Ooey, Gooey (Vegan) Enchiladas
I am so stoked! I have been newly Plantstrong for a week now and I was DYING for Mexican food. Rich, delicious, sinful Mexican food – specifically enchiladas. So, I went out and bought myself some Daiya and got to work. There was no canned enchilada sauce in the house – a twist of fate which I will wind up grateful. I find the canned sauces to be metallic in taste – very weird. I used this recipe for Enchilada sauce: http://allrecipes.com/recipe/ten-minute-enchilada-sauce/
It seemed a very one note sauce as-is, so I used Sriracha sauce and cayenne in place of Chili Powder, Onion with a very teeny, tiny dice in place of onion power, and garlic salt in place of powdered garlic. Also, I added a little bit of oregano for depth. Everything is always measured to taste with me but I kept the oil, water, and tomato sauce ratio suggested in the recipe. I’ll never buy canned sauce again!
Now for the enchiladas! I have pre-made tortillas from whole foods that I warmed up in the micro to make them pliable. I then took one can of vegetarian refried beans, a quarter of a large onion diced, and a half of a can of corn. I mixed those together in a bowl and then added a handful of Daiya Cheddar flavor cheese substitute and mixed that in. I put a little sauce on the bottom of my clay baking pan that is shaped like a piggie. I filled and rolled the tortillas and put them in the pan. On top, I put some more Daiya cheese and all of the enchilada sauce. I baked at 375 for 25 mins (time will vary by oven). Then I ate… and then I ate the leftovers after my run today. My husband (fully committed cheese-aholic) loved them – he knew there was something about them since I was eating Vegan so suspected they were non-dairy, but thought they were delicious (though he would have liked more onion).
Entry filed under: Life in General.