Over the summer months, I found out what has been causing my abdominal pain for the past 24 years: gluten. As a result, I am now adapting all my recipes to be gluten free. Most of them are easy to switch. There are so many gluten free substitutes out there.
However, there is a learning curve. I have never been afraid of a little learning, so it’s all good. So far, I have been pleasantly surprised to hear from my husband and children that they like gluten free pancakes better than regular ones. The same goes for store-bought gluten free cookies and a gluten free zucchini cake I made a couple of weeks ago.
Here’s how I have adapted my enchilada recipe to be gluten free and vegan. By the way, if you do not like vegan cheese, you can always use the genuine article.
One pack of Bfree tortilla wraps (or use whatever brand you like)
1 1/2 c Bob’s Mill TVP
1 jar of your favorite Marinara sauce Continue reading
1/2 c – 3/4 c Daiya cheddar style shreds or block cheese, which you will have to shred yourself
3 Tbsp McKay’s chicken style seasoning
2 Tbsp extra virgin olive oil
1 Tbsp chili powder
1 Tbsp. onion powder
1/2 Tbsp. garlic powder
salt to taste
In a bowl, pour 3 cups of hot water over TVP and add 2 Tbsp of the chicken style seasoning. Let rehydrate for at least 10 minutes.
Pre-heat the oven to 350 F. Spray a 9 x 11 casserole dish with oil spray. Pour a thin layer of Marinara sauce at the bottom of the dish.
When the TVP has softened, strain it in a colander over the sink and transfer to a large pan. Add the oil, chili powder, onion powder, garlic powder, the last Tbsp of McKay’s chicken style seasoning, about 2 Tbsp of Marinara sauce, and salt to taste. Stir fry until the contents are well mixed and the TVP has darkened in color, about 7 minutes.
While the TVP is cooking, shred your cheese if you are not using shreds.
Turn off the heat under the TVP and start assembling the enchiladas. I use about 1/4 c of TVP per tortilla. If your wrap pack has more than six tortillas, you may want to put less TVP per enchilada, or simply double the TVP recipe for two packs of wraps.
Pour the rest of the Marinara sauce over the enchiladas. Cover with cheese.
Bake at 350 F for 25 minutes or until the cheese has melted. Let sit for 5 minutes before enjoying. The enchiladas are hotter on the inside.