Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

Field Roast & Spinach Enchiladas -- Epicurean VeganThese were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you’ll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy “Ha-Ha That Was Vegan And You Loved It” dance. (But try not to gloat too much). ;-)  The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.

INGREDIENTS:

Sauce:

28-oz can diced tomatoes, undrained
1/2 C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic

Filling:

2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed

The rest:

6 large flour tortillas
Daiya cheese shreds

Field Roast & Spinach Enchiladas -- Epicurean Vegan

DIRECTIONS:

Preheat oven to 350. In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

While the filling is cooking, place the roasted red peppers and garlic in the food processor:

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Let it simmer for 5-10 minutes. Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

To assemble the enchiladas, place about a third of the sauce on the bottom of a 9×13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Roll up tightly and place fold-side down in the pan.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Top with the remaining sauce and sprinkle some more Daiya on top.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too)!

Enjoy!

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Layered (Deep Dish) Pizza

Layered (Deep Dish) Pizza -- Epicurean VeganThis brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

INGREDIENTS:

5, 8″ flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2 -1/2 C mushrooms, sliced
4-5 C fresh spinach, chopped
1 C fresh basil, chopped
1, 15-oz can Glen Muir pizza sauce
1-1/2 C Daiya cheese, mozzarella flavor

DIRECTIONS:

Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9″ cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Repeat, top with last tortilla, rest of sauce and cheese.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Bake uncovered for 30 minutes. Enjoy!

Tacos with Pear Cilantro Slaw

Tacos with Pear Cilantro Slaw  -- Epicurean VeganI can’t make anything with cilantro in it and not think of my friend, Kerrie. She often checks out my recipes, but when one of them has cilantro in it, she’s very upfront with me about her dislike for the herb. Even just talking about it with her induces her gag reflex. I on the other hand, love it and so I apologize, Kerrie, that the last 2 recipes I’ve posted have had a cup of *gag* cilantro in them! I guarantee however, you’d like these tacos sans your least favorite herb . . . :) The recipe is from VegNews and I made some minor alterations. For one, I couldn’t find Korean red pepper and I left off the avocados (much to my dismay) because they were priced at $1.99 each! They still turned out delish—especially with that cilantro!

INGREDIENTS:
For the tofu:
6 garlic cloves, crushed (I used minced)
1/4 C soy sauce (or tamari)
2 rounded Tbs brown sugar
1 Tbs sesame seeds
1 Tbs peanut oil or vegetable oil (I used olive oil)
2 tsp tomato paste (I froze the rest)
1-1/2 tsp toasted sesame oil
1/2 tsp Korean red pepper (I used regular red pepper)
2 green onions, finely chopped
1 14-oz pkg. extra firm tofu, drained, pressed and cut into 8 slices

For the Pear Cilantro Slaw:
1 large Asian pear
2-1/2 C finely shredded cabbage
1 C chopped cilantro
1-2 jalapeno peppers, roasted and finely chopped (I used 1 rounded Tbs of canned)
2 green onions, finely chopped|
3 Tbs lime juice
1 Tbs agave
1/2 tsp salt

The rest:
8 tortillas
8 leaves of green lettuce
2 avocados, sliced
(Optional): mung, soybean, or radish sprouts, hot sauce. I added a shredded carrot.
I also decided to make a sour cream dressing: 1/2 C Tofutti sour cream mixed with some lime juice, garlic salt, and cumin—to taste.

DIRECTIONS:
For the tofu, whisk together the soy sauce, garlic, brown sugar, sesame seeds, peanut oil (or other oil), tomato paste, sesame oil, red pepper powder, and green onions.

Tacos with Pear Cilantro Slaw  -- Epicurean Vegan

I used an 8″x8″ baking dish, poured some marinade in it, placed the tofu on top, then layered on the rest of the marinade. Spread it around evenly.

Tacos with Pear Cilantro Slaw  -- Epicurean Vegan

The recipe says to marinate for 20 minutes, but since I had some time earlier in the afternoon, I made it then and stuck it in the fridge—tightly covered.

To make the slaw, quarter the pear, remove the core and grate it, using the largest holes on a box grater. Squeeze the pear shreds of excess liquid. Place in a large bowl and add the other slaw ingredients; combine well.

Tacos with Pear Cilantro Slaw  -- Epicurean Vegan

Over medium-high heat, heat a cast iron, or other skillet and spray with cooking spray. Cook the tofu for about 3 minutes per side, or until brown along the edges.  The recipe didn’t specify whether or not to keep the marinade, so I just added it with the tofu.

Tacos with Pear Cilantro Slaw  -- Epicurean Vegan

I then sliced each tofu slab into 3 pieces to make it easier to eat in a taco.

