Vegan Enchiladas

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 10/19/2020, viewed by 153 , 0 Comments
yield6 portionstotal time60m

When you consider making major diet adjustments, thoughts usually turn to what you'll have to give up. If I think about veganism, enchiladas are a major barrier to entry. This recipe make me question that.

What you will need

12 Corn Tortillas

VEGAN ENCHILADA SAUCE

1 Tbsp Olive Oil

1 Tbsp AP Flour

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Paprika

24 oz. Tomato Sauce

VEGAN CHEESE SAUCE

1 Tbsp Olive Oil

1 Tbsp AP Flour

14 oz. Coconut Milk

1/4 cup Nutritional Yeast

Salt

Black Pepper

ENCHILADA FILLING

1/2 cup Pepitas

1 cup Rolled Oats

2 large Carrots

1 Tbsp Olive Oil

2 Tbsp Vegetable Bouillon

16 oz. Cooked Lentils

1 cup Water

(Nutritional facts 154 calories, 6.91 g fat, 19.33 g carbohydrates, 4.95 g protein, 0 mg cholesterol, 462 mg sodium)

How to cook

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Vegan Enchilada Sauce

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Warm the olive oil in a large pan over medium heat.

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t brown.

Add the flour and stir over medium heat to gently toast the flour to a light brown.

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Add the garlic powder.

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Add the onion powder.

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Add the paprika.

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sed in the sauce. Simmer for a few minutes, then remove from heat and set aside while you assemble the remaining elements.

Add the tomato sauce and stir or whisk until any chunks of flour are dispersed in the sauce. Simmer for a few minutes, then remove from heat and set aside while you assemble the remaining elements.

Vegan Cheese Sauce

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Heat some oil in a saucepan over medium heat.

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a light brown color.

Stir in the flour and toast, stirring constantly, until the flour takes on a light brown color.

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flour. Bring it to a simmer.

Add the coconut milk. Stir or whisk to break up and distribute the toasted flour. Bring it to a simmer.

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Stir in the nutritional yeast.

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Season to taste with salt and black pepper.

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you assemble the enchilada filling.

Simmer gently until the sauce is thickened. Then set the sauce aside while you assemble the enchilada filling.

Vegan Enchilada Filling

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Toss the pepitas into a blender or food processor. Pulse several times.

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Add the rolled oats and continue pulsing to a rough crumble.

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tting.

Peel the carrots and grate them on a standard box grater. Use the cheese setting.

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Heat some olive oil in a large pan over medium heat.

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til tender.

Add the grated carrot. Cook gently, stirring often for a few minutes, or until tender.

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Stir in the vegetable bouillon.

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Add the lentils.

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Stir in the chopped oats and sunflower seeds.

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Stir in the water and simmer until absorbed by the oatmeal.

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Stir in the enchilada sauce.

Assemble and Bake

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Preheat oven to 400°F

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g. I like to fry them quickly in a little oil, but you can just wrap them in a few paper towels and pop them in the microwave for 30 seconds if you're looking to use less grease.

You'll need to warm the tortilla to get them to roll nicely without cracking. I like to fry them quickly in a little oil, but you can just wrap them in a few paper towels and pop them in the microwave for 30 seconds if you're looking to use less grease.

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k it into a baking dish. Repeat until you've used up all of your filling. You can adjust the filling a little as you go to match your tortilla count.

Now for the assembly. Roll about 1/4 cup of filling into a tortilla and tuck it into a baking dish. Repeat until you've used up all of your filling. You can adjust the filling a little as you go to match your tortilla count.

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Top with the enchilada sauce.

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Bake the enchiladas for 10 minutes.

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Pour the vegan cheese sauce over the top.

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nd the cheese sauce is beginning to brown.

Bake for another 10-15 minutes or until the enchiladas are heated through and the cheese sauce is beginning to brown.

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