The last recipe I veganized for Vegan Month of Food (Vegan Mofo) is The Pioneer Woman's, aka Ree Drummond, Simple Perfect Enchiladas.
These were incredibly easy to veganize. Instead of beef, I used basic brown lentils and a little coconut oil. Instead of chicken broth, I used Better Than Bouillon no chicken broth. And, of course, I used Daiya pepper jack shreds. I didn’t bother frying the tortillas, and I did use wheat instead of corn tortillas. But those were incredibly simple “substitutions.”
While making these, I may or may not have thrown a bit of a tantrum. I was tired and didn’t feel well and lentils were everywhere along with a pile of dirty dishes sitting in the sink. I think if I had been in a better emotional state, I would’ve been able to appreciate how truly simple these were to make. A little messy perhaps, but definitely not complex at all.
These enchiladas were ooey-gooey from the Daiya and filling from the lentils. The chopped green chilies gave them a little bit of a spicy kick. I omitted the olives, because olives really just aren’t my thing, but of course, for those of you who would never dream of omitting olives, you can leave them in.
I used a pack of eight (or ten) flour tortillas, but I still have left over sauce and lentils so I plan to make another batch tonight. I see these becoming a staple, though it could be a lot of fun to play around with flavors. Maybe use a different bean or lentil, different peppers, actually use corn tortillas like the recipe calls for. There are tons of possibilities.