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