Vegan Enchiladas with Green Chile Sauce
Serving Size: 4 people
DESCRIPTION
Have you ever tried Vegan Enchilada with Green Chile Sauce? This amazing plant-based dish is filled with loads of veggies and a step up from the usual enchilada.
INGREDIENTS
Ingredients for the sauce:
- 3 cups green chile peppers, chopped I've used Anaheim peppers, but you can use Poblano or Hatch
- 1 tablespoon vegan butter
- 1 tablespoon all-purpose flour
- 2 tablespoon minced garlic
- 2 cups vegetable broth
- 1 cup soy milk
- ½ teaspoon salt
- 1 teaspoon onion powder
- ½ cup cilantro finely chopped
Ingredients for the filling
- 3 cups green chile peppers, chopped I've used Anaheim peppers, but you can use Poblano or Hatch
- 3 tablespoon vegan butter
- 3 cups red onions, sliced
- 5 oz shiitake mushrooms, sliced
- 8 oz chopped spinach, chopped frozen
- 2 tablespoon nutritional yeast
- 1 teaspoon salt
Ingredients for garnish
- Violife vegan feta (optional)
- 4 whole radishes, sliced
- 1 whole jalapeño pepper, sliced
METHOD
Method for the sauce:
- Slice the green chiles lengthwise across the middle and remove all the seeds (you can leave some seeds for heat if you prefer spicy enchiladas). Discard the seeds and slice the pepper. Wash and drain the sliced peppers and set them aside.
- In a medium pan over medium heat, melt the vegan butter. Sauté the green chili peppers until they soften (in about 5 to 7 minutes). Then add the minced garlic and sauté for another minute.
- Sprinkle the all-purpose flour over the sauté and mix them together. Then add the vegetable broth and stir until smooth.
- Using a hand-held blender, puree the sauce. If you don't have a hand-held blender, you can also use an ordinary blender however, this will take a bit more time since you have to let the sauce cool for 10 minutes to take it out of the heat before you use the blender. If you use an ordinary blender, then put the purée back in the pan over medium heat again.
- Once pureed, add the soy milk and season with salt and onion powder.
- Whisk until the soy milk has emulsified into the purée and cook on medium heat for another 3 minutes.
- Remove from the heat and stir in the fresh cilantro. Set aside until you are ready to assemble the enchiladas.
Method for the filling
- In a medium pan on low to medium heat, melt the vegan butter. Then add red the onions and mix them into the butter till they are fully coated. Cook for a good 10 minutes, and stir occasionally to prevent the onions from burning. Caramelizing onions require patience for good results.
- After 10 minutes of caramelizing onions, move them over to one side of the pan and make some room to add the shiitake mushrooms. Coat them properly with the butter and let them cook for another 5 minutes till the mushrooms shrink in size.
- Once the mushrooms shrink in size, move them over with the onions on one side and add the green chili peppers. Coat them well with the remaining butter and let them cook and soften for another 5 to 8 minutes.
- Once the onions, mushrooms, and poblano peppers are tender and soft, toss them together. Add spinach and nutritional yeast to the mix and combine them well. Let it cook for another 5 minutes.
- Season with salt and sauté for another 3 minutes till all vegetables are well cooked.
Assembling the enchiladas
- Once the sauce and the filling are cooked, warm up some corn tortillas until they are flexible without breaking. Fill in each tortilla with the enchilada filling and roll it up.
- To serve straight on a dinner plate, start with a thin layer of the sauce and place the enchilada on top of it. Pour more sauce over the enchilada and garnish with Violife vegan feta cheese (remember it does not taste like actual feta).
- To serve in a casserole dish or baking dish, start again with a layer of sauce and place the enchiladas line by line on top of it. Pour and cover the top of the enchilada with sauce. Garnish with Violife feta cheese (optional) before serving.
- In addition, slice up some radishes and fresh jalapeño peppers to garnish the top of the enchiladas to give them more pop and spice.
NOTES
While I have made these vegan, you can always substitute in other dairy-containing ingredients. I do not recommend adding cheese though. I find that it can overwhelm the other flavors.
NUTRITION
Calories: 281kcal | Carbohydrates: 39g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 2264mg | Potassium: 678mg | Fiber: 13g | Sugar: 16g | Vitamin A: 7806IU | Vitamin C: 46mg | Calcium: 196mg | Iron: 2mg
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