VEGAN BURRITO ENCHILADA BAKE
Higher Taste Vegan Bean & Cheese Burrito
Good Planet Plant-Based Cheddar Cheese Shreds
Good Planet Plant-Based Mozzarella Cheese Shreds
La Victoria Mild Red Enchilada Sauce
Follow Your Heart Dairy-Free Sour Cream
Sliced Black Olives
Sliced Green Onions
Preheat oven to 325º
Thawed burrito (bake for 25 minutes)
Frozen burrito (bake for 50 minutes)
In a baking pan, add a layer of Mozzarella Shreds.
Place the burrito in the pan and pour the Enchilada Sauce over the top of the burrito. Cover with aluminum foil allowing for space at the top so it doesn’t stick to the enchilada. Bake for allocated time or until cooked thoroughly. Remove from oven and allow to cool for 5 minutes. Add the toppings and ENJOY!
SPICY TLC RECIPE
Long time Higher Taste fans rejoice! We get asked all the time when we’re bringing the Spicy TLC sandwich back. Since we don’t have plans to make this one again, we decided we’d share the recipe with you. Chef & recipe creator Hans Wrobel wrote down this step-by-step guideline – enjoy!
Makes 32 slices
1 lb or two 8 ounce packages of tempeh (we recommend Tofurky Tempeh)
1 cup Expeller-pressed safflower oil
3 tablespoons granulated garlic
3 tablespoons cayenne pepper
½ cup soy sauce
Shredded carrots (if you know, you know)
Whole grain bread
Pre-heat oven to 350°F (or 325°F for a convection oven).
Take the tempeh and slice each slab in the middle length-wise. Then slice it across from top to bottom. Repeat for both slabs of tempeh.
Take each individual slice, stand it up and make four slices out of each piece, for a total of 32 slices.
In a mixing bowl, combine spices with oil and whisk thoroughly.
Take a sheet pan big enough for all slices; coat the pan with half of the oil & spice mix using a pastry brush or similar.
Lay the tempeh slices on the pan tightly together. Take the remaining oil & spice mix and coat the top of the tempeh.
Place in oven; check every 15 minutes. Rotate accordingly. Make sure they’re baked until brown on both sides (ovens may vary in temp – so keep a good eye on those beautiful slices!)
When done, cool slices on rack. Pour soy sauce into a small bowl. Once slices are cooled, take each piece and quickly dunk it in the soy sauce. Stand on edge and let dry.
The classic Spicy TLC was made with a bun, shredded carrots and a dollop of Vegenaise. Hans’ favorite combo is tempeh on whole grain toast with lettuce, tomato and Vegenaise. Any way you slice it, it's delicious!