Vegan Green Enchiladas

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INGREDIENTS

Serves 2-4 (Depending on serving portion)

  • 10 Corn Tortillas

  • Avocado Oil, approximately 3 tablespoons + 2 teaspoons (for sauce)

  • 4 Poblano Peppers

  • 12 Oz. Crimini Mushrooms, sliced

  • 2 Garlic Cloves, minced

  • 1/4 Small Red Onion, thinly sliced

  • Shredded Vegan Cheese, (optional)

Enchilada Sauce

  • 1 Lb. Tomatillos, husked and rinsed under water

  • 2 Serrano Peppers (1 if you want the sauce on the milder side)

  • 1 Large Garlic Clove, peeled

  • 1/3 C. Low-Sodium Vegetable Broth

  • 1/2 Tbsp. Avocado Oil

  • Sea Salt, to taste

Cashew Cream

  • 1 C. Unsalted, Unroasted Cashews, soaked

  • Juice of 1 Lemon

  • 1/2 C. Filtered Water (or more, until smooth)

  • 1 1/2 Tsp. Nutritional Yeast

  • Sea Salt, to taste

INSTRUCTIONS

  1. Preheat oven to 450 degrees.

  2. Lay the poblano peppers flat on a baking sheet and roast for 20-25 minutes, or until they are blistered and slightly charred.

  3. Place the peppers in a bowl covered in plastic wrap or a plastic bag, closed tightly and let them sweat for 10 minutes. Peel, remove seeds, set 1 poblano aside and the remaining 3 cut into strips, set aside.

Poblano stuffing

  1. To prepare the stuffing, place the mushrooms and minced garlic in a large sauté pan with 2 teaspoons of avocado oil, over low-medium heat. Cook until mushrooms are soft about 10-15 minutes. Add the slices of poblanos, season with salt to taste and cook for an additional 5 minutes. Set aside.

ENCHILADA SAUCE

  1. For the enchilada sauce cover serrano peppers, and tomatillos, with water in a medium sauce pan. Bring to a boil and cook for 10 minutes or until the peppers are tender and tomatillos change color but are still holding together.

  2. Remove from water and add to your blender with a garlic clove, the reserved roasted poblano pepper and a 1/4 cup of the cooking liquid from the tomatillos. Blend until smooth and adjust seasoning to taste.

  3. In a medium saucepan heat up 1 teaspoon of avocado oil and add blended sauce and 1/3 cup of vegetable stock, cook over medium heat for 15 minutes or until thicken, stirring occasionally.

TO ASSEMBLE

  1. In a frying pan, heat up 2 tablespoons of avocado oil over medium heat. Using tongs, quickly pass each tortilla through the oil to soften turning once (10-15 seconds per side), then drain extra oil on paper towels. Fry all tortillas. adding additional avocado oil if necessary.

  2. Dip the fried tortilla in the warm enchilada sauce, stuff with some of the poblano mixture, fold in half and repeat until all tortillas are done.

  3. Top enchiladas with leftover sauce, cashew cream, vegan cheese (optional), and slices of onion. Serve immediately and enjoy!