These are delicious enchiladas filled with mashed potato and roasted vegetables. To make it vegan, just leave out the cheese and use soy milk in the mashed potatoes.
Yep! another success-thanks. Simple - and almost basic - but good with all the veges. I just made a basic tomato sauce (instead of enchilada sauce) out of pureeing tinned tomatoes with a bit of chilli and adding it to some onions and garlic that had been frying, then cooked the whole thing together for 15mins. - 09 Nov 2008
Even my picky roommates love this one! It's easy to substitute a variety of veggies to please whatever crowd. If I don't have time for roasting the veggies or don't want to heat up the kitchen by using the oven, it's easy to chop the veggies and throw them in a frying pan with some olive oil. I use a bit of cumin and some chili powder for seasoning and it comes out great! - 24 Apr 2006 (Review from Allrecipes USA and Canada)
Good starting recipe! All five in our family loved it. We used lavash bread (flat bread) b/c that's what we had on hand, and I made it as a casserole - super easy and good! We are vegetarian - almost vegan(dh has high cholesterol)- and haven't been able to enjoy a casserole type dish for several years now. This is a great way to get that creamy, cheesy type taste without all the fat that you usually find with cream soups and lots of cheese. Homemade enchilada sauce is easy to make and I think it added lots of good flavor that would have be lacking with store bought. We'll definitely make this again, however we will add some seasoning to the veggies - taco seasoning perhaps, or just salt, pepper, cumin like others have suggested. Thanks for the excellent recipe! - 28 Dec 2005 (Review from Allrecipes USA and Canada)