I didn’t actually see anyone lick the 9 X 13 platter these enchiladas came in, but Shawn Bible and Matt Gonzalez scored a home run with their dish last Wednesday. They have graciously shared their recipe with us. Kathy Harwood has also sent the link to the famous Engine 2 Raise-the-Roof Vegan Lasagna. Enjoy!
Makes between 8-10 enchiladas
1 Tablespoon Olive Oil
1 10oz. Can Vegetarian Refried Beans
1 Bag Soy Crumbles (your choice, we use Morningstar)
Whole Wheat Tortillas (or Gluten-free)
2 Cups Shredded Soy Cheddar Cheese
1 10oz. Can La Preferida Enchilada Sauce (Green)
Precook Soy Crumbles in frying pan with a tablespoon olive oil (cook till thawed and sizzling)
Combine one cup of cheese and half of the can of sauce with the soy crumbles
Prepare each enchilada by spreading a portion of refried beans on the bottom of the tortilla
Add the precooked mixture of soy crumbles and enchilada sauce on top of refried beans
Add Soy cheese to the top
Roll the enchilada tightly
Repeat 8-10 times
When 8-10 enchiladas are rolled and assembled in a baking dish, pour the other 1/2 of enchilada sauce in
a line over the row of enchiladas, top with the rest of the soy cheese
Bake at 325 for 20 minutes or until tortillas start to brown on edges…..
Raise the Roof Lasagna
Here is Kathy’s link as well as a few tips she’s learned from making the dish
I found a link that has the lasagna recipe exactly as it’s printed in the book:
I made one small change, I used frozen corn instead of canned. I don’t like canned corn. I also put the pan on a cookie sheet before I assembled the lasagna. The dish will be VERY full and it will almost certainly go over the edges a little while baking.