In honor of Cinco de Mayo, I made my favorite vegan enchilada recipe this week and, realizing that I hadn’t shared it with crEATe yet, decided to make it the subject of this week’s blog post in case readers feel so inspired to have a post-Cinco de Mayo celebration.
If you’re vegan—or enjoy vegan cooking—and don’t own a copy of Robin Robertson’s Vegan Planet, this book should be your next cookbook purchase. Robertson offers a short guide to eating vegan, explains foods that may be unfamiliar to non-vegans (tofu, tempeh, seitan, nutritional yeast, etc.), suggests dairy and egg substitutions, and lays the foundation for a successful vegan kitchen. The cookbook’s 400 recipes are divided into nineteen sections that include appetizers, soups, salads, pastas, “food that sizzles,” “the global oven,” vegan pizza, desserts, breakfasts, and many others. Her recipes are generally simple, require ingredients that can be found in most grocery stores, and cost-effective.
I modified Robertson’s recipe for Black Bean and Sweet Potato Enchiladas, adding tempeh for extra protein. Soy cheese on top would also be delicious!