Vegan enchilada casserole with black beans, sweet potatoes and tempeh

Photo by Cody Rex
If you’re vegan—or enjoy vegan cooking—and don’t own a copy of Robin Robertson’s Vegan Planet, this book should be your next cookbook purchase. Robertson offers a short guide to eating vegan, explains foods that may be unfamiliar to non-vegans (tofu, tempeh, seitan, nutritional yeast, etc.), suggests dairy and egg substitutions, and lays the foundation for a successful vegan kitchen. The cookbook’s 400 recipes are divided into nineteen sections that include appetizers, soups, salads, pastas, “food that sizzles,” “the global oven,” vegan pizza, desserts, breakfasts, and many others. Her recipes are generally simple, require ingredients that can be found in most grocery stores, and cost-effective.
I modified Robertson’s recipe for Black Bean and Sweet Potato Enchiladas, adding tempeh for extra protein. Soy cheese on top would also be delicious!
Enchilada Casserole with Black Beans, Sweet Potatoes, and Tempeh
1 large sweet potato, peeled and diced
2 Tbsp. olive oil, divided
2 garlic cloves, peeled and minced
1-15oz. can black beans, drained and rinsed
½ brick tempeh, diced
1-14.5oz. can diced tomatoes, drained (you could also use fresh tomatoes)
Plenty of chili powder
Salt and pepper, to taste
1 jar of your favorite salsa
6-8 large whole wheat flour tortillas
Notes: This recipe can be extremely flexible. Here are some substitutions you might try:
- Refried beans instead of black beans
- Butternut squash instead of sweet potatoes
- Tofu or seitan instead of tempeh
- Corn tortillas instead of flour tortillas
- Fresh tomatoes or homemade salsa would always be a great recommendation
- Green enchilada sauce instead of salsa (this is one of my favorite substitutions)
Working my way through Vegan Cookies Invade Your Cookie Jar, I also made some pretty successful oatmeal raisin cookies this week. I altered Moskowitz and Romero’s recipe, substituting agave nectar for cane sugar, and decreasing the flour and adding more flaxseed and a little bit of cornstarch for some extra fiber and omega-3s and consistency.
Banana Oatmeal Cookies
1 large very ripe banana, mashed
¼ cup non-hydrogenated vegetable oil
1/3 cup agave nectar
½ cup flour
½ cup ground flaxseeds
1 Tbsp. cornstarch
¼ teaspoon baking soda
1 cup rolled oats (not instant)
½ cup raisins
- Preheat oven to 350 degrees. Lightly spray a cookie sheet with nonstick spray.
- In a medium bowl, blend together the banana, oil, and agave. Add the flour, flaxseeds, cornstarch, and baking soda and stir until uniform. Dough will be moist Fold in the oats and raisins.
- Roll the dough into balls and flatten a bit on the top. Place each cookie about two inches apart on the cookie sheet. Bake 10-12 minutes, or until lightly browned. Let cool on cookie sheet for two minutes. Enjoy!
Emily Weingarten is a contributor to AnnArbor.com's Food and Drink section. You can follow Emily's blog at http://a2create.blogspot.com and contact Emily at emilyweingarten@gmail.com.
Comments
Emily Weingarten
Thu, May 13, 2010 : 5:42 p.m.
Hi Ann, Sorry to not be clear on this. By 1/2 brick, I do mean 1/2 of an 8-oz. package. Any tempeh would be great in these--I like the tempeh with the grains in it. Trader Joe's sells this kind for $1.69, which is the cheapest I have found. Also, for the salsa, it should be 1/2 of a 16-oz. jar. Thanks for bringing these ambiguities to my attention. Happy cooking!
Ann English
Mon, May 10, 2010 : 5:01 p.m.
By "1/2 brick," do you mean half an eight-ounce package? By "tempeh," do you mean soy tempeh specifically, or can it be garden veggie, flax, or wild rice tempeh?
Ann English
Mon, May 10, 2010 : 4:56 p.m.
I understand a "brick" of tempeh to be an eight-ounce package. Does it matter if garden veggie, flax, or wild rice tempeh is used, or do you mean soy tempeh specifically? I recently visited Hiller's and discovered that tempeh is cheaper there than at other grocery stores and that soy tempeh isn't the only kind of tempeh. By "one jar of your favorite salsa," do you mean a 16-ounce jar?
Emily Weingarten
Mon, May 10, 2010 : 1:25 p.m.
@Suki: Thank you for your comments and glad to hear you enjoy the vegan and vegetarian recipes. I think a poll would be a great idea. Also, I will try to get some accurate nutrition information up as well with the forthcoming recipes. Happy cooking!
Suki
Mon, May 10, 2010 : 8:24 a.m.
I always appreciate the vegan/vegetarian recipes. It would be great if the nutrition information could be posted as well. Also, at some point it would be interesting to conduct a poll to see how many readers identify themselves as vegan, vegetarian, or part-time vegetarians. We still seem to be in the minority but with so many easy and creative options I hope the numbers grow!
Wolverine3660
Sun, May 9, 2010 : 8:42 a.m.
Emily- thanks for sharing these two wonderful recepies :)