Raw Vegan Enchiladas with Chunky Salsa, Cheesy Sauce, and Spicy Nut Meat

By andreajayros

Ingredients

• 1/2 cup chopped onion
• 1 cup corn
• 1 cup chopped tomatoes
• 1/4 cup ground flax seeds
• Salt and pepper, to taste
• 1 cup cashews
• 1/4 cup nutritional yeast
• 2 tablespoons miso
• 1/2 teaspoon turmeric
• 1 garlic clove
• 3/4 cup water, as needed
• Juice from 1/2 lemon
• 1/3 cup walnuts
• 1/3 cup pumpkin seeds
• 1 tablespoon extra virgin olive oil
• Cumin and coriander, to taste
• Salt, to taste
• 2 tomatoes
• 1/2 onion
• 1 avocado
• 1/3 cup fresh cilantro
• Juice from 1/2 lemon
• Salt and pepper, to taste

Details

Servings 1
Adapted from onegreenplanet.org

Preparation

Step 1

Tortillas

Put the onion, corn and tomato in your food processor and pulse until it becomes all mushy.

add the flax seeds and salt and pepper and process until it thickens up.

Spread this mixture evenly into 3 large circles on dehydrator sheets and dehydrate for 1 few hours or until they are pliable.

Alternatively, you can spread the mixture on parchment paper-lined baking pans and put them in the oven at the lowest temperature.

Cheese

blend all the ingredients together until smooth and creamy.

Pour into a bowl and set aside.

Taco nut meat

Pulse all the ingredients in your food processor until it forms a crumbly mixture.

Put in a bowl and set aside.

Salsa

Chop up the produce, throw it in a bowl

Season it with the lemon juice and salt and pepper.

Assembly

Fill up your tortillas with salsa, nut meat and a little bit of cheese

Then roll them up and cover them all with more cheese sauce and the remains of your other fillings.