World Wide Vegan

Enchiladas and I have enjoyed a lifelong love affair. As a vegan I thought I was relagated to eat only "soy cheese" enchiladas until I found this recipe. Now I get all the flavor without animal fat or guilt. Can't beat that!


1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 teaspoon yellow mustard
4 tablespoons margarine
10 tortillas
2 12 oz cans red enchilada sauce
3 15 oz cans beans (I like to use 1 can each of kidney, pinto & black), rinsed and drained
2 medium onions, chopped
1 can sliced olives
1/4 cup chopped cilantro,
1/2 cup fresh salsa (optional)

Vegan Cheese Sauce

Stir together flour, nutritional yeast, salt and garlic powder in a saucepan. Over medium heat add water and stir to combine. Heat until bubbly and thick. Remove from heat. Stir in mustard and margarine until margarine melts. Pour 1/2 cup of cheezy sauce into a cup and set aside. To the remaining sauce add the onion, beans, olives, cilantro and salsa and stir to blend.

Preparing the Enchiladas

Prepare a 9X13 inch pan with non-stick spray oil. Pour 3/4 cup of red enchilada sauce into prepared pan. Place a tortilla in pan and coat with enchilada sauce. Spoon in cheezy bean filling and roll. Fill remaining tortillas. Pour remaining enchilada sauce on top of enchiladas. Then drizzle the reserved cheezy sauce on top. Sprinkle on a few sliced olives and onions if desired. Bake at 350 degrees Fahrenheit for 30-45 minutes. Serves Six.

Labels: cheese sauce, diabetic friendly, easy, enchiladas, heart healthy, Mexican, quick, Vegan

When I was a meat eater one of my favorite meals was enchiladas. I loved the ground beef and onions cooked in taco seasoning and then rolled in an enchilada sauce covered tortilla, with cheese, onions and olives, and baked in the oven until the cheese melted. So last night I decided to use my old recipe using TVP, (Textured Vegetable Protein) and soy cheese. In theory it should have been great - but it wasn't. I'm not sure what went wrong.

It turned out spicier than usual but somehow sweet. It wasn't as salty as I remembered and without the fat of beef and dairy cheese it just didn't taste the same. My husband ate it and said it was alright, But I don't think I'll make it again.

I have found some recipes using tofu but because I'm trying to veganize my husband I wasn't sure he would appreciate the end product. So I'm asking for some help here. If you have a great enchilada recipe that is man friendly post it in my comments and I'll make it and blog about it.

Here is what I did with this recipe.

1 cup TVP soaked in 1 1/2 cup water.
1 onion chopped
1 can sliced olives
4 large wheat tortillas
1/2 cup soy cheese
1 can enchilada sauce
taco seasoning

Put the TVP and taco seasoning in a pan and stir it until the moisture evaporates. Pour about 2/3 cup enchilada sauce into a greased baking pan. cover both sides of each tortilla with enchilada sauce. Place about 1/3 cup TVP mixture, some cheese, onions and olives into each tortilla and roll. Top with extra sauce, cheese and olives and bake at 350 degrees for about 20 minutes. Serve warm.

Please rescue me with your favorite enchilada recipe.

Labels: enchilada, Mexican, TVP, Vegan, Vegetarian

Before leaving for vacation we stayed with my son in San Jose CA. Because I live in the country I get both nervous and excited to go back to the city, I get nervous because I know that finding a place to eat that will satisfy the men and will also have vegan options available can be an ordeal. I get excited for the same reasons. I love a good food adventure.

Tip of the Day: Get a small deli-style container to carry shredded soy cheeze or other proteins with you when you are trying a new eatery, just in case you have to order items without protein. i.e. A veggie sandwich minus the cheese and mayo has little to no protein.

The first night out we went to Una Mas! a healthy-style burrito and Mexican fast food eatery. I thought I would have to create something different from the items available but to my happy surprise they offered several "Vegetarian" burritos, the Butternut Squash Burrito, the Grilled Fajita Burrito-Veggie and the Roasted Pasilla Veggie Burrito. Of course I ordered mine without cheese. Click here for nutritional listings.

I had brought along some of my own shredded soy cheeze but in the end the huge, tasty burrito didn't need it as there was ample amounts of black beans and rice. I did add some medium salsa and some cilantro and I ordered it with a tomato wrap. It was divine.

When trying a new eatery always prepare ahead of time to make sure your meal will be healthy and satisfying. There is no sense in eating a meal without protein or other beneficial ingredients, especially when a little planning can insure that you remain both vegan and healthy.

Labels: ethnic, Mexican, restaurant, travel, Vegan