Place the tempeh in a sauce pan with broth. Toast the cumin and coriander seeds in a dry skillet for just 2 minutes, just to bring out the flavor. Tie in a small piece of cheese cloth with the cilantro and hot pepper. Add this to the tempeh, simmer, covered, 20 minutes. Allow the tempeh […]
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- 1 8 0z. package tempeh, sliced horizontally, then cubed
- 1cup vegetable broth ( or chicken-flavored vegetable broth)
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 Tbs. fresh cilantro
- 1 dried jalapeno
- 1 8-oz. jar Mole sauce (Rogelio Bueno is a good brand)
- 4 cups vegetable broth (or chicken-flavored vegetable broth)
- 1 onion, chopped
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 jalapeno peppers (YOU decide how hot you want this dish)
- 1 cup corn kernels (fresh or frozen)
- 20 Corn tortilla shells
- Oil for frying- cannola is good
Place the tempeh in a sauce pan with broth. Toast the cumin and coriander seeds in a dry skillet for just 2 minutes, just to bring out the flavor. Tie in a small piece of cheese cloth with the cilantro and hot pepper. Add this to the tempeh, simmer, covered, 20 minutes. Allow the tempeh to cool in the broth, then remove with a slotted spoon. Set aside.
Whisk the mole sauce into a heavy sauce pan with your broth. Simmer until thick, stirring occasionally, about 20 minutes.
Sauté onion until translucent. Add peppers, then zucchini and squash, sauté until just tender. Set aside.
Fill frying pan with enough oil to cover bottom to a depth of 1/4 inch. Have plate and paper towels ready to blot oil from fried shells. Heat oil so that the tortilla can receive rapid boil. Fry shell 30 seconds on each side. Drain well.
Preheat oven to 375. Spread a thin layer of mole sauce in bottom of 9×13-inch baking dish. Dip each tortilla shell into mole sauce (from sauce pan), place in baking dish and spread with 1 Tbs. black beans,a portion of tempeh, and enough vegetables so that you can still roll the enchilada. Roll, ending with seam side down. When pan is full, spread remaining sauce over top and sprinkle with a small amount of shredded cheddar cheese(optional).
Bake for 20 minutes. Remove and let cool. Enchiladas will fall apart if you serve them immediately. Serve on a warm dish.