Roasted eggplant slices get wrapped around a mushroom filling, covered with a creamy tomato sauce and drenched in cashew cheese for enchiladas that will have you asking for seconds!
Try these healthy, veggie-filled enchiladas for a fun twist on a Mexican classic! Roasted eggplant slices replace the usual tortillas and are rolled around a delicious filling of garlic, mushrooms and spinach. You can use any mushrooms you like – we used a mix of shiitake and Portobello!
For the enchilada sauce, you’ll be blending roasted red peppers, chili powder and tomato sauce for a spicy kick. And to keep things dairy-free, you’ll be using cauliflower, cashew cream and a bit of nutritional yeast for the “cheese”.
To start, be sure to buy long eggplants. This is so you can roll them easily without making a mess, and it lets you fill them with more mushroom goodness!
To get the eggplants to roast perfectly without getting soggy, lay the slices out in a tray, sprinkle with salt, and let them chill in the refrigerator for at least thirty minutes. The eggplant slices will release a fair amount of water that you can blot dry with a paper towel. This nifty trick will ensure perfectly roasted eggplant slices every time!
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Now that you know how to make the perfect Paleo enchiladas, it’s time for you to get in the kitchen and whip up some magic!
Tortilla-Less Eggplant Enchiladas with Cashew Cheese
Tortilla-Less Eggplant Enchiladas with Cashew Cheese
Consuelo Morcillo- Large sharp knife
- Baking tray
- Blender
- Large frying pan
- Saucepan
- Parchment paper
For the Enchiladas:
- Two large eggplants
- Salt to taste
- Fresh basil (or any other herb of choice)
For the Enchilada Sauce:
- ¾ cup organic tomato sauce
- ¾ cup roasted red peppers
- 2 t chili powder
- Salt to taste
For the Cauliflower Cheese:
- 2 cups cauliflower florets
- 1 cup cashew cream
- ¼ cup nutritional yeast
- 2 T coconut oil
- 1 T arrowroot powder
- 1/8 t turmeric
- Salt and pepper, to taste
For the Filling:
- 1 T coconut oil
- 3 garlic cloves, minced
- 1 medium onion, minced
- 3 cups mushrooms, minced
- 1 heaped cup of fresh spinach
- Salt and pepper, to taste
- Preheat the oven to 400°F. Slice the eggplants lengthwise into 5 pieces, about 1 inch thick. Lay them on a baking tray and dust with salt. Let them chill in the fridge for at least 30 minutes while you prepare the rest of the ingredients.
- To make the sauce, blend all the ingredients together until smooth. Set aside.
- To make the cauliflower cheese, bring about ¼-inch water to a boil in a frying pan. Add the cauliflower florets, cover, and steam for about five minutes or until they’re tender enough to be mashed with a fork.
- Add the cauliflower to a blender with the rest of the cheese ingredients and combine until smooth. Pour mixture into a saucepan and heat on low until it simmers and thickens, stirring often.
- To make the filling, heat the coconut oil in a saucepan. Add the minced garlic and onion and heat on low for 3-4 minutes, until fragrant.
- Add the mushrooms and sauté on low-medium for 8-10 minutes. Add the spinach leaves and cook another 5-7 minutes.
- Remove the eggplant slices from the tray, drain excess water and pat dry with paper towels. Line the tray with parchment paper and roast the slices for 25-30 minutes. Remove from the oven and let cool.
- Cover a baking pan with the enchilada sauce. Add a spoonful of the filling to the bottom of each eggplant slice, roll it, and place it seam-side down on the baking pan.
- Pour the remaining enchilada sauce on top, then add the “cheese” sauce. Bake for 12-15 minutes, or until the topping crisps up.
Tip: You can buy cashew cream in most health stores. Or, you can make your own by mixing cashews, water and lemon juice together in a food processor!
Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)
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