Hot and bubbly. š„ A lil spicy. š¶ļø Mouthwatering, deeelicious... Ok, enough about me. Letās talk about these drool-worthy vegan enchiladas. Made with our new Sharp Cheddar wedge, these enchiladas are cheesy, dairy-free, full of flavor, and are a total weeknight winner.Ā
Cheesy Vegan Enchiladas
Rated 5.0 stars by 1 users
Product
Sharp Cheddar
Servings
1
Total Time
60 Mins
Ingredients
Vegan Cheese Sauce:
-
1 wedge Sharp Cheddar Nuts for Cheese
-
Ā¾ cup non-dairy milk
- 2 tbsp pickled jalapeno, diced
Enchilada Sauce:
-
3 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- Salt, to taste
- Ā¼ cup water
- 2 tbsp tomato paste
- 2 cups vegetable broth
Filling
-
5 white mushrooms
- Ā½ cup walnuts
- 2 tbsp vegetable broth
- 340 g vegan ground beef substitute
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt, to taste
The rest:
-
12 corn tortillas
- Ā¼ cup cilantro, chopped
Directions
To make cheese sauce:
To a small saucepan over medium heat add Sharp Cheddar Nuts for Cheese and nondairy milk. Whisk until you get a smooth and creamy consistency. Whisk in the diced pickled jalapeno and set aside.
To make the enchilada sauce:
Combine flour with spices and set aside.
- In a small pot over medium-low heat warm water. Once warm vigorously whisk in the flour and spice mixture. Whisk in the tomato paste and broth - whisking continuously.
- Bring the mixture to a soft boil, then turn down the heat to low and summer for 5-6 minutes - whisking often to remove any clumps.
- Once the sauce slightly thickens, remove from the heat and season with salt to taste. Set aside.
Make the "meaty" filling:
To a food processor add mushroom and walnuts - pulse until a small crumble. Set aside.
- Add vegetable broth to a non-stick skillet over medium heat, after 30 seconds add the vegan beef crumble and the mushroom/walnut mixture. Cook for 1-2 minutes, stirring often.
- Season with cumin, smoked paprika, onion powder, garlic powder, and salt. Stir to coat.
- Once warmed through, remove from the heat and set aside.
Assemble
Preheat oven to 375ā.
- Pour half the enchilada sauce in the bottom of a 9x13 inch casserole dish. Set aside.
- To make the tortillas easier to work with, wrap 4-6 tortillas at a time in a damp paper towel, and microwave for 30 seconds to soften.
- Fill each tortilla with a couple scoops of the meaty filling and top with cheese sauce. Roll and place, seam side down, into the prepared pan. Repeat for all tortillas.
- Once all the enchiladas are filled and in the baking pan, pour over the rest of the sauce, then the rest of the cheese sauce on top of that.
- Bake in a preheated oven for 25-30 minutes or until bubbling.
- Sprinkle with cilantro and serve warm.
