Featured Recipe: Turkey & Cheese Enchiladas (Dairy Free, Vegan)

Turkey & Cheese Enchiladas (Dairy Free, Vegan)

A great way to introduce your kids to interesting spices would be in these familiar tasting enchiladas – all while dairy free and vegan!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Fusion, Mexican, Vegan
Servings: 5 Enchiladas



  • 5 Wheat Flour Tortillas Large
  • 20 Hickory Smoked Tofurky Slices
  • 1 Pack “Earth Island” Cheddar & Mozzarella 227g


  • 2 Cups Vegetable Stock
  • 1 tbsp Tomato Paste
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 2 tbsp Arrowroot Flour
  • Sea Salt to Taste
  • 1 tbsp Coconut Sugar

Toppings (Optional):

  • ½ Cup Fresh Organic Cilantro
  • ½ Cup “Tofutti” Sour Cream


  • Combine all of the sauce ingredients in a pan and simmer over medium low heat for 20 minutes.
  • Assemble the enchiladas by splitting the tofurky slices and vegan cheese evenly between the 5 wraps and rolling them like burritos. Set aside a bit of cheese to top the enchiladas.
  • Preheat your oven to 375F.
  • In a parchment lined casserole dish, place the enchiladas side by side and top with the sauce and vegan cheese that was set aside. Bake for 25 minutes or until golden brown.
  • Top with vegan sour cream and fresh cilantro.