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.”
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.
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
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
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.
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.