As mentioned recently, we used to make a lot of white sauces for various dishes, and have since experimented with dairy-free replacements. Recently, Meghan said she was craving the enchiladas we used to make, drenched in an amazing white sauce she put together. We hadn’t done much with roux since going vegan, but all that was required were some plant-based substitutes and a little elbow grease. Meghan took to the stove for her saucy magic and I went to work at the cutting board. We are happy to report that the updated version is virtually indistinguishable from its old counterpart.
Since Meghan is the Sauce Queen ‘round these parts, I stepped behind the camera a bit for this post - you can see that, yes, her nails are much fancier than mine.
1 small onion, finely chopped
4 T. vegan butter
4 T. flour
1½-2 C. veggie stock (recipe here)
½ C. vegan sour cream
Pinch of cayenne
1 t. cumin, plus more to taste
½-1 T. nutritional yeast
3 T. minced green chiles
1 t. onion powder
Salt to taste
Garlic powder or fresh garlic to taste (optional)
1 C. cooked or canned black beans
½ C. refried beans
2 C. spinach, coarsely chopped
½ C. tomato, chopped
½ red pepper, oven-roasted and chopped
¾-1 C. non-dairy cheese shreds
1 C. vegetable oil, for frying tortillas
Prep time: 30-40 min.
Cook time: 30-45 min.
Yield: 5 enchiladas
-Preheat your oven to 350 degrees.
-Chop the onion and place it in a saucepan with 1 T. butter on medium heat.
-Cook until translucent then add the rest of the butter and 4 T. flour, whisking to make the roux. Add up to 1 additional T. flour if roux isn’t thick enough.
-Add cayenne and cumin, then veggie stock, whisking continuously.
-Simmer just until it starts thickening, then turn heat to low and add sour cream, nutritional yeast, chiles, salt, onion powder, garlic (optional), and more cumin or cayenne to taste. Continue whisking until smooth, then remove from heat.
-Cut pepper along its round edges to leave the flatter sides for broiling. Place skin-up on a cookie sheet covered with aluminum foil and broil for 5-15min; it's ready when the skin begins to turn black and bubble up a bit.
-Remove from heat, wrap in the foil lining your sheet and let sit for 5-10 min.
-Heat frying oil in a deep pan on medium high.
-Clean and chop the tomatoes and spinach, then remove the skin from the pepper and chop.
-Place each tortilla flat on top of the oil one at a time. Push down or lance large air bubbles that form in the tortilla and flip after 1-2 min, or when the frying side is just starting to brown.
-Repeat on the other side, placing each on a paper towel-covered plate when done.
-Assemble each enchilada while the tortilla is still warm, placing them into your baking dish as they're completed.
-Repeat until you have filled up your baking dish; you can usually fit 5 enchiladas in an 8”x8” dish.
-Pour white sauce on top
-Bake for 30-45min. They are ready when the sauce bubbles slightly and begins to brown on top.