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Paul McCartney’s Vegan Enchiladas Recipe

Paul McCartney’s Vegan Enchiladas Recipe

“When I see bacon, I see a pig, I see a little friend, and that’s why I can’t eat it. Simple as that.”
–Paul McCartney

Try these fabulous dairy and meat-free enchiladas and don’t be surprised when your family asks for more. These light and healthy–but completely satisfying–treats are the perfect antidote to heavy holiday eating, but they have plenty of protein and taste!

We include a recipe for make-your-own vegan sour cream that will surprise and please you, too.

Sauce
1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons cornstarch dissolved in 4 tablespoons water

Filling
1 lb. firm tofu, drained and mashed
1 onion, chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder or 1 teaspoon minced fresh garlic
1/4 teaspoon black pepper
1 1/3 cups picante sauce
3 cups steamed spinach
12 tortillas

1. Preheat oven to 350 degrees. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.

2. In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. Top with vegan sour cream (or make your own, see below). Lay the enchiladas in a baking dish, cover with sauce, and bake for 20-25 minutes.

Makes 12 enchiladas.

Tofu Sour Cream
1/2 lb. Tofu, patted dry
3 tablespoons vegetable oil
1 teaspoon maple syrup
Juice of 1 lemon
1/2 teaspoon salt, or to taste

Mix all ingredients in a blender or food processor until smooth.

Read more: Food, All recipes, Entrees

Adapted from The PETA Celebrity Cookbook (Lantern Books, 2002), edited by Ingrid E. Newkirk. Copyright (c) 2002 by Ingrid E. Newkirk. Reprinted by permission of Lantern Books.
Adapted from The PETA Celebrity Cookbook (Lantern Books, 2002), edited by Ingrid E. Newkirk.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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The PETA Celebrity Cookbook

Delicious vegetarian recipes from your favorite stars.buy now

34 comments

+ add your own
5:49PM PST on Feb 20, 2013

Sounds good, thank you.

5:07AM PDT on Oct 8, 2012

This sounds really good! My family is going to have veggie enchiladas in the near future!

12:43AM PDT on Sep 13, 2012

Thanx.

5:52AM PDT on Sep 11, 2012

Sounds good so i'm gone try this Thanks for the recipe

8:18PM PDT on Sep 10, 2012

Thanks Sir Paul and Annie :)

3:49PM PDT on Sep 10, 2012

ty

7:49AM PDT on Sep 10, 2012

Sounds great, thanks for sharing..

8:34AM PDT on Sep 3, 2012

thanks for sharing

8:23AM PDT on Sep 2, 2012

Thank you

7:48AM PDT on Apr 6, 2012

yum

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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