The Best Vegan Enchiladas You’ll Make This Week

If you’re craving hearty, cheesy Mexican-inspired comfort food, these vegan enchiladas are exactly what you need. Stuffed with a homemade cauliflower-walnut filling and smothered in a rich vegan cheese sauce and tangy red enchilada sauce, they’re a delicious plant-based take on a classic favorite.

With detailed instructions, handy shortcuts, and lots of tasty variations, this recipe is perfect for both beginner and seasoned cooks ready to dive into vegan cooking.

Why You’ll Love These Vegan Enchiladas

These vegan enchiladas stand out because they use whole, plant-based ingredients and avoid processed substitutes while delivering rich and comforting flavors. Here’s why they’re a winner:

• Homemade Cauliflower Walnut ‘Meat’: A unique blend of cauliflower, mushrooms, and walnuts creates a meaty texture packed with nutrition. Research into cauliflower’s health benefits highlights its value, and studies on nuts and heart health confirm the benefits of walnuts, avoiding processed vegan meats.
• Creamy Vegan Cheese Sauce: Made using cashews for a luscious, cheesy flavor that melts beautifully.
• Flavorful Enchilada Sauce: Homemade but simple, packed with traditional spices and a touch of tomato paste for depth.
• Flexible and Adaptable: Easy to make gluten-free, nut-free, oil-free, or with store-bought shortcuts to fit your lifestyle.
• Loved by Many: With over 100 five-star reviews, it’s a recipe that has won hearts in both vegan and non-vegan kitchens.

Gather Your Ingredients and Tools

Before you start cooking, gather all your ingredients to ensure a smooth process. Here’s what you’ll need:

For the Enchilada Sauce: Olive oil (or water for oil-free), all-purpose flour (or gluten-free flour), chili powder, garlic powder, cumin, salt, tomato paste, vegetable broth, and apple cider vinegar.

For the Cauliflower Walnut Meat: Cauliflower, mushrooms, raw walnuts, olive oil or vegetable broth, spices (cumin, smoked paprika, onion powder, garlic powder), soy sauce or tamari.

The Rest: Black beans, vegan nacho cheese sauce (homemade or store-bought vegan cheddar shreds), corn or flour tortillas, and fresh cilantro for garnish.

Tools: Food processor, large skillet, small pot, 9×13 inch casserole dish, mixing bowls, and measuring spoons.

Make the Enchilada Sauce

If you’re making the sauce from scratch, here’s how:

1. In a small pot, heat olive oil or water over medium heat.
2. Whisk in the flour and spices (chili powder, garlic powder, cumin, salt) and cook for about a minute.
3. Add tomato paste and mix well.
4. Slowly pour in vegetable broth, whisking constantly to avoid lumps.
5. Bring to a boil, then reduce to a simmer and cook for 5 minutes until slightly thickened.
6. Remove from heat and stir in apple cider vinegar.

You can also use a quality store-bought vegan enchilada sauce as a shortcut, just be sure to check the label for any non-vegan ingredients. For more enchilada sauce tips, you can find great advice from culinary experts.

Prepare the Cauliflower Walnut Meat Filling

This filling mimics the texture and flavor of ground meat but is entirely plant-based and wholesome.

1. Pulse cauliflower in a food processor until it resembles rice.
2. Pulse mushrooms and walnuts until they are similarly finely chopped but not pureed.
3. Heat oil or vegetable broth in a large skillet over medium-high heat.
4. Add cauliflower, mushrooms, walnuts, spices, and soy sauce.
5. Cook, stirring frequently, for 10-15 minutes until everything is cooked through and flavors meld.
6. Stir in rinsed black beans last and adjust salt to taste.

If you don’t have a food processor, finely chop the ingredients by hand — it just takes a bit longer but works just as well.

Make the Vegan Cheese Sauce or Choose Your Cheese

The vegan cheese sauce adds that creamy, cheesy layer that makes enchiladas truly comforting. Understanding the basics of making vegan cheese helps create the perfect texture.

