Jon makes some simple delicious vegan chicken-free enchiladas with cashew sour cream.
|For beyond meat mixture:|
|Onion||1 Medium , chopped|
|Olive oil||2 Tablespoon|
|Beyond meat strips||5 (chicken free strips)|
|Ground cumin||1 Teaspoon|
|Ground chipotle||1 Teaspoon|
|For yellow rice:|
|Water||3 1/2 Cup (56 tbs)|
|Short grain brown rice||1 Cup (16 tbs)|
|Turmeric powder||1 Teaspoon|
|Garlic powder||1/2 Teaspoon|
|Vegan bouillon cube||1|
|Refined coconut oil||1 Tablespoon|
|Cheese sauce||8 Tablespoon|
|Enchilada sauce||8 Tablespoon|
|Mango salsa||4 Tablespoon|
|Spinach leaves||1/2 Cup (8 tbs)|
|Cashew sour cream||2 Tablespoon|
Preheat the oven to 350F.
Heat olive oil in a frying pan and sauté onions until it turns translucent.
Add chopped vegan meat strips, ground cumin, chipotle, salt, mix well and cook for 5 minutes.
For yellow rice, combine water, short grain brown rice, turmeric powder, salt, bouillon cube, garlic powder and cook well.
In a frying pan, heat coconut oil and cook tortillas.
In a casserole dish, spread enchilada sauce.
On cooked tortillas, put meat strips mixture, yellow rice, cheese sauce, mango salsa, spinach leaves and roll as shown in the video. Place over the enchilada sauce bed in the casserole and top with cheese sauce and enchilada sauce.
Pop into oven and bake at 350F for 20 minutes.
Top with sour cream.
Serve and enjoy!