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Vegan enchiladas

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I don't have a " recipe " on hand. I usually wing it. I've made some really good

enchiladas for myself in the past that had rice, beans, tempeh, peppers and

onions. wrapped them up in flour tortillas, poured tomato puree mixed with

mexican spices - baked them until warm and 'melty'. Didn't miss the cheese at

all - but I suppose you could melt a cheese alternative on top or puree some

soft tofu mixed with cilantro, cumin and nuritional yeast.

HTH

Blessings,

Beveg

 

, " Elizabeth Husberg " <chfeliz wrote:

>

> I want the recipe like Amy's please. YUM!

> -

> spenc5<spenc5

> < >

> Monday, January 25, 2010 6:02 PM

> Vegan enchiladas

>

>

>

> Anybody have a yummy recipe to share?

>

> thanks,

> Janis

>

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When making enchiladas, I make a double batch.

Once cool, individual enchiladas freeze very nicely. They rewarm quickly that

way and are a nice last minute lunch or dinner option.

Teresa M.

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