Here's the thing about my cooking: I rarely make a recipe the exact same way twice.
I'll vary it by what we have on hand, what was on sale, etc. Especially with a recipe like the below, nothing will go wrong (e.g., it isn't a soufflé that will fall if everything isn't exactly right). It is in keeping with our protein / veggies / carb / sauce approach to meals -- nothing magic, exotic, or difficult.
- 1 medium onion (generally red)
- 2 peppers (generally a red and a yellow)
- Some form of "strips" of veggie meat (we use a package of Tofurky strips, but have used half a package of Beyond Meat Chicken-Free Strips. You could use cut-up Boca Burgers or Gardein's Ultimate Beefless Burger.)
- 1 apple (optional)
- Bottle of Enchilada Sauce (we generally use Trader Joe's; can use salsa)
- Oil as needed
I cut up about 1/3 of the onion into thick strips and saute them on medium heat for a few minutes. I stir in about 2/3 of a pepper (cut into thick strips) for a minute or two, then the chicken-less strips for a few minutes.
After 3-4 minutes, I add in another 1/3 of the onion, in thinner strips. After another 3-4 minutes, I add about 2/3 or a full pepper, also cut into thinner strips. After 1-2 minutes, I put in pieces of the apple and pour in the enchilada sauce; reduce heat to simmer. After a few minutes of simmering, it is good to go!
I serve on tortillas with shredded brick Daiya, along with Follow Your Hearts' vegan bleu cheese dressing, Hampton Creek's Awesome Sauce, Tofutti Sour Supreme, a homemade dip, Annie's Goddess dressing, or vegan ranch dressing. (I add habanero sauce for mine.)
We'll have any leftovers with rice and chips the next day.
By adding in the onion and pepper at different times, some will be well-cooked, and some will still be crunchy. (I generally save some onion and pepper for a future dish; e.g., Tofurky Italian Sausage w/ sauce, or for taco meat.) I also add in other vegetables, based on what we have on hand -- last time, I put in green beans -- the right size, and crunchy too! Putting the apple in at the last moment leaves those pieces crunchy as well.