Directions

• Soak textured soy protein in water for 15 minutes
• Rinse and pull apart the oyster mushrooms and place in mixing bowl; add 1 tablespoon of oil and 2 teaspoons of salt, toss it all together
• Add oyster mushrooms to a pan on medium heat, stir occasionally for 7-8 minutes
• Add soy protein to the mushroom mixture, cook and stir occasionally for another 7-8 minutes
• Turn off the heat and add lime juice and salt to taste, set aside
• Add enchilada sauce to a wide pan (large enough to place a corn tortilla in); put it on low heat
• Add two tablespoons of oil to a small bowl
• Turn on another pan on medium heat; toast a tortilla for a couple of minutes on each side, using a brush or spoon to lather on some oil from the small bowl
• Dip the toasted tortilla in the enchilada side, and flip it so that both sides are soaked, set it on a plate
• Add soy/mushroom filling to the tortilla and roll up, along with the vegan cheese
• Repeat the steps until you have made all of the enchiladas from your tortillas