I thought about calling these enchiladas. Then I thought about it, and wasn’t sure if, by definition, enchiladas are spicy. So me being the geek I am, found this:
enchilada: Mexican; tortilla fried in oil, filled with meat, cheese, or vegetables and served with chilli sauce.
Hmm, no. No, definitely not enchiladas. Roll-ups will have to suffice.
These “TVP Roll-Ups” are actually almost vegan. I think. It wasn’t intended, but as I was eating, I realized that with the exception of Greek Yogurt and a sprinkling of parmesan (even the mozzarella used is almond mozzarella) they just might be. Now, I am no expert on vegan eating: so if you are, please correct me if I am wrong!
Tomato-Basil TVP Roll-Ups
To serve one person, you will need:
– between 1/8 and 1/4 cup each of: diced red onion and diced red pepper
-1 Roma tomato, diced
-2-3 basil leaves, chopped
-1 T. fresh parsley, chopped
-2 cloves garlic, smashed
-1 T. olive oil
-2-3 T Nutritional yeast
-2 T. Greek Yogurt, Plain
-salt and pepper, to taste
-2-3 T. all-natural marinara/tomato sauce
-1/4 c. TVP
-2 Whole Wheat wraps
-non-stick cooking spray
-optional: shredded mozzarella, parmesan to top.
Preheat your oven to 400*.
Prepare all of your veggies while heating your olive oil in a non-stick pan over medium-low heat.
Stir to combine, and separate the mixture: reserve half, and leave half in the pan. To this, add 1/4c. water and your TVP. Season with additional salt and pepper as desired, and allow to simmer until the TVP has absorbed all of the water. Add 1/2 T. nutritional yeast.
While TVP is simmering, prepare your wraps: cut off two sides so that only the top and bottom are left round, and cut each in half for a total of four small-medium squares.
Once ready, spoon the TVP mixture into the wraps, and roll. Place seam-side down in a sprayed casserole dish, and bake at 400* for about ten minutes – until lightly toasted on top.
Meanwhile, prepare the sauce for the top: Place the reserved tomato and veggie mixture back into the pan over low heat, adding additional olive oil if necessary. Add 2-3 T. tomato sauce and a splash of water if necessary: allow to simmer.
When roll-ups are lightly toasted, remove from oven and spoon the sauce mixture over the roll-ups.
Place back into oven and bake until cheese is melted – approximately 5 minutes.
you could also try broiling it, but don’t do what I did and assume your broiler worked while you waited for the cheese to get toasty for ten minutes.
So! What’s so great about it?
-TVP is a great source of protein – it is high in protein, low in fat, and low in carbohydrates.
–Nutritional Yeast Flakes are also an excellent source of protein, but also provides you with many B-Complex vitamins (think: folic acid and reproduction of red blood cells), and is naturally low in salt and fat.
–Greek Yogurt is, once again, a great protein source, lower in carbs, and lower in sodium.
–Olive oil helps to control bad cholesterol levels while raising good cholesterol levels, in turn offering protection against heart disease.
-And don’t forget about all the veggies, of course!