How to make Vegan "Chicken" Zucchini Enchiladas

BY FOODACIOUSLY

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Give your family meal a Mexican twist with our spicy and smoky plant-based enchiladas.

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We made them with low-carb zucchini wraps and a vegan filling of shredded jackfruit, peppers, and cilantro — simply divine.

allergyfree
vegan
lowcalorie
lowfat
lowcarbs
Step 1

Rinse and squeeze the jackfruit chunks. Then, trim off the hard bits and only keep the stringy parts.

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Step 2

Next, finely chop the shallot and peppers.

Step 3

For the enchilada sauce, mix passata with cayenne pepper, smoked paprika, chilli powder, cumin, and hot sauce sauce in a bowl.

Step 4

For the filling, sizzle the shallots and garlic with oil in a skillet. Then, add jackfruit, peppers, a ladle of sauce, cilantro, lime juice, and cook for 10 minutes, mashing the jackfruit into shreds.

Step 5Part 1

For the zucchini wrap, peel the courgettes into thin, flat ribbons using a vegetable peeler.

Step 5Part 2

For each enchilada, stagger three zucchini slices lengthwise, and add one spoonful of filling at one end of the wrap.

Step 5Part 3

Then, roll the zucchini tightly around the filling and place it seam side down in a casserole dish.

Step 6

Top everything off with the remaining spicy sauce and vegan cheese if you're using it.

Step 7

Bake the zucchini enchiladas at 200°C (400°F) for 25-30 minutes and optionally garnish with fresh cilantro, a drizzle of hot sauce or vegan sour cream.

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