This is a pretty basic enchilada recipe from Viva Vegan. The filling is potato and chickpeas, with a delicious tomatillo sauce poured over the top. I've made them before but substituted seitan for the chickpeas. This time I stuck to the recipe, with only two changes - I used flour tortillas rather than corn, and left off the pine nut crema because of my pine mouth issue.
I made cashew creme separately and also served with shredded lettuce.
No comments:
Post a Comment