VEGAN BURRITO ENCHILADA BAKE

SPICY TLC RECIPE

 

Long time Higher Taste fans rejoice! We get asked all the time when we’re bringing the Spicy TLC sandwich back. Since we don’t have plans to make this one again, we decided we’d share the recipe with you. Chef & recipe creator Hans Wrobel wrote down this step-by-step guideline – enjoy!

 

Makes 32 slices

 

Ingredients

• 1 lb or two 8 ounce packages of tempeh (we recommend Tofurky Tempeh)

• 1 cup Expeller-pressed safflower oil

• 3 tablespoons granulated garlic

• 3 tablespoons cayenne pepper

• ½ cup soy sauce

Optional toppings

• Lettuce

• Shredded carrots (if you know, you know)

• Tomato

• Vegenaise

• Whole grain bread

​

Directions

1. Pre-heat oven to 350°F (or 325°F for a convection oven).

2. Take the tempeh and slice each slab in the middle length-wise. Then slice it across from top to bottom. Repeat for both slabs of tempeh.

3. Take each individual slice, stand it up and make four slices out of each piece, for a total of 32 slices.

4. In a mixing bowl, combine spices with oil and whisk thoroughly.

5. Take a sheet pan big enough for all slices; coat the pan with half of the oil & spice mix using a pastry brush or similar.

6. Lay the tempeh slices on the pan tightly together. Take the remaining oil & spice mix and coat the top of the tempeh.

7. Place in oven; check every 15 minutes. Rotate accordingly. Make sure they’re baked until brown on both sides (ovens may vary in temp – so keep a good eye on those beautiful slices!)

8. When done, cool slices on rack. Pour soy sauce into a small bowl. Once slices are cooled, take each piece and quickly dunk it in the soy sauce. Stand on edge and let dry.

9. The classic Spicy TLC was made with a bun, shredded carrots and a dollop of Vegenaise. Hans’ favorite combo is tempeh on whole grain toast with lettuce, tomato and Vegenaise. Any way you slice it, it's delicious!

​