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Enchilada Bake

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INGREDIENTS
  • 2 Cups chopped mushrooms(I made mine with fresh mushrooms)
  • 1 Cup chopped green chilies, or whichever chilies you prefer
  • 1 Can of tomato sauce
  • 2 - 12 Ounce Containers of Tofutti Better Than Sour Cream
  • 2-3 Cups of shredded (you'll have to shred it yourself) Follow Your Heart­ Vegan Gourmet cheddar and/or mozzarella
  • 10 of your favorite type of tortillas
  • 1 Package of Smart Ground Taco/Burrito veggie crumbles (alternately,you can crumble up tofu and add taco seasoning to the mix)

METHOD

Preheat oven to 350 degrees. Use your preferred no-stick spray to coat an oven-safe glass baking dish.

Put the Smart Ground or tofu in a sauce pan, along with the tomato sauce(and taco seasoning if you used tofu.) Heat it on a low setting.

While this heats,in a medium mixing bowl combine the Tofutti Better Than Sour Cream,chopped mushrooms,and chopped chilies together,stirring until throughly mixed. When the Smart Ground or tofu is heated, place about a large tablespoon into each tortilla and roll it up. Place all 10 in a row in the pan and cover evenly with the Tofutti, mushroom, and chili topping. Sprinkle with shredded Follow Your Heart and bake in the oven for 30 minutes. Let cool for about 2 minutes, serve, and enjoy!


NOTES

posted by Josh Clinton



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