VEGAN ENCHILADAS WITH LENTILS | GLUTEN-FREE RECIPE Recipes

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The manufacturing procedure is really easy, you just need to adhere to the techniques that we have created on this page. The complying with are the phases of just how to prepare VEGAN ENCHILADAS WITH LENTILS
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
VEGAN ENCHILADAS WITH LENTILS | GLUTEN-FREE RECIPE

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.
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