Tacos with Pear Cilantro Slaw  -- Epicurean Vegan

Serve in a warmed tortilla with the lettuce leaf, carrot (and any other optional ingredient), slaw, and tofu. I also drizzle on some of my sour cream sauce. So delicious!! Enjoy!

Peanutty Tofu Roll-Ups

These wraps are excellent for a fresh and quick meal that you can customize to your liking. The recipe comes from 1000 Vegan Recipes, but I altered it a little, as I thought it was too peanut buttery. You can add your own favorite veggies to make your perfect wrap.

INGREDIENTS:

8 oz firm tofu, drained and patted dry

2/3 C peanut butter (I used just a 1/3 C–and crunchy, too. The food processor smooths it out anyway)

1 Tbs soy sauce (I used tamari)

1 Tbs lime juice

1/2 tsp grated ginger

1 garlic clove, minced

1/4 tsp cayenne

1 Tbs yellow miso (I added this)

4- 10″ tortillas or lavish bread

Veggies I used: spinach, sliced carrots, sliced cucumber, and sliced orange bell pepper

DIRECTIONS:

In a food processor, combine the tofu, peanut butter, and tamari; process until smooth. Add lime juice, ginger, garlic, and cayenne; continue to process until smooth and well blended. Leave for 30 minutes at room temperature to allow flavors to blend.

Assemble the wraps by spreading some tofu mixture on a tortilla, add your favorite veggies, wrap up, and slice in half. Enjoy!

Portobello Tacos with Salsa Verde

This recipe from Vegetarian Times serves 6–easily. The salsa verde–at least 10! It makes a lot of sauce, so next time I’ll probably halve the recipe for that. I also found the sauce a bit bland, so I added a bit more salt. The original recipe is for grilled portobellos, but I decided to saute them. These were very yummy and the marinade was simple and delicious.

INGREDIENTS:

Marinade:

1/3 C canola oil

3 Tbs balsamic vinegar

1 tsp black pepper

Tacos:

6 large portobello mushroom caps

6-6″ soft corn tortillas (can easily get 12 tacos from this recipe–and I think I prefer flour tortillas)

2 avocados, sliced

2 C chopped tomatoes

3 C shredded cabbage

Vegan sour cream

Salsa Verde:

4 tomatillos, chopped (or 1 C canned)

1 large green bell pepper or poblano chili, roughly chopped (I used the bell pepper–may have been why I found it bland)

1 large bunch fresh cilantro, leaves only

1 medium onion, chopped

3 cloves garlic, minced

3 Tbs agave nectar

1-1/4 C canola oil

1 tsp black pepper

1/2 tsp salt

DIRECTIONS:

If using the grill, preheat grill for high heat.

To make marinade: Combine all ingredients in a small bowl.

To make tacos: Brush mushroom caps with marinade. Grill mushrooms 3-5 minutes per side. Cool until easy to handle, then slice into strips. (I actually poured the marinade in a zip lock bag and added the mushrooms, letting them marinate for about an hour. Then I sliced them and sauteed them in a large skillet for about 5 minutes).

To make salsa verde: Puree all ingredients in a food processor 1 minute or until smooth. Pour salsa over mushroom strips and let stand 10-15 minutes. (I just scooped a couple of tablespoons of the salsa into the taco).  Lightly warm tortillas 15 seconds per side in a skillet or in grill.

Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each with sour cream, if using. Enjoy!

Vegan Enchiladas

These were yummy and satisfying! I used stir-fry seitan, but you can use sliced portobello mushrooms, or Boca Meatless Crumbles. To clear out the sinuses, puree some chilies in adobo sauce (comes in a 7-oz can) and mix in with the meat-of-choice. I used about 6 tablespoons and the Husband and Fifth Grader found it a little too fork-curling hot, so next time, I’ll use only 1-2 tablespoons–just depends on what you like.

INGREDIENTS:

16-oz seitan, sliced portobellos, or Boca Meatless Ground Crumbles

1/2 large onion, chopped

12 small  flour or corn tortillas

2-1/2 C mix of vegan Monterey Jack cheese and vegan Pepper Jack Cheese, shredded

Tofutti sour cream

1-2 avocados, diced

Fresh cilantro leaves

1 recipe enchiladas sauce:

3 Tbs olive oil

1 Tbs flour

1/4 C chili powder

2 C vegetable broth

1 6-oz can tomato paste

1/2 tsp cumin

1 tsp oregano

1 pkg. enchiladas spices or recipe (below):

1 Tbs chili powder

2 tsp onion powder

1 tsp cumin

1 paprika

1 tsp oregano

1 tsp sugar

1/2 tsp salt

DIRECTIONS:

Start with the enchiladas sauce: Heat oil in a saucepan, stir in flour, then chili powder (if you need to make your own chili powder, combine 3 Tbs paprika, 1 Tbs cumin, 2 T oregano, 1 tsp cayenne, and 1/2 tsp garlic salt). Add vegetable broth, tomato paste, cumin and oregano. Simmer 15 minutes.

