Baked Seitan & Aubergine filled Tortillas with a chilli sauce

I’m the kind of cook who looks at recipes in the collection of many cookbooks and thinks “mmm I like the sound of that but…”

Yeah, I’m not good at following recipes. I tend to cook what I feel like, how I feel, so many times it’s hard to replicate. Tonight I made a meal that was inspired by ‘Santa Fe Red Chilli Enchiladas’ from ‘The Art Of Tofu’ by Akasha Richmond. You can find it here:


The filling:

  • homemade seitan
  • spring onions
  • aubergine
  • fresh coriander
  • red wine
  • soy sauce
  • garlic puree
  • chilli powder
  • smoked paprika
  • enchilada sauce

Chop and fry the onions, aubergine and seitan in some oil. Add the rest of the ingredients and make a good sauce (not too thick).

Put it aside whilst you make the chilli sauce.

  • a teaspoon of smoked paprika
  • a teaspoon of chilli powder
  • several heaped tablespoons of flour
  • salt to taste
  • water

Mix the dry ingredients together and pour on the cold water. Whisk it all together. Cook up, stirring all the time, to make a thick sauce.

Lightly oil a casserole dish (with a lid). Take a tortilla and add some of the filling to it, add some slices of no-muh cheese. Roll it and place in the casserole dish. Repeat until you’ve used all the filling.

Pour over the sauce to ensure it’s all covered. Add some garlic flakes and crispy fried onions. Top with violife mozarella slices and fresh tomato slices. Cover and bake until it’s done. About 25 minutes at 180ºF. Take the lid off for the last 5 minutes.

I describe it as a Tex-Mex Lasagne.

I served it with sweetcorn rice and baked mushrooms. It goes well with a green salad.


Baked Seitan & Aubergine filled Tortillas with a chilli sauce
Baked Seitan & Aubergine filled Tortillas with a chilli sauce