Vegan Enchiladas
6 portions
60mWhen 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
1
Warm the olive oil in a large pan over medium heat.
2
Add the flour and stir over medium heat to gently toast the flour to a light brown.
3
Add the garlic powder.
4
Add the onion powder.
5
Add the paprika.
6
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
1
Heat some oil in a saucepan over medium heat.
2
Stir in the flour and toast, stirring constantly, until the flour takes on a light brown color.
3
Add the coconut milk. Stir or whisk to break up and distribute the toasted flour. Bring it to a simmer.
4
Stir in the nutritional yeast.
5
Season to taste with salt and black pepper.
6
Simmer gently until the sauce is thickened. Then set the sauce aside while you assemble the enchilada filling.
Vegan Enchilada Filling
1
Toss the pepitas into a blender or food processor. Pulse several times.
2
Add the rolled oats and continue pulsing to a rough crumble.
3
Peel the carrots and grate them on a standard box grater. Use the cheese setting.
4
Heat some olive oil in a large pan over medium heat.
5
Add the grated carrot. Cook gently, stirring often for a few minutes, or until tender.
6
Stir in the vegetable bouillon.
7
Add the lentils.
8
Stir in the chopped oats and sunflower seeds.
9
Stir in the water and simmer until absorbed by the oatmeal.
10
Stir in the enchilada sauce.
Assemble and Bake
1
Preheat oven to 400°F
2
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.
3
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.
4
Top with the enchilada sauce.
5
Bake the enchiladas for 10 minutes.
6
Pour the vegan cheese sauce over the top.
7
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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