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Vegan Enchilada Skillet with Cheese Sauce

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
Course Dinner
Cuisine Mexican
Keyword cheese sauce, dairy-free, egg-free, Enchilada, lactose-free, mexican, oil-free, plant-based, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Portionen
Author Jasmin

Equipment

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

Cheddar sauce

  • 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

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.