Homemade Vegan and Gluten Free Enchiladas
One of the meals that I veganized immediately after going vegan was Enchiladas. It was that one meal that kept me from taking the leap towards veganism. For some reason I thought I could not live without them. But here I am living the dream.
How to make Homemade Enchilada Sauce
In a previous post I made this Homemade Enchilada Sauce from start to finish. I know you are probably like, “Ain’t nobody got time for that”. But trust me this is a step you will not want to skip because the sauce is what makes these enchiladas so great. If you are feeling short on time there is plenty of canned options but it would be a shame if you did not give this sauce a chance.
How to make the Vegan Ground Meat
The Vegan Ground Meat is out of this world and only uses less than 5 ingredients. This Vegan Ground Meat is so versatile and will make any meat eater a vegan believer. I encourage you to make it as you will not only use it for these Enchiladas. The Vegan Ground Meat can easily adapt to tacos, burritos, Shephard’s Pie and any recipe where ground meat is required. Ideally I would like for you to try to make it but I know many of us are pressed for time. So let’s proceed to the Enchilada recipe and begin.
Homemade Vegan Enchiladas
Equipment
- Oven
- Saucepan
- Sauteing Pan
- Griddle (Comal)
- Medium to Large Baking Dish
Ingredients
- 16 Tortillas
- 3 Cups Homemade Enchilada Sauce
- 3 Cups Vegan Ground Meat
- 8-12 Ounces Grated Cheddar Cheese Cheesy Goodness
- 3 Tablespoons Neutral Oil Optional
Instructions
- Prepare your Homemade Enchilada Sauce and turn on your oven at 375 F
- Place 1/2 cup of enchilada sauce in your Vegan Ground Meat and warm in a sauteing pan. Be careful that it is not to hot because that is not necessary since we are placing these enchiladas in the oven.
- You will need to heat your tortillas in the microwave or a griddle so they are able to be folded into flute like tacos. This option will work if you are following an oil free lifestyle.
- If you are using oil on your tortillas place 2 to 3 tablespoons of neutral oil on a plate and gently smother some oil on the tortillas so that they are coated. 2 to 3 tablespoons should coat all 16 tortillas so that you are not using to much oil
- Proceed to heat your tortillas on a griddle also known as "comal" in spanish until they are able to be folded.
- Place your Vegan Ground Meat on the tortilla on one side so that it is easier to fold.
- Your tortillas with the filling should now look like an edible flute. Place your tortilla flutes in your baking dish to where there isn't any room for them to move around. This will keep them from breaking apart.
- I used sliced cheese because I had a lot in my fridge but you can use shredded cheese if you prefer. Who am I kidding we will use all the cheese we can right.
- After you layer your tortilla flutes and the cheese pour the Homemade Enchilada Sauce making sure to cover all surfaces of the enchiladas and bake at 375 F for 30 minutes.
- Leave your oven on and take your Enchiladas out so you can shred some cheese on them and place back in the oven to Broil for 5 to 10 minutes depending on your preference.
- Your enchiladas are ready to enjoy. Top them with sour cream, avocado, jalapenos or cilantro and enjoy.
- Serve your enchiladas on their own or with rice and refried pinto beans.
These were delicious, and the non-vegans in my family gobbled them up!
Ha HA this is my most requested dish from friends and family glad it went the same with your family.
I havent attempr making my own enchiladas but your vegan recipe looks so delicious and steps are easy to follow. Will give it a try
Hope you love them Jean
Love that they’re gluten free! So many great flavors!
Thank you Addie.
These enchiladas look so delicious. I am excited to try making them this fall when the weather cools down a little. Also can’t wait to try your enchilada sauce!!
You will love it Cindy.
I love this idea and can’t wait to make this soon at home!
Hope you love it Luca.
I love enchiladas and these look delicious and simple to make. Thanks for sharing!
Thank you for stopping by Arica.
Yum! They look so delicious! Wanna have a bite right now! Can’t wait to try them out! Thanks for sharing!
Thank you Nora.
Enchiladas are one of my favourite things and here they are veganised. They’ll be perfect for a mid-week meal, so quick and full of good thngs. Thank you fro this.
Yes left overs are the best so make a lot. Thank you Julia.
Oh wow! I’m not vegan but those sure do look deliceous! I’m sending this to my brother he will love it!
Thank you Bianca he can replace the filling with any ground meat and the cheese that he prefers. These were my favorite prior to veganism.
My husband hates enchiladas and I love them so I am always trying to find a recipe we both can enjoy. Let me tell you, this was it! It was so delicious and my husband went back for seconds!
Thank you Kayla.
So delicious – the sauce really does make these special!
For sure Miss. Sue.
Wow these look incredible! The sauce has my mouth watering
Thank you Kalin.
Yessssss! These vegan enchiladas were so delicious and packed with flavor. Definitely making a bigger batch next time. My family killed it!
Thank you Anaiah.
Love the base of your vegan ground meat, mushrooms! I can see myself enjoying this recipe over and over!
Great recipe. I am always looking for tasty veggie alternatives. I will definitely try this. I sounds delicious.
Cant wait for you to try it. Thank you.
I am not vegan but now you have me contemplating 😛 these look so good!
Food is universal I am sure you will enjoy it. My husband isn’t vegan either and he taste tests everything. LOL
These look DELICIOUS. And I absolutely love the name of your blog. I’ve thought about going vegetarian or vegan several times, not as a diet, but as a way to help the environment, but I have a lot of executive dysfunction issues, and most fast, easy meals have meat and cheese in them. Thanks for sharing this recipe though, on one of my good days I’ll have to give it a try!
Thank you, baby steps is key when incorporating plant based meals, of course consult with a professional. God Bless.
These look absolutely perfect! Yumminess!
This recipe looks so good. It looks like you take a lot of care in your vegan cooking. I love the step by step images.
this is really a wonderful recipe!
anything home made is best.
thank you very much for sharing this awesome one!
I love enchiladas, and these look delicious! I recently went diary free to help my skin, so I would definitely top these off with some dairy free cheese. My favorite brand is Violife mozzarella. It is so good and melts really well. Thanks for sharing your recipe!
This is such a great recipe! Thank you for sharing.