vegan ancho chile mole enchiladas
ultimate vegan enchiladas with homemade tortillas filled with spiced plant-based "meat" smothered in ancho chile mole sauce and creamy cashew cheese sauce.
Equipment
- food processor
- high-speed blender or food processor
Ingredients
Vegan mince
- 50 grams walnuts
- 50 grams green lentils dried
- 15 ml extra virgin olive oil (30 ml water if avoiding oil)
- 75 grams onion
- 4 grams garlic
- 240 grams mushrooms
- 10 grams jalepenos (depending on spice preference)
- 1 veggie stock cube
- 15 ml soy sauce
- 1 tsp cumin
- 1 tsp paprika
- 1/8 tsp chilli powder
- salt and black pepper to taste
Vegan Mole Enchilada Sauce
- 15 ml extra virgin olive oil or 30 ml water if avoiding oil
- 30 grams onion chopped
- 4 grams garlic minced
- 24 grams flour
- ½ tsp cumin
- 1 tsp cinnamon
- ½ tsp ground coriander
- ¼ tsp oregano
- 470 ml vegetable broth
- 3 dried ancho chiles chopped (45 grams)
- 16 grams tomato paste
- 1 tbsn almond butter
- 10 grams cocoa powder
- salt and pepper to taste
Vegan Cheese Sauce (adapted from recipe here)
- 125 grams cashews
- 15 ml lemon juice
- 236 ml water
- 12 grams nutritional yeast
- ¼ tsp paprika
- 1 tsp salt
- 10 corn tortillas homemade or store bought
- 400 grams black beans canned
- 10 grams cilantro
Instructions
Vegan Mince:
- Pour boiling water over walnuts and let sit for 30 minutes.
- Add lentils and 190 ml (¾ cups) water to a sauce pan and cook for 15 -20 minutes until al dente but not completely done.
- Finely dice the onion, garlic and mushrooms in the food processor
- Heat olive oil or few tablespoons water in a pan over medium heat and add onion, garlic and mushrooms and sauté for about ten minutes.
- When lentils are al dente, add them to the food processor with the walnuts and repeat the process so that the lentils and walnuts are minced and broken up to resemble mince.
- Add into the pan with seasoning and soy sauce and continue to sauté for ten to fifteen minutes. Add salt and pepper to taste and remove from heat.
Enchilada Sauce:
- Chop the ancho chiles in a food processor and then cover with about 274 ml (1 cup) boiling water (just to cover) and set aside for twenty minutes to soften.
- Heat oil or water in pan over medium heat and add in onions and garlic and sauté for four minutes until soft and translucent.
- Add all dry spices (except cocoa powder) and flour and stir until evenly mixed and continue cooking for an addition two minutes.
- Reduce heat on low and slowly add in vegetable stock until combined.
- Add in ancho chiles with liquid, almond butter, tomato paste, cocoa powder, salt and pepper and whisk continuously until combined and continue to simmer over medium low heat until sauce thickens slightly.
- Next add to a high speed blender or emersion blend until smooth.
Assembly:
- Preheat oven to 190 C ( 375 F).
- Spread 120 ml (½ cup) of mole enchilada sauce in the bottom of a casserole dish.
- If tortillas aren’t still warm, wrap a few tortillas at a time in a damp paper towel and microwave for 30 minutes to soften.
- Fill each tortilla with a scoop of the vegan mince and place into the prepared pan. Repeat until all tortillas are used.
- Pour the rest of the enchilada mole sauce all over the filled tortillas and drizzle on cheese sauce.
- Back uncovered for 25-30 minutes, until bubbly and warmed throughout.
Nutrition
Calories: 554kcalCarbohydrates: 71gProtein: 22gFat: 24gSaturated Fat: 4gSodium: 909mgPotassium: 1177mgFiber: 20gSugar: 12gVitamin A: 5011IUVitamin C: 14mgCalcium: 103mgIron: 7mg
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