Would we be able to please pause for a minute to welcome these protein-rich veggie lover enchiladas? They were a success in my home and I can hardly wait to make them once more, since they are overly yummy! In addition to the fact that they are delightful they are wealthy in protein, sans gluten, plant-based, sans nut, and they contain just healthy fixings. Did your mouth start watering as of now?
I adore lentils, they are an astonishing source of sound protein and contain loads of nutrients, minerals, and fiber. For instance, lentils are wealthy in folate, copper, manganese, phosphorus, iron, and zinc.
They have an incredible taste and surface and joined with delightful flavors and other plant-based fixings they even help a smidgen to remember ground meat. That is the reason they are the ideal filling for vegetarian enchiladas. I also love that lentils are cheap, they cook a lot quicker than beans or chickpeas, and they are considerably simpler to process.
These vegetarian enchiladas are loaded down with just healthy plant-based fixings, similar to lentils, sunflower seeds, moved oats, chime peppers, tomato, carrot, onion, ground chia seeds, tomato glue, and tasty flavors. On the off chance that you are not an enthusiast of sunflower seeds you can, of course, also utilize some other seeds or nuts.
Also try our recipe Vegan Cauliflower Meatballs
These protein-rich veggie lover enchiladas are made with lentils and other healthy fixings. They are sans gluten, plant-based, without nut, ideal for lunch or supper and extremely delectable.
- 12 tortillas (22 cm in diameter)
- Vegan cheese sauce or vegan cheese to taste
- 1 cup dry lentils (200 g)
- 2 1/2 cups vegetable broth (600 ml)
- 1 cup sunflower seeds (140 g)
- 1 1/3 cup rolled oats (GF if needed) (120 g)
- 3 heaped tbsp tomato paste (120 g)
- 2 bell peppers
- 1 medium-sized carrot, grated
- 1 medium-sized tomato, chopped
- 2 cloves of garlic, minced
- 1 large onion, chopped
- 2 tbsp ground chia seeds or flax seeds
- spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
- 1-2 hot chili peppers, chopped (or less if you don’t like it too spicy)
- sea salt and pepper to taste
- 1 tbsp oil to fry the veggies
- 1 tbsp olive oil
- 1 tbsp gluten-free flour (or all-purpose flour if not GF)
- 2 1/2 cups tomato sauce (600 g)
- spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper
- sea salt and pepper to taste
- Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
- While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
- To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
- Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
- Add the cooked veggies and the tomato paste, and blend again.
- Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn’t thick enough or doesn’t stick together, then add more ground oats.
- Preheat oven to 390 degrees F (200 degrees C).
Read more our recipe : Melting Potatoes
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