VEGAN ENCHILADAS WITH LENTILS

\will we please take a second to appreciate these protein-prosperous vegan enchiladas? They have been a huge hit in my condo and that i can’t wait to make them again, as a result of they're tremendous yummy! now not best are they delicious however they are additionally rich in protein, gluten-free, plant-primarily based, nut-free, and they include simplest wholesome ingredients. Did your mouth birth watering already?


You could ask why I used lentils to make these vegan enchiladas. well, i like lentils, they're a fantastic source of match protein and comprise a lot of nutrients, minerals, and fiber. for example, lentils are prosperous in folate, copper, manganese, phosphorus, iron, and zinc. they have a pretty good taste and texture and mixed with flavorful spices and other plant-primarily based ingredients they even remind a little little bit of floor meat. That’s why they're the ultimate filling for vegan enchiladas. I additionally love that lentils are reasonable, they cook dinner a great deal quicker than beans or chickpeas, and they are even less difficult to digest.


ingredients


Enchilada filling:
  • 1 cup dry lentils (200 g) *see recipe notes
  • 2 1/2 cups vegetable broth (600 ml)
  • 1 cup sunflower seeds (one hundred forty g) *see recipe notes
  • 1 1/3 cup rolled oats (GF if obligatory) (one hundred twenty g) *see recipe notes
  • 3 heaped tbsp tomato paste (one hundred twenty g)
  • 2 bell peppers
  • 1 medium-sized carrot, grated
  • 1 medium-sized tomato, chopped
  • 2 cloves of garlic, minced
  • 1 massive onion, chopped
  • 2 tbsp ground chia seeds or flax seeds
  • spice combine: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
  • 1-2 sizzling chili peppers, chopped (or less if you do not 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-goal flour if now not GF)
  • 2 1/2 cups tomato sauce (600 g)
  • spice combine: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp floor cumin, 1/4 tsp cayenne pepper
  • sea salt and pepper to style

directions

  1. Rinse lentils totally to get rid of any dust and vicinity them in a medium-sized pot. Add broth and produce to a boil, then cut back to a simmer. Simmer with a lid on for approximately 20 minutes (or unless gentle). Then eliminate the pot from the heat however maintain lined for an additional 10 minutes.
  2. whereas the lentils cook, prepare your enchilada sauce first and then beginning making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium warmth. Add all spices and cook dinner for approximately 2 minutes. Stir within the flour, and cook dinner for one other minute. Add tomato sauce and bring to a boil. Let simmer except the sauce is thick, about 5 minutes.
  3. To make the enchilada filling: In a skillet heat oil over medium warmth. Add onion + garlic and sauté for 3-four minutes, stirring on occasion. Add chopped bell peppers, tomato, grated carrot, and 1-2 sizzling chili peppers and sauté for 5-7 minutes. eliminate from heat and set aside.
  4. Vìsìt @elavegan.com full ìnstructìons and recìpe notes.


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