VEGAN ENCHILADAS WITH LENTILS | GLUTEN-FREE RECIPE
Ingredients
- 12 tortillas (22 cm in diameter)
- Easy vegan cheese sauce or vegan cheese to taste
Enchilada filling:
- 1 cup dry lentils (200 g) *see recipe notes
- 2 1/2 cups vegetable broth (600 ml)
- 1 cup sunflower seeds (140 g) *see recipe notes
- 1 1/3 cup rolled oats (GF if needed) (120 g) *see recipe notes
- 3 heaped tbsp tomato paste (120 g)
- 2 bell peppers
- 1 medium-sized carrot, grated
- 1 medium-sized tomato, chopped
- 2 cloves of garlic, minced
- 1 large onion, chopped
- 2 tbsp ground chia seeds or flax seeds
- spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 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 tomato sauce (600 g)
- 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
Instructions
- Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
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