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“Cheesy” Vegan Enchiladas

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overhead image of vegan enchiladas in a baking dish

Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!

close-up image of vegan enchiladas in a baking dish

What You’ll Need To Make Vegan Enchiladas

Tomato Paste – The key to a rich and creamy enchilada sauce is tomato paste. The concentrated flavor in tomato paste gives our sauce an extra tangy and intense taste.

Vegetable Broth – Most homemade enchilada sauces are made with chicken broth, but to keep ours plant-based, we use vegetable broth instead. Vegetable broth contributes an additional hint of flavor to this already super flavorful recipe. If you don’t have vegetable broth, you can use two cups of water in its place.

Mushrooms – Finely chopped mushrooms provide our vegan enchiladas with a “meaty” texture! I personally love mushrooms, and add them to many of my vegan recipes. They’re a healthy, delicious, and versatile source of plant-based protein. However, if you don’t enjoy mushrooms, you can use 1/2 cup of cooked lentils instead.

Black Beans – Our other source of protein is a can of drained and rinsed black beans! They, similar to mushrooms, give this meatless dinner recipe a heartier texture.

Tortillas – Feel free to use any tortillas you’d like! Corn tortillas or flour tortillas are the standard, but grain-free tortillas taste delicious as well. Though regardless of the type of tortillas you use, make sure they’re no larger than 8-inches. This way, once rolled they’ll fit perfectly in a 9×13-inch baking dish.

Vegan Cashew Queso – The secret ingredient to our “cheesy” vegan enchiladas is half a cup of my vegan cashew queso! It’s super quick and easy to take, coming together in under 10 minutes. While highly recommended, you can make this recipe without the vegan queso if you’d prefer.

overhead image of vegan enchiladas in a baking dish with cilantro and limes on the side

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For gluten-free enchiladas, use corn tortillas instead of flour tortillas. Also, be sure the corn starch you’re using in the enchilada sauce is also gluten-free.

Make it Paleo: These vegan enchiladas are very easily made paleo as well! To do this, replace the corn starch with arrowroot starch and black beans with diced, then roasted sweet potatoes. Also, use your favorite paleo tortillas, such as Siete Almond Flour Tortillas for rolling your enchiladas.

Add Cheese: If not vegan or dairy-free, finish this dinner recipe off with a sprinkling of your favorite shredded cheese right before baking!

“Cheesy” Vegan Enchiladas

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Intermediate
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!

Ingredients

  • For the enchilada sauce:

  • 3 tablespoons olive oil

  • 2 tablespoons corn starch

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1 teaspoon apple cider vinegar

  • 6 ounces tomato paste

  • 2 cups vegetable broth

  • For the filling:

  • 1 tablespoon olive oil

  • 4 ounces (1/2 cup) mushrooms, finely chopped

  • 1 bell pepper, finely chopped

  • 1/2 yellow onion, finely chopped

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • For the enchiladas:

  • 8 8-inch tortillas

  • 1/2 cup vegan cashew queso, optional

Directions

  • Preheat oven to 350° Fahrenheit.
  • Make the enchilada sauce by whisking together olive oil and corn starch in a large skillet over medium heat, until starch has fully dissolved.
  • Add in the chili powder, cumin, salt, onion powder, and garlic powder, cook for 2 minutes.
  • Pour in apple cider vinegar, tomato paste, and vegetable broth, then reduce heat to low and simmer for 5 minutes or until sauce has thickened.
  • Prepare the filling by heating olive oil in a separate large skillet over medium heat. Add in mushrooms, bell pepper, and yellow onion, cook for 3-5 minutes or until veggies are tender.
  • Add in black beans, garlic powder, cumin, paprika, salt, and ½ cup of enchilada sauce you made earlier. Stir and cook for 2 minutes, then remove from heat.
  • Roll enchiladas by placing ¼ cup of filling mixture in the center of each tortilla, ten rolling tortilla around filling to seal. Repeat this process until all 8 tortillas are stuffed and rolled.
  • Spoon half homemade enchilada sauce into the bottom of a large baking dish. Then, place all 8 enchiladas on top of sauce with the seam side facing down.
  • Top with remaining enchilada sauce, then vegan cashew cheese if using. Bake for 20-25 minutes or until bubbly.