Preheat oven to 375. Sautee meat-of-choice with some olive oil until browned. Whether you use seitan, portobellos or ground crumbles, they only take about 10 minutes. Stir in spices. Add onion last couple of minutes of sauteeing.

Spread about a 1/2 cup of the sauce on the bottom of a 15″ baking pan. Fill each tortilla with about 3 tablespoons of meat mixture and 1-2 Tbs of cheese. Be sure to save about 3/4 cup to 1 cup of cheese to spread on the top. Fold each tortilla and place into the pan. Top with the rest of the enchilada sauce and cheese. Cover with foil and bake 15 minutes. Uncover and bake another 5 minutes.

Serve hot and top with a dollop of Tofutti sour cream, avocados and cilantro.

Enjoy!

“Chicken” Wrap

This is just a pretty simple wrap that is not only great as a post-workout snack, but perfect for a sack lunch. In an effort to get my son to eat less animal products, this is ideal! On Sunday nights, I throw a bag of Boca brand “chicken” nuggets in the oven and then cut each one into fourths and store in the fridge for a week of lunches. I also chop up some tomato and cucumbers as well. Ten minutes of prep time and you have a week of lunches!

INGREDIENTS:

1 bag Boca “chicken” nuggets (or you can use their “chicken” patties and cut them up), baked and chopped up

Small flour tortillas or pitas

Your favorite wrap ingredients, such as:

Romaine lettuce, Tofutti cheese slices, cucumber, sprouts, tomato, hummus, vegan ranch dressing, bell pepper. Try Tofutti cream cheese mixed with fresh chopped chives—it makes a great spread.

Like I said, this is perfect for getting your kids to eat a healthier sack lunch at school, because we all know that every so often, half the PB&J goes in the trash!

What are some of your favorite (easy) vegan wrap ideas?

Fresh and Healthy Soft Tacos/Burritos

When I don’t have a lot of time but I want my family and I to have a satisfying, healthy dinner, this is one of my go-to meals. I typically have the ingredients all the time and with so many different ingredient options, it’s easy to make the whole crew happy!

INGREDIENTS:

1 C cooked rice

1 can refried beans

1/4-1/2 C salsa

vegan cheese, shredded

diced avocado

sliced green onion

cilantro, chopped

Small flour tortillas

Tofutti sour cream

Other tasty options: diced or shredded cucumber, sprouts, lettuce

DIRECTIONS:

Combine cooked rice (I use Minute Rice), refries and salsa in a medium pan, heat on low-medium heat. Stir until heated through.

Separate other ingredients into small bowls and I like to start with the sour cream, then layer the beans/rice mixture, then top with cheese, avocado slices, etc. on a warmed tortilla.

Voila! You’re ready to eat! Served with a salad, this is a quick, delicious and healthy meal. Enjoy!

Seitan Fajitas

I love that there is a tasty alternative to meat! Even my husband went so far as to say that he liked these better than chicken. This…coming from a man who  absolutely loves chicken!  Maybe it’s because seitan really, truely has the same texture and similar flavor to meat, particularly chicken, but none of the saturated fat, hormones and antibiotics. These were super easy to make and I served them with a scoop of refries with vegan cheddar melted on top. Talk about a yummy, protein-packed meal!

INGREDIENTS:

2 pkgs seitan, break up or slice into pieces (I like Westsoy brand)
1 Tbs olive oil
1/2 large red onion, sliced
1 large red bell pepper, sliced into thin strips
3 cloves minced garlic
1 packet fajita mix + 1/2-3/4 C water
Tofutti sour cream
Vegan cheese, shredded, cheddar flavor
cilantro, chopped
Salsa
sliced avocado (optional)
Flour tortillas (I like Whole Foods brand–organic and small. They come in whole wheat, fat free and Homestyle (white). I like the taste and that they are the perfect size. Small, so I don’t feel like I have to load up a large tortilla. I can always make 2 if I want more).

DIRECTIONS:

Saute onions and garlic in olive oil until tender, 3-5 mins. Add seitan and saute for 10-12 mins. Combine the fajita mix with the water and add to the pan. Coat veggies and seitan and cook for 2 mins on med-high heat. Reduce heat to low and cover for about 3 mins.

I like to spread a Tbs or so of Tofutti sour cream on a warmed tortilla, then add a bit of cilantro, then seitan mixture and top with vegan cheese and salsa. If I have avocado, I’ll add 1-2 slices on top. Roll up and enjoy!