Ingredients:

For the enchilada sauce:

  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 cups vegetable broth
  • TWO tbsp. olive oil
  • Salt and pepper to taste

For the filling:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ONE zucchini, chopped
  • 1 cup vegan chicken substitute, such as soy curls or plant-based chicken strips
  • 1 tablespoon chili powder
  • ONE teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For the enchiladas:

  • 8-10 corn tortillas
  • 1 cup vegan shredded cheese
  • 1/4 cup chopped fresh cilantro

Directions:

I preheated the oven to 375°F.
I heated the olive oil in a saucepan over medium heat. Then added the flour, chili powder, garlic powder, onion powder, cumin, and smoked paprika, and cooked for 1-2 minutes. It need to be stirred constantly.
Then gradually whisked in the vegetable broth, and continued to cook, whisking frequently, until the sauce become thickens, about TEN minutes. I seasoned with salt and pepper.
In order to make the filling, I heated the olive oil in a large skillet over medium-high heat. Then I added the onion and garlic, and sautéed until the onion became soft, about FIVE minutes.
Added the red/green bell peppers and zucchini to the skillet, and sautéed for FIVE more minutes, until the vegetables became tender.
Add the pepper, chili powder, cumin, smoked paprika, salt, and vegan chicken substitute to the skillet, and sautéed for 2-3 minutes.
I assembled the enchiladas by spreading a few tablespoons of the enchilada sauce on the bottom baking dish(9×13 inch).
Spoon the filling onto each tortilla, roll them up, and place them seam side down in the baking dish.
Pour the remaining enchilada sauce over the top of the tortillas, and sprinkle with the vegan shredded cheese.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish with chopped cilantro, and serve hot.

Nutrition Facts:

  • This recipe makes about 4 servings. Here are the approximate nutrition facts per serving:
  • Calories: 385
  • Fat: 19g
  • Protein: 17g
  • Carbohydrates: 42g
  • Fiber: 9g
  • Net Carbs: 33g