Vegan Enchiladas

This recipe looks so delicious! It reminds me of vegan lasagna. I think this is a great variety. Thanks! And yes you should really give it a try.

Vegan Enchiladas

These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, nut-free, perfect for lunch or dinner and very tasty.

Prep Time 30 mins
Cook/Chill Time 30 mins
Total Time 1 hr
Servings 12 enchiladas

INGREDIENTS:

• 12 tortillas (22 cm in diameter)
• Easy vegan cheese sauce or vegan cheese to taste

Enchilada filling:

• 1 cup dry lentils (200 g) *see recipe notes
• 2 1/2 cups vegetable broth (600 ml)
• 1 cup sunflower seeds (140 g) *see recipe notes
• 1 1/3 cup rolled oats (GF if needed) (120 g) *see recipe notes
• 3 heaped tbsp tomato paste (120 g)
• 2 bell peppers
• 1 medium-sized carrot, grated
• 1 medium-sized tomato, chopped
• 2 cloves of garlic, minced
• 1 large onion, chopped
• 2 tbsp ground chia seeds or flax seeds
• spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
• 1-2 hot chili peppers, chopped (or less if you don't like it too spicy)
• sea salt and pepper to taste
• 1 tbsp oil to fry the veggies

Enchilada sauce:

• 1 tbsp olive oil
• 1 tbsp gluten-free flour (or all-purpose flour if not GF)
• 2 1/2 cups tomato sauce (600 g)
• spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper
• sea salt and pepper to taste

INSTRUCTIONS:

1. Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
2. While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
3. Get full instructions & recipes @ elavegan.com

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