VEGAN ENCHILADAS WITH LENTILS | GLUTEN-FREE RECIPE

These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, nut-free, perfect for lunch or dinner and very tasty.

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

1. 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.
2. ..............
3. Click here to get full recipes