Hominy and carne asada enchiladas with creamy green sauce from The Vegan Meat Cookbook: Meatless Favorites, Made with Plants (page 76) by Miyoko Schinner

  • ground cumin
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  • coconut milk
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute poblano peppers for green bell peppers; store-bought vegan carne asada-style chicken, the book's "Charbroiled succulent steak" (P.188), the book's "Not Mrs. Maisel's brisket but marvelous nevertheless" (P.192), or the book's "Savory roasted chicke"n (P.212) for vegan carne asada-style beef; and vegan Monterey Jack cheese for vegan pepper Jack cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute poblano peppers for green bell peppers; store-bought vegan carne asada-style chicken, the book's "Charbroiled succulent steak" (P.188), the book's "Not Mrs. Maisel's brisket but marvelous nevertheless" (P.192), or the book's "Savory roasted chicke"n (P.212) for vegan carne asada-style beef; and vegan Monterey Jack cheese for vegan pepper Jack cheese.

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