OG Scrumptious Bombdiggity Vegan Enchiladas

This is one of my favorites!!! I think I say that about all of the recipes that I blog about haha, but I only post the very best for you. My goal is to teach you how easy cooking whole food plant-based food really is. It’s amazing the flavor you can get when combining whole food with some delicious spices and some cooking techniques that are tried and true. It’s truly one of the best decisions my husband and I have made in this life. We feel better, are heart healthy and LOVE the delicious food we make. Give this recipe a try and tell me your thoughts. I would love to hear from you!

Recently, I took dinner to my neighbor who just had a baby and this is what I made for them. They are meat eaters so I was really nervous that they wouldn’t like a dinner without meat, BUT I got a text from her the following day and she said that they LOVED IT!!! WAHOO!!! IT MADE MY DAY!

This original recipe came from my daughter which was for sweet potato black bean enchiladas, but I like to change things up a bit, so I modified it and added some ingredients to make it better :). I loved the changes and I don’t even miss the cheese that is in the original recipe. This recipe has a lot of homemade ingredients so it takes a bit of time, but I do it in stages, so one day I’ll make the pinto beans in the instant pot and then use it for another recipe, like tacos and then I’ll bake the sweet potatoes earlier in the day so they cool off a bit before putting them in this recipe. Don’t get overwhelmed with it–just take it one step at a time. Please read the whole recipe before beginning.

Vegan Cauliflower Hamburger/Sweet Potato/Pinto Bean Enchiladas

You can make a bunch of these to feed a crowd. I like making two pans–one for me and one for a neighbor or you can freeze these in the pan after assembling them but don’t add the enchilada sauce until the end of the cooking time. This helps your enchiladas stay a little crispier instead of soggy. (Put aluminum foil on them before freezing and use within a few weeks)

For the Cauliflower Hamburger:

  • 2 packs of Frozen Cauliflower Rice (I get them from Costco), cooked for 3 min in microwave to soften
  • 1 small package of white mushrooms (grated in food processor)
  • 1/2 c. chopped walnuts
  • 1 T. Cumin
  • 2 Teaspoons Chili powder
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper

Directions:

Preheat oven to 425 Degrees. Mix all ingredients in a large bowl. I like to wash my hands really good and mix it up with my hands. Taste it and make sure the spices are to your liking. Add a little extra of what you want. Take a cookie sheet and put a splat mat on it. Put cauliflower mix on top of the spat mat and cook for 15 min. Remove from oven and stir it on the mat and put it back in the oven for 15 min. When it comes out it should resemble hamburger–looks a little brown and delicious. Set aside.

While hamburger is cooking, cook the sweet potatoes one at a time in the microwave–poke holes in sweet potato with a fork all over the sweet potatoes (I prob do this about 4-5 times around the potato–cook 4 minutes for a medium one or 5 minutes for a large OR I like to cook the sweet potatoes earlier in the day or the day before to prep for this meal. Here is the oven instructions for cooking sweet potatoes:

Sweet Potatoes

Preheat oven to 425 degrees. Poke sweet potatoes with a fork and put them on a cookie sheet with a splat mat on and bake for about 45-50 minutes until they are soft. I like to poke mine with a fork and if they are fork tender, they are done. I just have the urge here to say to you, “STICK A FORK IN IT!!!” LOL!! Set aside to let cool and then peel them and mash them with a fork. Sprinkle with cumin and chili powder and mix the spices in with a fork until it is well mixed. Taste and make sure the spice is on point to your liking.

Pinto Beans in the Instant Pot

  • 3 C. Raw Pinto Beans
  • 6 C. Vegetable Broth
  • 1/2 Onion, diced
  • 3 cloves Garlic, crushed
  • Jalapeño (optional), cut in very small dices
  • 1 T. Cumin
  • 1 -2 tea. Chili Powder
  • 2 tea. Salt
  • a few sprinkles of pepper

Rinse pinto beans and pick out the beans that are duds. Add a little of the broth to the instant pot and put on saute setting. When it is hot, add the onion, garlic and jalapeño (if using). Saute for about 5-7 minutes until onion is translucent. Add cumin, chili powder, salt and pepper. The smell should be very fragrant and make your home smell so good! Just saute the spices for a couple of minutes and then add the beans and remaining broth. Stir well and turn off saute setting.

