Amazing Vegan Enchilada Recipe
Delicious vegan enchiladas filled with lentil and rice crumbles flavored with enchilada seasonings and tofu sour cream. Rolled up in soft sprouted wheat or brown rice tortillas topped with homemade enchilada sauce, rich homemade cheese, sour cream and guacamole.
This delicious recipe can easily be made gluten free by using ezekiel brown rice tortillas or homemade gluten free tortillas. I created this enchilada recipe to serve my parents and family when they came to visit. Everyone raved over the enchiladas! They are very simple to make but have a delicious restaraunt quality flavor.
As I was making this recipe I noticed I did not have one drop of lemon juice in the house! Lemon juice is a key ingredient in tofu or cashew sour cream. The filling was made, the tortillas were purchased and laying out so there was no turning back. I stood there staring into the fridge thinking what can I do to fix this. I saw the lime juice and thought well it's the next best thing so I'll give it a try. The sour cream turned out AMAZING!
*** Note: If you don't have lemon juice, lime juice works amazing in the sour cream too!
The things you learn when you are forced to find a different way.
4 comments:
Love this recipe :) especially the cheese sauce.
did I miss the sour cream recipe? I'm trying this tomorrow! YUMMY!!
Definitely a 5 star recipe!! We loved these. My daughters gobbled them up and even my carnivorous husband reached for seconds.
I made them with green enchilada sauce and corn tortillas (our preferences)instead of the wheat tortillas or red sauce. I loved how all of the flavors came together! We'll be eating these again soon!
Malissa, I am SO glad your family loved these! They are really good!
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