TVP Enchiladas


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!

Keep reading

Lauren’s Master Breading


Found in the vegan crab cakes recipe in Vegan Comfort Classics by Lauren Toyota

The best part about Lauren’s crispy yet flaky crab cakes was the breading. I’ve used it for a lot of stuff including arancini.

  • 1/4 C chickpea (garbanzo) flour
  • 1 1/4 C multigrain bread crumbs
  • 1/2 C unsweetened nondairy milk
  • 1 1/2 C vegetable oil, for frying

Place the item in the chickpea flour and coat all sides evenly. Quickly submerge in nondairy milk and remove it from the liquid, then place in breadcrumbs. Using your hands, cover the item in breadcrumbs getting all sides well coated then lightly shake off any excess. Batter 2 to 3 at a time right before frying.

Keep reading