MIXED PROTEIN ENCHILADA BREAKFAST

SERVES 6 PORTIONS

FOR THE FILLING

1 1⁄4 cups Steamed Seitan Chipotle Links

1 1⁄2 cups broccoli florets

1 tbsp coconut oil

113g (4oz) extra-firm tofu, drained

1 tbsp nutritional yeast

1 1⁄2 tsp black salt

3⁄4 tsp ground black pepper, divided

1⁄4 tsp turmeric

1⁄4 tsp paprika

1 425g (15oz) can pinto beans, drained and rinsed

1 tsp salt

FOR THE WHITE CHEESE SAUCE

2 tbsp dairy-free butter

3 tbsp flour

1 1⁄2 cups dairy-free milk

2 tbsp nutritional yeast

1⁄2 tsp salt

FOR THE ASSEMBLY

1 425g (15oz) 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

NUTRITIONAL VALUES

Calories: 826kcal
Fat: 66.5g (30.3g S.Fat)
Carbs: 42.5g
Protein: 15.4g
Sugar: 19.6g
Sodium: 347mg

METHOD

FILLING:
In a food processor, pulse the seitan pieces until lightly crumbled. Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.

In a large skillet over medium-high heat, heat the oil. Using your hands, crumble the tofu into the skillet. Stir and cook for 3 minutes, breaking up any remaining large pieces. Combine the nutritional yeast, black salt, 1/2 tsp pepper, turmeric, and paprika in a mixing bowl. To combine, stir everything together. Stir in the seitan, beans, broccoli, salt, and 1/4 tsp pepper. To combine, stir everything together. Set aside after removing from the heat.

WHITE CHEESE SAUCE:
In a medium saucepan over medium-high heat, melt the butter. Cook for 1 minute after adding the flour. Bring the milk to a low boil, then remove from the heat. Stir occasionally to keep lumps from forming in the sauce. Reduce the heat to medium and stir in the nutritional yeast and salt. Continue to cook, stirring occasionally, to allow the sauce to thicken slightly. Set aside after removing from the heat.

ASSEMBLY:
Preheat the oven to 170°C/350°F. In a 9-inch square or 8-by- 10-inch casserole dish, add 3 tbsp of the enchilada sauce. Distribute evenly across the bottom. In the skillet, divide the filling into six portions. You can eyeball it or make creases in the filling in the shape of a pie.

Spread enchilada sauce on a tortilla and place it on a plate. Fill each cup with one-sixth of the tofu filling. Roll up the dough and place it in the casserole dish. Continue filling and rolling the tortillas until all six are finished. Top the rolled tortillas with the remaining enchilada sauce. If the white cheese sauce has thickened, reheat it so that it can be spooned over the top of the enchilada sauce. Bake for 30 minutes, covered. Uncover and serve garnished with olives, green onions, and cilantro.