncovered for about 25 mnutes. Remove from oven, allow to cool a bit, then serve up! Whisk some vegan sour cream with lime juice and drizzle over the top. YUM!