Put lid on instant pot and cook on regular pressure cooker setting for 55 minutes. After beans are done cooking let them sit for about 15 minutes before releasing the pressure.

Now you are ready to assemble the enchiladas.

These are the items you need to have in an assembly line to make the process streamlined:

Tortillas (I like the flour kind from Costco, but make sure you cook them well so they aren’t soggy, but you can use corn for these too if you need gluten free)

Sweet potato

Cauliflower hamburger

Pinto Beans

1 Brown Rice Package or as many as you need, cooked in microwave for 90 seconds (see picture)

32 oz. Green Enchilada Sauce, mild (I like LaVictoria or any other brand that is a favorite)

Put a bit of the enchilada sauce in the 9×13 pan–enough to cover the bottom of the pan.

In each enchilada put a little of the sweet potato mixture, a little of the cauliflower, pinto beans and brown rice and with a large spoon put a spoonful of enchilada sauce on top and roll up by tucking all of the ingredients in and roll it up.

Add rolled tortillas to pan and bake for 30 min on 400. Add remaining enchilada sauce on top of the enchiladas after 30 min and cook for 5 more minutes. Remove from oven and top with your favorite toppings.

Here are a few of our favorite toppings:

Pico

Cashew Cream:

  • 1 C. cashews
  • 1 tea. apple cider vinegar
  • 1 tea. lemon juice
  • 3/4 tea. salt
  • 3/4 C. water

Mix in high speed blender until well blended. This is delicious and one of my very favorite foods!!!

Avocado

Fresh tomato

Mateos Salsa (from Costco)

Corn and Chile Salsa (Trader Joe’s)

This is amazing Salsa!! I hope you enjoy these enchiladas. They are a lot of work, but trust me–THEY ARE AMAZING!!

Tofu Teriyaki Bowls

Servings: 4. Time to cook: 45 min.

These bowls are incredibly flavorful and you will love them. The tofu is delicious cooked on a crisper in high heat in the oven, which makes it so delicious and the teriyaki sauce is one I would use long ago for teriyaki spare ribs haha. No more of that! Now I have a new purpose for it and it suits my palate perfectly. This recipe looks complicated, but it really isn’t. First you make the sweet potatoes and if you have a double oven, make the tofu. If you don’t have a double oven, you can use one oven and put the sweet potatoes on one rack and the tofu on the other rack. Make the cauliflower rice, which takes about 15 minutes, cook the edamame and that’s it!

Teriyaki Sauce

  • 1 T. Garlic Powder
  • 1 C. Soy Sauce
  • 1 T. Dry Mustard
  • 1/2 C. Sugar
  • 1 T. Accent
  • 1 T. Corn Starch

Mix sauce together in a sauce pan and heat until thickened.  Set aside.

Sweet Potatoes

Heat oven to 425 to preheat.  Peel and cut sweet potatoes into even squares and dip in teriyaki sauce, take it out of sauce with a slotted spoon and put on a sheet cake pan with a splat mat on top.  Place in oven and cook for 15 minutes, then stir and then place in oven again for another 15 minutes.

(Option:  You can just cook the sweet potatoes without the glaze and just add it as a sauce later.  The hubs likes it that way but I like it cooked with the sauce on.  Try both and see which way you like better :). While sweet potatoes are cooking, prepare tofu.

For the Tofu

Above is the tofu that I love to buy.  It is extra firm and I find it in my local grocery store, Harmons.  Seriously,  YOU HAVE TO BUY THIS KIND OF TOFU!!  It is so much better than the other brands.  You just have to open the package and cut the desired amount you want and then rinse it, dry it off with a paper towel and it is ready to use.

Preheat oven to 425.

  • 1/2 block of tofu, cut lengthwise and then into 1″ squares
  • 3 T. Cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Place cornstarch, salt and pepper in a ziplock bag and give it a good shake. Place tofu in the bag and shake, shake, shake until tofu is well coated. Place on rack roasting pan and put in oven. Cook for 10 minutes, stir, and cook for 10 more minutes until tofu is nice and golden.

