The Ultimate Vegan Enchiladas You’ll Love

If you’ve ever craved the comforting flavors of enchiladas but want a plant-based twist, this recipe is for you. These vegan enchiladas are packed with a savory plant-based filling, topped with rich enchilada sauce, and smothered in creamy vegan cheese. They’re hearty, flavorful, and perfect for a weeknight dinner or a special gathering.

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Enchiladas have long been a favorite for their combination of warm tortillas, filling, and sauce, and this vegan version does not disappoint. With a mix of wholesome vegetables, nuts, and beans, these enchiladas offer both nutrition and taste. Plus, you can make some elements in advance to save time during a busy week.

Whether you decide to make every component from scratch or use a few shortcuts, these vegan enchiladas deliver the satisfying flavors you love.

Why These Vegan Enchiladas Are Amazing

There are several reasons these enchiladas stand out:

1. Plant-Based “Meat” That’s Full of Flavor – Instead of relying solely on store-bought vegan meat, this recipe uses a combination of cauliflower, mushrooms, and walnuts. This blend gives a rich, satisfying texture while keeping it completely plant-based.
2. Cheesy Goodness – The creamy vegan cheese sauce adds depth and indulgence. Unlike many vegan enchiladas that skip cheese entirely, this version is generously cheesy and rich.
3. Homemade Sauce Option – While you can always use store-bought vegan enchilada sauce, making it from scratch is surprisingly easy and adds incredible flavor.

These enchiladas have received glowing reviews from anyone who has tried them, proving that plant-based meals can be just as comforting and delicious as their traditional counterparts.

Ingredients You’ll Need

For the Enchilada Sauce:

• Olive oil (or water for an oil-free option)
• All-purpose flour (or gluten-free flour)
• Chili powder, garlic powder, cumin, salt
• Tomato paste
• Vegetable broth
• Apple cider vinegar

For the Plant-Based Filling:

• Cauliflower
• Mushrooms
• Walnuts
• Olive oil or vegetable broth
• Cumin, smoked paprika, onion powder, garlic powder
• Soy sauce or tamari for gluten-free

Additional Ingredients:

• Black beans (or pinto beans/lentils)
• Vegan cheese sauce (or store-bought vegan cheese shreds)
• Corn tortillas (or flour tortillas if preferred)
• Fresh cilantro (optional)
• Vegan sour cream for serving

Preparing the Enchilada Sauce

If you want to save time, you can use a store-bought vegan enchilada sauce, but homemade sauce is simple and flavorful.

1. Heat olive oil (or water for oil-free) in a small saucepan over medium heat.
2. Whisk in the flour and spices, cooking for about one minute.
3. Stir in tomato paste, then gradually add vegetable broth while whisking continuously.
4. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes until it thickens slightly.
5. Remove from heat and stir in apple cider vinegar. Taste and adjust salt as needed.

This sauce is perfect for coating the enchiladas and adding depth to the filling.

Making the Plant-Based Filling

The filling combines cauliflower, mushrooms, and walnuts to mimic the texture of traditional meat while staying completely plant-based.

1. Chop the cauliflower into small florets and pulse in a food processor until it resembles rice.
2. Process the mushrooms and walnuts to a similar consistency as the cauliflower. You can also chop everything finely with a knife if needed.
3. In a large pan, heat olive oil or vegetable broth, then add the cauliflower mixture.
4. Add the mushroom-walnut mix along with spices and soy sauce. Cook for 10-15 minutes, stirring frequently.
5. Stir in the black beans and remove from heat.

This mixture is flavorful, hearty, and ready to be stuffed into tortillas.

Making the Vegan Cheese Sauce

A creamy vegan cheese sauce takes these enchiladas to the next level. Cashews are a popular base for a rich, smooth texture, but you can also use store-bought vegan cheese if you prefer.

1. Prepare half of your favorite vegan nacho cheese sauce recipe (or use about 3 cups of vegan shreds).
2. Keep the sauce warm until assembly.

Having a rich, melty cheese layer ensures these enchiladas are indulgent and satisfying while still being entirely plant-based.

Assembling the Enchiladas

Now comes the fun part—putting it all together!

1. Preheat your oven to 375°F (190°C).
2. Spread a small amount of enchilada sauce in the bottom of a 9×13-inch baking dish.
3. Warm tortillas in the microwave for 30 seconds wrapped in a damp paper towel to make them pliable.
4. Place a scoop of filling and a spoonful of cheese sauce onto each tortilla, roll tightly, and place seam-side down in the pan.
5. Pour the remaining enchilada sauce over the rolled tortillas, then drizzle or sprinkle the remaining cheese sauce on top.
6. Bake uncovered for 20-25 minutes until bubbly and slightly golden on top.
7. Garnish with chopped cilantro and serve with vegan sour cream.

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Tips and Variations

• Vegan Enchilada Sauce: Most store-bought sauces are vegan, but always check labels.
• Alternate Fillings: Roasted sweet potatoes, squash, spinach, or vegan meat substitutes can all be used.
• Tortilla Options: Corn tortillas are traditional, but flour tortillas work well and are easier to roll.
• Nut-Free Version: Omit the walnuts and use a nut-free vegan cheese alternative.

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