Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 I enjoy any new recipes using nutritional yeast. Marsha , " Melissa " <mapalicka wrote: > > I added chopped sauted red pepper, zucchini, and onion to the tops > of the baked enchiladas.. these turned out great! > > Vegan Enchiladas (modified from a recipe on VegWeb) > > 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. > Quote Link to comment Share on other sites More sharing options...
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