Vegan enchiladas with lots of veggies, tomato sauce and vegan cheese


I always like to veganise dishes that are liked by many.
For exemple enchiladas. Everyone likes those, right?

When I was a kid my parents used to buy those stuffed wraps at the butcher’s shop. And I remember so well that my father took them to me when I went to live on myself. Because I couldn’t afford them myself. I absolutely loved those things.

But you can easily make them yourself: vegan and super healthy. With lots of veggies.


Serves 4

What do you need?

  • 200 grams/ 7 oz carrot, chopped
  • 1 leek, in half rings
  • 250 grams/ 9 oz mushrooms, in quarters
  • 1 red bell pepper, cubed
  • 1 zucchini, cubed
  • 1 package vegan ground beef
  • 1 tbsp cumin
  • 1/2 tbsp stock powder
  • 1/2 tbsp Italian herbs
  • 3 cloves garlic
  • sriracha (optional)
  • 6 large tortilla wraps
  • 2 packages tomato passata
  • vegan cheese


What to do with it

Preheat an oven at 200°C/ 400°F. Cut all the veggies.

Heat some oil in a large skillet and cook the veggies for about 10 minutes.

Add herbs, garlic and ground beef. If necessary, add more herbs and sriracha.

Place a little bit of the mixture in the middle of each wrap and place it seam down in the baking dish. Repeat, using all the wraps.

Divide the packets of tomato passata over the wraps and sprinkle some salt, pepper and Italian herbs on top. Cover with vegan cheese and bake for 25 minutes in the oven.


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