To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato, Lentil and Bean Chilli, which will have the same consistency and go perfectly with these enchiladas.
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Rather than just sprinkle cheese on top, I have made a vegan cheese sauce to pour over before putting them in the oven. This helps the vegan cheese to melt better by adding moisture to it. The cheese I used for this was the Cathedral City plant based, but you can use whichever is your favourite.
This dish is also easy to make gluten-free if you substitute the wraps for a gluten-free version and pick a vegan mince that is the same (or use the bean chilli mentioned above).
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Easy to make gluten-free.
For the Chilli:
- 2 tbsp oil
- 2 medium onions diced
- 200 g mushrooms sliced
- 4 cloves garlic chopped
- 350-400 g fresh vegan mince
- 1 tbsp dried oregano
- 2 tbsp smoked paprika
- 2-3 heaped tsp chipotle chilli powder or other mild to medium chilli powder
- 2 tsp ground cumin
- ½ tsp salt
- 100 g tomato puree
- 2 cans chopped tomatoes
- 1 can water
- 1 mug espresso coffee
- 1 can red kidney beans drained and rinsed
- 100 g dark chocolate
For the Cheese Sauce:
- 50 g vegan butter
- 1 heaped tbsp gram chickpea flour
- 400 ml vegan milk
- 2 tbsp nutritional yeast
- 1 tsp of your favourite hot sauce
- 1 tbsp cider vinegar
- 100 g vegan cheese grated
- Salt and pepper to taste
You Will Also Need:
- 8 tortilla wraps
- 2-3 medium tomatoes sliced
- About 50g additional vegan cheese grated
- A sprinkle of fresh chopped parsley optional
- To make the chilli, heat the oil in a saucepan and gently cook the diced onions for about 5-7 minutes, until they have softened. Now add the sliced mushrooms and cook on a higher heat for 5 more minutes, until everything is browned. Put in the garlic and give it another minute or two.
- Once the garlic flavour has released, break up the vegan mince and add it to the pan. Stir through and cook for about 7-8 minutes, stirring often, to allow it to brown as much as possible.
- Now put in the spices, the oregano, smoked paprika, chilli powder, cumin and salt. Stir through and allow them to cook for a minute or so. Now add the rest of the chilli ingredients to build up the sauce. Stir through and simmer for 35-45 minutes, until the sauce has reduced and thickened.
- While that is cooking, make the cheese sauce. Melt the butter in a small saucepan and stir in the gram flour, until it is lump-free. Now start gradually adding the milk, stirring in a little at a time to ensure that the sauce remains smooth. As it thickens, add a little more until you have used up all of the milk and have a smooth sauce. Now put in the rest of the sauce ingredients and simmer gently for about 5 minutes, until the sauce is rich and thickened. Take off the heat when done.
- Preheat the oven to gas 6/200C/400F.
- Lay out your tortillas onto 2 oiled oven trays or dishes (you should be able to get 4 enchiladas per tray depending on the size of yours). Divide the chilli between the 8 tortillas, placing down the middle of each tortilla, so that the edges are free to roll over the top. Fold over the edges to cover the chilli, then place 3 tomato slices on each enchilada (this will also help hold the folded bread in place).
- Now divide the cheese sauce between the two trays of enchiladas and pour over the top. Sprinkle the grated vegan cheese on top of the sauce, then place each tray in the oven for 35-45 minutes, until they are browned and crisp. Swap the trays over halfway through to ensure even baking.
- Sprinkle on the parsley if required and serve immediately.
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