Vegan Cream Cheese Enchiladas

Directions

1. First preheat oven to 400.
2. Lighlty oil a 9x13 baking dish. *If you will be serving rice and beans with this or guacamole--prep this now.
3. Next, take tempeh and slice it into four pieces. Place these into a medium sauce pan with water and bring to a boil. Turn heat down and allow to simmer for about ten minutes--this gets rid of the "taste" unboiled tempeh can have.
4. Meanwhile, prep your veggies. Heat about 2 tablespoons of canola oil in a large saute pan. Add onions, garlic and peppers, and seasonings, turn heat to medium low and allow to cook for about ten minutes, stirring now and then.
5. Drain tempeh from water and allow to cool a bit. Then, dice tempeh up into little squares. Place the tempeh in a plastic bowl and, here is what I did--I drizzled it with lemon olive oil, then added some paprika and a shake or two of chili powder and then added 1 tablespoon of Braggs Liquid Aminos. I put the lid on this and shook it really well to coat. Then, I added this to the pan with the onions and peppers.
6. Now, let this all cook for about another ten minutes--stir every so often.
7. Next, add the cream cheese, half the sour cream and salsa. Mix well to combine and allow the cream cheese to melt. Remove this from the heat. Allow to cool a bit.
8. Take a tortilla (as in the photo above) and fill it with the mixture, roll it up and place seam side down in your baking dish. I was able to get five enchiladas filled. You don't want to crowd them.
9. Take your can of enchilada sauce and pour over the enchiladas.
10. Spread with vegan nacho cheese and top with the black olives.
11. Bake uncovered for about 25 mnutes. Remove from oven, allow to cool a bit, then serve up! Whisk some vegan sour cream with lime juice and drizzle over the top. YUM!