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Having a vegan in the house makes you think twice about meals, as well as consider creative ways to make your favorites. Vegans do not eat any form of animal products- from meat, eggs, butter and pre-made sauces which could contain fish sauce. But being vegan can be easy and healthy if you are willing to make the effort and plan ahead.
It is easy to make food that is also attractive for non-vegans – some times they can’t even tell! It can also be cheaper, as you aren’t buying expensive cuts of meat
So to drag my flatmate away from his avocado on toast (a good meal but not every night) I offered to make us both dinner. . . . enter VEGAN enchiladas!
I challenge you to make this for your family and friends, and see if they even notice there is no meat.
Vegan Enchiladas (feeds 4)
8-10 corn tortillas
1 can red kidney beans (or pre-seasoned chilli beans if you can get them)
1 can other beans (pick your favourite; cannellini, chickpeas, or more kidney beans)
1 can crushed tomatoes
Red and yellow capsicum
1 grated carrot
Vegan cheese/cream cheese if available or coconut cream (coconut cream is not as good at replacing the cheese texture but adds some creaminess to the sauce and another element of flavor)
Seasoning – I usually cheat and buy a packet of taco seasoning from the grocery store but a mix of chillis/chilli powder and cayenne pepper should do the trick.
1- Chop capsicum and mushrooms to about 1/2inch by 1/2inch pieces (no need to be too precise).
2- Heat a tablespoon of oil in a pan.
3- Add capsicum and mushrooms to pan. Cook until soft and slightly browned.
4- Add beans and crushed tomatoes. Bring to a light simmer until heated through.
5- Add grated carrot and bring back to simmer.
6- Heat tortillas according to packet directions.
7- In one tortilla, spoon the bean mix down the length of the tortilla, sprinkle vegan cheese or spoon some coconut cream, roll up, and place in oven dish. Repeat for all tortillas, leaving some sauce.
8- Spoon remaining sauce over enchiladas. Sprinkle vegan cheese, or leave it if using coconut cream.
9- Bake at 180C/350F for 10mins or, if using cheese, until cheese is browned and bubbly.
Dish up 2-3 enchiladas per person and serve with salad. Yum!