|Those are veggie burritos under there. Toasty on the top and chewy on the bottom.|
If it’s covered with a sauce, I love it. That goes for pasta, pizza, grains, beans, salads, sandwiches, desserts and even breakfast (think honey sauce, yogurt sauce, fruit sauce). Love them all. Tell me if there is anything better than a huge sandwich smothered in spicy mayo and coleslaw and totally dripping in sauciness. No. There isn’t.
I know this looks totally decadent and creamy and full of fat and calories, but it’s mostly veggie broth – so relax and have a second helping. This recipe really put vegan ingredients to the test and I think they passed with flying colors. You could, I suppose, use dairy sour cream and dairy cheese, but why? Be good to your heart and the earth and the animals and go vegan.
|I sprinkled dried cilantro and sliced tomatoes on top before baking. Those black things on top are escaped black beans and sliced zucchini.|
Here’s what you need:
2 T Earth Balance butter
2 T flour
1 C vegetable broth or stock
¼ C non dairy sour cream (Tofutti brand)
1/3 C grated Daiya Jack or Cheddar cheese
¼ C minced pickled jalapeno peppers
Here’s what you do:
Melt the butter. Whisk in the flour and cook for about a minute, whisking constantly. Don’t let it brown. Add the veggie broth and keep whisking until it is smooth and thick, about 2 minutes. Add the sour cream, cheese, black pepper and jalapenos. Stir until it is all well incorporated. Adjust for seasonings and thickness…..meaning add more peppers or broth to your taste. Pour over whatever type of burrito or enchilada you got goin’. Bake and enjoy!