• The recommended sauce is a cashew-based vegan nacho cheese sauce, which yields a rich and creamy texture.
• You only need half a batch for this recipe.
• For nut-free options, use a sunflower seed-based or soy-based vegan cheese sauce.
• Store-bought vegan cheddar shreds like Violife are great for convenience.

Preparing the sauce ahead of time helps the assembly go faster.

How to Assemble Your Enchiladas for Baking

1. Preheat your oven to 375°F (190°C).
2. Spread about 1/2 cup of enchilada sauce evenly in the bottom of a 9×13 inch casserole dish.
3. Soften the tortillas by wrapping 4-5 at a time in damp paper towels and microwaving for 30 seconds.
4. Place a scoop of the cauliflower walnut filling on each tortilla, add a spoonful of vegan cheese sauce, and roll tightly.
5. Arrange rolled enchiladas seam-side down in the prepared casserole dish.
6. Pour remaining enchilada sauce over the top, then drizzle or spread the remaining cheese sauce.
7. Bake uncovered for 20-25 minutes until bubbly and heated through.
8. Garnish with chopped cilantro before serving.

Expert Tips for Perfect Vegan Enchiladas

• Tortillas cracking? Warm them properly and don’t overfill.
• Sauce too thin or thick? Adjust thickness with more broth or flour while cooking.
• Make-ahead: Prepare filling and sauces in advance and assemble just before baking.
• Freezing: Assemble and freeze before baking. Bake from frozen, adding extra time.
• Nut-Free: Omit walnuts and use nut-free cheese sauce.
• Gluten-Free: Use gluten-free flour and tamari, and 100% corn tortillas.

These tips will help you customize and troubleshoot your enchiladas for the best result every time.

Storage, Freezing, and Reheating Guide

• Refrigerate: Store leftover enchiladas in an airtight container for up to 4 days.
• Freeze: Wrap individual portions tightly or freeze the whole casserole covered with foil and plastic wrap for up to 3 months.
• Reheat: Oven is best to maintain texture — bake covered at 350°F (175°C) until warmed through, about 20 minutes.
• Microwave: Quick option for single servings, but may cause tortillas to toughen.

Label your containers with date and contents for easy meal planning.

What to Serve with Vegan Enchiladas

These enchiladas pair wonderfully with a variety of side dishes to complete your meal:

• Simple shredded lettuce or a fresh taco salad
• Vegan sour cream or avocado crema for topping
• Mexican rice or cilantro lime quinoa
• Black bean salad or refried beans
• Roasted vegetables, cabbage steaks, or a side of crispy vegan zucchini fritters
• Chips with salsa or vegan queso dip

For dessert, try a vegan tres leches cake to keep the Mexican theme going!

Frequently Asked Questions about Vegan Enchiladas

Is enchilada sauce always vegan?

Often yes, but always check the label as some sauces contain dairy.

Can I use other fillings instead of cauliflower walnut meat?

Yes, vegan ground meat substitutes, roasted vegetables, lentils, or even the hearty base from our ultimate vegan chili would work well.

Are flour tortillas okay to use?

Absolutely. Flour tortillas are easier to roll and soften faster.

How do I make nut-free enchiladas?

Skip walnuts and use nut-free vegan cheese options.

Can I make these ahead or freeze them?

Yes, assemble and freeze before baking or prepare components in advance.

How to prevent tortillas from cracking?

Warm them well before rolling, don’t overfill, and work quickly to avoid drying out.

Conclusion

With this recipe in your repertoire, you have a versatile, flavorful vegan enchilada that pleases both plant-based eaters and those new to vegan cuisine. The whole-food based filling, creamy cheese sauce, and rich enchilada sauce combine to make a meal that’s nourishing, satisfying, and delicious, aligning with principles from established vegan nutrition guides.

Whether it’s a weeknight dinner or a special occasion, these enchiladas are sure to become a favorite. Enjoy making and sharing this flavorful dish!