Skip to main content

Vegan Squash Enchilada Tubbies - Gluten-Free, Dairy-Free


Recently a Facebook friend posted a picture of her supper: a spaghetti squash enchilada just oozing cheese from all angles... she apologized that it wasn't a fancy presentation. It looked so comfort-food yummy that I knew that it would be my next planned meal. I have made quite a few 'adaptations' to the ingredients, and you can too. Just know that it turns out absolutely delicious with very little effort!

 I went shopping and found Amy's brand canned chili (vegan)(organic) on sale at my local wholefood store (Edible Island in Courtenay, BC) You could make your own chili-- maybe you even have some in the fridge?  Amy's Medium Hot Chili made with tofu has all the spices and ingredients that I was looking for, so I liked the convenience of opening the can this one meal.

Ingredients:
  • Squash (I used an Acorn Squash)
  • Red Bell Pepper
  • 14 oz can Amy's brand Organic Medium Hot Chili with Tofu
  • 1 C. Frozen Corn Niblets
  • Daiya Cheese shreds (I used Mozzarella)
  • Chopped Cilantro (to garnish)
     Methd:
    1. Heat oven to 400F/200C
    2. Split squash in two from stem to stern, clear out seeds, and lay face down in foil- or parchment-spread oven pan
    3. Wash red pepper, dry, and add the whole pepper to the same oven pan
    4. Place in oven and cook until really soft and charred in places (you can remove the pepper if it is done earlier than the squash and put it in a brown paper bag until it has steamed itself cool)(Cooking time: about 35 minutes to 3/4 hr.) Leave Squash in oven, but you can turn it off-- or leave oven on and remove the squash to the counter.
    5. While baking squash, cook frozen corn in a small pan with an inch of water until tender.
    6.  Drain corn and in same cooking pot, combine corn with the chili and the skinned, seeded, chopped roasted red pepper (the sweetest roasted pepper I have ever eaten was the one I included in this recipe). Heat through on Low.  Stir and don't let it burn! (After the corn has cooked the combining/heating takes under 5 minutes)
    7. Remove cooked squash from the oven.  Spoon in the combined ingredients.
    8. Put Daiya Shreds on top.
    9. Return to the oven for as long as it takes to melt the Daiya shreds.  
    10. Top with chopped cilantro and eat!
    11. Don't be afraid to use ingredients to suit you/your family in your squash enchilada.  Filling, simple, tasty, healthy is what I aim for. 

    Comments

    Popular posts from this blog

    Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

    Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T.   (30 mg)  Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

    Pan-Fry Carrots (Roast Carrot Sticks)

    Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour.  You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

    Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

    If you have only ever eaten Cream of Tomato soup from a can,  this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! *  .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 ts...