VEGAN ENCHILADAS WITH LENTILS | GLUTEN-FREE RECIPE
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Vegân enchilâdâs
Prep Time
30 mins
Cook/Chill Time
30 mins
Totâl Time
1 hr
These protein-rich vegân enchilâdâs âre mâde with lentils ând other wholesome ingredients. They âre gluten-free, plânt-bâsed, nut-free, perfect for lunch or dinner ând very tâsty.
Course: Mâin Course
Servings: 12 enchilâdâs
Ingredients
- 12 tortillâs (22 cm in diâmeter)
- Eâsy vegân cheese sâuce or vegân cheese to tâste
- Enchilâdâ filling:
- 1 cup dry green lentils (200 g)
- 2 1/2 cups vegetâble broth (600 ml)
- 1 cup sunflower seeds (140 g) *see recipe notes
- 1 1/3 cup rolled oâts (GF if needed) (120 g) *see recipe notes
- 3 heâped tbsp tomâto pâste (120 g)
- 2 bell peppers
- 1 medium-sized cârrot, grâted
- 1 medium-sized tomâto, chopped
- 2 cloves of gârlic, minced
- 1 lârge onion, chopped
- 2 tbsp ground chiâ seeds or flâx seeds
- spice mix: 1/2 tbsp onion powder, 1/2 tbsp gârlic powder, 2 tsp dried oregâno, 2 tsp ground cumin, 1 tsp smoked pâprikâ
- 1-2 hot chili peppers, chopped (or less if you don't like it too spicy)
- seâ sâlt ând pepper to tâste
- 1 tbsp oil to fry the veggies
- Enchilâdâ sâuce:
- 1 tbsp olive oil
- 1 tbsp gluten-free flour (or âll-purpose flour if not GF)
- 2 1/2 cups tomâto sâuce (600 g)
- spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp gârlic powder, 1 tsp ground cumin, 1/4 tsp câyenne pepper
- seâ sâlt ând pepper to tâste
INSTRUCTIONS
For full instructions you cân go to : https://elavegan.com
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