Vegan Enchiladas with Lentils

elavegan.com

Sandra Mclean

12 tortillas (22 cm in diameter)

Easy vegan cheese sauce or vegan cheese to taste

subheading: Enchilada filling:

1 cup dry lentils (200 g) *see recipe notes

2 ½ cups vegetable broth (600 ml)

1 cup sunflower seeds (140 g) *see recipe notes

1 ⅓ 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: ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika

1 to 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

subheading: Enchilada sauce:

1 tbsp olive oil

1 tbsp gluten-free flour (or all-purpose flour if not GF)

2 ½ cups tomato sauce (600 g)

spice mix: ½ tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, ¼ tsp cayenne pepper

sea salt and pepper to taste

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