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TEMPEH-VEGETABLE ENCHILADAS

Enchiladas are normally swimming in cheese. We prefer our enchiladas to swim in flavor. Don’t be surprised if the sauce seems thin to you; this is normal for enchilada sauce. It needs to cook through everything and it will thicken up by the time they are done. With baking, you may exceed the thirty-minute time frame. If you have more time, try topping them with Vegan Sour Cream (page 289) and Guacamole (page 88), and/or Salsa (page 82).

SERVES 4

1 recipe Enchilada Sauce (recipe follows)

1 recipe Tempeh Vegetable Filling (recipe follows)

8 corn tortillas

1 cup grated vegan cheese such as mozzarella or Cheddar

Enchilada Sauce

2 cups water

1 (6-ounce) can tomato paste

2 garlic cloves

2 teaspoons chile powder

1½ teaspoons ground cumin

1 teaspoon dried thyme

½ teaspoon sea salt

1 tablespoon agave nectar

2 tablespoons soy sauce

Tempeh Vegetable Filling

12 ounces tempeh (usually 1½ packages)

½ yellow onion, diced (about 1 cup)

1 medium-size green bell pepper,

seeded and chopped small (about 1½ cups)

2 garlic cloves, pressed or minced

2 tablespoons soy sauce

½ teaspoon black pepper

2 tablespoons olive oil

1. Preheat the oven to 400°F and lightly oil an 8-inch square casserole dish. Blend all of the sauce ingredients on high speed until silky smooth. Place the sauce in a wide-mouth bowl or container big enough to fit a tortilla.

2. In a separate bowl, use your hands to crumble the tempeh into small pieces. Add all of the other filling ingredients and mix well.

3. To assemble the enchiladas, first dip a tortilla in the sauce and make sure it is covered on both sides. Add about ½ cup of the filling and spread it across the center. Sprinkle with a little bit of the vegan cheese, roll into a tube, and lay in the casserole dish with the seam side down. Repeat with all of the tortillas, stacking them closely next to each other.

4. Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake for 15 minutes, or until the cheese is melted.

Variations

• Flavor seekers may soak 1 to 2 dried guajillo chile peppers in warm water for 20 minutes and blend in with the Enchilada Sauce.

• For a true Southwest enchilada sauce, heat up the tomato paste with red chiles. Add two to three medium-size red chiles, soaked and seeded, to the sauce ingredients and blend well. You can also use pure ground red chile powder if you can find it.

• Add other vegetables to the Tempeh Vegetable Filling, such as red bell pepper, mushrooms, diced olives, or zucchini. Or replace the tempeh with these vegetables for a soy-free version.

If You Have More Time

For a “cheesier” enchilada, use the Nacho Cheese Sauce (page 242) recipe and pour a little into each enchilada as well as on top before baking. Or try with cashew cheese (page 291) for a richer version.

PARSLEY, SAGE, ROSEMARY, AND THYME BISCUITS

When was the last time you made biscuits? This recipe is so easy it could be in “10-Minute Vegan”! Whip them up for a snack, or serve alongside salads or soups, or covered in gravy. You can use whatever herbs and spices you like in these biscuits with no adjustment to the other ingredients.

MAKES 10 BISCUITS

1¾ cups spelt flour or white spelt flour

1 tablespoon baking powder, sifted

½ teaspoon sea salt

1 teaspoon dried parsley

1 teaspoon rubbed sage

1 teaspoon dried rosemary

1 teaspoon dried thyme

½ cup plain soy yogurt

½ cup vegan butter, at room temperature, or safflower oil

1. Preheat the oven to 350°F. Lightly oil a baking tray or cookie sheet, or line it with parchment paper. In a medium-size bowl, whisk together the spelt flour, baking powder, salt, parsley, sage, rosemary, and thyme until evenly combined.

3. In a separate bowl, whisk the yogurt and vegan butter together as much as possible. Add to the dry ingredients and stir with a rubber spatula or wooden spoon. Do not overmix. The dough should be sticky and lumpy.

4. Use a spoon to