We did it Joe!!!! Nonstick pans yield best results! ⚠️ “Beef” Recipe 1 c TVP textured veg protein (linked in my Amazon storefront if needed) 1 c veg broth I/2 c panko bread crumbs Umami Mix 1/4 avocado oil 1/4 c all purpose flour 2 tbsp nutrional yeast 2 tbsp umami seasoning (mushroom seasoning) or any other savory seasoning blend 2 tbsp flax seed 1 tbsp soy sauce 1 tbsp molasses 1 tsp liquid smoke 1/2 Mexican seasoning pkg Additional ingredients 1 tbsp avocado oil 1/2 yellow onion diced 2 tsp adobo sauce Cilantro to taste Begin by heating up your veg broth to a slight boil and pouring it over your TVP to rehydrate it While that rehydrating, combine all umami mix in a large bowl until well combined Next add in your hydrated TVP and panko bread crumbs to your large bowl and combine until a large ball forms Now heat your skillet to a medium heat and add 1/2 tbsp avocado oil, 1/2 yellow onion and cook your meat for 10 minutes! Finish by adding in your adobo sauce and cilantro and set aside Additional Ingredients 8 enchilada shells 2 15oz enchilada sauce cans 1 pkg @goodplanetfoods Mozzarella Cheese 1 tbsp oil of choice Directions to create enchiladas: Set your oven to 375 degrees f Add oil to your skillet and once at a medium heat, add your shells and cook each for around 30 seconds each side then set aside. Once completed, add 2/3 c enchilada sauce to your pan and then begin to assemble your enchiladas Take 1/4c of your meat mixture and add it to your shells, roll and place in your skillet. Pop in the oven for 25 mins and serve!
