Roasted Veggie Enchiladas

Who said being vegan and gluten free is boring? All we eat is cardboard? Umm just the name Roasted Veggie Enchiladas are totally drool worthy. I have not eaten anything that is boring or bland since becoming vegan or gluten free, in fact everything I eat is so good.

It just takes planning, at first it was a little hard to cook great meals. Everything I used to make was fabulous and cooking a different way scared me but now I have the hang of it. I know what goes in place of what. These were amazingness on a plate, it was so sinfully yummy. You would never miss the meat, dairy or eggs in anything I make.

Roasted Veggie Enchiladas Roasted Veggie Enchiladas

Roasted Veggie Enchiladas

Roasted Veggie Collard Green Enchiladas

Serving Size: 6

Calories per serving: 428

Carbs per serving: 44.8

Protein per serving: 11.9


  • 1/4 cup olive oil
  • 1/3 cup cornstarch
  • 15 oz vegetable broth
  • 15 oz tomato sauce
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp rubbed sage
  • 2 Tbsp nutritional yeast


  1. In a separate sauce pan make your sauce. First heat the olive oil in pan then add garlic and saute be careful not to burn it and whisk in the cornstarch to make a rue. Slowly whisk the broth with the rue until all added then slowly whisk in the tomato sauce trying to get out as many lumps as possible. Add your seasonings and then taste it to see if you need to add something else, this is pretty darn tasty it shouldn't need anything.
  2. Chop in big chunks the peppers and onion put on a cookie sheet along with corn on the corn cob, drizzle with olive oil if desired and add some salt an pepper. Now cut into big chunks the mushrooms and zuchini. Put them on a separate broiler pan and I kept them separate on 1 pan, salt them but don't add oil. (The reason I did this it allows the moisture the separate and I ended up with a meaty mushroom and not mushy zuchini). Broil at 400 until all looks roasted about 15-20 maybe more just keep an eye on it. Once roasted pull out of the oven and let cool while you cut the corn off the cob. Then you add all of the roasted vegetables to a saute pan, saute for a few minutes to heat up then add spices and cornstarch coat all the veggies. Then add your can of tomatoes and jack fruit, there you have your awesome filling.
  3. Wash 6 or more large collard green leaves this depends really on the size of your leaves how many enchiladas you will make. Once washed and dried begin prepping take 1 leaf ad a couple spoonfuls of filling then begin to roll, roll away and place in your baking dish. Do this until you use up your leaves or filling whichever comes first. Then when your all done top with your sauce. Bake for about 20 minutes at 350 then top with cheese and cook until melted.

Roasted Veggie Enchiladas Roasted Veggie Enchiladas

Roasted Veggie Enchiladas

Roasted Veggie Collard Green Enchiladas

 This recipe was originally garlicy enchiladas and it was a staple in my house so I had to make it accordingly to our diet. At first I made it the same way but with flour tortillas before I went gluten free. I’m pretty sure you could use corn tortillas in place of the collard greens. I am not a fan of corn tortillas so this is what I came up with. I actually use collard green wraps for everything.

Roasted Veggie Enchiladas

Cauliflower Chickpea Wraps

Comfort Food Wraps

(Vegan potato salad, cole slaw and baked beans)

Mexican Food Wraps

(Fiesta quinoa, black beans, sauteed peppers and onions topped with vegan cheese sauce)

Share away all of your awesome creations I would love to hear what you have discovered.

Leave a Reply

Your email address will not be published. Required fields are marked *