Tempeh and Kale Enchiladas
for the sauce
  • 1 tablespoon neutral coconut oil
  • 1 small yellow onion - chopped
  • 1 teaspoon cumin seeds
  • 3 garlic cloves - sliced
  • 1 jalapeño - seeded and minced
  • 28 oz box or can crushed tomatoes
  • 1 tablespoon smoked paprika
  • 1 cup mung bean broth (from Part 1)
for the filling
  • 2 tablespoons neutral coconut oil
  • 1 large yellow onion - chopped
  • 1 medium carrot - peeled and sliced
  • ½ teaspoon cumin seeds
  • sea salt
  • 3 garlic cloves - sliced
  • 4 oz tempeh (half of an 8 oz package) - crumbled
  • 1½ cup cooked mung beans (from Part 1)
  • 1 tablespoon tomato paste
  • 1 teaspoon chipotle powder or flakes
  • 1 teaspoon smoked paprika
  • 3-4 packed cups kale - roughly chopped
  • 1 cup mung bean broth (from Part 1)
for the assembly
  • 8-12 tortillas of choice (gf if needed)
  • about 2 avocados
  • about ½ cup chopped cilantro
  • lime wedges (optional)
to make the sauce
  1. Warm the coconut oil in a deep saucepan over medium heat. Add the onion, cumin and a pinch of salt and sauté for 5 minutes, until translucent. Add the garlic and jalapeño and sauté for another 2 minutes.
  2. Add the tomatoes, smoked paprika and mung bean broth and simmer for another 10 minutes, or until the sauce is thickened. Let cool and store refrigerated in an airtight container, until ready to use.
to make the filling
  1. Warm the coconut oil in a large sauté pan over medium heat. Add the onion, carrot, cumin and a pinch of sea salt, and sauté for 5 minutes, until the onion is translucent.
  2. Add the garlic and sauté for 2 more minutes. Add the tempeh, mung beans, tomato paste, chipotle, and smoked paprika. Stir to coat. Add the kale and the mung bean broth and cook for about 5 minutes, or until the kale is wilted. At this point, it might help to cover the pan with the lid, so that the kale steams and wilts, making the mixture more manageable for stirring. Let cool and keep refrigerated in an airtight container until ready to make the enchiladas.
to assemble and bake the enchiladas
  1. Preheat the oven to 350° F (180° C).
  2. Add half of the sauce to a 9" x 9" baking dish, or one or more dishes of a similar size. Working with the one tortilla at a time, place about 2-4 tablespoons (depending on the tortilla size) of the filling along the center of the tortilla and fold both sides over. Place the rolled up enchilada in the baking dish, seam down. Continue with the rest of the tortillas, arranging them snugly inside the dish.
  3. Spoon the rest of the sauce on top of the enchiladas and bake for 25-30 minutes, until hot throughout. Serve the enchiladas with cubed avocado, cilantro leaves, and lime wedges, if using.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-winter-meal-plan-part-2/