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1
Sauce:
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2
Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
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3
Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
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4
Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and saute for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
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5
Stir in the soymilk and let it simmer for 5 minutes.
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6
Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
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7
Enchiladas:
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8
Mix diced avocados and 1/4 of the diced onion in a bowl. Add salt to taste and refrigerate for later.
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9
In a skillet saute the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute saute for another 5 or 6 minutes.
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10
Add in 1/2 cup of sauce and let it simmer for 3 minutes.
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11
Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
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12
Assembly:
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13
Add 1 spoonful of avocado mix and 2 spoonfuls of sauteed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
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14
Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!
