Veggie enchiladas from YumUniverse Pantry to Plate: Improvise Meals You Love—from What You Have! (page 224) by Heather Crosby

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow cashew nuts to soak for 4 to 6 hours. Can substitute collard greens or kale for brown rice tortillas, and grapeseed oil or avocado oil for coconut oil.

  • Hannaha100 on March 28, 2020

    One day I'll get a recipe right first time. Thought that I had cauliflower but didn't. Used cashew cream instead but the taste was a little overpowering in this context. Used rice instead of cauliflower rice which worked (kind of a burrito enchilada cross) but very dense. M1 didn't like "the sauce". Quite a long process to make even using ready made enchilada sauce. M2 ate the tortilla (with sauce) but not the filling. Would make again as written.

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