Happy Monday, and the first day of Vegan MOFO! I’m going to shoot for 20 posts this month. That’s about 4 post a week, so I’ve got some blogging to do!
Now that they weather is getting cooler (if you call 70 degrees cooler), I though it time to whip out the slow cooker and prepare some hearty fall meals.
Behold, my first slow cooker meal of the year – Vegan Enchilada Casserole and Spanish Yellow Rice
This recipe is super easy. I layered all of the ingredients in the slow cooker before work, and then set the time and forgot about it for the rest of the day. In my version, I substituted tofu for vegan chorizo and it was super tasty.
This dish is a bit spicy, so if you aren’t into heat, make sure to pick up a mild enchilada sauce.
For the yellow rice, I veganized this recipe from Food Network – which pretty much just involved using Earth Balance in place of the butter. The recipe was SO easy and D loved it, so I’ll definitely be making again (and it’s easier on the wallet to buying the pre-made kind).
What’s your favorite slow cooker recipe?