Tuesday, October 19, 2021
HomeHealthy EatingBroccoli and vegan cheese sauce sweet potato enchilada recipe

Broccoli and vegan cheese sauce sweet potato enchilada recipe

If broccoli cheddar cheese soup and casserole sweet potato enchilada have kids, it looks a lot like this recipe.

When I was in college, I used to drink a bowl of broccoli cheddar cheese soup in Au Bon Pan’s bread bowl after a morning exam. This is my most comfortable food, especially when the leaves start to change and autumn becomes popular.

Although I’m still eating some cheese, if I were to indulge my cheddar pieces today, I would like to eat something on the slimy tortilla land.One of the positive effects of doing so Low FODMAP diet It is because it makes me feel more free about dairy products, and at the same time pay attention to the moderation, so as not to cause outbreaks.

Sweet Potato Enchiladas Recipe

Vegan Queso Sauce in a Pan

Since enchiladas are such a popular comfort food, I’m not surprised. When I asked about recipe requirements earlier this spring, I got a lot of responses looking for Low FODMAP Enchiladas. What surprises me is how easy it is for them to make low FODMAP.

If you have delicious fillings and creamy sauces, you don’t actually need as much cheese to give them the enchilada feel. In fact, you can easily substitute nuts or vegan cheese to make the whole dish completely dairy-free.

Vegan Cheese Sauce

Vegan Cheese SauceSweet Potato Enchiladas RecipeSweet Potato Enchiladas Recipe

In this sweet potato enchilada recipe, the vegan cheese sauce that makes a little bit of cheese play a big role!I got this idea from my friend Pamela Salzman (you can find Her version is here). The sauce uses potatoes to create that sticky texture and carrots to give it an orange hue. She added cashews to increase the creaminess, but since this sauce will be baked as part of the enchilada, I tried to loosen the texture a bit-closer to tomato sauce.

In addition to carrots, I also added orange peppers and orange tomatoes. It creates a cute and delicious vegetarian base. It does not necessarily taste like queso, but once it is cooked with enchilada filling, it will take on a delicious creamy taste.

Sweet Potato Enchiladas Recipe

Sweet Potato Enchiladas Recipe

The combination of broccoli and cheese always wins. I like the sweetness of sweet potatoes in the filling. All in all, it meets every note of the autumn comfort food series.

Read on for this broccoli and sweet potato enchilada recipe and vegan cheese!

With health and hedonism,


Sweet Potato Enchiladas Recipe

Broccoli sweet potato hot sauce with vegan cheese sauce (GF, low FODMAP)

Sweet Potato Enchiladas Recipe

This sweet potato enchilada recipe is the perfect autumn vegetarian dinner.The sauce is adapted from Pamela Salzman’s Vegan Cheese Sauce And filled with vegetables. You can use your favorite plant-based cheese to make this dish completely vegetarian. To make this low FODMAP, simply omit the shallots and keep your serving size at 2 tortillas.

raw material

  • 1
    Big sweet potato
    1 pound, cut into ½ inch cubes (about 4 cups)
  • 1
    Medium cauliflower crown
    Cut into small flowers (about 3 cups)
  • 2
    olive oil
  • 1/4
    Cumin powder
  • sea ​​salt
  • 2
    Frozen kale or spinach
  • 2/3
    Coarse grated cheddar cheese
    Or vegetarian alternatives
  • Ten 6-inch corn or almond flour tortillas
  • ½
    Coriander leaves
    For decoration (optional)
  • 1
    Cut into thin slices for decoration (optional)
  • For the cheese sauce:
  • 1
    Thin slices
  • 1/3
    Yukon Gold Potatoes
    1 medium, with skin, cut into ½ inch cubes (about 1 cup)
  • 1
    small carrot
  • 1
    Medium yellow or orange tomatoes
  • 1
    Orange or yellow bell pepper
  • ¼
    Chili powder
  • 1 1/2
    Water or vegetable broth
  • 1
    Freshly squeezed lemon juice


  1. Preheat the oven to 425°F. Line the pan with parchment paper.

  2. On the prepared pan, stir the sweet potatoes and broccoli with olive oil, cumin, and ½ teaspoon salt. Arrange them evenly and bake in the oven for about 20-25 minutes, until they just start to brown. Set aside to cool.

  3. At the same time, make the sauce: In a medium saucepan, add shallots, potatoes, carrots, tomatoes, peppers, paprika, ½ teaspoon of salt and water or stock, and bring to a boil. Turn to low heat, cover and cook for 15 minutes, or until the vegetables are soft.

  4. Transfer the vegetables and their juices to a blender or food processor and add lemon juice. Processed to smooth. You should only drink 4 cups.

  5. In a large mixing bowl, stir roasted broccoli, sweet potatoes, and frozen kale or spinach with ¾ cup sauce and 1/3 cup cheese.

  6. Pour another cup of queso sauce into the bottom of a 9 x 13 inch baking pan. Spread the sauce to cover the bottom.

  7. Wrap the tortillas in a dish towel and heat them in the microwave for 30 seconds until soft. Or you can heat them in the oven.

  8. Divide the vegetables evenly among the tortillas. Roll the tortillas tightly around the broccoli mixture and arrange them in a line with the seams facing down and place them in a baking tray. Pour the remaining sauce evenly on the filled tortillas and sprinkle with the remaining cheese.

  9. Bake the enchiladas until the cheese is melted golden brown and the sauce is bubbling, about 20 minutes. Sprinkle with cilantro and jalapeno (if using) and consume immediately.

If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!

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