¼cupvegetable stock (vegetable broth or vegetable bouillon) - for sautéing
2poundsground turkey (minced turkey)
1smallyellow onion - diced
1clovegarlic - minced
6ouncesseitan
1poundtomatoes - fresh
127mlgreen chillies - chopped
200mlblack olives - drained and sliced
¾teaspoonchili powder (chilli powder in British English)
½teaspoonsmoked paprika
½teaspooncumin
Pinchcayenne pepper - dried
¼cupcashew butter
310-inchflour tortillas - whole-grain
6tablespoonsenchilada sauce - divided
1large avocado - sliced - for garnish
Instructions
Cooking Instructions
In a skillet over medium-high heat, put 2 tablespoons of vegetable broth or water and sauté onions and garlic until softened for about 2 to 3 minutes.
Add turkey and allow to brown.
Add the seitan or tempeh and stir-fry for an additional 3 minutes.
Stir in the tomatoes, chillies, olives, chilli powder, paprika, cumin, and cayenne pepper. Cook until the tomatoes start to break down, about 7 to 10 minutes.
Add the cashew spread, stir to combine and remove from the heat.
Preheat oven to 425 degrees Fahrenheit.
Pie Instructions
Spread 3 tablespoons of taco sauce in the bottom of a 9-inch deep pie plate (this is to prevent the tortillas crust from drying out or sticking to the plate).
Place a tortilla at the bottom of the plate and press down to form a bottom crust.
Add half of the filling to the pie plate and spread evenly.
Cut 1 tortilla into 4 pieces and overlap to cover the filling in the plate. Add the second half of the filling and spread evenly.
Cut the last tortilla into four pieces and overlap to cover the filling. Spread 3 tablespoons of taco sauce over the tortilla to coat it completely.
Bake in the oven for 20 minutes. Allow cooling for 5 minutes before slicing. Garnish with avocado slices, if desired.