Vegan Enchilada Skillet with Rice - a quick comfort food you have in minutes on the table. This vegan enchilada skillet with the stringy cheese sauce leaves nothing to be desired. Whether you prepare it as a quick dinner during the week or on the weekends as a delicious feel-good meal, it will please everyone.
vegan | vegetarian | dairy-free | egg-free | lactose-free | soy-free | nut-free | gluten-free
Enchilada Skillet, a vegan feel-good dinner
Do you love Mexican food? Whether burrito, tortillas or fajitas, all are welcome. And Enchiladas are high up. Why not conjure something new from the classic enchilada? So I came to this enchilada skillet, which tastes like an enchilada, but is prepared much faster.
What is the vegan cheese sauce made of?
I have been trying for a long time for a vegan cheese, which is better than most vegan cheeses. As you may already know, tapioca starch helps to make it stretchy. But somehow that's not enough for me. I'm too demanding. Now I've often used psyllium husk powder for baking. If you mix these, you will get a gelatinous consistency that will be great. Now I thought, why not combine these two components. So I experimented around and this is how this delicious vegan cheese sauce was made and tastes great with the vegan enchilada. I continue to try a meltable cheese that has exactly the same characteristics as this cheese sauce. So be curious. In the meantime, I would like to hear from you which vegan cheese is your favorite cheese and which cheese you have missed since you vegan!
This vegan enchilada pan is:
- a one pot dish
- cooked quickly,
- perfect for a quick and healthy dinner
- full of flavor
You like dishes like this vegan enchilada skillet, then look here:
Have you tried the recipe?
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📖 Recipe
Vegan Enchilada Skillet with Cheese Sauce
Ingredients
- 2 tablespoon vegetable broth
- ½ onion finely diced
- 1 can chickpeas
- Salt and pepper to taste
- 2 garlic cloves chopped
- 1 cup instant brown rice
- 1 can of tomato passata
- 1 - 2 tablespoons chili powder
- Ground ½ teaspoon of cumin
- 1 can of diced tomatoes with green chilies
- 1 cup of water
- 20 g cashews
- 200 ml water
- 2 tablespoon tapioca starch
- 1 teaspoon psyllium husk powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 pinch of turmeric
- 1 - 2 tablespoons of yeast flakes or more
- 2 teaspoons lemon juice
- Salt to taste
Equipment
Instructions
- In a pan sauté the onion and garlic with the vegetable broth. After 2 minutes, add the chickpeas and sauté briefly.
- Now add all remaining ingredients and cook until the rice is tender. That lasts between 20-30 min.
- In the meantime, prepare the cheddar cheese sauce. Add all the ingredients to a high-performance blender and blend until a cream is produced without pieces.
- Bring the cheese sauce briefly to simmer in a small saucepan, stirring constantly.
- Arrange the enchilada pan on plates and add the sauce over it.
Private Notes
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