Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal!

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 06-10-2003, 12:17 PM
MrFalafel
 
Posts: n/a
Default Textured Vegetable Protein Mole Enchiladas

Textured Vegetable Protein Mole Enchiladas

2 cups Red Mole Sauce (see below)
1/3 cup olive oil
6 cloves garlic, peeled
1/2 onion finely chopped
1 1/2 cups textured vegetable protein granules soaked for 10 minutes
in 1 1/4 cups water or vegetable stock
1/2 tsp thyme
1/2 tsp cumin
1 tsp salt
12 corn tortillas

Prepare the Mole Sauce. While it's cooking, heat the olive oil and
sauté the garlic and onion for 5 minutes. Add the soaked textured
vegetable protein, thyme, cumin and salt, and stir well to combine
over low heat.

Warm the tortillas one at a time on a hot comal or dry skillet, then
dip in the Red Mole Sauce until soft. Place on a working plate, place
a small amount of the seasoned textured vegetable protein in the
middle and roll into a tube.

Arrange the filled tortillas in an ovenproof dish until read to serve.
Warm for 15 minutes in a 375F oven. Place two on each plate and cover
with more sauce. Serve with Mexican rice and a salad.


Red Mole Sauce (makes 2 cups)

4 ancho chillies, roasted and seeded
2 tomatoes, roasted, peeled and seeded
5 cloves of garlic, roasted and peeled
1/3 cup almonds
1/3 cup peanuts
1/3 cup raisins
1 slice of toasted bread
3 green onions, chopped
1 tsp sea salt water
1/4 cup sesame or corn oil

The traditional Mexican way to roast the chile, tomatoes and garlic is
on a hot comal. You may also roast them in a dry skillet, turning to
scorch on all sides. Some American cooks roast them under the broiler
in the oven. After roasting blend all the ingredients except the oil
with enough water to make a thick sauce. Heat the oil in a heavy
saucepan and add the sauce. Cook 20 minutes add water to thin the
sauce as desired.

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hydrolized vegetable protein James Silverton[_4_] General Cooking 7 08-03-2010 03:21 AM
Textured Soy Protein How to Prepare? Christopher Richards Vegetarian cooking 10 08-08-2006 05:02 PM
Easy Mashed Potato and Roasted Vegetable Enchiladas Edoc Recipes (moderated) 0 05-09-2005 03:42 AM
Textured Protein mydaj Asian Cooking 4 27-07-2005 02:24 AM
TVP (Textured Vegetable Protein)...??? Gregory Morrow General Cooking 17 27-07-2004 03:00 AM


All times are GMT +1. The time now is 06:42 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright ©2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017