The Best Vegan Enchiladas With Lentils (Gluten-Free Recipe)
These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. It can be made ahead and the recipe is freezer-friendly. The veggie enchilada casserole is gluten-free, plant-based, nut-free, perfect for lunch or dinner, and very tasty. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
12 tortillas (22 cm in diameter)
7 oz (200 g) vegan cheese or to taste
Enchilada filling:
1 cup (192 g) dry lentils
2 1/2 cups (600 g) vegetable broth
1/2 cup (70 g) sunflower seeds
1 1/3 cup (120 g) rolled oats gluten-free if needed
3 heaped tbsp (120 g) tomato paste
2 small bell peppers
1 medium-sized carrot grated
1 medium-sized tomato chopped
2 cloves garlic minced
1 large onion chopped
2 tbsp chia seeds (ground) or flax seeds
spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 1-2 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 (600 g) tomato sauce
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
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VEGAN ENCHILADAS WITH LENTILS
These Mexican enchiladas are vegan enchiladas and 100% healthy. They are baked and filled with lentils and sweet potatoes, then smothered in chile ancho and tomatoes sauce. This is a vegan Mexican recipe.
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THE BOMB! Lentil Enchilada Pasta
Plant Based Chow is a channel for those who are interested in a whole food plant based diet or have already started their journey but they just want more recipes, tips, and support along the way.
This Lentil Enchilada Pasta was the BOMB! Sightly quicker than regular enchiladas and packed with a lot of flavor! This will be going on our list of favorites.
Ingredients:
16oz of penne pasta
6 cloves garlic
1 cup red onions
3 6-inch celery stalks
1 cup red bell pepper
2.5 cups veggie broth (use 2 cups to cook your lentils)
4.5 cups crushed tomatoes
4 cups cooked lentils
1/4-1/2- cup nutritional yeast
4 tbsp whole grain flour
2.5-4 tbsp chili powder (to your taste)
2 tsp cumin
1 tsp paprika
salt and pepper to taste
You can also add avocado upon serving which makes it even more fantastic!
Music: bensound.com
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MUST TRY vegan Enchiladas! ????
Must try vegan enchiladas ???? perfect to make now when it’s colder, they’re comforting, DELICIOUS, and a fun switch from curries or stews ????
Lentil Enchiladas (from my app Fivesec Health)
For the lentil filling:
- 1 yellow onion
- 1 carrot
- 1 red bell pepper
- 1 red chili
- 4 garlic cloves
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 2 tsp each cumin, coriander, oregano
- 1/2 tsp salt
- 1 can (400g) crushed tomatoes
- 1 can (230g drained) lentils
For tomato sauce:
- 800g tomato passata
- 1 tsp each coriander, cumin
- 1/2 tsp each salt, garlic powder
- Combine in a saucepan and let simmer 10 mins
For the cheese sauce:
- 1 cup raw cashews (boil 5 mins then drain)
- 4 tbsp nutritional yeast
- 3/4 cup (180ml) plant milk, unsweetened
- 1 tbsp lime juice
- 1/2 tbsp apple cider vinegar
- 1/2 tsp each salt, turmeric, garlic powder
- Blend in a high speed blender until completely smooth
Fill 6 tortillas with the lentil filling, 1 tbsp cheese sauce in each, roll them up and cover with tomato sauce, bake for 50 minutes on 180C. Then 10 more minutes with the cheese sauce on top
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