Vegan Smoky Enchilada Bake
This delicious version of plant-powered enchiladas gets its smokiness from smoked paprika instead of adobo sauce!
Smoky Enchilada Bake
Rated 5 stars by 2 users
Category
Meals
This delicious version of plant-powered enchiladas gets its smokiness from smoked paprika instead of adobo sauce!
Monique Sourinho
Ingredients
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2 Tbs avocado oil
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1 large red onion, diced
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1/2 cup red pepper, diced
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2 cups cooked lentils
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12 oz. Impossible Meat
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2 Tbs nutritional yeast
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1/4 cup taco seasoning (or chorizo seasoning)
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2 Tbs smoked paprika
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1 tsp liquid smoke
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1 cup vegetable stock
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3 cups Red Enchilada Sauce
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Corn or Flour tortillas
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Plant-based shredded cheese
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Vegan sour cream
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Red onions, finely diced
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(Mild) pickled jalapeños
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Chives or scallions
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Cilantro
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Lime wedges
Enchiladas
Garnish
Directions
Preheat oven to 350°F. Prepare a large skillet over the stovetop by adding avocado oil and bringing to medium-high heat.
Add the onions and sauté for about 2-3 minutes then added pepper, lentils, Impossible Meat, nutritional yeast, smoked paprika and liquid smoke. Stir and cook for 5-6 minutes or until it begins to brown. Next, add the vegetable stock and cook for 9-10 minutes or until the stock begins to evaporate.
Afterwards, in a 12” x 9” baking dish, spray with non-stick oil, pour 1/2 of the enchilada sauce, then spread to evenly coat the bottom. Afterwards, prepare tortillas (warmed up according to instructions). Fill each by scooping some mixture towards the bottom closest to you, then rolling upwards. Place the seam side down into the dish and repeat the process until all of the mixture is used and the pan is filled with tortillas.
Pour the remaining enchilada sauce on top then layer as much shredded cheese to preference (I do about 2-3 handfuls of “cheese”).
Next, transfer to the oven and bake uncovered for 25-30 minutes or until the sauce is nice and bubbly.
Remove from oven and garnish with plant-based sour cream (or, hear me out, even unsweetened yogurt), finely diced red onions, pickled jalapeños (for a nice acidic balance), chopped chives/scallions, cilantro, with lime wedges on the side. The options are limitless! However, most importantly, eat your creation as soon as possible and ENJOY!