VEGAN ENCHILADAS WITH LENTILS | GLUTEN-FREE RECIPE
Can we please take a while to enjoy these vegan enchiladas? They were a massive hit in my house and I can't wait to make them as they're yummy! Not only are they delicious but they gluten-free, plant-based full of nourishment ingredients are comprised by them.
You will ask why I used lentils to make such vegan enchiladas. I actually love lentils, they are an equally source of protein and have a lot of minerals, vitamins, and fiber. By means of example, lentils are packed with folate. They have a taste and combined with spices alongside other components that were fermented and texture. They are perfect for lunch or dinner, nut-free plant-based, yummy and fermented.
Total Moment
Ingredients
- 1 1/3 cup rolled oats (GF if wanted ) (120 g ) *see recipe notes
- 3 heaped tbsp tomato paste (120 g )
- 2 tsp of garlic
- 1 Large onion, chopped
- Spice mix: 1 tsp paprika, 1/2 tsp onion powder, garlic powder 2 tsp ground cumin
- Sea salt and pepper to taste
- 1 tbsp oil to fry the veggies
- 1 tbsp olive oil
- 1 tbsp fermented bread (or all-purpose flour as well as GF)
- Spice mix: 1/4 tsp cayenne pepper, 1/2 tsp coriander powder, 1 tsp onion powder 1 tsp ground cumin
Instructions
- Place them rinse lentils to remove any dirt. Simmer employing a lid for about 20 minutes (or until tender).
- While the lentils cookprepare that your enchilada sauce then begin producing the enchilada filling. To generate the enchilada saucewarm the oil. Add all spices and cook for about two minutes. Add onion. Add grated carrot, tomato sauce peppers, and peppers and sauté for 5-7 minutes. They are yummy, wholesome, easy to make, nut-free, perfect for lunch or dinner and wholesome fermented.
- Add the tomato paste together with the veggies, then combine.
- These vegan enchiladas are made with different components and lentils. They are yummy, wholesome, easy to make, nut-free, perfect for lunch or dinner and wholesome fermented.
- Add the peas and blend until everything is mixed. The mixture must stick together and the texture should look like in the pics below. If the mix isn't thick or doesn't stick, then add ground oats.
- These vegan enchiladas are made with different components and lentils. They are yummy, wholesome, easy to make, nut-free, perfect for lunch or dinner and wholesome fermented.
- These vegan enchiladas are made with different components and lentils. They are yummy, wholesome, easy to make, nut-free, perfect for lunch or dinner and wholesome fermented.
- Spread 2 tsp tablespoons (100-120 g) of enchilada filling onto the surface of a tortilla.
- These vegan enchiladas are made with different components and lentils. They are yummy, wholesome, easy to make, nut-free, perfect for lunch or dinner and wholesome fermented.
- Roll up the tortilla and Place into a baking dish.
- These vegan enchiladas are made with different components and lentils. They are yummy, wholesome, easy to make, nut-free, perfect for lunch or dinner and wholesome fermented.
- Repeat this step with all the tortillas.
- These vegan enchiladas are made with different components and lentils. They are yummy, wholesome, easy to make, nut-free, perfect for lunch or dinner and wholesome fermented.
- Twist on top of the tortillas. I made 2 layers of 4 tortillas each (7 x 11 in baking dish) but you are able to earn just 1 layer with 8 tortillas. The filling is enough to receive 12 tortillas, so you could also make more than 8 (dependent on the size of your baking dish).
- These vegan enchiladas are made with different components and lentils. They are yummy, wholesome, easy to make, nut-free, perfect for lunch or dinner and wholesome fermented.
- Remove from oven, pour my easy dish skillet in the top (or use your favorite vegan cheese to taste ), and put the enchiladas back into the oven for 10-15 minutes. It's also likely to pour a little bit of cream, if wanted.
Notes
- I utilize.
- It is possible to use unique seeds or nuts (e.g. walnuts) instead of sunflower seeds.
- Chickpea flour Is a Fantastic Option for oats