Thai Enchiladas (Vegan, WFPB)

Thai Enchiladas. Oh yes I did.

I got this idea from my amazing friend Janna, who got the idea from a local restaurant. Janna and her husband are my favorite people to cook for and eat with because they appreciate food as much as I do, and are open-minded about everything plants.  They are the only vegans I know in the area, and everyone needs at least some local friends who eat like you to do dinner with.  These enchiladas are so tasty. You seriously need to follow Janna’s lead and make them!

If you like Thai curry and Mexican food, you’re need to put this on your meal plan ASAP! Aside from being filling, unique, and just really yummy,  it’s a great way to eat a huge diversity of plants. I put 6 different vegetables in mine, but you can use any combination of 8 cups of chopped vegetables. Saute them together with a crumbled block of tempeh (optional) and some easy curry sauce, then roll it all into enchiladas, pour remaining curry sauce on top, and bake.

Tempeh is fermented soybeans. It adds a delicious nutty flavor and is high in protein and nutrients. You can find it near the tofu in the vegan section (the “weird” section to many people, haha!). If you don’t want to use tempeh, you could substitute a bag of frozen shelled edamame (whole soybeans), some cashews, chickpeas, or just skip it all together and just use the veggies.

You can use any tortillas. I’ve used both corn and flour, and both worked well (I like the flour tortillas better). My favorite are a corn/wheat blend brand called Golden Blend. I just try to find the tortillas with the lowest amount of fat, which indicates the least amount of added oil.

I’ll be showing how to make these in my Instagram stories today, and will save it in a highlight. So, go to my Instagram to see the how-to process!

This would go well with a side of Coconut Rice, and a fruit salad. If you like Thai food, you’ll also like my Chopped Thai Power Salad  and Thai Peanut Pizza. For a collection of whole-food plant based meals (including Mexican and Thai) that take 20 minutes or less start to finish, don’t miss my e-book!

Let me know if you make these scrumptious enchiladas by tagging me on Facebook or Instagram! Enjoy!

Thai Enchiladas (Vegan, WFPB)
Prep Time
30 mins
Cook Time
25 mins
 

So many veggies, so much flavor, so satisfying! 30 minutes of hands-on time, and 25 minutes in to the oven is all you need for this delicious meal. Use the vegetables listed, or any combination of vegetables to make 8 cups of finely chopped vegetables.

Servings: 4 servings
Author: Faithful Plateful
Ingredients
Filling
  • 1 small zucchini or yellow squash, diced
  • 3 cups chopped cabbage
  • 2 cups finely chopped broccoli
  • 1 carrot, grated or finely chopped
  • 1 red bell pepper, chopped
  • 1 8-oz pkg mushrooms, chopped
  • 1 8-oz pkg tempeh (optional)
  • 4 cloves garlic, minced (or 1 tsp garlic powder)
  • 2 TBSP grated fresh ginger root (or 1 tsp ground ginger)
  • 1 small bunch cilantro, chopped
  • 3 green onions, sliced
Sauce
  • 1 can coconut milk (full-fat or light)
  • 3 TBSP red thai curry paste (I use Thai Kitchen brand. Other brands might be spicer, so use less and taste)
  • 1 tsp curry powder
  • 1 lime, juiced
Enchiladas
  • 7-8 medium-size flour or corn blend tortillas, or 12 small ones
  • cilantro, green onions, and/or sriracha sauce for serving
Instructions
  1. Finely chop all the vegetables. Feel free to mix and match-- use any combination of vegetables to make 8 cups of finely chopped vegetables.

  2. Combine all the filling ingredients in a large skillet. On medium-high, saute it all together---add the vegetables, crumble up the block of tempeh or cut it into small pieces, add teh garlic, ginger, and salt and pepper to taste.

  3. The vegetables will release water, and no oil or water is needed. However, if the bottom of the pan starts to brown, add a splash of water to de-glaze the pan.

  4. While veggies are cooking, stir the sauce ingredients together in a liquid measuring cup or bowl. If using an authentic Asian curry paste, use less, as it's much more spicy than the Thai Kitchen brand found commonly at most grocery stores.

  5. Stir 1/2 cup of the curry sauce into the vegetables.

  6. Preheat oven to 350.

  7. Get a 9x13 pan out. Fill tortillas with vegetable filling and roll into enchiladas and place in the pan, seam down.

  8. Althernatively, for stacked enchiladas, I cover the bottom of the pan with a layer of tortillas, then half the veggies, more tortillas, the rest of the veggies, and one more layer of tortillas (this method is faster and what I do when I'm not trying to be impressive).

  9. Pour the sauce over the whole thing. Bake for 25 minutes. Garnish with more cilantro, green onions, and serve with sriracha sauce or any of your other favorite Thai sauces, if desired. If you'd like them more saucy, make more coconut milk/curry paste sauce to pour on top.

Recipe Notes

Instead of tempeh, you could use tofu, chickpeas, cashews, or nothing at all---just veggies is still delicious!



1 Comments

  1. This recipe is SO GOOD! I’ll admit, I was skeptical. Thai-flavored enchiladas? But I made them, and was very pleasantly surprised. I used tofu instead of tempeh because that’s what I had. Also, I would make more sauce than is called for, because this amount of sauce soaks into the enchiladas and doesn’t leave any sauciness. I didn’t have cilantro, which would have made it even more yummy. I recommend this recipe!

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