VEGAN BLACK BEAN & MUSHROOM ENCHILADAS #vegetarian #vegan #easy #mushroom #cauliflower

In the event that you imagined that gooey plant-based enchiladas were not a thing, you were cheerfully mixed up. We got them going a couple of years prior and figured we ought to take them back to you in this refreshed post.

These delectable mushroom and dark bean filled enchiladas are inconceivably fulfilling. The mushrooms and beans are substantial, chewy, and smooth all simultaneously. Furthermore, the onion, garlic, poblano and red ringer pepper, just as the warm and gritty flavors include huge amounts of flavor.

We make our own enchilada sauce without any preparation since it's excessively simple, you can deal with the warmth and flavor to suit your taste, and it's simply fresher, better, and more advantageous than what you can purchase in a can.

All you'll require is a vegetable stock base, flavors, tomato glue, a touch of flour and water to thicken it, and the unexpected fixing, cocoa powder. Try not to skip it, since it makes the sauce.

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Ingredients :

FOR THE CASHEW CREAM

• 2 cups raw cashews, soaked in boiling water overnight
• 1 large garlic clove
• 1 tbsp nutritional yeast
• 2 tsps lemon juice
• 2 tsps Organic Tapioca Flour/Starch (2.5lbs) by Anthony's, Gluten-Free & Non-GMO" rel="nofollow">tapioca starch
• 1/4 tsp ground sea salt
• 1/2 cup hot water

FOR THE BLACK BEANS

• 15 oz black beans,drained and rinsed
• Water to cover
• 1 tbsp chili powder
• 1 tsp cumin
• 1/4 tsp garlic powder
• 1 tsp of ground sea salt
• Black pepper to taste

Instructions :

1. Click this link to make the Enchilada Sauce.
2. Make the Cashew Cream
3. Soak the cashews in the water overnight or for at least four hours. They should be nice and plump and soft to the touch.
4. Drain and rinse the cashews and put in a high powered blender. Add the nutritional yeast, garlic clove lemon juice, tapioca starch, sea salt, and water and blend for approximately two minutes or until smooth, thick, and creamy. Scrape the sides down to ensure that you don't have pieces of nut in the sauce.

FOR THE BLACK BEANS

1. Cover the beans in water (cover just to the top of the beans) and bring to a boil. Reduce the heat to simmer and stir in the chili powder, cumin, garlic powder, and black pepper. Simmer until the water is almost evaporated, stirring frequently. Add the salt and stir well. Set aside.

FOR THE MUSHROOM MIXTURE

1. Heat one teaspoon of the oil in an iron skillet on medium heat. When the oil is hot add the mushrooms and cook until the water is released and they are nicely browned. Push them to the side and add the second teaspoon of oil to the pan and add the onions and bell pepper. Cook until they are soft and lightly browned. Add the poblano pepper and stir to combine. Deglaze the pan with the water and scrape the bottom of the pan with a spatula to remove the pieces of vegetable that are stuck to the pan. Add the spices and stir to coat well. Turn the heat down to a low simmer and cook for ten minutes. Stir frequently.

Source : bit.ly/38EwIyH

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