Gluten-Free Vegan 'Lamb' and Cheese Enchiladas 🌮

Name: Gluten-Free Vegan 'Lamb' and Cheese Enchiladas 🌮
Yield: 2 servings
Ingredients: 2 cups bulk buckwheat groats (for 2 tortillas) (about 340 grams); 1/2 cup unsweetened homemade almond milk (about 120 ml); 1/2 package gluten-free plant-based lamb pieces (such as Nutriveg); 1/2 onion; 1/2 stalk celery (optional); 1 carrot; 1/4 cup homemade tomato sauce (about 60 ml); 1 tablespoon oregano; 1/2 teaspoon black pepper (optional); 4 slices vegan mozzarella cheese; Olive oil; 3 cups filtered water (about 710 ml)

Alberto Díaz @Alberto_Diaz

Alicante

Gluten-free vegan 'lamb' and cheese enchiladas.

Alberto Díaz @Alberto_Diaz

Alicante

Gluten-free vegan 'lamb' and cheese enchiladas.

Saved

Ingredients

2 servings

2 cupsbulk buckwheat groats (for 2 tortillas) (about 340 grams)
1/2 cupunsweetened homemade almond milk (about 120 ml)
1/2 packagegluten-free plant-based lamb pieces (such as Nutriveg)
1/2onion
1/2 stalkcelery (optional)
1carrot
1/4 cuphomemade tomato sauce (about 60 ml)
1 tablespoonoregano
1/2 teaspoonblack pepper (optional)
4 slicesvegan mozzarella cheese
Olive oil
3 cupsfiltered water (about 710 ml)

Saved

Steps

1

Soak the buckwheat groats in filtered water overnight.
2

Drain and rinse the buckwheat, then blend it with the almond milk in a blender.
3

Heat a nonstick skillet with a drizzle of olive oil. Pour in the desired amount of batter to form thin tortillas. Cook on both sides over low heat until soft, shaking the pan occasionally.
4

For the filling, sauté the chopped vegetables in a skillet without oil or with a splash of water over medium heat for 5-10 minutes, or until the onion is tender, stirring occasionally.
5

Cut the plant-based 'lamb' into small pieces, add to the skillet, and cook for another 5-10 minutes, stirring occasionally.
6

Add the tomato sauce and cook for another couple of minutes, stirring occasionally.
7

Add the oregano and black pepper, stir, and cook for another 10-15 minutes or until the sauce thickens.
8

Fill the tortillas with the mixture, top with slices of vegan cheese, and bake at 250°F (120°C) with the broiler on for about 5 minutes or until the cheese melts.
9

Serve immediately.