Vegan Enchiladas

Ingredients (use vegan versions):


* Meat Substitute (I prefer Harvest Direct's Protean)
* 1/2 cup rice
* 1 can vegetarian refried beans (normal or black beans)
* 10 tortillas
* 1 packet of vegan taco seasoning
* 1 can enchillada sauce
* taco sauce
* 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. If no meat substitute is
available, increase the amounts of rice and beans in recipe to suit taste.
No nutritional information available.


Serves: 3-5


Preparation time: 20 minutes

Ceylon Vegetable Curry

Keeps well a couple of days in the fridge, and freezes well too. Great with rice or green salad.

THE SPICES MIXTURE

* 30 g. vegan margarine
* 1 tablespoon oil
* 3 large onions, finely chopped
* Garlic and ginger, finely chopped (lots of both!)

Tandoori Spice:

* 3 - 4 tablespoons of Tandoori Paste (e.g. Patak’s), OR
* 4 - 5 tablespoons of Tandoori Spice Mix (e.g. Clive of India)
* 1 cup of water

2) THE VEGETABLES

* Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips

3) THE SAUCE

* 300g (1/2 bottle) of tomato salsa / puree e.g. La Gina
* OR
* 2 large tomatoes, chopped
* OR
* 1 tin tomatoes, pureed
* White Vinegar, ¼ to ½ a cup
* Marmelade or apricot jam, ½ to 1 cup (whatever you like the taste of)
* Some Chilli powder / paste, if you like it (I DON'T USE IT)
* 1-2 cups of coconut milk.

4) THE GARNISH

* Pineapple pieces banana chunks shaved coconut chutney pappadums sultanas plain yoghurt cucumber slices and / or tomato wedges

1) THE SPICES MIXTURE
Fry it all together over MEDIUM HEAT, until all the WATER IS GONE, and the mixture is SOFT and starting to turn DARK REDDISH BROWN, and stick to the pan.

2) THE VEGETABLES
Now add the cubed vegetables (** they could be pre-microwaved or steamed) to the spices, and brown gently. Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips

3) THE SAUCE
Next add the sauce ingredients to the vegetables and spices in the pan. Leave to simmer VERY VERY SLOWLY on LOW HEAT, until it is no longer runny. Just before the end, add the coconut milk. If the mixture becomes too runny, keep cooking it until it thickens.

4) THE GARNISH
Serve with an assortment of bowls on the table.

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