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The Best Vegan Enchiladas Ever!

Preheat oven to 350 degrees. Soak your cashews for the "cheese" sauce in warm water for 1 hour (you can skip this step if you have a high powered blender like a Vitamix). Cut up all vegetables for the filling and sauté in a large pan on medium heat until tender. Break up the jackfruit pieces before cooking to resemble shredded chicken. You can use a little olive or coconut oil, but I prefer. . .

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Servings: 4

Prep Time: 00:25

Cook Time: 00:15

Filling

1 yellow onion

3 cloves of garlic

1 red bell pepper

2 medium carrots

1 medium zucchini

1 fresh jalapeno

1/4 cup fresh cilantro

1/2 jar of diced tomatoes (i use jovial brand)

1 can or box of jackfruit (i use edward & sons brand)

Enchilada Sauce

2 cans of tomato paste (i use bionaturae brand)

1 cup veggie broth (i use organic imagine brand)

spices: salt, pepper, turmeric, ground cumin, cayenne, chili powder, smoked paprika, garlic and onion powder (i use the celiac safe brand spicely organics)

Cashew Cheese Sauce

1 cup soaked cashews (i use terrasoul brand nuts & seeds)

1/2 juice from a lime

1/2 cup water (may need more or less depending on consistency)

spices: salt, pepper, turmeric, garlic powder, smoked paprika (spicely organics brand)

6 coconut wraps (i use the nuco brand)

Toppings

fresh green onion

1 ripe avocado

Preparation

1Preheat oven to 350 degrees. Soak your cashews for the "cheese" sauce in warm water for 1 hour (you can skip this step if you have a high powered blender like a Vitamix). Cut up all vegetables for the filling and sauté in a large pan on medium heat until tender. Break up the jackfruit pieces before cooking to resemble shredded chicken. You can use a little olive or coconut oil, but I prefer to just use a little water or veggie stock to keep it from sticking to the pain.

2While the vegetables are cooking, mix by hand or in a blender all of the ingredients for the enchilada sauce and set aside. Blend all ingredients for the cashew cheese sauce until you get a completely smooth consistency and set aside.

3Once your sauces are made and your vegetable filling is tender you are ready to assemble. Using a flat surface like a large plate or cutting board, lay out a coconut wrap, fill with the vegetable mixture, cheese sauce and enchilada sauce, roll and place into a glass baking dish (feel free to add a thin layer of enchilada sauce on the bottom first to keep the wraps from sticking). Repeat until your baking dish is filled, mine held 6. Top each enchilada with the remaining enchilada sauce and bake in the oven for 15-20 minutes.

4Remove from the oven and top with green onion slices and diced avocado. You may want to cut into the enchiladas like a casserole because the coconut wraps are thin and the moisture in the veggies and sauce might make it difficult to remove them individually. Hope you enjoy!

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