Tuesday, November 3, 2009

Vegan Zebra Enchiladas

Vegan Zebra Enchiladas
olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
heart of celery, including leaves, chopped
6 oz mushrooms, chopped
3 small zucchini, chopped
1/2 package soy chorizo
12 corn tortillas
tofu sour cream (recipe below)
Trader Joe's enchilada sauce

Preheat oven to 350

Spray a 9x11 baking pan with oil.

Using a small amount of olive oil cook onion, celery, red pepper and mushrooms over med-high heat until the onion is translucent, add the chopped zucchini and remove soy chorizo from casing and crumble in to pan. Heat through.

Microwave the corn tortillas for 1 minute (wrap in paper towels with a wet paper towel placed on top).

Scoop about 1/2 cup of filling in to each tortilla and pack in to prepared pan. Top each enchilada with a large scoop of tofu sour cream and then drizzle enchilada sauce over the top (looks like a zebra!).

Cook at 350F for 25-30 minutes or until bubbly hot.

Tofu Sour Cream
8 oz silken tofu
1/4 cup vegetable oil
2 teaspoon maple syrup
Juice of 2 limes
1/2 teaspoon salt, or to taste
Mix all ingredients in a blender or food processor until smooth.

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