Sunday afternoon meal. Start by soaking 2C TVP in broth while you prep the sauce and other filling veggies (bell pepper, zucchini, beans, #whateverelseisinyourfridge). Make cashew crema.
Preheat the oven to 375°F and lightly grease a large pan or baking dish.
Once everything is ready, drain the tvp, maybe brown it in a pan for extra flavor and texture, and begin warming the tortillas by lightly frying them in oil. Keep the warmed tortillas soft by covering with a kitchen towel. Fill the tortillas, and place in the pan before smothering with the enchilada sauce. Bake for 20-25 minutes, let cool, and drizzle with cashew crema!
