Vegan Ninja Enchiladas – of the vegan nature… for health and well being…

The line up of items and break down into compartments;

All amounts listed are guides, nothing has to be exact, you are being creative and I am not grading you=)
10 small tortillas – if you can find non-gmo corn that would be sweet, I do not know if it’s possible though….=)

Swiss Sauce – cheeeeezy stuff=)

14.5 oz can of diced tomatoes – if you can, use fresh, chop chop!

1 small can of chipotle peppers  – if this is too hot, use an equivalent amount of whatever pepper shakes your shaker=)

OPTIONAL add on, Habanero, Jalapeno, Ghost pepper etc.. whatever kine chiles you like.

The vegan sour cream you will make.

Enchilada Filling

2 tbsp high-heat oil such as sunflower or canola, healthy oils to use – coconut, grapeseed (not that the others aren’t healthy, but these two really help out and of course olive oil is cool)

1 large red(white, yellow, whatev) onion small chop chop!

1 large green bell pepper small chop chop!

1 tbsp whole cumin seeds (or 1 tsp ground cumin powder)

2- whatever you like, I put in 6-7… large cloves of garlic tiny chop chop!

1 tsp red pepper flakes

8oz tempeh – or whatever protien substitute you would like I prefer Soyrizo…)

4 oz tomato puree

1/2 pack vegan cheese (Follow Your Heart or Daiya)

sea salt and pepper to taste

You may also add whatever else you like, last night I added green cabbage and potatoes, it rocked!

    Sour cream*
* all you do is blend everything till silken smooth… now, add ingredients to taste, you know, so you like it, but add small amounts, slowly, harder to unmix stuff=)

1 package firm tofu

1 lemon, medium one

2-3 teaspoons apple cider vinegar

1 table spoon oil

1-4 teaspoon sea salt (you may use whatever sakt you like, sea salt is better for your body.)

OPTIONAL -1/2 teaspoon sweetner – (agave)

Toppings

Spinach or chopped kale

rest of the pack of vegan cheese (Follow Your Heart or Daiya)

Smoked Spanish paprika – this stuff is great!  Sometimes it just says smoked, not Espanol!

Pre-heat oven to 325 degrees*. Set tortillas aside in a relatively warm area to make more pliable upon filling.

*conversely, you do not need to preheat the oven, just add 2 minutes to cooking time, more efficient, people always trying to get us to run machines when there is no need, like idling car, no need, just drive slower in the beginning, I got your tricks!

In a blender or food processor, combine canned tomatoes/green chillies and sour cream alternative. Process until consistency is even in color and texture and set mixture in the refrigerator.

In a large skillet, sautée diced onion on medium heat until onion is almost translucent. Add bell pepper, cumin, garlic, and red pepper flakes until bell pepper becomes a bright green color. Add tempeh(or whateva!) and increase heat to med-high, constantly stirring to brown evenly. Add tomato puree and 1/2 pack of shredded cheese alternative. Mix thoroughly until non-dairy cheese is mostly melted. Remove skillet from heat and turn heat off. Add sea salt to taste and mix thoroughly.

Lightly coat 2 small roasting pans with high-heat oil. Fill tortillas with enchilada filling and roll taut, placing tortilla folds at the bottom of each pan. Repeat process until all tortillas have been filled. Generously coat filled tortillas with Swiss Sauce. Top evenly with the remaining shredded cheese and spinach/kale. Bake for 10-12 minutes. Set oven to broil and watch enchiladas closely. Broil until cheese alternative is lightly browned and melted. Remove pans from oven and lightly sprinkle with paprika, OR, sprinkle it prior to cooking.

 

Enjoy, and ALOHA!

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