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Entrée – Vegetarian
Jen’s Fabulous Vegan Enchiladas |
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This recipe was inspired by
Jennifer Russel-Fenus, of Sandy, UT (USA) and was featured on "You're the Chef" episode #702.
Watch this episode on Google Video.
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Yield: six enchiladas
Ingredients:
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1 1/2 c. |
water |
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1/2 c. |
cornmeal |
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1 each |
10.5 oz. package Mori-Nu Silken Tofu |
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1/4 c. |
fresh parsley, chopped |
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1/4 c. |
fresh arugula, chopped |
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2 tsp. |
garlic salt |
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to taste |
ground black pepper |
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1/2 tsp. |
oregano |
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1/2 tsp. |
sweet basil |
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1/2 tsp. |
thyme |
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1 c. |
red bell pepper, chopped |
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1 c. |
white onion, chopped |
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1/2 c. |
chives, chopped |
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1/2 c. |
black olives, pitted and sliced |
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6 each |
10" corn tortillas |
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as needed |
oil for frying |
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1/2 c. |
pinto beans, cooked |
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1/2 c. |
black beans, cooked |
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1 each |
can enchilada sauce |
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Procedure:
Boil the water in a small saucepot, and whisk in the cornmeal, cooking for about 2 minutes until the mixture is smooth and thickened. Cool.
Blend cornmeal and tofu, until smooth, in a food processor.
Add the parsley, arugula, garlic salt, herbs, and continue processing until they are just blended.
Mix the pepper, onions, chives and olives together. Reserve half of this mixture for garnishing the finished dish.
Prepare each tortilla for the enchilada by frying it in oil until soft and then draining it on absorbent paper.
Spread each tortilla with some corn and tofu mixture and top with vegetables, beans and a little enchilada sauce. Fold over and place into a 13” x 9” baking dish.
When all the enchiladas have been stuffed and placed in the pan, top with the remaining corn/tofu mixture, beans, vegetables and enchilada sauce. Bake them at 350° for about 30 to 45 minutes, or until the dish is bubbly, browned and crispy on top.
Garnish with additional fresh herbs, if desired.
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