Enchilada Sauce

Preparation time: 20 minutes

Serves: Approximately 1 medium pan of enchilada’s

Ingredients:

4 cups (1 carton) vegetable stock
3 tablespoons onion powder
2 tablespoons garlic powder
Salt to taste
3 tablespoons flour
1 tablespoon olive oil
¼+ cup chili powder

Directions:

- In a large sauce pan, combine the flour and oil over med-low heat to create a roux. Stir until smooth.
- Slowly whisk in your stock until dissolved.

- Once all of the stock has been added add a pinch of salt, 1 tablespoon onion powder, 1 tablespoon garlic powder and 1/4 cup chili powder.

- Let the mixture come up to a low boil for 10 minutes and taste. Add more chili powder and salt if needed.

- Let simmer for 5 minutes.

- The consistency should be like gravy. If it is too thick it will gel when baked. Add more vegetable broth to thin it.

(Recipe modified by Dayna Panella from www.vegweb.com)

Cheesy Bean Enchiladas

Preparation time: 10 minutes
Cooking time: 30 – 45 minutes
Serves: 6-10

Ingredients:

½ cup flour
½ cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
¼ cup (4 tablespoons) non-dairy butter or margarine
10 tortillas
1 batch of enchilada sauce or 2 small cans enchilada sauce
3 cans beans (kidney, pinto, black), drained
2 medium onions, chopped
¼ cup chopped cilantro

½ cup salsa (optional)

Directions:

- Preheat oven to 350°F

- In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder.

- Add water and mix thoroughly.

- Heat on medium heat until bubbling and thick.

- Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container.

- Add onion, beans, cilantro and salsa to sauce. Mix it up.

- Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan.

- Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan.

- Continue until all tortillas filled.

- Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step.

- Bake until brown, 30-45 minutes.

(Recipe modified by Dayna Panella from www.vegweb.com)