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Yummy Carne Soychiladas

What you need: 

1 (12 ounce) package vegan ground beef
2 tablespoons olive oil
2 tablespoons minced garlic
sea salt and pepper, to taste
1-2 teaspoons taco seasoning
1/2 yellow onion, chopped
2 tablespoons nutritional yeast flakes + more for sprinkling
1/2 cup vegan cream cheese
1 (4 ounce) can chopped green chilies
2/3 (15 ounce) can fire roasted diced tomatoes with garlic
2 (10 ounce) cans red enchilada sauce, divided
16 medium flour tortillas
3/4 cup green enchilada sauce
1 cup vegan sour cream

What you do: 

1. Preheat oven to 350 degrees F. Cook ground beef and minced garlic in olive oil and season with pepper, salt, and taco seasoning. Add onion and cook until it starts to get soft.
2. Reduce to low setting and add nutritional yeast, cream cheese, green chilies and the fire roasted tomatoes. Mix all together and cook for another 10 minutes. Spread 1/2 can red enchilada sauce onto the bottom of 11x15" baking dish. Prepare tortillas in microwave for 1 minute or so until they are slightly warm.
3. Start filling tortillas with the vegan ground beef mixture with a couple heaping spoonfuls per tortilla. Roll and place each enchilada seam side down in the prepared baking dish. Reserve 2 heaping spoonfuls filling. Finish filling all 16 tortillas.
4. Pour remaining red enchilada sauce over each enchilada making sure each one gets it spread over top, you may have to use a spoon to achieve this. In a separate bowl, mix together the green enchilada sauce, sour cream and the reserved 2 spoonfuls of the enchilada mixture. Season, to taste.
5. Pour mixture over top of enchiladas using spoon to spread evenly. Sprinkle more nutritional yeast flakes and more pepper atop all enchiladas before baking. Cover with aluminum foil and bake for 35-45 minutes, or until bubbling and showing signs it is done! Enjoy!
This is my first posting. Please go easy on me if you have any criticisms.
Source of recipe: I totally created this recipe one day! I love enchiladas and decided to experiment with ingredients to create a super fast, easy, moist and creamy vegan enchilada dish.

Preparation Time: 
25 min., Cooking time: 35-45 min
Cooking Time: 
35-45 min
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I am so glad to hear that they turned out good for you! :-) I can see them tasting great with corn tortillas too. Something about the flour tortillas getting nice and soft and creamy that really appeals to me. But I like corn tortillas too.

I think to get my pictures to upload I had to size them down and make them jpegs.

Thanks for giving my recipe a try!!!! :-P

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Hi again! Sorry it took me so long to post my review. I was so busy and then I just plum forgot. Anyhoo, I made these last Saturday and they were really good! I used all ground wheat protein instead of soy crumbles, and I used whole wheat tortillas. I think next time I make this I’m going to use corn tortillas instead, since I like them better in enchiladas. I usually just sautee them in oil and then dip them in a pan of enchilada sauce before adding the filling. Also, I’m going to make more filling since I barely had enough this time, and I’m going to try adding black beans to it. Lastly I’m going to use more red enchilada sauce, to really make them saucy. Thanks a lot for this recipe I really enjoyed it! 

PS –  I tried to post this review with a pic and it gave some sort of error regarding file size, so sorry if there’s a double post. I left the pic out this time. Not sure what the problem was as I have added pics before. Oh well.

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Hi!  I just used a package of frozen Morning Star ground beef plain crumbles. And the taco seasoning was just a bottle of Ortega that I use and add to taste. Of course there are many other types that are great as well. I always use the non-hydrogenated cream cheese as well, that's the best. The wheat tortillas sound like a good idea too. Also, heating the tortillas up in the microwave was the quickest way to prep them and make them more pliable for rolling up the enchiladas so they don't tear. It really does a good job to me, it makes them somewhat "rubbery", but not in a bad way, so they don't tear on you when making the dish. One more thing, go liberally on the sauces and such, the more you use the creamier and yummier it gets! :-) Let me know how it turns out for ya! I am sure you will love it like we have each time we have made it. :P

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That pic looks so good! I haven't made this yet but I think this is what I'll be making for my cook-ahead meal for the week. Did you use regular ground 'beef' or taco flavored? I know Smart Ground has both so I'd like to know which one. I'm guessing it's the regular hence adding the taco seasoning, so to be safe I'll use the regular when I make this today. Some other things I plan on doing: I'm going to use wheat tortillas for the complex carbs, and I'll use the non-hydrogenated cream cheese. I might try using ground wheat gluten in there too for the added protein. I'm also wondering if I should heat the tortillas up on the stove or not, but since you just say microwave I'll do that. I've never heated tortillas that way so I'm a bit nervous! I'll try and remember to take a pic and post as soon as I've made it. Thanks for the recipe! Wish me luck!

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I created this recipe last weekend for a family gathering. Of course myself and my other half were the only ones that were vegan. Believe it or not the family get together was a fish fry. There was fish everywhere! Anyhow, to my surprise many of them tried these vegan enchiladas and I got compliments left and right! They were even asking me for the recipe! So, I felt I had to share this recipe since it had such great success. :) I also despise most vegan cheeses so I created my own yummy cream sauce for the top that turned out sooo delish!!! It made for the best tasting and creamiest enchiladas I ever had! I was in such a hurry after I made it to get to our get together that I forgot to take a picture. :( I promise I will get a picture on here asap!!

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