These vegetable and red lentil vegan enchiladas make for a super hearty dish that is full of nutritional goodness. They are full of a variety of veggies and some red lentils; this dish is high in protein and assures you are well on your way to the government recommended 10 a day!
DAIRY-FREE & GLUTEN-FREE
My cashew sour cream goes really well with this, also add some fresh greens and lime to add a cool, fresh crunch that rounds this dish off nicely.
Ensure you use gluten-free corn tortillas to make the whole dish gluten-free!
I used Tesco own brand dairy free cheddar on my enchiladas but Sainsbury’s do their own brand as well.
I hope you enjoy this recipe and please do rate and comment if you try it! Thanks 🙂
A hearty vegan Mexican-inspired dish.
- 2 Tbsp olive oil
- 4 cloves garlic, finely chopped
- 1 onion, diced
- 1 courgette, diced
- 1 aubergine, diced
- 150 g (2 cups) mushrooms, chopped
- 150 g (3/4 cups) red lentils
- 240 mL (1 cup) hot water
- 1 tsp chilli powder
- 1 tsp cumin
- salt & pepper
- 27 g (1/2 cup) sundried tomatoes
- 1 can chopped tomatoes
- 1 Tbsp tomato paste
- 1 tsp mild chilli powder
- 1 tsp oregano
- 1 handful fresh basil
- 8 corn tortillas
- vegan sour cream
- vegan cheese, grated
- sliced lime
Start preheating your oven to 180C/350F/Gas 4.
Heat olive oil in a large pan.
Add garlic and onion, and stir-fry until onion starts turning translucent.
Throw in aubergine, courgette, mushrooms, and spices. Cook for 5 minutes, stirring often.
Add lentils, hot water, and spices. Allow to simmer for 10-15 minutes, until liquid has reduced.
For the topping, throw all of the ingredients into a blender and blend until smooth.
Fill each of the corn tortillas with the vegetable and lentil filling, roll and place in a large oven dish, next to each other.
Then pour the topping over the tortillas.
Bake for 30 minutes, covering with shredded vegan cheese for the last 10 minutes.
Serve with vegan sour cream and fresh sliced lime.
- Check out my recipe for vegan sour cream here.