How to make Vegan "Chicken" Zucchini Enchiladas
Step 1
Rinse and squeeze the jackfruit chunks. Then, trim off the hard bits and only keep the stringy parts.
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.
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Step 5
For the zucchini wrap, peel the courgettes into thin, flat ribbons using a vegetable peeler.
Step 6
For each enchilada, stagger three zucchini slices lengthwise, and add one spoonful of filling at one end of the wrap.
Step 7
Then, roll the zucchini tightly around the filling and place it seam side down in a casserole dish.
Step 8
Top everything off with the remaining spicy sauce and vegan cheese if you're using it.
Step 9
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.