Cauliflower Rice

  • 2 packages of frozen riced cauliflower (I found this at Costco)
  • 1/2 chopped onion
  • 3 cloves crushed garlic
  • 1/2 c. vegetable broth to prevent sticking
  • salt and pepper

Put cauliflower bag in the microwave one at a time for 3 minutes. Set aside. In a fry pan or I used a wok, on medium high heat about 1/4 c. of broth until hot, add onion and garlic and cook until onion is nice and translucent. Add cauliflower and cook for about 7-10 min or until it appears to be cooked through. You may need to add a little more broth to it to keep it from sticking. Add a little salt and pepper if desired.

  • 2 bags edamame. Cook frozen edamame 3 min., but make sure you poke holes in the bag with a fork (I like the Peggy’s brand from Costco. Sorry, no relation haha)

Assemble the bowls:

  1. Place cauliflower rice in bowl
  2. Place sweet potato and tofu in bowl
  3. Next put the edamame
  4. Top it off with the yummy teriyaki sauce

ENJOY!!! This is seriously one of my all time favorites! Please let me know if you try it! I always love to hear from my readers :).

Vegan French Toast

Vegan French Toast? What? How do you make french toast without eggs? Well, look no further. Here is an awesome recipe from one of my favorite vegan bloggers, noracooks.com.

Serves 3-4 people

  • 1 cup almond milk (or other non-dairy milk)
  • 1/4 cup cornstarch
  • 1 teaspoon ground flaxseeds
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pure maple syrup
  • 1 teaspoon vanilla
  • 6-8 slices thick sliced quality bread, such as ciabatta or french
  • For serving: maple syrup, powdered sugar, or fresh fruit
  • In a shallow bowl, wide enough to hold a piece of bread, whisk together the almond milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla.
  • Add a little bit of vegetable spray to a pan set on medium high heat. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl. 
  • Dip each side of the bread in the batter and let soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown.  
  • Serve with maple syrup, powdered sugar and fresh fruit, if desired.
  • Enjoy 🙂

Vegan Broccoli Pasta

This recipe is a deliciously creamy. and my son said that it was a TEN!! I hope you enjoy it as much as we did! And please, if you make a recipe on my blog, please, tag @itsapegslife in your pic on Instagram or Facebook!

Vegan Broccoli Pasta

  • 12 oz pasta (whatever kind you would like)
  • Sauce Ingredients:
  • 1 cup cashews
  • 2 large garlic cloves
  • 3 tablespoons nutritional yeast
  • 2 1/2 teaspoons white miso paste
  • 1/2 teaspoons salt
  • 1/2 teaspoons Dijon mustard
  • 1 1/3 cup unsweetened almond milk
  • 3/4 cup vegetable broth
  • 2 tablespoons corn starch
  • 1 tablespoon fresh lemon juice
  • Trader Joe’s sun dried tomatoes (add to your liking)
  • 3 cups broccoli
  • 12 oz. button mushrooms (optional)
  • salt to taste
  • black pepper
  • red pepper flakes (optional)

Cook the pasta according to the instructions. Set aside.

In the meantime, make the creamy cashew sauce. Place cashews (see tip for cashews below), garlic cloves, nutritional yeast, miso paste, salt, Dijon mustard and almond milk in a high speed blender and process until smooth. Add Vegetable broth, corn starch, lemon juice and sun dried tomatoes.

Cut broccoli into small florets and slice mushrooms, cook in a bit of vegetable broth in a large pan about 10 min.

Add cashew sauce to the sauted broccoli and mushroom mix.

Cook about 10 minutes to thicken.

Stir in the cooked pasta or serve sauce on the top of pasta. Season with salt, pepper, red pepper flakes. Enjoy!

Vegan Thai Coconut Quinoa Bowls

I LOVED this recipe. There were so many different flavors on my tastebuds that every bite was a little different. The coconut quinoa was some good vegan comfort food. This recipe is taken from one of my favorite blogs called fitfoodiefinds.com. I adapted it for an oil free version. Also, don’t get overwhelmed by all of the cooking steps! It just creates more opportunity for family to help you in the kitchen. Make it a family event and it will be quick and easy :).

Prep Time: 40 minutes Bake Time: 30 minutes

COCONUT QUINOA

  • 1 cup uncooked quinoa
  • 1 15-oz. can full-fat coconut milk
  • 1/2 cup water
  • 1 tablespoon maple syrup

To prepare the quinoa RINSE WELL, place coconut milk, water, maple syrup, and quinoa in a sauce pan and bring it to a boil over high heat.

