Mole Tempeh Enchiladas
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Mole Tempeh Enchiladas

If you love enchiladas then you will love this authentic vegan twist! These easy to prepare Mole Tempeh Enchiladas are made with a homemade mole sauce, protein-rich tempeh, cheese, and corn tortillas. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch, Main Dish
Cuisine: Mexican
Keyword: Meal Prep, Tempeh
Servings: 4 meals
Author: Meal Prep on Fleek


For The Sauce

  • 1 ounce dried fruit medley
  • 2 tsp olive oil
  • 1/2 cup onion diced
  • 1 tsp fresh garlic minced
  • 2 tbsp dates diced
  • 1/2 tsp Dried oregano
  • 1/4 tsp cumin
  • 1/4 tsp fennel seed Anise
  • 1/8 tsp allspice
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp tomato paste
  • 2 tsp cocoa powder
  • 1 cup vegetable broth
  • 2 tsp brown sugar
  • 1 1/2 tbsp lemon juice
  • 1 corn tortilla

For The Enchiladas

  • 8 ounces Tempeh
  • 2 tsp olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 4 ounces canned green chiles
  • 1/2 cup onion diced
  • 8 corn tortillas
  • 1 1/2 cups vegan shredded cheddar cheese or pepper jack (can sub for regular cheese if not vegan)


  • Preheat oven to 400 degrees Fahrenheit.
  • In a large pot, bring 6 cups of water to a boil. De-stem, and de-seed the chiles, and place in a heatproof bowl. Pour the boiling water over the chiles, and let sit for 15 minutes to soften and re-constitute the chiles.
  • While the chiles are soaking, break up the tempeh into bite-sized chunks. Toss with olive oil, salt, and pepper. Place on a pan, and bake in the oven for 10 minutes, until golden brown. Remove from oven and allow to cool slightly.
  • While the tempeh bakes, make the mole sauce. If you want to skip making it, you can absolutely buy it already made at the grocery store. Heat a pot over medium heat, and add the olive oil. When the oil starts to shimmer, add in the onion. Cook for 3 minutes, until softened, then add the garlic, and cook 1 minute more. Add in the dates, oregano, cumin, fennel, allspice, salt, and pepper, and cook until fragrant, about 1 minute. Add in the tomato paste and cocoa powder mixing well, then add the vegetable broth slowly, while whisking to avoid a clumpy sauce. Turn heat to high, add in lemon juice, and bring to a simmer, about 5 minutes. Remove from heat, and put the sauce and drained chiles carefully into a blender, as it will be very hot. Add the tortilla, and carefully blend until very smooth, using a towel over the lid of the blender to protect yourself
  • To make the enchiladas, spray the tortillas with a bit of oil, then wrap in a wet paper towel, and microwave for one minute. This helps soften the tortillas and make them more pliable so they don’t crack when you roll them. It’s also better and faster than traditional frying.
  • Spoon some enchilada sauce to coat the bottom of a 9 by 13 inch, oven proof dish. In a bowl, combine the cooked tempeh, green chiles, onion, and 1 cup of cheese. Roll ¼ cup of tempeh mixture in a tortilla, and place seam side down in the dish. Repeat with the remaining 7 enchiladas. Top the enchiladas generously with more sauce, cover the pan with aluminum foil, and bake for 15 minutes, or until heated through. Remove the foil, top with ½ cup more of cheese, replace foil, and bake for 5 minutes more to melt the cheese.
  • Remove from oven and allow to cool slightly before packing your meal prep containers. Place two enchiladas in each, and serve with black beans and shredded romaine and tomato salad.


Nutrition for 1 out of 4 servings:
20.2g Protein | 52.1g Carbs | 18g Fat | 10.3g Fiber | 421 Calories