Enchiladas

1/2 bag soy curls soaked chicken broth (can sub cooked shredded chicken)
1 can or 1.5 cups black beans or pinto
1 can or 1 cup fresh corn
1 onion sliced
2 Portobello mushrooms chopped
3 poblano peppers sliced
2 bags Frontera Enchilada sauce (can be 1 red and 1 green for top)
Cumin
Salt
8 tortilla shells
Serve with guacamole
Cilantro lime cream sauce - optional (ranch recipe w/o seasoning plus lime and cilantro)

Soak soy curls in chicken broth seasoning for 10 min. Drain and squeeze excess water.

Use a steamer basket in the instant pot and add a small amount of water beneath it. Add onion, mushrooms and peppers to the basket. Set to steam for 3 min. Quick release.

Add steamed veggies, soy curls (or cooked shredded chicken), black beans, corn, cumin, salt, and 1 bag Enchilada sauce to a large bowl. Mix well. Pour a little of one bag of sauce into a 9x13 baking dish to coat the bottom and save the rest to pour on top of the enchiladas.

Assemble enchiladas. Spoon veggie mix into tortilla shells, roll up and place in the baking dish. Pour remaining sauce on top. Bake uncovered at 350 for 20-30 min until heated through. Serve with guacamole.

Ranch

1/2 LG onion
1 LG potato (about 1 cup
1.5 cup water
1/2 cup raw cashews
1/2 tbsp vinegar
1-2 LG garlic cloves
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp mustard powder
1/4 tsp dried dill
1/2 tbsp dried parsley
1 tbsp salt

Coleslaw

Red cabbage
Green cabbage
Carrots
Vinegar
Sugar
Celery salt
Mustard powder

Vegan sloppy Joes

In progress:

1 onion, diced
Carrots, diced
3 stalks celery, diced
1 LG zucchini, diced
2 green bell peppers, diced
8 oz mushrooms, diced
6 cloves garlic, minced
1 8 oz can tomato sauce
1/3 can tomato paste
Chili powder
Vinegar
Sugar
Salt
Little garlic and onion powder & paprika

Chop all veggies. Saute in water until tender. Add garlic, then remaining. Cook down until thick and chunky.

Chili cheese sauce

1 recipe coconut milk cheddar cheese
1 green Chile
1/2 onion
4 mushrooms
2 tsp chili powder
1 tsp cumin
Dash paprika
1/2 tsp salt
Water to thin

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.