Lentil and porcini mushroom enchiladas
Chef
Rafael Hernandez
Hospital
Clovis Community Medical Center
Cook time
3 hours
Yield
20 servings
Recipe type
Plant-based
Award
Finalist
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ingredients
Ingredients
1 2/3 cups dried porcini mushrooms
2 1/2 cups hot water
2 1/8 pounds cooked black Beluga lentils
26 ounces hard fresh tofu
10 ounces vegan enchilada sauce
1 2/3 cups red bell pepper, fresh
1 2/3 cups yellow onion, jumbo, fresh
1 2/3 cups yellow corn kernels, standard, frozen
5/8 teaspoon sea salt
1/4 teaspoon coarse ground black pepper
6 1/2 cups dried black beans
7 1/2 gallons water (total, combining all water uses)
8 1/3 teaspoons sea salt (total, combining all salt uses)
6 1/2 cups fresh jalapeno peppers
26 1/2 ounces hard fresh tofu
3 1/4 cups coconut milk, from Indonesia
13 tablespoons canola olive extra virgin 90/10 blend oil
5 1/2 pounds coconut milk, from small cans
3 1/4 cups hot water
6 3/4 teaspoons sea salt
9 1/2 tablespoons nutritional yeast
13 tablespoons gluten-free agar powder
3 1/3 teaspoons corn starch
3 1/3 teaspoons Meyer lemon blend juice, not-from-concentrate
1 2/3 teaspoons garlic powder seasoning
2 1/2 pounds diced frozen avocado
2 1/2 quarts key lime juice
6 1/2 tablespoons onion powder
5 teaspoons garlic powder seasoning
5 cups roasted unsalted cashews, half & piece, shell off
6 1/2 cups nut water
3 1/4 cans small coconut milk
6 1/2 tablespoons Meyer lemon blend juice, not-from-concentrate
26 1/2 ounces hard fresh tofu
5 teaspoons apple cider vinegar, domestic bottle 50 grain
4 1/4 teaspoons sea salt
2 1/2 cups hot water
2 1/8 pounds cooked black Beluga lentils
26 ounces hard fresh tofu
10 ounces vegan enchilada sauce
1 2/3 cups red bell pepper, fresh
1 2/3 cups yellow onion, jumbo, fresh
1 2/3 cups yellow corn kernels, standard, frozen
5/8 teaspoon sea salt
1/4 teaspoon coarse ground black pepper
6 1/2 cups dried black beans
7 1/2 gallons water (total, combining all water uses)
8 1/3 teaspoons sea salt (total, combining all salt uses)
6 1/2 cups fresh jalapeno peppers
26 1/2 ounces hard fresh tofu
3 1/4 cups coconut milk, from Indonesia
13 tablespoons canola olive extra virgin 90/10 blend oil
5 1/2 pounds coconut milk, from small cans
3 1/4 cups hot water
6 3/4 teaspoons sea salt
9 1/2 tablespoons nutritional yeast
13 tablespoons gluten-free agar powder
3 1/3 teaspoons corn starch
3 1/3 teaspoons Meyer lemon blend juice, not-from-concentrate
1 2/3 teaspoons garlic powder seasoning
2 1/2 pounds diced frozen avocado
2 1/2 quarts key lime juice
6 1/2 tablespoons onion powder
5 teaspoons garlic powder seasoning
5 cups roasted unsalted cashews, half & piece, shell off
6 1/2 cups nut water
3 1/4 cans small coconut milk
6 1/2 tablespoons Meyer lemon blend juice, not-from-concentrate
26 1/2 ounces hard fresh tofu
5 teaspoons apple cider vinegar, domestic bottle 50 grain
4 1/4 teaspoons sea salt
preparation
Instructions
1. In a designated sanitized sink or container, soak produce in Anti-Microbial Fruit & Vegetable Wash, agitate for no longer than 90 seconds, and allow to drain in a colander or strainer. Dice bell peppers and onions. Combine porcini mushrooms with boiling water; cover with plastic to let steep. Crumble tofu in a food processor. Soak lentils and tofu overnight (or at least 2 hours) in porcini liquid and chopped reconstituted porcini. Drain the porcini/lentil mixture of all liquids; add vegan enchilada paste (solids from vegan enchilada sauce) and combine. Roast bell peppers, corn, and onion on a sheet pan in a 350°F oven until slightly blackened. Combine with tofu & mushroom mixture.
Season to taste with salt and pepper.
2. Drain the beans and add to a pot with water, salt, and sliced jalapenos. Cook over medium heat until tender, adding water as needed. Drain the beans and blend them with tofu, coconut milk, and oil. Season to taste with salt and pepper.
3. Grease a pan or bowl with pan spray; set aside. Combine all ingredients in a pot and cook over medium heat, whisking consistently until the mixture thickens and becomes stretchy; about 10 minutes. Pour the mixture into the greased pan and cool uncovered until set hard.
4. In a food processor, blend together all ingredients until well-mixed and smooth. Season with salt and pepper to taste.
5. In a designated sanitized sink or container, soak produce in Anti-Microbial Fruit & Vegetable Wash, then agitate for no longer than 90 seconds, and allow to drain in a colander or strainer. Soak cashews in water overnight. Drain cashews and combine with coconut milk, lemon juice, tofu, apple cider vinegar, and salt in a food processor. Blend until smooth 6. Warm tortillas on the grill or in the oven. Fill each tortilla with 2 oz of vegan meat substitute and roll up, leaving sides open. Pour a small amount of enchilada sauce into a baking dish or hotel pan. Arrange the enchiladas in the dish. Pour the remaining sauce over the enchiladas and cover; bake in a 350°F oven until the internal temperature reaches 165°F.
6. On a plate, place enchiladas on top of black bean puree. Garnish with grated vegan provolone cheese, cabbage, and cilantro. Top with avocado crema and sour cream.
Season to taste with salt and pepper.
2. Drain the beans and add to a pot with water, salt, and sliced jalapenos. Cook over medium heat until tender, adding water as needed. Drain the beans and blend them with tofu, coconut milk, and oil. Season to taste with salt and pepper.
3. Grease a pan or bowl with pan spray; set aside. Combine all ingredients in a pot and cook over medium heat, whisking consistently until the mixture thickens and becomes stretchy; about 10 minutes. Pour the mixture into the greased pan and cool uncovered until set hard.
4. In a food processor, blend together all ingredients until well-mixed and smooth. Season with salt and pepper to taste.
5. In a designated sanitized sink or container, soak produce in Anti-Microbial Fruit & Vegetable Wash, then agitate for no longer than 90 seconds, and allow to drain in a colander or strainer. Soak cashews in water overnight. Drain cashews and combine with coconut milk, lemon juice, tofu, apple cider vinegar, and salt in a food processor. Blend until smooth 6. Warm tortillas on the grill or in the oven. Fill each tortilla with 2 oz of vegan meat substitute and roll up, leaving sides open. Pour a small amount of enchilada sauce into a baking dish or hotel pan. Arrange the enchiladas in the dish. Pour the remaining sauce over the enchiladas and cover; bake in a 350°F oven until the internal temperature reaches 165°F.
6. On a plate, place enchiladas on top of black bean puree. Garnish with grated vegan provolone cheese, cabbage, and cilantro. Top with avocado crema and sour cream.
