Where do vegans get protein?
Black bean enchiladas
These black bean enchiladas came out delicious!! I even froze some of them for an easy dinner one night.
Ingredients:
15oz extra-firm tofu
15oz black beans, drained and rinsed
1 – 4oz. can diced green chili’s.
2 tsp liquid smoke
1/2 – 3/4 tsp. tabasco sauce
15oz enchilada sauce..or more..I ended up using approx
1 tsp garlic powder
2 shakes of chili powder..probably 1tsp.
1/4c. (or more) Salsa
Vegan cheddar cheese (optional)
8 tortillas
Yes, i know not all the ingredients listed are in the photo…I added some as I went along.
Directions:
Preheat oven 350
9×13 baking dish. pour a very thin layer of enchilada sauce in dish, just barely covering.
Drain water out of tofu. Wrap tofu in a clean dish towel and sit on a plate, with something heavy on top of it for at least 30min. The longer the better. You want as much liquid as possible out of the tofu.
To make Filling: Drain and rinse the black beans, put beans into a medium bowl, and mash lightly with a fork. crumble tofu into bowl. Add chili’s, liquid smoke, tabasco, garlic powder, chili powder, and salsa. Mix. Add Enchilada sauce as needed, to reach a moist, consistency, not too watery.
Pour some enchilada sauce onto a deep plate, or shallow bowl. Dip each tortilla (both sides) into the sauce, Fill tortillas with the filling, and roll closed. Place, flap side down in baking dish.
Pour remaining sauce over enchiladas.
Top with cheese (optional).
Bake 20min.
Stuffed mushrooms
These stuffed mushrooms were a hit!! I found a recipe online and modified it…or rather I completely changed it, so here is my version. By the way, my husband loved it!! He was happily surprised with how they turned out!, and to tell you the truth, so was I 
This recipe will make 2 stuffed mushrooms.
Ingredients:
2 portabella mushroom caps
EVOO (extra virgin olive oil)
1/2c. onion
1/4c. bell pepper (slightly chopped)
1/4c. celery
2tsp garlic
1/2c. breadcrumbs…plus more if necessary
1/2c. vegan parmesan cheese
2tsp. Trader Joe’s 21 Seasoning Salute (or other seasoning mix)
Directions:
preheat oven to 400
Coat mushrooms with EVOO. Place in a baking dish.
Heat a medium or large pan over medium heat. Cook onion, pepper, celery cook on medium heat until soft. (about 3 min.)
Add garlic, and cook until fragrant, about 30 seconds – 1 minute. be careful not to burn the garlic. Season with 21 seasoning salute.
Remove from heat, put into food processor, with half of the breadcrumbs and half of the cheese.
pulse until ground.
Put half of the filling in each mushroom and cook for 15 – 18min.
Hawaiian BBQ Teriyaki Chickpeas
These came out absolutely delicious! I was skeptical at first, but I think they were amazing. My husbands opinion is that they were “better than ok” and “better than most of the new recipes I have tried recently” So you will have to let me know how you like it, and if you make any changes.
This is another Happy Herbivore recipe. Although, I found this one online. It is from her original Happy herbivore cookbook. Which, I get the feeling is better than her happy herbivore everyday cookbook, which is the one that I have.
Ingredients: Serves 2
15oz can Chickpeas (AKA Garbanzo Beans) – drained and rinsed
1/4c. teriyaki sauce. I used Trader Joe’s Soyaki Sauce
1 tbsp. szechuan sauce
1 tbsp sugar (or a small handful)
1c. pineapple salsa..or however much you want. it’s added onto each dish, so people could put howevermuch they like
Brown rice..The recipe called for 2 cups cooked brown rice…However i thought that was a bit much, so I did 1/2c uncooked which probably equaled 1c. cooked.
Directions:
Cook the brown rice according to package directions. **PLAN AHEAD BROWN RICE TAKES ABOUT 1 HOUR TO COOK.
Some brown rice is very thirsty, check it about 3/4 of the way through and add more water if needed.
Cooking the chickpeas will only take about 15min. So start when your brown rice has about 25min left.
Combine chickpeas, teriyaki, szechuan, and sugar in a large frying pan (or a medium pot) *NO HEAT*. Allow everything to marinate for at least 5-10 min. The longer the better.
Turn heat to medium, and cook, stirring often, for about 10min, or until most of the liquid has been absorbed.
Fill each bowl with half of the rice. Spoon chickpeas over rice and top with pineapple salsa.
Would you try this recipe? If you do try it please let me know how you liked it! I look forward to hearing your feedback