Veggie Lentil Enchilada Rounds

glutenfree vegan May 05, 2017

Veggie Lentil Enchilada Rounds
By Debbie Adler

Serves 6

Must Have

Cheeze Sauce

¾ cup any plant-based milk 

1 tablespoon tapioca flour

½ cup nutritional yeast

¼ cup ground hemp seeds

1 teaspoon turmeric

¼ teaspoon smoked paprika

 

Enchilada Sauce

1 shallot, diced

2 tablespoons coconut aminos

2 cloves garlic, minced

1 teaspoon chipotle chili powder

1 teaspoon cacao powder

½ teaspoon cumin powder

¼ teaspoon freshly ground pepper

1 tablespoon coconut nectar

1 15 oz. can fire roasted tomatoes

½ cup any plant-based milk

 

Filling

1  cup red lentils

½ yellow onion, diced

¼ cup coconut aminos

1 teaspoon cumin powder

1 teaspoon garlic powder

1 teaspoon onion powder

¼  teaspoon chipotle chili powder

2 celery sticks, thinly sliced

1 cup dino kale, stemmed and chopped

1 cup thinly sliced cremini mushrooms

  

Tortillas

6 gluten-free tortillas

 

Must Do

1. Preheat the oven to 350°F. Place six (8 ounce) ramekins on a 15 x 10-inch baking sheet.

2. To make the cheeze sauce, heat the milk in a small pot over medium heat. Add the tapioca flour and stir until a paste forms. Keep stirring every few minutes until the sauce thickens and bubbles.

3. Add the nutritional yeast, hemp seeds, turmeric and smoked paprika, and stir until smooth, adding more milk if the sauce is too thick. 

4. To make the enchilada sauce, heat the onions in a medium pot over medium heat and stir until fragrant, about 1 minute.  

5. Add the coconut aminos, garlic, chipotle chili powder, cacao, cumin, and black pepper, stirring occasionally until the spices become fragrant, about 2 minutes.

6. Add the coconut nectar, fire roasted tomatoes and the coconut milk and bring to a boil Reduce the heat, cover the pot, and simmer until the sauce thickens, about 15 minutes.

7. Transfer the sauce in batches to a high-speed blender and puree until smooth. You can also use an immersion blender.

8. To make the filling, add the lentils to a medium pot filled with 4 cups of boiling water over high heat. Lower the heat and let simmer until all the water is absorbed and the lentils are mushy, about 15 minutes.  

9. Add the onions to a medium sauté pan over medium heat and stir until fragrant, about 1 minute.

10. Add the coconut aminos, cumin, garlic, onion and chipotle chili powders, stirring occasionally until the spices become fragrant, about 2 minutes.

11. Add the celery, kale and mushrooms and cook until the vegetables are slightly tender, about 2 minutes. Add the cooked lentils to the sauté pan and stir to incorporate.

12. Take each tortilla, cut out 3 rounds in each, using a biscuit cutter, so that you have 18 mini tortillas total.

13. Place about 2 tablespoons of the enchilada sauce on the bottom of each of the prepared ramekins and then add a tortilla round.

14. Add about ¼ cup of the filling to each ramekin and then about 2 tablespoons each, of the Enchilada sauce and Cheeze Sauce.

15. Continue to layer until you have 2 layers of filling and sauce and 3 mini tortillas in each ramekin.

16. Top each filled ramekin with more enchilada sauce and then with the cheeze sauce.

17. Bake the enchilada rounds until the inside edges of the ramekin turn a light golden brown, about 20 minutes.

18. Transfer the baking sheet from the oven to a wire rack and let sit for 5 minutes before serving.

 

Note: Since the tapioca might clump up when you add it to the hot pot when making the cheeze sauce, try adding it first to 2 tablespoons of tepid water. Mix it into the water until smooth and then add it to the pot.

 

 

Serving size: 1 ramekin CALORIES 135; TOTAL FAT 4.5g; PROTEIN 9.9g; CHOLESTEROL 0.0g; SODIUM 200mg; FIBER 6.4g; SUGARS 2.3g; TOTAL CARBOHYDRATE 17.2g