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- Hi, I'm Jerry James Stone,
and today's recipe is a Meatless Monday recipe.
Are you ready, ready to eat less meat?
Okay, well there's never no,
any meat on this channel anyway,
but this recipe for Meatless Monday.
I'm gonna show you how to make
a delicious cauliflower enchilada.
So I use cauliflower rice,
I use tempeh, so this thing is protein packed.
It's delicious and filling and healthy and comforting
and everything you need for a tasty, meat free Monday.
So let's go get to making it, okay?
Oh wait, before I go, I forgot.
So be sure to check out my cauliflower recipes
that I have on my channel.
I have other ones using cauliflower rice,
like pizza crust, salads,
all sorts of cauliflower rice recipes.
I also have a ton of vegan recipes,
so check that playlist out too,
because if you're looking for tasty, vegan foods,
this is the place to be.
The first part of making this recipe
involves sauteeing some spinach.
If you haven't yet, I have a video on my channel,
that shows you exactly how
to sautee spinach perfectly, every single time.
So be sure to check that out.
Okay, that's looking pretty good,
so now I'm just gonna transfer this to a strainer,
and let that excess water drain out
while we cook the rest of the enchilada filling.
Okay, so for this next part,
I have some minced garlic here
that I'm just kind of warming up
in a little bit of olive oil.
Just on a low heat, like medium-low,
just enough to bring out the aromatics.
I don't want the garlic to fry.
By the way, I mentioned this is a Meatless Monday recipe,
which means there's no meat,
but we're making the quote unquote enchilada meat right now.
This is the enchilada meat part of this recipe,
because you know what?
Eating meat free is actually really freaking easy,
and really freaking tasty,
and it's good for you and the planet,
so just warming up some garlic here in the olive oil.
Okay, so I added in my minced red onion here.
Once again, just sauteeing this,
also I have a really great video
on how to chop onions and do it without crying.
So you should really check that out.
I'm just gonna saute these.
I'm just gonna sweat them a little bit.
Now I'm gonna add in some tempeh.
This is ground tempeh.
Tempeh is tofu's like younger, crazier brother.
It's really nutty, has a nice, nutty flavor to it.
Tofu is more like a cheese, it's actually curdled soy milk
and tempeh is actually fermented soy beans
that are then formed into a cake.
So I'm adding this because it's super high in protein,
so it's gonna make these enchiladas a balanced meal.
We don't want just carbs, so perfect for Meatless Monday.
It's healthy, it's tasty, and it's filling.
Okay, so we sauteed the ground temeph
just for about a minute over medium-high heat.
Now I'm gonna add in the next part,
riced cauliflower.
I love riced cauliflower as an addition to so many things
because it's really easy to work with.
It's a great way to add,
I love that sound, that sizzling sound,
it's a great way to add veggies to almost anything.
So you can add riced cauliflower to scrambled eggs,
you can add it to your marinara sauce.
So if you really want to just like
veggie up anything that you're making,
it's a really great way to sneak in more veggies,
and not even really notice it.
So I'm just gonna cook this
for about, saute it for just a couple minutes,
get some of the moisture out of there.
You can see all that steam coming off.
Okay, so we're ready for the next step.
We're gonna add in some taco seasoning.
Just standard, out of the package taco seasoning.
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We're gonna add in some tomato paste.
And then a can of diced tomatoes with green chilis.
Now we're just gonna mix this all together.
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And this is gonna make our enchilada meat for the,
our Meatless Monday enchiladas.
Super flavorful, really spicy, delicious,
high in protein from the tempeh,
veggie packed from the cauliflower,
by the way,
I have a lot of cauliflower recipes on my channel,
so be sure to check those out.
If you love cauliflower,
you can use it for pizza or salad or whatever.
But we're gonna use it for enchiladas today.
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Just gonna let that cook a little bit,
cook out the extra liquid that we added.
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just looks like regular old kokumi, huh?
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Super healthy, planet friendly, people friendly.
It's gonna be so good in the enchiladas.
Now we're just gonna build our enchiladas,
starting off with a little bit of cheese.
Next, add in some of our sauteed spinach.
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Just a little bit more.
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Then add our cauliflower and tempeh taco meat,
our enchilada meat.
Then, I'm just gonna role this up,
add them to a baking dish.
Squeeze them all in there.
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Now just cover them with some enchilada sauce.
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Top them off with more cheese.
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More cheese, please.
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And just decorate them with some sliced black olives.
Now we're just gonna bake them at 350 for about 20 minutes.
Okay, these things are good to go.
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How tasty does that look?
So that's it,
that's how you make the tasty cauliflower enchiladas.
Not too bad, right?
That tempeh, tempeh is a wonderful thing
to mix into your recipes,
because depending on how you use it,
you might not even know it's there,
and it's super, super great protein.
It's like, just high in protein,
it's lean as far as that goes, it's plant-based.
What else do you need, right?
So if you like this video, give me a thumbs up.
If you haven't yet, please subscribe.
And if there's something you want to see,
just drop a comment down below, okay?
I'll see you guys next time.
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