Next, turn the heat to low, cover the saucepan and let the quinoa cook for about 20 minutes or until the quinoa is cooked.

ROASTED SWEET POTATOES

  • 2 large sweet potatoes and or yams, cut into bite-sized cubes
  • Spritz with a little bit of water
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  1. Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and spritz with water. Toss to fully coat.
  2. Then, season with minced garlic, salt and pepper. Toss to combine.
  3. Roast sweet potatoes at 400ºF for 25-30 minutes.

PURPLE CABBAGE SLAW

  • 1 cup purple cabbage, sliced
  • 1 cup shelled edamame (if you don’t have shelled edamame, you can use shelled like I did and spread them on top)
  • 1 large red pepper, sliced
  • 1 large carrot, cut into thin sticks
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon freshly grated ginger
  • 1/8 teaspoon salt
  1. Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
  2. Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, maple syrup, grated ginger, and salt.
  3. Then, toss veggies in dressing. Set aside.

PEANUT SAUCE

  • 2.5 tablespoons all-natural peanut butter
  • 2.5 tablespoons water
  • 1 teaspoon soy sauce
  • 1 teaspoon maple syrup
  1. To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.

TOPPINGS

  • 1/4 cup chopped peanuts
  • squeeze of lime juice
  • Black sesame seeds, to toast

ASSEMBLY

  1. Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
  2. Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.

Vegan Alfredo Sauce–SO YUM

Vegan alfredo sauce?? What the what?? This vegan alfredo is bomb!! Try it! It would be even better with homemade pasta!

Vegan Alfredo Sauce

  • 1 white onion, chopped
  • 4 garlic cloves, crushed
  • 1 bag cauliflower rice (see note)
  • 2 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh squeezed lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon soy sauce
  • 3/4 c. cashews (soaked overnight or boiled for 20 minutes)

Heat a bit of water in a medium size pot over medium high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for one minute. Add the cauliflower and vegetable broth to the pot, Cook until cauliflower is done–about 10 – 15 minutes until it is done.

Transfer cauliflower mix to a heavy duty blender, like a Vetamix, and add remaining ingredients, mix from low speed to high. Blend until creamy. Transfer this back into the medium sized pot and heat for a few minutes until it is hot. Service on your favorite pasta. Enjoy!

Note: This is the cauliflower rice I like to buy at Costco. It works great for this recipe.

Quick & Delicious Balsamic Glazed Seitan

Can you tell I’ve been on a Seitan kick lately? Haha. I actually am really liking it for a meat alternative. This week I’m bringing you an original recipe that I made up and it turned out to be one of our favorites. I’ll definitely be making it again. It was filling, packs a lot of flavor, and I loved the texture of the seitan.

I love this seitan from Harmon’s Grocery Store (if you live in Utah), as I mentioned in my last post. It comes in chunks, which I love, but some times the chunks are a little big, so I cut those in smaller pieces.

Quick & Delicious Balsamic Glazed Seitan

Serves 4-6

  • 2 packages chunky seitan
  • 1-2 teaspoons sage
  • Salt and Pepper
  • 2 cloves garlic, minced

For the sauce:

  • 1/2 cup brown sugar
  • 2 tablespoons cornstarch
  • 1/2 cup balsamic vinegar
  • 1 cup water
  • 1/4 cup soy sauce

Take seitan out of the pack and separate. I like to cut the bigger chunks into smaller ones so they are all kind of the same size. Sprinkle it with 1-2 teaspoons sage, salt and pepper and rub the garlic into the chunks. Let sit while you make the sauce.

For the sauce:

Place all ingredients into a sauce pan and let it come to a boil until it’s thickened. This usually takes about 10 -15 minutes.

Place seitan in a skillet with about 1/2 cup sauce, stir and heat on medium high. Once sauce is absorbed into the seitan, add a little more at a time and turn heat down to medium low. Keep adding sauce and simmer until sauce is absorbed into the seitan, but yet there is a little left to use on the rice. I like to simmer it for 10-15 min. It gives it some good flavor.

That’s it! Simple. Easy. Packed with flavor. I like serving this with rice and here I show it served with zucchini and summer squash, but I think I prefer broccoli. Enjoy :).

