Disclaimer: This is my Vegan Enchilada recipe. It’s based on how my mother showed me to make enchiladas and that might be a totally different way to how your momma or grandmother showed you how to make enchiladas. I get it-family recipes are a personal thing.
(I only mention this because I had the gall to post a recipe for Rice Atole once and I got some flack for it.)
Just keep in mind this is just my way of doing this one dish that might seem sacrilegious to your enchilada making experience. It’s also a veganized way to how my mom did it so some of the ingredients might seem different especially if you are new to the vegan thing.
One c flour
1/2 cup nutritional yeast
1/2 tea salt
1 tea garlic
3 TB chili powder
3 TB tomato paste
4 1/2 cups vegetable stock or water (The vegetable stock adds a nice flavor if you have it, but it’s not necessary. )
Mix the wet ingredients together and set aside.
Mix all dry ingredients well. Toast this mixture until it turns a shade darker but do not let it burn. Add the 3 tablespoons tomatoes paste, 4 1/2 cups vegetable stock mix a 1/2 cup at a time. Stir well and keep stirring the entire time it is on the heat.
Heat to a rolling boil,wait a minute and then turn heat down to simmer. Keep stirring and take mixture off of heat when it turns into a thicker gravy. (Think roux.)Let sauce cool until it is comfortable to handle. You have to dip corn tortillas in this with a spoon or a small spatula but your fingers will prob get dipped too, so it’s important that you let it cool long enough! Once cool the mixture might form a skin,just mix it again and add up to 1/2 cup more water if it seems too thick. Add two or three big spoons of the sauce to your pan and smooth it out so that the bottom is well coated. Dip the tortillas, getting rid of excess sauce with your spoon or fingers.
Once dipped, transfer corn tortilla to an pan. Add a teaspoon or two of smooshed beans, to the middle. Fold tortilla to wrap around beans.If the tortilla pops open consider flipping it so the seam stays down. Continue process until you have a pan full of enchiladas. Pour any remaining sauce on top.
In the past I might have added a little non dairy cheese on top at this point. Do not add too much if you do. 1/2 a cup spread out is the most I ever used and it’s pretty melty stuff. Now I don’t add it all and my family doesn’t miss it. Cook in 350 preheated oven for 20 minutes. Serve with chopped onion on top or avocado. And additional beans on the side if you wish or roasted corn. Brown rice if you’re really needing carbs!
Hope this is helpful-Please ask any questions if you have them. This is a messy recipe but it makes dinner for two nights for my family of two adults,two younger children. I cook one pan and freeze the other uncooked. After thawing it later in the week overnight I pop it in the oven for the 20 minutes. I should also add that my children do not like nutritional yeast in any other recipe but they love these enchiladas.
*You can find a recipe for engine 2 veggie patties here.