Mixed Protein Enchilada Breakfast Recipe
🔪Prep Time: 40 minutes
👩🍳Cook Time: 40 minutes
1¼ cups Steamed Seitan Chipotle Links
1½ cups broccoli florets
1 tablespoon coconut oil
4 ounces extra-firm tofu, drained and pressed
1 tablespoon nutritional yeast
1½ teaspoons black salt
¾ teaspoon ground black pepper, divided
¼ teaspoon turmeric
¼ teaspoon paprika
1 15-ounce can pinto beans, drained and rinsed
1 teaspoon salt
White Cheese Sauce
2 tablespoons dairy-free butter
3 tablespoons flour
1½ cups dairy-free milk
2 tablespoons nutritional yeast
½ teaspoon salt
1 15-ounce can enchilada sauce
6 flour tortillas, 8 to 10 inches in diameter
Black olives, sliced, for garnish
Green onions, sliced, for garnish
Cilantro, chopped, for garnish
2Place the seitan pieces in a food processor and pulse until lightly crumbled.
3Add water to a medium saucepan with a steamer insert and bring to a boil. Add the broccoli to the insert and steam over boiling water for 10 minutes. Remove from steamer and set aside.
4Heat the oil in a large skillet over medium-high heat. Crumble the tofu into the skillet, using your hands. Stir and cook for 3 minutes, breaking up any pieces that are still too large. Add the nutritional yeast, black salt, ½ teaspoon pepper, turmeric, and paprika. Stir to combine. Add the seitan, beans, broccoli, salt, and ¼ teaspoon pepper. Stir to combine. Remove from the heat and set aside.
5White Cheese Sauce
6Melt the butter in a medium saucepan over medium-high heat.
7Add the flour and stir, cooking for 1 minute. Add the milk and bring to a low boil. Stir occasionally to keep the lumps out of the sauce.
8Turn the heat down to medium and add nutritional yeast and salt. Stir and continue to cook to let thicken a bit. Remove from the heat and set aside.
10Preheat the oven to 350°F.
11In a 9-inch square or 8-by-10-inch casserole dish, add 3 tablespoons of the enchilada sauce. Spread over the bottom.
12Divide the filling in the skillet into six portions. You can eyeball this or make creases in the filling in a pie shape.
13ay out a tortilla and lightly spread with enchilada sauce. Fill with a sixth of the tofu filling. Roll up and place in the casserole dish. Continue until all six tortillas have been filled and rolled. Pour the remaining enchilada sauce over the top of the rolled tortillas.
14Heat the white cheese sauce again if it has thickened, so that you can spoon it over the top of the enchilada sauce. Cover and bake for 30 minutes.
15Uncover, garnish with olives, green onions, and cilantro, and serve.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.