Vegan Mongolian Seitan

It’s FRIDAY Y’ALL!! Time for a new recipe and I think you are going to love it. We sure did. I’ve been wanting to experiment more with seitan. I looked up a few recipes and then decided on this one that is adapted from the yupitsvegan.com site. If you haven’t checked out her recipes, you should. She’s got some amazing ones. I made a few changes though in the way you cook the seitan because I wanted it to take on more flavor while cooking. And, of course, I did not use oil.

Also, have you noticed how you can’t buy tofu in the grocery stores? I asked my local grocer, “Where’s all the tofu?” and he said that the tofu plants are closed for 3 weeks. Ummm hello?? I need tofu for my recipes!! I then decided that I’m going to make my own, so stay tuned for that recipe in the near future.

Let’s get back to todays recipe………

Vegan Mongolian Seitan

For the sauce:

  • 1/2 cup vegetable broth (this is to use in place of the oil)
  • 1/2 teaspoon grated ginger
  • 3 cloves garlic
  • 1/3 teaspoon Chinese five spice
  • 1/3 teaspoon red pepper flakes
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup coconut sugar (or a scant half cup brown sugar)
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water

For the crisped seitan:

  • 1 pound seitan, cut into 1 inch pieces (the seitan I bought was in chunks and it was awesome)

For serving:

  • toasted sesame seeds (optional)
  • sliced scallions

To make the sauce:

Heat a little of the vegetable broth in a small saucepan over medium heat. Add the ginger and the garlic; stir constantly. After about 30 seconds, add the five spice and the red pepper flakes, and cook for one minute or until fragrant.

Add the soy sauce and the coconut sugar and stir well. Reduce the heat to medium-low and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.

Whisk together the cornstarch and the cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.

To make the seitan:

In a wok or skillet, heat some of the vegetable broth over medium-high heat. Add a bit of the sauce to the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.

Reduce heat to low and add the remaining sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with the rice and/or vegetables of choice, and garnish with sesame seeds and scallions.

Serve with rice and broccoli.

Enjoy :).

Stuffed Portabella Mushrooms

This week I have been thinking about some creative dinner recipes that I could publish on my blog. Maybe it comes from not having so much to do because of being isolated and 6 feet apart from everyone in my world haha. The struggle is real folks! I hope all of you are doing well and filling your time with the people you love (virtually and real life) and some things that you have time to now do.

Today I am bringing you an original and with this recipe you can get creative yourself and use a different bean other than garbanzo, such as pinto beans (try my instant pot pinto bean recipe) and give it a Mexican twist.

Stuffed Portabella Mushrooms (an itsapegslife original 🙂

Serves 3-4 people

  • 6 portabella mushrooms, washed, gills and stems removed
  • 1 sweet potato, baked, sprinkle with a little cumin and chili powder and smashed
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1/2 white onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 bunch of green onions, sliced thin
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup raw quinoa, cooked in veg. broth (1/2 c quinoa to 1 c veg broth, bring to boil, cover, and cook on med. low for 20 min.)
  • 2 cans any type of bean. I did a garbanzo bean mixture with sauted onion and garlic, salt, pepper and tumeric and slightly mashed them.
  • 1 can vegan refried beans
  • 1 sliced avocado

Preheat oven to 425 degrees and once it is up to temperature, put mushrooms gill side up on a baking sheet lined with a splat mat or parchment paper. Bake for 15-20 min while you get the remaining ingredient together.

While mushrooms are cooking saute garlic, onion, red pepper and green pepper on medium high. To do this, first add a little veg broth to the pan and let it get hot, then add garlic and onion. Saute for 2 minutes and then add peppers. I like to add a few shakes of cumin, chili powder, salt and pepper to taste (1/2 tea. each approx.) at this point. Saute until peppers are cooked through (about 10 min).

Add whatever bean you want to this mixture.

After mushrooms are done cooking, remove from oven and let sit while you get your ingredients in order for the “stuffing.” This is also a great way to use up some of the leftover stuff in the fridge. For example, the sweet potato, garbanzo mix and refried beans were leftover from other meals that I had prepared last week.

First blot dry the inside of each mushroom with a paper towel to absorb the moisture. Now for the assembly–

  • Refried beans
  • Sweet potatoes
  • Bean, pepper, onion mixture
  • Quinoa
  • Green onion

Put back in the oven and bake for 10 min on 425. Remove from oven and enjoy. I like to serve this with some greens. So delicious. Please let me know if you make these and tag me at itsapegslife.