These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, nut-free, perfect for lunch or dinner and very tasty. Vegan | Vegan Dinner | Vegan Breakfast | Vegan Meal prep | Vegan Meals | Vegan Ideas | Vegan Recipes Easy | Vegan Recipes
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 head of cauliflower 3/4 cup all-purpose flour (or chickpea flour for a gluten-free version) 3/4 cup unsweetened almond or soy milk 1/4 cup water 2 teaspoons garlic powder And so on.
Instructions:
First step, Heat the oven to 350 °F.
Step 2, Carefully cut the cauliflower into bite-sized florets.
Step three, In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined. For a gluten-free version substitute the all-purpose flour with chickpea flour (also omit the water if using chickpea flour).
