Page 14 - AzVEG Booklet

part 7 | recipe by jason wyrck

Enchiladas

in Red Sauce

From ‘Vegan Mexico: Soul-Satisfying Regional Recipes
from Tamales to Tostadas’ by Jason Wyrick

Enchiladas in Red Sauce are common throughout the
Southwest. Not only are there plenty of regional styles, every
family makes those styles differently. This version is one of
my personal favorites, but you should feel free to fill them with
your own favorite ingredients.

In 2001, Jason Wyrick reversed his type 2 diabetes by
adopting a healthy vegan diet. During that journey, he learned
a valuable lesson. If the food was lackluster, no one was
going to eat it. Subsequently, he left his job as the Director of
Marketing for a Ft. Worth technology firm to become a vegan
chef and help others successfully adopt a vegan diet by mak-
ing outstanding vegan food. Since becoming a vegan chef,
he has taught at a prestigious culinary academy, published
the world’s first vegan food magazine, has been featured by
the NY Times, has written several books, including co-author-
ing the NY Times Bestseller 21 Day Weight Loss Kickstart,
Vegan Tacos, and his latest book, Vegan Mexico. Chef Jason
Wyrick specializes in making vegan cuisine approachable
and in taking authentic cultural recipes and creating vegan
versions of them that are true to the original intent.