Classic Enchiladas just vegan & gluten-free are a saucy, cheesy and delicious recipe perfect for any occasion. It’s always a crowd favorite and perfect for meal prep and freezing too!
Ingredients
Sauce
- Vegetable Oil
- All-purpose Gluten-Free Flour
- Crushed/Diced tomatoes
- Chili powder
- Dried Oregano
- Cumin
- Garlic powder
- Onion powder
- Brown sugar
- Salt and Pepper to taste
- Water
Enchiladas Filling
- Plant-Based Crumbles (we use either Trader Joes Beef-less Ground Beef or Gardein)
- Enchilada sauce
- Chopped Green chiles
- Gluten-Free soft tortillas
- Vegan Cheese
Instructions
Sauce
1. Heat vegetable oil in a saucepan over medium heat.
2. Whisk in flour until well combined
3. Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, and 1 cup of water.
4. Season with salt and pepper to taste
5. Reduce heat and let it simmer until it becomes slightly thickened
Enchiladas Filling
1. Heat the oven to 375°
2. Lightly coat or spray a 12x9 inch baking dish with vegetable oil
3. Lightly heat crumbles in a pan over medium heat for 5 minutes
4. Stirring in ½ cup of the enchilada sauce
5. Add the green chilies and mix thoroughly
6. Add ½ of the enchilada sauce to the baking dish, spreading across entire dish.
7. Lay tortillas on a flat surface, adding the crumbles mix down the center of the tortilla
8. Sprinkle with cheese and roll tightly placing the seam side down in the baking dish
9. Top the rolled enchiladas in the baking dish with the remaining sauce and sprinkle with the remaining cheese
10. Bake for 25 minutes until cheese is bubbly
Serve and enjoy!
Storage
Place cooked enchiladas in an airtight container and refrigerate for up to 4 days or frozen for up to 1 month.
Vegan Enchiladas
Ingredients
HOMEMADE ENCHILADA SAUCE
- ¼ cup vegetable oil
- ¼ cup all-purpose gluten free flour
- 1 24 oz can crushed/diced tomatoes
- 2 tablespoon chili powder
- 1 ½ teaspoons dried oregano
- 1 teaspoons cumin
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 tablespoon brown sugar (packed)
- Salt and Pepper to taste
- 1 cup water
Enchiladas Filling
- 1 12 oz package Plant-Based Crumbles (we use either Trader Joes Beef-less Ground Beef or Gardein)
- 2 ½ cups Enchilada sauce
- 14.5 oz can Chopped Green chiles
- 1 package Gluten-Free soft tortillas (we use Mission brand Gluten Free tortillas/ 10.5 oz. 6 in a pack)
- 1 ½ cups Plant-Based shredded cheddar cheese (we use Daiya brand Cheddar Style Shreds)
Instructions
Sauce
- Heat vegetable oil in a saucepan over medium heat.
- Whisk in flour until well combined.
- Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, and 1 cup of water.
- Season with salt and pepper to taste.
- Reduce heat and let it simmer until it becomes slightly thickened.
Enchiladas Filling
- Heat the oven to 375°.
- Lightly coat or spray a 12x9 inch baking dish with vegetable oil.
- Lightly heat crumbles in a pan over medium heat for 5 minutes.
- Stirring in ½ cup of the enchilada sauce.
- Add the green chilies and mix thoroughly.
- Add ½ of the enchilada sauce to the baking dish, spreading across entire dish.
- Lay tortillas on a flat surface, adding the crumbles mix down the center of the tortilla.
- Sprinkle with cheese and roll tightly placing the seam side down in the baking dish.
- Top the rolled enchiladas in the baking dish with the remaining sauce and sprinkle with the remaining cheese. Bake for 25 minutes until cheese is bubbly.
Nutrition
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
Be sure to check out more of our plant-based dinner recipes.
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag us on Instagram at #thevgnway.
Live Love and Eat Good Food!
The Vgn Way
Dedra Karnn
oh my gosh! this is such a good recipe. i love the sauce everything is so creamy and delicious.