I have been vegan for almost a year now, and I am having an intense craving for enchiladas, the only problem is I am used to (from when I wasn't vegan), them just loaded with cheese and meat, and my cookbook has some version with just some veggies, do not think it will satisfy my craving, what recipes would you guys recommend? And if they call for Vegan Cheese what is a good brand? Thanks a ton|||Just make normal enchiladas but use Teeze(sp?) or Tofutti soy cheese and use fake meats. You can veganize every recipe out there!|||if you actually go to the store and look ,i swear youll find what you need.plenty of aniomal free cheese like stuff,tofu,soy,hemp,ect ect ect...noodles ect..ect... you just gotta get up and go!|||INGREDIENTS Sauce 1 cup tomato sauce 1 cup water 1 large onion, chopped 2 garlic cloves, minced 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon oregano 2 tablespoons cornstarch dissolved in 4 tablespoons water Filling 1 lb. firm tofu, drained and mashed 1 onion, chopped 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon garlic powder or 1 teaspoon minced fresh garlic 1/4 teaspoon black pepper 1 1/3 cups picante sauce 3 cups steamed spinach 12 tortillas 1. Preheat oven to 350 degrees. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens. 2. In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. Top with vegan sour cream (or make your own, see below). Lay the enchiladas in a baking dish, cover with sauce, and bake for 20-25 minutes. Makes 12 enchiladas.|||I am vegetarian, not vegan, but sometimes I make lowfat enchiladas with a filling of corn, black beans, mild chili peppers (ortega) and lime. For the sauce I use a premade store bought red sauce. Tastes pretty good, and I don't even miss the cheese.|||It is very hard to find decent non-dairy cheese that is really vegan (most have casein). I prefer Tofutti for sandwiches and things like that, but Follow Your Heart makes a vegan cheese that you can grate and melt just like a block of real cheese. The monterey jack "flavor" is the one that tastes best, IMO. It is a great stand-in for cheese on pizzas (it mostly satisfies my pizza craving). You will just want to make sure you have a great mole sauce, because the "cheese" flavor obviously isn't the same as the real thing, and if you put in too much of the Follow Your Heart stuff in, it leaves a strange aftertaste. Sometimes, when my enchilada craving gets out of control, I will get the Amy's frozen vegetable enchiladas, then just melt a couple slices of the Follow Your Heart cheese on top. You get the flavor, and the cheese texture, without having the overpowering taste of the vegan cheese. You can almost imagine you are eating the real thing.|||The potato-kale enchiladas from Veganomicon are awesome (I like them even better made with spinach.) I know you're not really looking for veggie enchiladas, but the soft, partially mashed Yukon Gold potatoes make for a really filling enchilada with a creamy effect. And the sauce is fabulous. I can post the recipe if you're interested, but if you don't have the book, it's really worth getting.|||Veggie sherds brand is good. So is tofuiti. *~*~*~Meatless Enchilladas~*~*~*~* Ingredients Meat Substitute --I like boca crubles or morningstar strips 1/2 cup rice--brown or mexican flovored 1 can vegetarian refried beans (normal or black beans) 10 tortillas 1 packet of vegan taco seasoning---most are 1 can enchillada sauce taco sauce---hot or mild crushed tortilla or nacho chips Directions: 1. Prepare meat substite according to directions. 2. Add rice and taco seasoning and follow directions on seasoning for preparation. 3. Spread beans on tortilla. 4. Spoon rice and meat substitute mixture down center of tortilla. 5. Drizzle taco sauce onto mixture. 6. Roll tortilla and place in greased casserole dish. 7. Repeat 3-6 until ingrediants run out or casserole dish is full. 8. Cover rolled tortillas with enchillada sauce and sprinkle with crushed chips. 9. Cook for 20 minutes at 375 degrees or until hot. If using microwavable dish, enchilladas can be cooked in microwave as well. Use mild or hot seasoning, and sauces as taste desire. ~~~Cheesy Bean and Cheese Enchiladas~~~~ Ingredients 1/2c flour 1/2c nutritional yeast 1 teaspoon salt 1 teaspoon garlic powder 2 cup water 1 teaspoon mustard 4 tablespoon margarine 10 tortillas 2 small cans enchilada sauce 3 cans beans (white kidney, pinto, black), drained 2 medium onions, chopped 1 can olives, chopped 1/4 cup chopped cilantro, 1/2 cup salsa (optional) Directions: In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up. Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes. ~Enchiladas~ Ingredients 6 Flour Tortillas 1 can refried beans 1 small can chopped green chilis 1 pkg. enchilada sauce mix 1 8 oz. can tomato sauce 1 16 oz. can corn 1 lb. fresh spinach - no stems 1 cup dairy free shredded cheese of choice Directions: Begin by preparing the sauce according to instructions on package. While sauce is heating on stove, begin heating refried beans in another pan. As beans get hot, and as sauce is thoroughly mixed, add about 1/4 cup of sauce to the beans. . Steam the spinach until wilted. Add cup of corn and the chilis to the bean mixture. When spinach is finished, begin making the enchiladas. Spread approx. 3Teaspoon sauce on each flat tortilla, then layer bean mix, spinach and a small amount of cheese (optional) in the center of the tortilla. Roll up and place in a baking dish. Line up enchiladas in baking dish, then cover with remaining sauce and any leftover cheese. Bake covered with foil for 20 min. at 375 degrees. Bake an additional 10 min. uncovered. Serves: 2-4 ~~~You can make vegan cheese too~~~ Dry vegan cheese Mix---Just add water as cheese is needed.--See below Ingredients 3 cups raw, organic cashew pieces 2 cups either Red Star or Vegetarian Support, nutritional yeast 3 Tblsp seasoning salt 3 Tblsp garlic powder (NOT garlic salt) 3 Tblsp of onion powder (NOT onion salt) 8 Tblsp of arrowroot powder. Can use cornstarch, but it is not stringy like arrowroot. Directions: Using a VERY dry blender, blend the nuts till they are very fine. Then, blend in batches of about 1 cup and then mix in a dry container. You can keep this tightly covered in the frig for about 6 weeks. *****To make up, add one heaping 1/2 cup of mix to 1 cup of water and stir over heat till thickened.*******

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