12 corn tortillas

1 28oz can Las Palmas green enchilada sauce

Mix following ingredients down to corn, in bowl. No need to sauté.

1/2c.  onion chopped

3 cloves minced garlic

6 large mushrooms chopped

½ red pepper diced

1 t. cumin

1 t. chile powder

few shakes of salt and pepper

1/2c. chopped nuts (to get that meat texture)

1/4c. raisins are optional

1 frozen block spinach defrosted. Place in colander. Squeeze water out

1 16oz can corn kernels, drained.

Make following cream sauce and fold into above ingredients in bowl

Cream Sauce: In Vitamix blend

7oz. semi soft tofu

1/4c. raw caschews

1/4c. hot water

1T lemon juice

Blend til smooth.

Heat 1" of green enchilada sauce in 8" skillet.  Dip one tortilla at a time in green sauce til just soft enough but not too long or it will fall apart. Place in 13x9" pan. Fill with about 1/3c. filling. 2T. cashew cream and roll with seam side down. Repeat with remaining 11 tortillas. Pour remaining green sauce over enchiladas. Sprinkle

1/4c. chopped almonds mixed with pinch of salt over. Bake 350 40min til bubbling.

I pile shredded lettuce and guacamole on top.


1 avocado mashed

1/4c. diced onion

1/2c chopped tomato

1t. lime juice

pinch of garlic salt

optional: 2t veganaise (vegan mayonnaise) if you want creamier.

salsa of choice.

steamed brown rice