The Best Vegan Enchiladas with Lentils (Gluten-Free)

elavegan.com

Katie Clark

12 tortillas (22 cm in diameter)

7 oz ( 200 g) vegan cheese or to taste

subheading: Enchilada filling:

1 cup ( 192 g) dry lentils (*see recipe notes)

2 ½ cups ( 600 g) vegetable broth

½ cup ( 70 g) sunflower seeds (*see recipe notes)

1 ⅓ cup ( 120 g) rolled oats gluten-free if needed (*see recipe notes)

3 heaped tbsp ( 120 g) tomato paste

2 small bell peppers

1 medium-sized carrot grated

1 medium-sized tomato chopped

2 cloves garlic minced

1 large onion chopped

2 tbsp chia seeds (ground) or flax seeds

spice mix: ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp dried oregano, 1 to 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 ( 600 g) tomato sauce

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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