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Dairy-Free

Vegan Tofu Tikka Masala (Gluten-Free)

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Tofu Tikka Masala

Skip the delivery and try this vegan and gluten-free version of the classic Indian dish known as tikka masala that uses tofu in place of meat! Serve over freshly steamed basmati rice and garlic naan for a complete Indian spiced dish.

Tofu Tikka Masala

Tikka masala is surprisingly easy to make vegan! Instead of meat, I used tofu, which works perfectly in this dish since it soaks up all the delicious spices and flavors in this recipe. The sauce is creamy, tangy and spicy, but not hot or overbearing.

And what’s an Indian meal without spice?! You’ll notice my list of ingredients have a handful of them. So, if you enjoy spicy foods, your taste buds are definitely going to enjoy the turmeric, garam masala, cumin, cayenne pepper and paprika found in this dish.

Tikka Masala Overview

Just in case you’ve never come across Tikka Masala before, I wanted to give a quick overview of what it means.

Tikka masala is an Indian dish consisting of roasted marinated chicken chunks in spiced curry sauce.

  • The “tikka” refers to the protein. The most common ingredient used is chicken, but it varies. Some people like to use lamb instead. For my recipe, we skip the meat altogether and replace it with tofu.

  • The “masala” translates as “spice mix” and refers to the sauce. Most include a tomato base, garam masala and a creamy element like yogurt or, in this case, coconut milk.

MAIN INGREDIENTS NEEDED TO MAKE Vegan Tofu Tikka Masala

  • Tofu – Make sure to buy the extra firm kind.

  • Olive Oil

  • Ginger

  • Garam Masala, Cumin, Tumeric & Cayenne Pepper – Mix these with a few other spices in the recipe to create a spicy and tangy flavor.

  • Tomato Sauce – A common pantry item, this is going to be the base for the sauce.

  • Coconut Milk – I use full-fat coconut milk for the sauce, which makes this dish super rich and creamy without needing to rely on any dairy.

ADJUST THIS RECIPE TO YOUR DIET

  • Need a little less spice? You can adjust the amount of spices to suit your heat preference, or leave it out all together for a non-spicy tikka masala dish.

  • Dairy: You can try using yogurt, a heavy creamer or regular milk in place of the coconut milk.

TIPS FOR MAKING THIS Tofu Tikka Masala Recipe

  • Serve with basmati rice and naan (a popular Indian flatbread) for a complete meal.
Vegan Tofu Tikka Masala (Gluten-Free)
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Vegan Tofu Tikka Masala (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: DinnerCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

40

minutes

Skip the delivery and try this vegan and gluten-free version of Tikka Masala that uses tofu in place of meat with flavorful spices that is bound to give your taste buds something to look forward to!

Ingredients

  • For the tofu:

  • 2 tablespoons olive oil

  • 2 (16-ounce) blocks extra firm tofu, pressed dry with a dish towel then cut into cubes

  • ½ teaspoon salt

  • For the sauce:

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 4 garlic cloves, grated

  • 2-inch piece fresh ginger, grated

  • 2 teaspoons garam masala

  • 1 ½ teaspoon cumin

  • 1 teaspoon turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon salt

  • Pinch of cayenne pepper

  • 1 (14-ounce) can tomato sauce

  • 1 (13.5-ounce) can full fat coconut milk

Directions

  • Heat olive oil in a large skillet over medium-high heat, then add in the tofu in an even layer and sprinkle evenly with salt.
  • Cook tofu 4-5 minutes per side or until golden brown and crispy. Remove tofu from skillet and set aside.
  • Heat olive oil for sauce in the same skillet and cook onions for about 3 minutes or until slightly soft.
  • Add in the garlic and ginger, cook for one minute before adding in the garam masala, cumin, turmeric, ground coriander, salt, and cayenne pepper.
  • Cook spices for about 30 seconds before pouring in the tomato sauce and coconut milk. Reducing heat and simmer for 15 minutes.
  • Add tofu back into the skillet and simmer for 5 minutes.

Recipe Video

Notes

  • Storage: Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
  • Reheat: Gently rewarm leftovers in an oven over medium-low heat. You can also reheat leftovers in the microwave until hot.

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