Easy Vegan Eggplant Enchiladas
The best vegan enchiladas
This easy vegan eggplant enchilada is one of my favorites recipes. I make them all the time, not just because they are delicious, but also so easy to make!
The toasted almonds are an excellent addition; their texture contrasts perfectly with the eggplant. This easy vegan eggplant enchilada is one of my favorites recipes. I make them all the time, not just because they are delicious, but also so easy to make!
The toasted almonds are an excellent addition; their texture contrasts perfectly with the eggplant.
Vegan and Gluten-Free Eggplant Enchiladas
The recipe calls for 4 cups of sauce, but for me the more sauce the better! I lay down the enchiladas on a bed of sauce, then add more sauce to the top.
So when it comes to vegan cheeses I just buy whatever is affordable. Thank goodness I am not a cheese head, so I don’t really miss it.
Nowadays all vegan cheeses are great! For this recipe, I used an almond cheese that melted just like real cheese! You can add as much as you like to the eggplant and to top the enchiladas.
I put the tortillas in a cast-iron saucepan over very low heat, so they can get softer. I add 2 or 3 at a time and keep an eye on the one inside the saucepan to avoid them to get dry. I allow just enough heat to soften them, then turn the heat off. I then add 2 more tortillas and repeat the process until I am finished with the eggplant. If you are not careful when you roll the tortillas will break.
Vegan Eggplant Enchiladas
- 1 tablespoon extra-virgin olive oil
- 1 cup minced onion
- 6 cups (1 large) eggplant, cubed
- 1 teaspoon sea salt
- generous pinch freshly ground pepper
- 3 teaspoon (about 4 medium) garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 cup toasted almonds, coarsely chopped
- 1 package vegan jack cheese (or any vegan white cheese)
- 12 corn tortillas
- 4 cups Mexican Red Sauce
Heat olive oil in a deep skillet or Dutch oven. Add onion, and saute for about 5 minutes over medium heat.
Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.
Add garlic and bell pepper. Stir and cook 5 to 8 minutes, or until the pepper is just tender. Adjust the seasoning.
Remove from heat; stir in the toasted almonds and vegan cheese.
Preheat oven to 350° F. Sprinkle some water in each tortilla, then add about 1/4 cup of the filling on one side and roll up. Add some tomato sauce on the bottom of a baking dish (about 1/2 cup) so to prevent the enchiladas to stick to the bottom, and gently arrange them. P our the remaining tomato sauce over the top. Bake for about 30 minutes.