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Vegan Enchiladas with Cauliflower "Meat" and Homemade Nacho Cheese Recipe

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4 from 14 reviews

These Vegan Enchiladas are a delicious and hearty plant-based meal featuring a flavorful homemade enchilada sauce, a savory cauliflower, mushroom, and walnut plant meat filling, and creamy vegan nacho cheese sauce. Perfectly baked until bubbly and topped with fresh cilantro and vegan sour cream, this recipe is a comforting and satisfying dinner option that serves six.

Ingredients

Enchilada Sauce

  • 3 tablespoons olive oil (or water for oil free)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar
  • Salt, to taste

Plant Meat

  • 2 cups riced cauliflower (from 1/2 medium head cauliflower)
  • 4 ounces mushrooms
  • 1/2 cup raw walnuts
  • 2 tablespoons olive oil (or vegetable broth for oil free)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon salt, to taste
  • 1 (15-ounce) can black beans, drained and rinsed

Other Ingredients

  • 1/2 recipe Vegan Nacho Cheese Sauce
  • 12-15 corn tortillas
  • 1/4 cup chopped cilantro
  • Vegan sour cream (for serving)

Instructions

  1. Prepare Vegan Nacho Cheese Sauce: Make a half recipe of the vegan nacho cheese sauce as per recipe instructions and set it aside for later use.
  2. Make the Enchilada Sauce: Measure the dry ingredients—flour, chili powder, garlic powder, cumin, and salt—into a small bowl. Have tomato paste and vegetable broth ready nearby.
  3. Cook the Enchilada Sauce: Warm the olive oil or water in a medium pot over medium heat. Stir in the dry ingredients mixture and whisk constantly for about one minute. Add tomato paste and whisk thoroughly, then slowly pour in vegetable broth while whisking continuously.
  4. Simmer the Sauce: Bring the sauce to a boil, then reduce heat and simmer for 5 minutes, whisking often to prevent lumps and promote thickening. Remove from heat and stir in apple cider vinegar. Taste and adjust salt as needed. Set sauce aside.
  5. Prepare Plant Meat - Rice the Cauliflower: If using whole cauliflower, chop florets and pulse in a food processor to create cauliflower rice. Add 2 cups of cauliflower rice to a large skillet or pan on the stovetop.
  6. Prepare Plant Meat - Process Mushrooms and Walnuts: Pulse mushrooms and walnuts in the food processor until finely chopped but not overprocessed. Add mixture to the pan containing cauliflower rice.
  7. Cook Plant Meat Mixture: Turn heat to medium-high. Add olive oil or vegetable broth, cumin, smoked paprika, onion powder, garlic powder, soy sauce, and salt. Stir to combine and cook for 10-15 minutes, stirring frequently to allow flavors to meld and moisture to reduce. Add black beans and stir through. Remove from heat.
  8. Preheat the Oven: Preheat oven to 375°F (190°C). Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9x13 inch casserole dish.
  9. Soften Tortillas: Wrap 5 tortillas at a time in a damp paper towel and microwave for 30 seconds to 1 minute until soft and pliable for easier rolling.
  10. Assemble the Enchiladas: Place a scoop of the plant meat mixture and a spoonful of the vegan nacho cheese sauce onto each tortilla. Roll each tortilla tightly and place seam side down into the prepared baking dish. Repeat until all tortillas are filled and placed in the pan.
  11. Add Sauce and Cheese: Pour the remaining enchilada sauce over the top of the rolled tortillas. Then drizzle or spoon the remaining vegan nacho cheese sauce over the red sauce layer.
  12. Bake: Bake uncovered in the preheated oven for 20-25 minutes until the sauce is bubbly and the enchiladas are heated through.
  13. Serve: Remove from oven, sprinkle chopped cilantro over the top, and serve hot with vegan sour cream on the side.

Notes

  • You can use water or vegetable broth instead of olive oil to make the recipe oil-free.
  • Microwaving the tortillas wrapped in damp paper towels softens them and helps prevent cracking when rolling.
  • The plant meat mixture can be customized with other vegetables or nuts if desired.
  • Make sure to season the enchilada sauce and filling well to enhance flavor.
  • Serve with fresh avocado slices or additional toppings like jalapeños or diced onions for extra texture and flavor.

Find it online: https://recipeplenty.com/vegan-enchiladas-with-cauliflower-meat-and-homemade-nacho-cheese-recipe/