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Monday, August 28, 2017

Vegan Breakfast Enchilada's with Fat Free Gravy

I'm not sure who the star of this show should be. The gravy or the enchilada's. I really can't believe how well this gravy turned out. Super easy too. Who would have thought you could make gravy from beans.  

This was my second time ever making enchilada's of any kind. Can you believe it??!! ha ha They turned out really great too. Completely oil free and low in fat. 

There are a few different steps to making these but the turn out is so worth it and they really do not take long to prepare. I will leave links for the tofu scramble and TVP chorizo below the video. I would make the scramble and chorizo first. 

Oh yea, I added some crispy hash brown's too. These are optional but if you are going to add those too, I would have those ready as well.

Heat up your corn tortilla's too. This makes it easier for rolling.

Let's get to it. Here is what you will need for the gravy.
4 cups boiling water
1 15ounce can of cannellini beans rinsed and drained
3 tbsp cornstarch
2 tbsp onion powder
3 tbsp nutritional yeast
1 1/2 tbsp braggs liquid aminos
2 tsp no beef bouillon
1 tsp salt
1/2 tsp black pepper

Toss everything into your blender and blend for about five minutes. Gravy should get thick. If it doesn't get thick like mine did, you can heat it up on the stove over a medium heat stirring constantly. Should thicken up pretty quickly. 

Give it a taste and make sure it's to your liking. Mine was perfect first time around. 

Once everything is prepared and depending how many enchilada's you are making, you will want to combine everything. If you are making four like I did, you will add to a bowl about 1 cup of tofu scramble, 1 cup of hash browns and about a 1/2 cup of gravy. 1/2 cup of chorizo too if you want it. Stir to combine. 

Put a thin layer of gravy in the bottom of your baking dish. 

How much of this mixture you use will depends on the size of your tortilla. I used six inch tortilla's and used about 1/2 cup of mix per enchilada. Roll kind of tightly and put the enchilada seam side down into your baking dish. 

When your dish is full, cover with some of the gravy. You can add some vegan cheese too if you desire. 

Cover and bake for about 20 minutes in a preheated 350 degree oven. If you are making more than four enchilada's like I did, you will need to bake it longer to make sure everything is heated through. 

Remove from the oven and let cool for about 10 minutes then ENJOY!!! 

This gravy would be great over biscuits too. I promise it really is that good. 

Tofu scramble. This is for 7 ounces of tofu but you can easily double it if you want to make the entire 14 ounce package.

TVP Chorizo

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