Go Back
Print

Thai Enchiladas (Vegan, WFPB)

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.

Prep Time 30 minutes
Cook Time 25 minutes
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!