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Vegan enchiladas

So, the other day I had a delicious cauliflower and, since you can do everything with them, guess what! I made a delicious sauce for a vegan enchilada.

Coriander, avocado, and onion made the delicious sauce, I have put some scrambled tofu inside and it turned just delicious!

What is special about this enchilada?

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Vegan enchilada
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Vegan enchilada

Healthy vegan enchilada
Course Breakfast, Dinner, Lunch
Cuisine Mexican
Keyword enchilada, Mexican Vegan, Spicy food
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 2
Calories 400kcal
Cost 5

Equipment

  • Blender

Ingredients

  • 400 g Cauliflower (a medium cauliflower, basically)
  • 20 g Coriander
  • 1/2 Medium-sized avocado
  • 1/2 tbsp Veggie stock powder
  • 1/2 Medium-sized onion
  • 2 Bird's eye chilies
  • 1/2 Orange pepper bell for decoration Optional
  • 2 Chopped garlic Optional
  • 1 cup Water

Instructions

  • Boil the cauliflower for about 10 minutes
  • Chop the onion and the chilies
  • Put the chilies and the onion in a saucepan with 2 tbsp of water or 1/2 tbsp of oil until they caramelize
  • put all the ingredients into the blender
  • Prepare a burrito with your preferred filling. We love them with tofu scramble!
  • Add the sauce on top of it, and enjoy it!

Notes

  • Coriander makes this sauce amazing!
  • Calories are very relative, depend on what you put on your burrito! 
  • Be careful with the chilies, they can be very, very spicy!
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