|Vegan Italian Enchiladas|
I wanted to do an Italian style wrap, but super snooze. Tasty, but already so done. BUT! What if it was baked in sauce like an enchilada? Now we're talking!
Feel free to use an vegetables you chose that work with Italian-style food. I used grilled, smoke artichoke hearts and they were completely amazing. Another nice addition would be kalamata olives, or, ooo!, vegan ricotta. Even a schmear of my Pub Cheese (recipe here) would be perfectly yummy. Any unused filling would be great as a pasta sauce, so make extra and get your dinner done a day in advance! Aren't you so smart and efficient?
|Broccolini, a fancier, mellower version of broccoli.|
Vegan Italian Enchiladas (Loose) Recipe
- Large wraps
- Jarred Tomato sauce
- Assorted veggies (I used: grated zukes, roasted red peppers, sun-dried tomatoes, broccolini and spinach and smoked/grilled artichoke hearts)
- Olive oil
- Basil and garlic (or hing)
- Cannellini beans
- Daiya Mozzerella style cheese
|Italian enchilada stuffings.|
- Preheat oven to 350.
- Chop veggies into small pieces and sauté in olive oil with basil and garlic until soft. Add salt to taste.
- In a baking dish large enough to accommodate the number of wraps you will be using, coat the bottom of the dish with a layer of tomato sauce.
- In the middle of each wrap, layer a portion of your veggies, beans and Daiya. Don't be shy, you can really stuff these. Fold like a burrito and wrap them as tightly as possible.
- Place each wrap, seam side down, in the baking dish.
- When all wraps are stuffed and rolled in the dish, cover with remaining sauce. Leave the ends/sides exposed as this will give the baked enchiladas a nice crunchy element.
- Place in preheated oven for about 15 minutes. You can cut each one in half if you like. Tastes just like lasagna, just much easier to make!
|Pre-baking. I love my vintage Pyrex and Swedish tea towel!|
|Extreme Daiya close-up!|