Name: Vegan enchiladas
Prep time: 40 min
Cook time: 30 min
Yield: 12 enchiladas
Ingredients: 12 tortillas ((22 cm in diameter)); 7 oz vegan cheese (or to taste); 1 cup dry lentils ((*see recipe notes)); 2 1/2 cups vegetable broth; 1/2 cup sunflower seeds ((*see recipe notes)); 1 1/3 cup rolled oats (gluten-free if needed (*see recipe notes)); 3 heaped tbsp tomato paste; 2 bell peppers; 1 medium-sized carrot (grated); 1 medium-sized tomato (chopped); 2 cloves garlic (minced); 1 large onion (chopped); 2 tbsp chia seeds ((ground) or flax seeds); spice mix: (1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika); 1-2 hot chili peppers (chopped (or less if you don't like it too spicy)); sea salt and pepper (to taste); 1 tbsp oil (to fry the veggies); 1 tbsp olive oil; 1 tbsp gluten-free flour ((or all-purpose flour if not GF)); 2 1/2 cups tomato sauce; spice mix: (1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper); sea salt and pepper (to taste)