A great way to introduce your kids to interesting spices would be in these familiar tasting enchiladas – all while dairy free and vegan!
Course Main Course
Cuisine Fusion, Mexican, Vegan
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 5Enchiladas
Ingredients
Enchiladas:
5Wheat Flour TortillasLarge
20Hickory Smoked Tofurky Slices
1Pack “Earth Island” Cheddar & Mozzarella227g
Sauce:
2CupsVegetable Stock
1tbspTomato Paste
1tspChili Powder
1tspGround Cumin
1tspGarlic Powder
1tspOnion Powder
1tspDried Oregano
2tbspArrowroot Flour
Sea Salt to Taste
1tbspCoconut Sugar
Toppings (Optional):
½CupFresh Organic Cilantro
½Cup“Tofutti” Sour Cream
Instructions
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.