As we are all trying to eat healthy in the New Year and January is the month of Veganuary! We are so excited to bring you a family friendly vegan enchiladas from Chef Elyce Jacobson @veganchefelyce a local vegan chef for this delicious meal you will not miss the meat or the dairy and your family will be asking for more!!
Vegan Enchiladas
Sauce:
6 Tbsp Olive Oil
6 Tbsp Flour
2 Tbsp Chili Powder
2 tsp Cumin
1 tsp Garlic Powder
1/2 tsp Dried Oregano
1/2 tsp Borsari (season salt)
1/2 tsp Cinnamon
4 TBSP Tomato Paste
32 fl oz Vegetable Stock
2 tsp Apple Cider Vinegar
Heat the Olive Oil in a 2 quart sauce pan. Add the flour and stir to combine. Add all the spices and stir to combine. Next add the tomato paste and the stock. Bring to a boil and then turn the heat down and simmer for 10 min, stirring occasionally. Take off heat and stir in the apple cider vinegar. Set aside and allow to cool while preparing the rest of the recipe. Alternatively, you can make this sauce ahead and store in the refrigerator for up to 4 days or freeze for up to 2 months.
Walnut “Meat”:
10 oz Walnuts
2 Tbsp Tamari or Soy Sauce
2 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Cumin
1/2 tsp Borsari
Combine all ingredients in a food processor and PULSE. Do not let motor run continuously. Pulse until consistence mimics ground beef. Tase and adjust seasoning to your liking.
Filling:
1 TBS Sunflower or Coconut or Olive Oil
1 can Black Beans
1 can Mild Green Chilis
6 oz Vegan Sour Cream (tofuti brand is very good and easy to find)
Rinse the black beans and let sit in a colander to drain. In a skillet or sautée pan, heat the oil. Once hot, add the walnut meat, the black beans, the green chilies and the vegan sour cream. Stir to combine. Once the sour cream is melted and mixture is heated thru, remove from stove.
Enchiladas:
1 recipe Enchilada Sauce
1 recipe Filling
1 cup Shredded Vegan Mexican Cheese (Violife makes a very good one)
1 pkg Flour Tortillas (I use the low carb ones)
Preheat the oven to 350 degrees. Coat the bottom of a 9 x 13 casserole with some of the enchilada sauce. On a flat surface, lay out one tortilla. Place 1/2 cup of the filling on the bottom half of the tortilla. Roll the tortilla away from you leaving the sides open, but be careful that the filling does not come out. Carefully lift the rolled tortilla and place seam side down in the casserole dish. Continue until you’ve used up all the filling, laying the tortillas next to each other in the casserole. Top the tortillas with a generous amount of sauce and then sprinkle with the shredded cheese. Bake in preheated oven for 30-40 min or until the sauce is bubbling, the tortillas look crunchy and the cheese has melted.
These are best served right out of the oven. You can top with guacamole, pico de Gallo, sour cream, cilantro and scallions. They can also be cooled and frozen for up to 3 months.
Learn more about Chef Elyce
Elyce Jacobson is a chef, business owner, and plant-based visionary. With her classical French culinary education she has transformed her expertise into the mastery of vegan cooking. In the 27 years of her culinary career, she created a catering arm for a very successful existing NYC food business, owned several businesses herself, and provided personal cheffing and catering services for hundreds of clients. At the heart of her career as a chef is her desire to help people. Driven by this desire, she has guided countless clients on their journeys to healthier lifestyles.
The last business Elyce owned was Skinny Buddha Organic Kitchen, which she transitioned from solely organic, to organic, gluten free and completely plant-based. Her business operated out of Mount Kisco for 12 years and Scarsdale for 4 years. Skinny Buddha provided easy access to healthy, vegan food for the community and had a loyal client base.
Now, Elyce is transitioning to the next chapter of her career as a private chef and vegan consultant. She helps individuals that want to add more plants to their plate sand restaurants that want to add more plant-based recipes to their menus. With her work she hopes to play a part in the changing landscape of plant-based cuisine that is currently taking place throughout the culinary world.
You can follow her at @veganchefelyce and @travelingveganchef
