Hi! Yes… I’m alive! Sorry for yet another blog vaca! It will stop happening soon…
Remember the secret recipe club post I did last month? Well it’s that time again and this month I was assigned the blog Ali-n-Son.com. I love Allison! Her recipes are so fun and friendly for all ages!
It was definitely hard choosing the right recipe. I couldn’t stop drooling over the desserts (I am still going to make the doughnuts… just not right now), but with this dreary, rainy fall weather we’ve been having I’ve been craving soups, stews and anything warm and comforting.
And the winner is…
So here’s what I did to veganize this amazing dish…
Vegan Enchiladas with a Creamy Pumpkin Sauce
1 package (about 1 1/2 cups) tempeh, chopped
1 large onion, chopped
2 teaspoon of olive oil
Salt and fresh cracked black pepper, to taste
2 1/2 cups water blended with 1/2 cup pepitas
1 15 oz. can black beans, drained and rinsed
1 15-oz. can organic pumpkin puree
3 cloves garlic, roughly chopped
1 large jalapeno, roughly chopped
1 tsp. chili powder
1/4 tsp. chipotle seasoning
1/4 tsp. adobo seasoning
1 tsp. sea salt
Black pepper to taste
8 8-inch tortillas (sprouted or wheat-free/gluten-free if possible)
1 cup Daiya pepper jack cheese (plus 1 Tbsp. for each enchilada – ends up being an entire package)
2 avocados, diced
Preheat the oven to 425. In a saute pan, saute the tempeh and onion with the 2 tsp. olive oil, making sure to season with sea salt and black pepper. Once the onions are cooked through, aromatic and translucent; add in the black beans and set the mixture aside.
In your Vita-mix, food processor, or in a bowl with an immersion blender (I personally used both the food processor and the Vita-mix), puree the pumpkin, garlic, jalapeno, chili powder, chipotle seasoning, adobo seasoning, 1 tsp. salt and black pepper to taste with the pepita water. Once smooth, measure about 1 cup of the sauce for the bottom of a baking dish and 1/2 cup poured into the onion/tempeh mixture.
Assemble the enchiladas by simply dividing the tempeh mixture (1/4 to 1/3 cup in each) between each tortilla then spoon a tablespoon of cheese into each tortilla; roll them up tightly. Lay them in the sauce in the baking dish seam side down and cover with the daiya cheese and the remaining sauce.
Bake for about 25-30 minutes until the cheese is bubbling and the tortillas are a bit softened. Let cool in the pan 5 minutes or so before topping with diced avocado and consuming.