As most folks know, game-show host Bob Barker is one of the better known advocates for animal rights. And when Bob isn't giving away cars or yachts in the Showcase Showdown or urging us to spay or neuter our pets, he's a damn fine advocate for vegetarianism and veganism, too.
Two of my favorite -isms, by the way.
Bob also is my favorite vegan (behind my sister) mostly because he kicked the crap out of Adam Sandler in that stupid golf movie.
But more important than beating Sandler's ass, Bob knows his way around the kitchen and loves to share his ideas with fellow veggie dudes like me.
So this is Bob's famous (and delicious) enchilada bake recipe. Word has it he submitted it to Esquire, too. That means it has to be good because they're always getting Klosterman and Junod to write about steak and whatnot.
Anyway, here's the recipe... I'll be gobbling it up before the big football game this Sunday:
• 12 oz frozen vegan burger-style crumbles (Boca works well) • 1 packet taco seasoning • 2 tablespoons vegetable oil • 1/2 cup finely chopped scallions • 2 tablespoons all-purpose flour • 1 cup low-sodium vegetable stock • 2 cans black or pinto beans, rinsed • 2 cans enchilada sauce • 1 bag corn or flour tortillas • 3 cups vegan cheddar cheese, shredded • One 4-ounce can green chiles • 1 small bag of Fritos, crushed (this is optional, I guess... every time I make this I skip the Fritos. Nothing against Fritos, just an unexplainable hang-up)
1. Preheat oven to 375 degrees; spray a 9-by-13-inch baking pan with Pam.
2. In a bowl, coat crumbles with seasoning.
3. Heat oil in a skillet over medium heat; add scallions; cook 3 minutes. Stir in flour; cook 1 minute.
4. Add stock; stir 1 minute.
5. Stir in beans; set aside.
6. Cover bottom of pan with enchilada sauce.
7. Place one tortilla layer over sauce; pour bean mixture on top.
8. Follow with a third of the cheese and half the chiles.
9. Add more enchilada sauce and another tortilla layer.
10. Add burger crumbles, more cheese, the remaining chiles, and enchilada sauce.
11. End with the remaining tortillas, enchilada sauce, and cheese.
12. Cover with foil; bake 30 minutes.
13. Remove foil; sprinkle Fritos on top.
14. Pop back in the oven for 15 minutes.
Here's one from my favorite veg chef:
Ellen's Vegetarian Shepherd's Pie
• 12 oz. bag of soy crumbles • 1 can French onion soup OR two packets veggie brown broth mix (your preference) • 1/2 large sweet onion, chopped • 8 oz. white mushrooms, wiped clean and chopped • 1 tablespoon olive oil • salt and pepper • 1 1/2 lb. mashed potatoes • 10 oz. each of frozen corn and frozen peas
Preheat oven to 375 degrees.
Cook onion and mushroom over medium high heat with olive oil about 5 minutes. Season with salt and pepper. Add soy crumbles and combine.
Add soup or broth. Allow meat(less) mixture to simmer about ten minutes. Meanwhile, defrost frozen vegetables.
Put "meat" in 11x7 glass baking dish. Top with peas and corn. Season with salt and pepper.
Then spread on last layer -- the mashed potatoes. Dot with butter or a healthier alternative (Smart Balance).
Bake in oven uncovered for 25 minutes.
Allow to set a few minutes before serving.