This new recipe has very California-style ingredients, wrapped up, sauced, and baked — just like an enchilada! They have homemade “bacon” crumbles, cherry tomatoes, avocado, spinach, and vegan ranch dressing — rolled up in gluten-free flour tortillas and topped with delicious cashew cheez sauce! My mouth waters just thinking about them!

This has been one of my original, creative recipes for quite some time now. However, I’ve actually changed it some over the years. I created it before going vegan, and I finally got the veganized version just how I want it. In fact, I made these a few days ago, and now I’m really bummed I didn’t make more because they’re so good, I’m still craving them!

These Cali-ladas are basically a vegan BLTA made into an enchilada. A very California Cuisine/Mexican fusion kind of dish. Everyone who I can think of loves BLTA’s and enchiladas — and you’re also going to love them meshed into one dish!

You may already be familiar with my tempeh bacon crumbles, or Facon Bacon. I first created them to use in my Mock-A-Roni n’ Cheez w/ Facon Bacon, and I next used them for the protein-style version of my Smoky Vegan Cauliflower Hash. The thing I think I like the best about this faux bacon is that I’m able to recreate that oh-so-popular flavor without having to use any maple syrup like a typic vegan recipe (and what I as well have used in the past).

Coconut aminos are sweeter than tamari or soy sauce, and by using them instead, it gives the marinade just the right amount of sweetness that we’re able to ditch the maple syrup. I love this because it’s one less ingredient and less sugar.

Once the tempeh crumbles have marinated, you fry them in a skillet with just a little oil, until the liquid has cooked off and they’ve slightly browned. This process only takes a few minutes.

The only other ingredient which needs to be made before assembling the Cali-ladas is the Cashew Cheez Sauce. The cashews need to be soaked for a minimum of four hours (a minimum of eight if using a regular blender and not one which is high-speed). They are then blended with the rest of the cheez sauce ingredients, and once it is finished, you will need to mix in some fresh salsa. I used a store-bought salsa to keep things easy, but you could, of course, make your own instead.

You will spread some of the cheez sauce on the bottom of an eight by eight baking dish, to lay the Cali-ladies on top of. Once the cheez sauce is spread, you can start wrapping these up.

To make these, you will take a flour tortilla (I, of course, used gluten-free ones) and spread a little vegan ranch down the middle of the tortilla. You can make your own, or for store-bought, I prefer to use Follow Your Heart’s High Omega Vegan Ranch. Next, spoon in a sixth of the tempeh crumbles, sprinkle on top of that some diced red onions, halved cherry tomatoes, lay out a few avocado slices, add a little fresh spinach, drizzle some more vegan ranch. Then you can roll it up. Repeat this process to make six Cali-ladas. If needed, secure with toothpicks, but mine stayed put without using any.

After all the Cali-ladas are prepared, generously spread more of the cheez sauce on top of them all, making sure to cover the sides on both ends as well. Now you can cover the dish with foil and bake them at 350 degrees Fahrenheit for 30 minutes.

Once the Cali-ladas have baked, let them sit to cool for ten to 15 minutes before serving. Either by using the stove-top or microwave, heat up the remaining cheez sauce, and when you’re ready to serve, drizzle the cheez sauce over the Cali-ladas and you can then sprinkle them with chopped green onion if desired.

I’ve yet to have these tasted by anyone other than family, but with my son’s first bite, he actually said, “Mmm,” aloud. I really couldn’t agree with him more. These Cali-ladas are one of the things that make you go, “Mmm!”

I’m excited for you to try these. They are unique and delicious, and I hope you enjoy! If so, leave a comment below, or tag me on Instagram, @veggiesattiffanis.

Print Cali-ladas Homemade "bacon" crumbles, cherry tomatoes, avocado, spinach, and vegan ranch dressing — rolled up in gluten-free flour tortillas and topped with delicious cashew cheez sauce! Servings 6 enchiladas Author Tiffani Wells Ingredients 8 oz package tempeh (ensure gluten-free)

3/4 cup coconut aminos (if substituting tamari or soy sauce you will need to also add maple syrup, to taste)

1 1/2 tsp smoked paprika

6 gluten-free flour tortillas, or regular flour tortillas if gluten isn't an issue

2 small avocados (or 1 large), sliced

24 cherry tomatoes, halved

1 cup (approx.) fresh spinach

1/4 cup red onion, diced

1 cup (approx.) vegan ranch dressing either homemade or store-bought (for store-bought I like Follow Your Heart)

Cashew Cheez Sauce

1/2 cup fresh salsa

2 green onions (greens only), chopped optional for serving Instructions Steam the tempeh for 8 minutes. In a small to medium-sized bowl, whisk together the coconut aminos and smoked paprika. Once the tempeh is cool enough to touch, crumble the tempeh into the bowl with the marinade. Let the tempeh marinate for two hours.

Make the Cashew Cheez Sauce and then stir the salsa into it.

Heat a large skillet over medium heat and drizzle with a little oil. Using a slotted spoon, transfer the marinated tempeh to the skillet, be careful not to include too much of the marinade (a little is ok). Cook until the liquid is absorbed and the tempeh starts to brown. Remove from heat

Preheat the oven to 350°F. Lightly oil an 8" x 8" baking dish and then spread the bottom of the dish with some of the cashew cheez/salsa mixture.

One by one, assemble the Cali-ladas. Lay a tortilla in the baking dish and spread a little ranch dressing down the middle of it. Now add 1/6 of the tempeh, some avocado slices, cherry tomatoes, red onions, spinach leaves, and then drizzle over it with more ranch. Roll the tortilla up and repeat with the rest. If needed, secure with toothpicks (mine stay together fine without).

Spread more of the cashew cheez/salsa mixture over the Cali-ladas. Spread it around the sides of the dish as well. Cover the dish with aluminum foil and place them in the oven for 30 minutes.

Remove the Cali-ladas from the oven, and let cool for about 10 minutes.

Either by using a saucepan on the stovetop or by using a bowl in the microwave, heat the remaining cheez sauce/salsa mixture. Drizzle more sauce over the Cali-ladas before serving. You can serve them onto plates first, or add the sauce while they're still in the baking dish. Top with green onions, if desired. Notes Enjoy any leftover Cashew Cheez Sauce warm with tortilla chips!

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