Vegan Veggie Enchiladas

A dairy-free and meat-free version of the classic Enchiladas Mexican dish which is delicious and uses a secret ingredient to create the ‘cheezy’ creamy topping. This dish is perfect to serve a group of people and let them be surprised that it is Vegan friendly! 

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I absolutely love Mexican food, the flavour combinations, the spice, the carbs, the protein…I love it. Mexican food is not something I tend to eat out at restaurants as there are very few Mexican restaurants near me and I think it’s one of those things that I can do pretty easily and simply at home where I can control the amount of spice I want to add and what I want to serve with it.

Mexican has always been one of my go-to foods as there is so much variety to play with. It’s also one of those foods that you can cook up for a big group of people pretty easily as it mostly requires one large cooking pot and everyone can help themselves. So to name a few ideas and a few of my personal favourites you’ve got:
a) A simple Vegetarian chilli whether it’s made with meat-free ‘mince’ protein or beans or both and you can cook this up in one big pot on the stove and serve it with your favourite grain, baked sweet-potato, corn chips or tortilla wraps and everyone can tuck in and help themselves.
b) Fajitas made with meat-free ‘Chicken’ pieces or ‘Steak’ strips, again rolled in tortilla wraps for everyone to help themselves to seated round a large table.
c) Quesadillas such as these ones made with Sweet-Potato
d) Chipotle Chilli Meatballs
e) Fully-loaded Nachos with Chilli or Beans, Cashew Cheese, Jalapenos, Salsa, Avocado
f) Chilli Cornbread Pie which is extremely comforting with a thick layer of cornbread to soak up a flavoursome Chilli.

Now I’m not an expert but already that’s a fair few dishes there which all revolve around a similar concept of protein, vegetables, beans, spices, grains and breads which are all simple to prepare, can be made ahead of time, can be made in one-pot and can be served to your guests for them to help themselves. I love to serve my dishes with cashew cheese, avocado/guacamole, salsa and some greens. I really cannot think of anything better than getting people together to enjoy some finger-food that is full of flavour and not to mention satisfying and filling! So if you’re struggling to think next time what to cook your guests then a flavourful Mexican inspired dish it is, and I’m getting really hungry just thinking about how delicious they all are.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Vegan Veggie Enchiladas
Prep time
Cook time
Total time
Recipe type: vegan
Cuisine: dinner, mexican
Serves: Serves 2
  • 150g Quorn Meat Free Steak or Fajita Strips
  • 150g diced vegetables (onions, bell peppers, courgette and aubergine)
  • 1 can kidney beans, rinsed and drained
  • 2tbsp Mexican spice seasoning (fajita, taco or enchilada)
  • 100ml tomato passata
  • 1 tbsp tomato paste
  • Sauce:
  • 190g (approx. 6 florets) raw caulfilower
  • 2 tsp minced garlic or 1tsp garlic powder
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp onion powder
  • 240ml unsweetened almond milk
  • 1 tbsp olive oil
  • 1 tsp chili paste (or ¼ tsp dried chilli flakes)
  • 2 tsp lemon juice
  • 4 soft corn and wheat tortilla wraps
  • Optional Vegan grated cheese or nutritional yeast flakes
  1. First make the sauce by adding all the sauce ingredients except the lemon juice to a pot, bring to a boil and then simmer until cauliflower is soft, approx. 15 minutes. Turn off the heat, stir in the lemon and puree until smooth.
  2. Preheat oven to 180C/350F/Gas Mark 4. Set aside a deep baking dish big enough for four wraps.
  3. Heat a large pan with oil and saute vegetables for a few minutes, then add the Quorn for 5 minutes, then add in the spice seasoning, stir-fry for 5 minutes, then add the tomato passata and paste, combine everything for a few minutes and add the beans. Cook until everything is cooked through and soft.
  4. Then assemble the wraps by spooning some sauce on the bottom of the dish, then place two spoonfuls of filling into each tortilla, place them side by side (I put a toothpick in each one to hold in place) Then pour the remaining sauce evening on the top.
  5. Sprinkle on some optional cheese and bake in the oven for 20-30 minutes until lightly browned.
  6. Serve with side salad, sweet-potato fries, salsa and guacamole.

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