These Mushroom Enchiladas are full of Mexican comfort food flavors. This tasty Mexican meal is made with homemade enchiladas sauce, mushroom, bell pepper, and creamy vegan cheese sauce. These vegan enchiladas are easy, they’re cheesy, flavourful and tender.
Prepare enchilada sauce, Heat oil in a saucepan. Then whisk in the flour until combined and cook for a minute or so. Then add Tomato paste and stir. Add some water or vegetable stock and keep stirring. Gradually whisk in your sauce until most of the lumps have dissolved and the sauce is smooth.
Now add remaining water and bring it to boil. Add seasoning and let it simmer for 2 to 3 minutes and its ready. You can refrigerate this sauce for a week or freeze for up to 3 months.
Vegan Chesse Suace
For cheese sauce peel and cut potatoes in cubes and boil. Now in a blender add potatoes and some of their stock, seasoning, nutritional yeast, apple cider vinegar, and vegan butter. Blend into a smooth paste.
Filling for Mushroom Enchiladas
For enchiladas filling, in a large frying pan, heat oil over medium heat. Add onion and sauté for 2-3 minutes. Add sliced mushrooms and season it. Once Mushrooms and onions are done add bell peppers and sauté for 3 more minutes. stirring occasionally. When bell peppers get tender remove pan from heat and set aside.
Rolling and Assembling
To assemble the enchiladas, spread enchilada sauce on the dish. Spread two tablespoons of cheese sauce over the surface of the wheat tortilla. Add a generous spoonful of the mushroom bell pepper mixture in a line down the center of the tortilla. Roll up tortilla and place in the enchilada dish. Assemble the remaining enchiladas. Then spread remaining enchilada and cheese sauce evenly over the top of the enchiladas.
Bake uncovered for 25 minutes or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove pan from the oven and serve the enchiladas while they’re nice and warm.
Garnish with fresh coriander and some more cheese sauce because who doesn't like cheesy enchiladas.
If there are any leftovers (don’t be surprised if there aren’t!), cover the baking dish and store them in the refrigerator. They will last several days in the fridge and because there is no dairy in this recipe, you could even freeze them for a couple of months.
Mushroom Enchiladas By Hawwa | https://www.getsetvegan.com/mushroom-enchiladas/