My first thought was a grain salad with chunks of marinated roasted tofu and lots of veggies but I imagine that vegetarians and vegans get sick of salads! My next thought was Mexican food - probably because it's been so hot that I've been stuffing leftovers into corn tortillas and calling it dinner for days now. I make a good enchilada and I've got no problems leaving off the cheese. Inspired by this recipe I decided on a combo of sweet potatoes, red potatoes and kale for the stuffing.
I boiled the potatoes and added the kale for the last few minutes. I diced the potatoes and chopped the kale and added everything to a pot where I had started sauteing some thinly sliced onion. Next addition? Lots of flavor. I think potatoes need a lot of salt so I added a good bit of that along with chile powder, cumin, dried oregano, adobo from a can of chipotles, red wine vinegar and enough veggie stock to bring it all together.
For the sauce I stuck to my go to enchilada sauce from Last Night's Dinner.
I microwave my tortillas before I dip them in the enchilada sauce to keep them pliable - a lot of recipes call for frying the first but this method always works for me and I save myself a few calories! Ladle some sauce into the bottom of a 9x13 pan, dip, stuff, roll, repeat, layering the enchiladas tightly next to each other.
Top with a bit more sauce. Bake at 375 covered for about 35 minutes then uncovered for another 10, until the edges start to get brown.
I didn't take a photo of the finished product - oops. These were good, not great - and adding sour cream and queso fresco really made them better, although not vegan! But I'm sure guacamole and vegan sour cream would be great. Luckily, everyone made a vegan dish (including a polenta pizza with vegan sausage crumbles - something like this, that was really tasty) so no one went hungry. The leftover filling made great veggie tacos.