Sunday, January 26, 2014

Broccoli Enchiladas with Mushroom Sauce and Crispy Shallots


6 shallots
1/4 C Canola Oil for frying
2 T Flour of choice
2 crowns broccoli, chopped into small bite-sized florets
1/2 C almonds, soaked overnight
1 C vegan cheddar cheese, shredded
4 T Vegan Butter or oil of choice
1/2 C mushrooms, chopped
4 C non dairy milk of choice
2 T Nutritional Yeast
8 small taco size tortillas
2 Tomatoes, seeded and diced

Preheat oven to 350 degrees.

For Topping:
Slice shallots thinly and toss with 1T of the flour.  Heat oil in skillet.  When sizzling, add half of the shallots.  Cook until golden brown.  Transfer to paper-towel-lined plate to drain.  Repeat with remainind shallots.  Set aside.

For Filling:
Drain almonds and pulse in food processor until small uniform crumbs form.  Be careful not to cream into almond butter.  Toss almond crumbs, vegan cheese, 1/3 of the shallots and brocoli florets in a bowl.  Set aside while you make sauce.

For Mushroom Sauce:
Heat Vegan butter in skillet until completely melted.  Add mushrooms and cook until completely softened.  Add remaining flour and stir until a roux forms.  Add non dairy milk and whisk to blend in roux.  Add nutritional yeast and continue cooking until mixture thickens.  Salt and Pepper to Taste.

To assemble:
Add 1/2 C of mushroom mixture to the broccoli/almond mixture and stir to combine.  In the bottom of 9/13 casserole pan, add 1/4 C mixture and spread around the bottom.  Fill each tortilla with 1/8 of the broccoli mixture and place in the casserole pan, seam side down.  Pour remaining sauce over all 8 filled tortillas, reserving 1/2 C for leftovers.  Sprinkle with remaining shallots.  Bake for 18-20 minutes.  Top with diced tomatoes before serving.

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