Type what you have

Ingredients

• ✓ browning and seasoning sauce
• cooking spray
• pasilla chile cooking sauce
• water
• liquid aminos
• garlic powder
• onion powder
• texturized vegetable protein
• coconut creamer
• nutritional yeast
• avocado
• mozzarella-style vegan cheese
• nutritional yeast
• blue corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
2. 2 Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.
3. 3 Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.
4. 4 Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.
5. 5 Bake in the preheated oven until enchiladas are heated through, about 30 minutes.

By Kristen Flowers

Ingredients

• ✓ browning and seasoning sauce
• venison stew meat
• potato
• onion
• celery
• carrot
• beef bouillon
• beef broth
• green pea
• mushroom
• salt
• pepper
• cornstarch
• water

Instructions

1. 1 Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
2. 2 Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

By Shann