Thursday, March 21, 2013


A friend at work gave me a recipe and asked if I could adapt it vegan style. So I am happy to say it turned out great and wanted to share it with you. I used Soyrizo in the recipe but did not use any vegan cheese. It was still very tasty and personally, I don't think it needs cheese. The Soyrizo is not oil free, however, I have included a recipe below if you want to make your own chorizo style sausage.


2 each Anaheim and poblano peppers, seeded, stemmed and diced
1-1/2 c red onion, finely diced
6 Roma tomatoes, seeded and diced
1-1/2 c corn kernels, thawed if frozen
1 12 oz. pkg of Soyrizo (remove the casing)
2 t ground cumin
1-1/2 t cinnamon
2 t dried oregano
2 10 oz. cans enchilada sauce
15 oz can black beans, drained
1/3 c cilantro, chopped
1/4 c fresh lime juice
12 6-inch corn tortillas
3 c Vegan cheese (optional)
pico de gallo

Preheat over to 400 degrees. Place peppers, onion, tomatoes in a shallow baking pan. Roast in the oven, stirring occasionally for 30 minutes until the vegetables are soft and lightly browned. Add a little water if necessary during the baking time. 

Pour a small amount of the enchilada sauce into the bottom of a glass baking dish, covering the bottom. Set aside.

In a large pot, add soyrizo and brown slightly, breaking into small pieces with spoon. Mix in seasonings, the rest of the enchilada sauce, beans, and roasted vegetables, cilantro, and lime juice. Add salt & pepper to taste. 

Lower oven temp to 375 degrees. 

Cover the bottom of the baking dish with tortillas, cutting them as necessary to fit the entire bottom. Top with 3 cups of the filling and spread evenly over the tortillas. Spread 1 cup of vegan cheese (if using). Add another layer of tortillas, filling, and cheese. Top with a final layer of tortillas and the remaining filling. 

Cover with foil and bake 35 minutes until sauce is bubbly. If using cheese sprinkle remaining cheese on top and bake uncovered 5-7 minutes more. Let stand 10 minutes. Serve with pico de gallo lime, and cilantro. 


1 cup wheat gluten flour
¾ cup of water
2 tablespoons nutritional yeast
1 - 2 tablespoons of smoked paprika (depending on taste)
1 tablespoon onion powder
1 teaspoon ground garlic
Salt and freshly ground pepper to taste

Mix all the ingredients together, knead well and form into sausage shapes. Cook in boiling water. 

The finished chorizo-like seitan can be eaten cold or pan browned.

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