Green enchilada sauce green Chile verde

2 lbs tomatillos, husked and rinsed
1 medium onion, peeled and quartered
4 cloves garlic, peeled and smashed
2-4 hatch chiles, roasted and peeled or 1 fresh jalapeño, stemmed
1/3 cup loosely packed cilantro leaves
1 tsp salt

Preheat oven to 450. Place tomatillos, onion and garlic on an oiled baking sheet. If using jalapeño, add it to the tray as well.

Roast veggies for 20 minutes, flipping half way through. Transfer roasted veggies and roasted chilies and any remaining juice from the tray to a blender. Blend until almost smooth. Add cilantro and salt and pulse a couple more times until well mixed.

Red enchilada sauce

8 oz can tomato sauce
1.5 tbsp chili powder
1/4 tsp ground cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground pepper
2 tbsp cornstarch

Whisk all ingredients together in a saucepan and slowly add 1 1/2 cups cold water. Cook over medium heat, stirring continuously until thickened.

Mushroom gravy

1 onion, diced
8 oz mushrooms, diced
3 cloves garlic
2 cups Veg broth
1 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp nutritional yeast
1 tbsp soy sauce
2 tbsp flour
1/4 cup nondairy milk

Saute onions, add mushroom and garlic. Once softened, add broth herbs, yeast and soy sauce. In a bowl, whisk milk and flour until smooth. Pour into saucepan and stir well. Simmer until thickened. Use a stick blender to blend until smooth.

Fried Mushroom Tacos

1 cup flour
1/2 cup cornstarch
1 tsp baking soda
Paprika
Ground mustard
Salt
Pepper

Panko breadcrumbs

16 oz mushrooms
Oil
Lettuce
Tomato
Onion
Cilantro
Ranch
Taco shells

Beefless Stew

2 c crimini mushrooms
5 cloves garlic
2 c or 1 onion
1.5 c carrots
1.5 c or 3 stalks celery
1-2 sweet potato or 4 c butternut sq
5 c potatoes 
1 tsp rosemary, fresh
1 tsp basil, dried
1 tsp oregano, dried
5 cups water
1 tbsp red wine vinegar 
2 tbsp veggie broth powder
3 tbsp tomato paste
Salt and Pepper to taste

Chop all the veggies. Add onion, celery and carrots to a pot and heat over medium for about 7-8 minutes or until onion starts to brown.

Add mushrooms and garlic and continue to cook for another 5 minutes.

Pour in water, potatoes and spices. Bring to a boil, then reduce heat to a low boil, cover and cook until potatoes are tender, or about 10-15 minutes.

Remove 2 cups of the broth and veggies and place into a blender. Blend until smooth, then stir back into the stew to thicken. Serve warm.

Jen's Chipotle Ranch

Mayo:
1 cup light tasting oil
1 tbsp vinegar or lemon juice
1 tsp yellow mustard
1/2 tsp salt
3 tbsp aquafaba

Chipotle seasonings:
1/3 cup onion
3-4 garlic cloves
1/2 cup coconut milk
1 tsp paprika
1 tsp Chipotle powder
1/4 tsp dried dill
1/4 of a lime, juiced
1/4 tsp black salt (optional)

Place mayo ingredients in a tall glass or other container. Using a stick blender, blend from the bottom and slowly raise the blender upwards until all ingredients are emulsified and incorporated.

Next, add all the Chipotle ingredients and blend until smooth. Store in the refrigerator. The dressing will thicken in the fridge, so add more coconut milk or water if needed, to get a thinner consistency.

Lentil Spaghetti Sauce

1 lb crimini mushrooms, diced
1 med onion, diced
1/2 cup breadcrumbs
1/2 cup quick cook oats
4-6 cloves garlic
1 can lentils
1 lg can crushed tomatoes
1 sm can tomato sauce
Fresh basil
Salt and Pepper

Chop up mushrooms and onion and add to a skillet over medium heat. Cook until softened and onion is translucent. Add in garlic, oats, breadcrumbs and lentils. Cook for another minute or two. Mix in tomatoes and basil, then season with salt and pepper to taste. Simmer for about 10 minutes. Serve warm.