It’s officially the weekend for me! Eric and I will be on the road for the next few hours. We are going to spend a lovely weekend with Eric’s parents – camping right on the beach in Santa Barbara. You know what that means? Walks on the beach, Pilates on the beach, reading anatomy books on the beach (I know, I’m a geek), and just relaxing on the beach. Did I say beach? Apparently, the weather is supposed to be quite nice. As much as we need the rain, I’m ready to soak up the sunshine!
Eric and I volunteered to bring a meal for Saturday night, and decided on one of our favorites – enchiladas. Because I’m vegan and Eric’s mom is gluten free, we thought these would be perfect. They are a breeze to prepare, which is great because we did all the prep work last night and threw them in the freezer. We will bake them for dinner at camp. Easy breezy. Not sure where I picked up “breezy”, but I’ve been saying it a lot lately. I think I need to stop.
These are perfect for a weeknight meal, and you can make extra and freeze or re-heat for lunches. Mushrooms are the stars of the show in this recipe and are good, as far as nutrient content goes. One cup of crimini mushrooms provides a good source of 18 different vitamins, minerals, and antioxidant phytonutrients. Portobellos will work very well in this recipe as well.
Ok, off to do some relaxing in the car; I will take the passenger seat over the driver seat any day. Have a wonderful weekend!
Vegan + Gluten Free Enchiladas
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients (10-12 servings)
- 5 poblano peppers
- 2 lbs crimini mushrooms (cleaned + sliced)
- 1 ½ large white onion, diced small
- 2 cloves of garlic
- 20 small gluten free corn (chia) tortillas (we used the Mi Abuelita Bonita brand)
- 8 ounces cashew cheese (or vegan “cheese”, grated)
- ¼ cup chopped cilantro
- 3 handfuls of spinach
- 1 tsp chili powder
- ½ tsp cayenne pepper
- 1 tsp cumin
- 1 tsp salt
- 12 ounces enchilada sauce (favorite brand, or make recipe below)
- 2 cups vegetable broth
- 1 Tbs olive oil
- 1 Tbs red wine vinegar
- 1 ½ cup tomato paste (or 2 Roma tomatoes)
- 1 garlic clove
- ½ tsp dried oregano
- ½ tsp cumin
- 1/4 cup chili powder
- 1 tsp salt
- 1 Tbs chickpea, quinoa or other GF flour (add more to thicken)
Lay whole poblano peppers out on a nonstick cooking sheet and roast in the 450 ◦ oven for 20 minutes.
While the poblanos are roasting, in large skillet over medium heat, sauté onions until translucent (about 10 minutes), then add garlic and stir.
Increase the heat to high, add mushrooms (don’t overcrowd them), and cook until they begin to brown. High heat helps to reduce the amount of moisture that will seep out of the mushrooms.
Add chili powder, cayenne, cumin, salt, and cilantro and mix thoroughly. Transfer to a bowl, draining any remaining liquid.
Take poblanos out of the oven, and as soon as cool enough to handle, butterfly them open and take out the seeds. Use a paper towel to soak up excess liquid (if any). Cut into one inch long strips.
Assembling: Drizzle enchilada sauce on the bottom baking dish, making sure that the bottom of the entire dish is covered. Place corn tortillas on top of the sauce covering the sauce. Lay a third of the poblano strips on top of tortillas. Spread 2 Tbs of the cashew cheese on top poblanos, followed by the mushroom topping. Sprinkle a handful of spinach, and drizzle the top with enchilada sauce. Continue layering to the top of the dish in this order: tortilla, poblano, cashew cheese, mushrooms, spinach, enchilada sauce.
For the top: finish your last layer with the mushrooms, and then cut 2 small tortillas into triangles. Arrange the triangles on the top of the mushrooms and drizzle enchilada sauce on top.
Bake in a 375 ◦ for 20 minutes. Garnish with a little cashew cheese and cilantro. This recipe will fill two dishes: an 8×13 and an 8×8.
As far as the enchilada sauce goes, we picked it up from Trader Joes. If you want to make your own, here’s what you do.
Put all ingredients into high speed blender or a food processor and blend on high for about 6 minutes. If cooking on stove top, in a medium saucepan, heat the oil and then add chili powder and stir, in a few seconds add the rest of the ingredients, bring to boil. Lower the heat and cook on low for 15 minutes as the sauce thickens. Adjust seasonings, and add salt to taste.