Meaty? Enchiladas

[Kitchen Witch]

Meaty? Enchiladas
Ingredients (use vegan versions):

* 2 to 3 tablespoon of olive oil
* 1 pound cramine or portabella mushroom
* 1/2 red onion
* 1 or more clove of garlic
* 1 cup dry textured soy protein
* 1 cup veggie broth
* 1 package Taco seasoning
* 1 large can or 2 cups of enchilada sauce
* 8 to 10 corn tortillas
* shredded vegan cheese alternative of choice, if desired

Directions:

Heat oven to 375

Mince mushroom to fine consistency Chop onion to desired size Mince garlic

In medium sauce pan on low, heat enchilada sauce till warm. Remove from heat.

In large skillet on medium high, heat 2 tablespoon of olive oil. Add mushrooms, saute till tender. Add onions, saute till desired doneness. Add textured soy protein (if skillet is dry add extra olive oil to pan then add textured soy protein) and mix well.

Add taco seasoning and mix till completely coated.

Add veggie broth and mix well (I like my textured soy protein soft, so if needed add extra veggie broth 1 tablespoon at a time).

Pull skillet off heat and let sit for a couple minuets mixing a couple times till textured soy protein is well hydrated.

Coat both sides of tortilla by dipping in the warm sauce. Place desired amount of filling in a line in the middle of tortilla. (3 or 4 tablespoons). Take left edge of tortilla and tuck under right edge so your tortilla rolls up and place seam side down in pan. Repeat till all filling is used.

Top enchiladas with left over sauce

Top with your favorite vegan cheese alternative if desired

Place pan in oven for 15 to 20 min

The warm sauce helps soften the tortilla so you can roll them with out breaking. If tortilla is really dry have a pan of hot water near that you can dip tortilla in to soften, then dip in sauce.

I build my enchiladas in the pan I am going to bake them in so all I have to do is roll the tortilla over seam side down and slide into place.

Depending on cost I use portabella mushrooms for the meaty flavor. Cramine mushrooms, baby ports, can be cheaper than the ports and can be used but I find that they don't give quite as much meaty flavor as the ports. When mushroom is finely minced it seems like a lot of mushroom but they cook down pretty well so go ahead and use the full pound of mushrooms. Because of the meaty flavor of the mushrooms, I add the mushrooms at the beginning to give the mix a chance to pull as much flavor out of them as it can.

If you are looking for more of a texture experience, saute the onions first then add the mushrooms next and use a larger mince for the mushrooms.

I love vegan cheese and have used both regular vegan cheese and soy vegan cheese. The enchiladas can hold their own with out the vegan cheese topping.

I am not completely veggie, however very veggie friendly. My partner who is not veggie really enjoys these and says he cannot tell the difference in the fact that there is not real meat in these enchiladas.

Hope you enjoy them as much as I do

Serves: 8-10