Vegan Enchiladas

Enchiladas

As promised, I am posting a recipe that you can use for the leftover vodka sauce.  If you didn’t make that recipe you can use any sauce as long as it is thick! Could even be good with salsa :)

Pairing this with a Tropkillaz song cause these will make you do the mambo like you crazy.

Ingredients

Vegan Enchilladas

1 package of tempeh
2 tablespoons of oil
2 tablespoons of liquid aminos
1 tablespoon of apple cider vinegar
1/2 teaspoon of chilli powder
1/4 teaspoon of tahin
1/4 teaspoon of cayenne pepper
1 tablespoon of hot sauce (I use Franks)

3 white potatoes

Spinach
1 jalopeno (chopped)
1/2 red onion (chopped)
3 sprigs of green onion (chopped whites and greens separated)
1 cup of sauce (I used leftover vodka sauce)

Tortillas

Preheat oven to 350º

First we are going to cut up the tempeh so it looks like the consistency of ground beef. Mix together the oil, liquid aminos, apple cider vinegar, chilli powder, tahin, cayenne pepper and hot sauce. Add the tempeh to this mixture and set aside.

Tempeh

Now cube the potatoes. Toss them in a pan over medium heat and cook until they are golden brown and slightly crispy. Now for the fun part! Take a tortilla and add the spinach, seasoned tempeh, potato, jalapeno, red onion and white part of the green onion. Roll up. Do this for 6 tortillas.

Rollups

You should have six cute little roll ups! Now pour the sauce on top and bake int he oven for 20 minutes. When they are done baking take them out and finish with green onion on top! So easy so good!

 

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