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VEGAN LENTIL ENCHILADAS

I'm never one to leave out the vegan members of my family, in fact when they come to visit I relish the challenge to fix up something new and exciting that they may not have tried before.  So for Mexican night, whilst the rest of us munched on brisket and chicken (not to mention the Mexican sausage rolls!), the vegans were treated to this delicious enchilada recipe, everything made for scratch including some home made vegan cheese.  

Course Main Course
Cuisine Mexican, vegan
Keyword enchiladas, lentils, mexican, spicy, vegan
Prep Time 1 hour
Author jacksmeatshack

Ingredients

  • 6 tortilla wraps
  • vegan cheese to top optional

For the enchilada filling:

  • 200 g dry lentils
  • 600 ml vegetable stock
  • 140 g pumpkin seeds
  • 120 g porridge oats
  • 3 tbsp tomato puree
  • 2 red peppers
  • 1 grated carrot
  • 1 large onion chopped
  • 2 tbsp Jack's Meat Dust
  • sea salt and pepper to taste
  • 1 tbsp oil to fry the vegetables

For the enchilada sauce:

  • 1 tbsp olive oil
  • 1 tbsp plain flour
  • 1 carton passata
  • 1 tbsp Jack's Meat Dust
  • sea salt and pepper to taste

Instructions

  1. Rinse the lentils and remove any dirt then place them in a medium-sized saucepan with the stock. Bring to a boil, then reduce to a simmer for 20 minutes or until soft. Simmer with a lid on for about 20 minutes then remove from the heat but leave the lid on for another ten minutes whilst you prepare the other ingredients.

  2. To make the enchilada sauce, heat the olive oil in a cast iron skillet over a medium heat. Add the Meat Dust 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, for about another 5 minutes.

  3. To make the  filling heat some oil over a medium heat. Then add onion and sauté for 3-4 minutes, stirring occasionally. Add the chopped peppers,  grated carrot, and Jack's Meat Dust and sauté for 5-7 minutes. Remove from heat and set aside.

  4. Add the salt, pepper, oats and pumpkin 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 to a chunky paste. 

  5. Whilst preparing the enchiladas set the oven to start heating at 200C.  Add a line of the filling at one end of the first wrap filling the entire length of the wrap in a sausage like shape and roll.  

  6. Add the rolled wrap to a baking dish and repeat this process until you run out of filling at the baking dish is full.  We got five thick enchiladas in the dish.

  7. Top with the enchilada sauce and spread across the top.  Bake uncovered for fifteen minutes then add the vegan cheese if you are using it.  Bake for another ten to fifteen minutes until everything is golden and the sauce is bubbling.  Serve and enjoy!