Cheesy, Melty Vegan Zucchini Enchiladas (With Jackfruit)

Here’s one more zucchini recipe that will make your mouth water just by looking at it. It’s a rich, tasty, flavorful meal, using jackfruit as a chicken substitute to make this a true cruelty-free delight!

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • Kosher salt
  • 3 c. shredded jackfruit
  • 1 1/3 c. red enchilada sauce, divided
  • 4 large zucchini, halved lengthwise
  • 2 c. shredded vegan cheese of your choice*

*You can substitute the store-bought vegan cheese by blending 1 cup of soaked cashews with ½ cups nutritional yeast flakes, some salt and lemon juice to taste.

Preparation:

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add jackfruit and 1 cup of enchilada sauce and stir until coated. 

On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of jackfruit mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and jackfruit mixture. 

Spoon remaining cup enchilada sauce over zucchini enchiladas and top with vegan cheese. 

Bake until cheese is melty and enchiladas are warmed through, 20 minutes.

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