Tempeh Enchiladas - from The Kind Life

Just found this recipe from The Kind Life website, www.thekindlife.com, which was taken from Sammi Mclean’s blog, Vegan Pandamonium. Looks good, going to try it! I had just found a great method of making chicken enchiladas when I started going vegan.... never got to make them again! This recipe uses the same trick, the diced tomatoes with green chiles!

Tempeh Enchiladas

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 (Sammi used vegetarian refried beans)
Flour tortillas

Nutritional yeast to garnish (optional)

1 jar of your favorite tomato sauce



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 on top.

Roll it up, and place in a casserole dish.

Repeat (Sammi made 5 enchiladas in one casserole dish).
Pour the tomato sauce over the enchiladas (you don’t need the whole jar, just enough to cover them evenly)
.
Put the dish in the oven for about 15-20 minutes.



You can also try adding some vegan cheese and/or sour cream on top.