I pkg. “chicken” style seitan, crumbled
1 yellow onion, diced
4 cloves garlic, minced
3 tablespoons olive oil or vegan margarine
1 jalapeño pepper, seeds removed, chopped fine
1 tub "Tofutti" cream cheese substitute
1 pkg "Vegan Gourmet" Monterey Jack cheese, grated fine
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon Hungarian (HOT) paprika
1/2 teaspoon cumin powder
1/2 teaspoon celery salt
1 pkg. corn tortillas
In a large skillet add the olive oil, onion and garlic. Sauté over medium heat until translucent in color. About 5 minutes.
Add the seitan crumbles, and cook over medium heat, adding water if necessary to keep seitan from sticking to pan.
Add chopped jalapeño pepper, cream cheese substitute, and all spices. Continue stirring to combine. The Tofutti cream cheese will melt quickly. Add the grated cheese last. Stir and turn off heat. Set aside.
In another pan, heat a little vegetable oil over medium heat for the tortillas. When hot, place 1 tortilla at a time in the oil. Turn quickly to coat each side. This should only take a few seconds. Repeat the process for all tortillas, stacking them on a plate. Cover with a damp cloth to keep them from drying out.
To make the enchiladas: [br] Place 1 tortilla on a plate and place 1 large spoonful of the filling in the center of the tortilla. Spread filling across center of tortilla, and then fold over as you would a burrito. Place filled tortilla seam side down in a lightly oiled baking pan. Repeat process until all tortillas are filled and placed side by side in pan.
Cover and Bake at 350 degrees for about 25 minutes. Top with sour cream sauce, chopped cilantro, and serve hot.
Sour Cream Sauce:
1 tub Tofutti "Better than Sour Cream" salt and pepper to taste 1/2 cup soymilk chili powder or diced poblano peppers or dried chipotle chilies, to personal tastes. **(Choose 1 of these, NOT all of them!)
Place all ingredients in a small pan and cook over low heat, whisking until smooth. Cover and keep warm until ready to serve.