I could probably eat Mexican-style food every day for a year and not grow tired of it. Even eating as a vegan without real cheese, Mexican food is hands down some of the tastiest and satisfying type of food out there. I love this recipe in particular because it’s packed with veggies, it’s quick and it’s easy to make. The most time consuming part is either the chopping or the rolling of the enchiladas themselves, but if you’ve got even a small amount of skill in the kitchen these tasks should take no time at all.
These enchiladas go great with some rice on the side (add some cilantro and lime to your rice for an extra delicious side) or eat them on their own – they are pretty filling! I like to make these with flour tortillas, but you could totally use corn if you prefer. I should also mention that I did eat these for leftovers but the avocado does turn dark after only a night in the fridge. It didn’t taste bad, but if you’re looking to use these for meal prep, maybe leave the avocado out until you’re ready to serve. I can’t wait to make these again!
Quick & Easy Vegan Enchiladas
7-10 tortillas (flour or corn is fine, I only had giant burrito tortillas on hand so I used those. Have enough to fill whatever pan you’re using)
1 avocado diced
1 large tomato diced
1/2 red onion, diced
8 oz corn (I used frozen because that’s what I had, but canned or fresh would work too)
1 8oz can green chiles
1 15oz can black beans, drained and rinsed
1 28oz can green enchilada sauce
Your choice of vegan cheese for topping
Other topping ideas – olives, salsa, more avocado
Preheat oven to 350°F. Place all ingredients except tortillas, enchilada sauce and toppings in a large bowl and gently mix together.
Grab a 9×13 baking pan and pour about 1 cup of sauce into the bottom of the pan.
Place a tortilla in the pan and smother with the enchilada sauce you just poured.
Fill tortilla with the vegetable mixture and roll up like a burrito (see gallery above for step by step images).
Continue step 3 and 4 until you have filled the pan. I really like to squeeze them in there. If you run out of sauce along the way, just pour more in. This really isn’t an exact science, just make sure your tortillas are nice and saucy.
Once your pan is full, top the enchiladas with more sauce, vegan cheese and any other desired topping.
Bake for about 25-30 minutes. Let sit for about 5-10 minutes before serving.
I love pasta! Who doesn’t, right? Red sauce is fairly easy to replicate as a vegan dish. It’s easy because it’s made of mostly vegetables. Simply omit the meat in meat sauce and you have a vegan red sauce (at least, usually). Alfredo can be a bit more tricky. It’s creamy and thick and has loads of cheese and dairy in it. But it doesn’t have to! This recipe is the perfect example of how eating plant-based can be easy, oil and gluten free and still just as delicious as a traditional alfredo. The main ingredient is cauliflower, and I never would have guessed that blending up this sometimes misunderstood vegetable would be so tasty!
This recipe is incredibly easy. It takes a handful of ingredients and about 20 minutes or less to make depending on how you time it out. I used gluten free fettucine, but of course you can use whatever pasta you like. Pair this pasta dish with your favorite veggies – we did broccoli – and enjoy a creamy bowl filled with pasta entirely guilt free. I think next time I’ll throw in some Beyond Meat “chicken” strips, YUM!! Let’s show you the recipe…
Easy Vegan Cauliflower Alfredo
12 oz. gluten free fettucine, cooked and drained
1 head of cauliflower, cut into florets (size for this isn’t super important, since you’ll be blending it up later on, just make sure the sizes will fit in your blender)
1/2 cup vegetable broth
1/2 cup unsweetened plain almond milk (or dairy-free alternative of your choice)
1 tsp onion powder
1 tsp garlic powder
1 tsp lemon juice
salt and pepper to taste
Fill a large pot with water and cauliflower, cover and place over high heat until it comes to a boil.
Once mixture is boiling, reduce heat to low or medium-low and let simmer for about 10 minutes or until cauliflower is softened. (You can use this time to cook your pasta if you like, or do like I did and wait for the cauliflower to be finished so you can use the same pot.)
Drain cooked cauliflower and then place into your blender along with all other ingredients (except pasta) and mix on high until smooth.
Taste mixture to see if you need more seasonings and for salt and pepper.
At this point, you can add directly to your cooked pasta, or you can put your sauce back on the stove to stay warm.
Once you’re ready to serve, mix the sauce and pasta well. Top with pepper and fresh herbs of your choice. Serve with a side of steamed broccoli.
I’ve almost reached 2 whole months of eating vegan, and I gotta say, I like how it’s going. The food is delicious, made of fresh ingredients, and I don’t feel like crap after eating it. This particular recipe is going to be a new favorite in my house because I always seem to have random unused veggies and pasta (usually gluten-free or whole wheat). I love how the aroma of the vegetables filled the house and went so beautifully with the herbs. It was super easy to make too. The most time consuming part is chopping all the veggies, but so many grocery stores sell these pre-sliced now you could always go that route if you wanted to save even more time.
Feel free to sub in whatever veggies you have on hand for this dish. Just be sure to add them at the right times for cooking. For example, I added the broccoli first since I knew that would take the longest and the roma tomatoes last since I knew I really only wanted those warmed and not super mushy. You can also use whatever type of pasta you prefer. I like penne because it’s easy to get a good bite with pasta and vegetables in it all at once. This particular penne was gluten free so you could always do that as well, or heck make some zoodles if you’re looking for something without any carbs. Lastly, feel free to leave the oil out of this as well and instead add a small amount of water when cookies the veggies. I did use oil in this dish this time. I have been leaving oil out of my food for the last three weeks or so, so I didn’t feel like a tablespoon or two of good olive oil would hurt. I hope you enjoy!
Vegan Penne Primavera
12 oz of your favorite penne – cooked and drained
1 zucchini, halved and sliced
1 squash, halved and sliced
1 head of broccoli, chopped
2 carrots, thinly sliced
2 roma tomatoes, halved and sliced
1 Tbsp olive oil (or water for cooking the vegetables)
3 cloves garlic, minced
1/2 tsp thyme
salt and pepper to taste
Non-dairy mozzarella for topping, if desired
Add the broccoli and the carrots to a large skillet over medium high heat with olive oil (or water) and let cook covered for about 5 minutes
Add zucchini, squash, and garlic and cover. Cook for another 5 minutes, or until vegetables reach desired consistency.
Add roma tomatoes at the end and stir to combine. Add thyme and salt and pepper to taste.
Once all vegetables are cooked, mix in the penne pasta.
Top with non-dairy mozzarella or parmesan if desired.