I found this recipe on the blog, Vegan Pandamonium. I made it for dinner tonight and it was super good and filling. Let me know what you think. PS, for those new to tempeh, don't be intimidated by it. It's a super good, super healthy and is made of soybeans and whole grains. They are pressed together to form a block, which you can then fry or scramble. Read more about it here. You can find all of these ingredients at Whole Foods or a health food store.
Tempeh Enchiladas
Ezekiel sprouted tortillas. They're in the frozen section.
daiya shredded cheddar cheese. I've tested a lot of vegan cheeses and this one is by far the best.
INGREDIENTS
1 package of tempeh
1 can diced tomatoes with green chiles, drained
1 packet taco seasoning
1/2 onion, diced
2 garlic cloves, minced
1 can of beans of your choice (I used black beans)
Flour tortillas (I used Ezekiel)
Nutritional yeast to garnish (optional)
1 jar of your favorite tomato sauce
Frozen spinach (I added this myself to get some greens)
Shredded cheese (optional; I use daiya)
Sour Cream (optional; I use Tofutti)
STEPS
Preheat your oven to 350 degrees F.
In a large sauté pan, sauté the onion and garlic with a little olive oil until fragrant and translucent.
Add the can of tomatoes and crumble in the tempeh.
Mix in the taco seasoning and let it all incorporate for about 5-10 minutes.
In a separate sauce pan, let your beans heat up.
Once the beans are hot and the tempeh mixture is settled, start assembling your tortillas.
Spread out the beans first on the tortilla, and then add the tempeh mixture and spinach on top.
Roll it up, and place in a casserole dish.
Repeat
Pour the tomato sauce over the enchiladas (you don’t need the whole jar, just enough to cover them evenly) .
Sprinkle cheese on top
Put the dish in the oven for about 15-20 minutes.
1 package of tempeh
1 can diced tomatoes with green chiles, drained
1 packet taco seasoning
1/2 onion, diced
2 garlic cloves, minced
1 can of beans of your choice (I used black beans)
Flour tortillas (I used Ezekiel)
Nutritional yeast to garnish (optional)
1 jar of your favorite tomato sauce
Frozen spinach (I added this myself to get some greens)
Shredded cheese (optional; I use daiya)
Sour Cream (optional; I use Tofutti)
STEPS
Preheat your oven to 350 degrees F.
In a large sauté pan, sauté the onion and garlic with a little olive oil until fragrant and translucent.
Add the can of tomatoes and crumble in the tempeh.
Mix in the taco seasoning and let it all incorporate for about 5-10 minutes.
In a separate sauce pan, let your beans heat up.
Once the beans are hot and the tempeh mixture is settled, start assembling your tortillas.
Spread out the beans first on the tortilla, and then add the tempeh mixture and spinach on top.
Roll it up, and place in a casserole dish.
Repeat
Pour the tomato sauce over the enchiladas (you don’t need the whole jar, just enough to cover them evenly) .
Sprinkle cheese on top
Put the dish in the oven for about 15-20 minutes.
Ezekiel sprouted tortillas. They're in the frozen section.
daiya shredded cheddar cheese. I've tested a lot of vegan cheeses and this one is by far the best.
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