Enchiladas.

Made some seitan “ground beef” cooked some squash, onions and mushrooms up. Mixed it all together with a bit of refried beans to stick it all together, wrap em up, slather with green enchilada sauce, top with cheez. So damn good.

    • Nimrod@lemm.eeOP
      1·
      6 days ago

      I just bought a can of green sauce at the store! Lazy more. “Las Palmas” is the brand.

    • Nimrod@lemm.eeOP
      1·
      6 days ago

      For the “beef”: 1C of TVP, soaked with 3/4C stock. Pan fry a whole onion, and a pint of mushrooms. Add as much garlic as you want (I use a whole head) Cook it down a bit, and dump it all into a blender. Blend it all up with a splash of water, a Tbsp of miso, Tbsp soy sauce, and all the seasonings you want. I use smoked paprika, cumin, black pepper, etc. once it’s all blended up into liquid, add it to a big ass bowl with 2C vital wheat gluten, and add the TVP. Mix it all up into some gross raw hamburger looking shit. Let rest 15. Fire up the oven and 2 big cookie sheets lined with silicone mats or parchment paper. Rip the meat slop into as small of pieces as you can (nickel sized). Spread thin on the sheets and bake on convection 400ish for 20mins. Rotate top and bottom half way. Stir it up to get the crisp bits all around.

      Then mix all the grilled onions/mushrooms/squash with the meat chunks. Wrap em up, stuff them in a pan, dump sauce on. Bake for 20 ish mins. Top with fake Mexican blend cheese, cook for 2 mins until melted.

      Serve up with shredded lettuce, salsa, beans, sour cream, whatever you got.

  • Telorand@reddthat.com
    3·
    8 days ago

    We do sweet potato and black bean, sometimes. It’s pretty tasty!

    Use red sauce for that one, though.

    • Nimrod@lemm.eeOP
      2·
      6 days ago

      Mix it up! I always did red sauce. But this experience changed me. I’m a green-first kinda guy now.

      • Telorand@reddthat.com
        1·
        6 days ago

        Normally I’m all for variety and new experiences, but the flavor profile of the green sauce doesn’t tend to mesh with the sweet potato, in my experience. They just kinda exist in their own flavor spaces, and it just ends up being a confusing taste.