Vegan Enchiladas with Cilantro Avocado Cream Sauce

So this enchilada recipe is amazing! I modified this recipe slightly and was super pleased with the results. This is the second time I've made this recipe and have enjoyed it immensely both times. It is not your typically enchilada recipe - there is no cheese substitute with the exception of a small amount of nutritional yeast. The freshness of the veggies combined with the lack of heavy non-dairy products makes this a lighter and healthier meal.

Vegan enchiladas with cilantro cream sauce

Makes 4-6 enchiladas



For the enchiladas:

1 tbsp extra virgin olive oil

1 onion (chopped) 
2 garlic cloves, minced
1 zucchini (chopped)
1 bell pepper (chopped)
2 handfuls spinach (chopped)
1 can black beans - drained and rinsed
 2 cups enchilada sauce (I mixed green chile and red sauce)
1-2 tbsp nutritional yeast 
1-2 tbsp fresh lime juice (to taste)
1/2 tsp kosher salt
1/2 tsp garlic powder
Chili powder (optional)

Black beans, chopped red pepper, zucchini and spinach

For the cilantro avocado cream sauce:

2 avocados
2 tbsp water, or more as needed to thin out
Half a lime
Cilantro (to taste)
1 tsp kosher salt
1/2 tsp garlic powder

Cilantro avocado cream sauce

Preheat oven to 350F and grab a baking dish large enough for 4- 6 enchiladas. 

In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, zucchini, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.

Now add in your enchilada sauce. Stir well, and add in your seasonings: nutritional yeast, fresh lime juice, salt, garlic powder, and chili powder (optional). Adjust seasonings if necessary. Stir well.

Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred - I sprinkled a tbsp of nutritional yeast on the top. 

Bake enchiladas at 350F for 18-20 minutes. 

While the enchiladas are baking make the cream sauce. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended.

Serve enchiladas with cream sauce over the top. 

Vegan Spinach Quiche

I have been wanting to try making a vegan quiche for awhile now. I found this recipe on the vegan food blog Veg Angela. I really loved the flavor of this quiche, however it was a little less firm than I was expecting. I would like to play around with the consistency a little bit more. but the taste is dead on so I would highly recommend this recipe!

Vegan Spinach Quiche

Serves 4-8

1 tbsp olive oil
1 small onion (chopped)
1 garlic clove (minced)
½ bag fresh spinach 
½ cup cashews - soaked in water for an hour and drained
½ block firm tofu
¼ cup nutritional yeast
4 tbsp soy milk
½ tsp tumeric
Salt and pepper to taste
1 vegan pie crust
1-2 tomatoes (sliced) 

Preheat oven to 375F

Heat olive oil over medium heat, and saute onions and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.

Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soymilk and tumeric. Blend until you have a creamy, even consistency (add more soymilk if needed).

In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.

Pour the tofu mixture into the pie crust and spread it evenly. Top with tomato slices.

Bake in oven for 30 minutes, or until mixture is set and crust has browned.

The Perfect Tofu Scramble

The perfect tofu scramble is something I have been after for awhile now. I wanted to find a recipe that made me go "wow!" I think this one comes pretty close! This recipe is the result of multiple trial and errors - most of the ingredients can be done to taste but I will put some measurements to them for those who are more "by the book". 

Tofu and "sausage" scramble

Serves 4-6

For the scramble:

1-14oz block of firm tofu 

1 yellow onion (chopped)

1 tomato (diced)

3 handfuls of fresh spinach

3-4 tbsp nutritional yeast (depending on how "cheesy" you want it)

2-3 tsp turmeric (mostly for color)

2 tsp minced garlic

Cumin to taste (optional)

Salt and pepper to taste

For the "sausage":

1- 8oz package tempeh 

2 tbsp soy sauce

2 tsp minced garlic 

Salt and pepper to taste 

Oil or earth balance for cooking

Start by sautéing the onion over medium heat in a little oil or earth balance. Cook until soft but still solid (not mushy). 

While the onions are sautéing, put a little oil or earth balance into another frying pan and crumble the tempeh into it. Cook the tempeh at medium heat, adding in the soy sauce, garlic, salt and pepper. Heat until tempeh is browned. 

While the tempeh is browning, add tofu to sautéed onion and mash with a fork until crumbled. Add in the turmeric, nutritional yeast, garlic, cumin and salt and pepper. Mix well and continue to heat, stirring frequently. When the tofu has begun to firm up, add the tomatoes and spinach. Heat until spinach has wilted. 

Remove scramble from heat and add in browned tempeh. Mix well and serve immediately. 

This scramble can be stored in the fridge and reheated for up to a week. 

I hope you enjoy this as much as I do! If you want to mix it up, trying adding some different vegetables!