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tina casmose

DESIGNER I EDUCATOR I ENTREPENEUR

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I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.

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Enchiladas, easy dinner!

Never have it been more easy to make your plant-based choice.

If you haven`t made enchiladas earlier, do yourself a favor to make it today. I have made 2 variations, the one you see in my YouTube video, takes about 1 hour + 30 minutes in the oven, containing beans. The other one much easier, made out of veggies and soy granules, takes about 25 minutes + 30 minutes in the oven

This recipe are made with soy granule
The YouTube video recipe are a bit different, containing sweet potatoes and beans.

Enchilada Filling:
6-8 tortillas
1 finely diced eggplant
1 finely diced squash
3 leaf celery
1 finely diced red pepper
2 cloves garlic
1-2 tbsp olive oil
1 tsp coriander seeds
125g Soy granule
vegetable bullion, boil water and add bouillon
1-2 tsp onion powder
1 tsp sweet paprika
400ml tomato sauce
1 tbsp. tapioca, or wheat flor
1 tbsp. plant-based butter
Salt and pepper

Bechamel sauce
300-400ml oat milk
480ml of grated vegan cheese
1 tbsp. Nutmeg, grated
2 tbsp. tapioca, or wheat flor
2 tbsp. plant-based butter
Salt and pepper

How to do

Turn on the oven to 200C.

Pour vegetable bouillon water over the granule, just cover it, stir and let rest for 5-10 min. drain in a sew.
Dice all the vegetables and garlic. Heat up a large pan and add the spices on the dry pan. After a minute add oil and stir. Add the vegetables and garlic. Let it fry on medium temperature, stir occasionally when preparing the tomato sauce.

In a small pot add tapioca and butter, heat up to medium whisk well, after 1 -2 min. add the tomato sauce, add salt and pepper, let boil and turn off after a couple of minutes.

Add 4 tbsp tomato sauce to the veggie mixture and turn down the heat, stir well and be sure your veggies are tender.

Prepare the bechamel sauce, heat up a small pot and add the butter and tapioca, let it melt and stir well, add the plant-based milk, and warm it up slowly. Add the nutmeg powder or grated. When it is boiling add the vegan cheese and stir until it´s creamy and taste with salt and pepper.

Pour half the tomato sauce in the bottom of an ovenproof dish (22cm x 30cm) Add a little tomato sauce in each tortilla together with the filling and wrap it with the opening down the dish. Let them stay side by side. Pour over the rest of the tomato sauce and end up with the bechamel sauce and sprinkle with panko rasp.

Let it stay in the oven for 30 min.

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