Tempeh Enchiladas!

Enchiladas are fun becuase you can basically stuff them with whatever vegetable combination your little heart desires and it is always delicious! Tempeh is a type of vegetable protein that looks like crumbled chicken in this recipe.. except its not so thats even better : )

You will need:

• 2 cups of water
• 1-6oz can of tomato paste
• 2 cloves of garlic
• 2 teasp chile powder
• 1 1/2 teasp ground cumin
• 1 teasp dried thyme
• 1/2 teasp sea salt
• 1 tablesp agave nectar
• 2 tablesp soy sauce

**Blend all of the sauce ingredients in a food processor/ blender until smooth. Put in a container after it is smooth, big enough to dunk a tortilla in.

• 1 and a half packages of Tempeh- I like garden vegetable
• 1/2 yellow onion diced
• 1 medium-sized green bell pepper seeded and chopped
• 2 cloves of garlic minced
• 2 tablesp soy sauce
• 1/2 teasp black pepper
• 2 tablesp olive oil
• 1/4 cup of the enchilada sauce

* Preheat oven to 400F. Lightly oil an 8x8 casserole dish. In a seperate bowl, use your hands to crumble the tempeh. Add all of the other filling ingredients and mix well!

** To assemble the enchiladas, first warm a couple of the corn tortillas in the microwave for about 8 seconds, otherwise they will not bend and you will want to whip them across your kitchen. After warmed, dunk in the sauce container. Make sure the sauce covers both sides of the tortilla. Add an adequate amount of filling, and spread it across the center. Sprinkle a small amount of grated vegan mozerella cheese ( I love Follow Your Heart), and roll into a tube, and lay in the casserole dish with the seam side down. Repeat with the rest of your tortillas (Should make about 8 or 9.. and yes they will all fit in the casserole dish if you are creative with it!) and place tightly next to each other. Pour the remaining sauce on top and sprinkle with some cheese becuase its delicious! Bake for about 15 minutes, or until the cheese in melted! VOILA!