The recipes in my blog are aimed at “beginner vegans”. I was so bad at cooking before and felt like the transition to veganism would be a struggle, especially with my inability to cook any decent meals.
I see a lot of very beautiful, perfect food on Instagram and it makes me think “oh wah, I could never do that”, which is why I wanted my recipes and meal ideas to be accessible and “normal”.
This leads me on to my latest meal idea: Messy Enchiladas. They by no means look perfect but they ARE really tasty and cruelty free, not to mention cheap!
You will need:
- Fry’s vegan chicken pieces (optional)
- A tin of lentils
- A tin of pinto beans
- kidney beans (however may to suit your preference)
- A tin of plum tomatoes
- Veggies: I used mushrooms, pepper, onion and jalepenos
- Chilli powder
- Garlic Powder
- Sea salt and black pepper
- Nutritional yeast
- Tortilla wraps
- Violife cheese (block or slices)
If you’re wondering about how to edit your online food shop to be more vegan friendly, start with herbs, spices and tins of pulses. The tins are really cheap (40p ish) and last for ages so it’s always useful to have your cupboards stocked up.
With fruits and veggies, try to buy locally. It’s so much cheaper and tastier. If you get the stuff that’s in season it works out even cheaper as well.
Right, here we go!
- Cook the vegan chicken pieces, lentils, pinto beans and kidney beans in a saucepan for 5 minutes. I use coconut oil to fry them.
- Add your chopped veggies and cook for a further 5 minutes.
- Add tinned tomatoes, chilli powder, a sprinkle of garlic, a pinch of sea salt and black pepper and 2 tablespoons of nutritional yeast.
- Stir all together and cook for approx 5 minutes.
- Heat tortilla wraps in the microwave for approx 20 secs per wrap. Do these individually
- Put a tortilla wrap on a baking tray, add the filling only to the middle so you have room to wrap it up like a parcel. Once you’ve done that, turn it over so the neat, flat bit is on top.
- Do this until all your wraps are full.
- Spread a little of the sauce over each wrapped torilla and add sliced or grated Violife cheese (i went for slices which is why they were super messy and cheesy!)
- Cook for approx 12 minutes. Check them a couple of times as all ovens vary.
I find Mexican dishes work really well as vegan so there will be more on the way!
What is your favourite Mexican dish?