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Vegan Enchilada's - 1.5 hours

Gluten-Free - Dairy Free - Vegan - Protein Packed


What You'll Need to Make the Enchilada's:

  • 12 gluten-free tortilla's

  • Vegan cheese sauce

What You'll Need to Make the Enchilada Filling:

  • 1 cup dry lentils (I used black)

  • 2.5 tbsp vegetable bouillon paste

  • 2.5 cups water

  • 1 cup soaked sunflower seeds

  • 1+1/3 cups soaked and drained rolled oats

  • 2 tbsp ground chia or flax seeds

  • 3 heaping tbsp of tomato paste

  • 1 medium-sized onion roughly chopped

  • 2 cloves of garlic put through a garlic press or diced small

  • 4 heaping tbsp organic tomato paste

  • 1 large bell pepper ( I used 1/2 red and 1/2 orange) chopped roughly

  • 1 medium sized roma tomato chopped roughly

  • 1 medium-sized carrot, grated

  • a mix of a few different spices: 1 tbsp garlic powder, 1/2 tbsp onion powder, 3 tsp dried oregano, 2.5 tsp ground cumin, and 2 tsp paprika)

  • 2 tbsp liquid smoke

  • 1 green chili pepper, chopped finely (use 1/2 if you're sensitive to spice)

  • pink Himalayan salt and cracked pepper to taste

  • olive oil for frying the vegetables

What You'll Need to Make the Enchilada sauce:

  • 1 tbsp olive oil

  • 1 tbsp gluten-free flour

  • 1.5 cups organic (no-sugar added) tomato sauce

  • a mix of a few different spices: 1/4 tsp cayenne pepper, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder

  • Himalayan pink salt and pepper to taste


Instructions

Tip: Before you begin, take your enchilada wraps out of the refrigerator because they need to be at room temperature to roll well.


1. Wash the lentils and soak them over night. If you don't have time for that, soak them in hot water 2 hours before it's time to cook it. Throw off the water the lentils soaked in and cook them in fresh water. If you don't have time to do this, just wash the lentils. Add them to a medium-sized pan, add the vegetable bullion paste and the water and boil for 20 minutes or until tender.

2. While the lentils cook, make the enchilada filling: Warm a medium-sized skillet with olive oil, add your onions and garlic and sauté for 3 minutes or so. Add the chopped bell peppers, tomato, the grated carrot and the chili pepper and sauté for 3-5 minutes more. Set aside.

3. Prepare the enchilada sauce by: adding olive oil to a warm pan, putting your spices in and giving them a few seconds to cook--be careful not to burn them. Add the flour and stir for a minute then add your tomato sauce and bring it to high simmer until it becomes thick. It took me about 15 minutes.

4. To complete the enchilada filling: add all the dry ingredients to a food processor or blender (sunflower seeds, the oats, the chia seeds, the spices, salt and pepper) and blend for about 20-30 seconds.

5. Add the cooked vegetables and the tomato paste to the food processor or blender and blend it again.

6. Add the lentils to the food processor or blender and combine everything thoroughly. You may have to use a spoon to physically mix the enchilada filling around in the food processor or blender then blend again. It should be sticky but if not, add more oats.

7. Preheat your oven to 400 degrees Fahrenheit while you roll the enchilada filling into the tortilla wraps.

8. Ensure that the tortilla is at room temperature before rolling them. If they aren't at room temperature, lay them unto a baking sheet and put them into the oven for 1-2 minutes.

9. Once they are at room temperature or warm, spread 2 heaping tbsp of enchilada filling unto one corner (left or right) of the tortilla wrap. Roll the tortilla's as tight as possible while still being gentle. Place each of them into a baking dish and tuck them neatly side-by-side.

10. Repeat until you have rolled all of your tortilla's.

11. Pour the enchilada sauce on top of the tortilla's as evenly as possible. Layering is fine, or your can use a separate baking dish if you want each tortilla to have sauce directly unto it. I was able to make 16 small tortilla's and still had enchilada filling left over!

11. Bake them uncovered for 15 minutes. Remove them from the oven and pour your favorite vegan cheese sauce over them. Put them back into the over for 10-15 minutes. Serve them hot with fresh cilantro, avocado, vegan sour cream, onions and jalapeño.

Notes

  • Most lentils cook quickly but black, brown or French lentils are a great fit for this. Mine cooked within 25 minutes including the time that it took the water to begin boiling.

  • If you don't have sunflower seeds, use cashews or walnuts.

  • If you don't have oats, a great substitute is chickpea flour.

Did you enjoy today's recipe? Let me know down below in the comments. Feel free to request recipes and tag us on Instagram @thegeneuslife with your awesome recreations!

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