Vegan Sweet Potato Enchiladas

Quick side note: Some more simple recipes I post only on my Instagram: @thekellydiet.

Like my dinner last night…

Spaghetti Squash seasoned with Italian Seasoning; tempeh, peppers, zucchini & mushrooms all sauteed in Liquid Aminos; added to a bowl with diced tomato & sprinkled with nutritional yeast. So delicious, easy, healthy & yummy. You could also top with pizza sauce, pasta sauce or salsa.

So, for more plant-based foods that may not get posted on the blog follow: @thekellydiet

K now for some Enchiladas!

Sweet Potatoes, Butternut Squash, Pumpkin. – 3 nutritious & yummy foods that are interchangeable in many recipes ~especially breads, smoothies & casseroles.

All are excellent sources of Vitamin A & C and have a ton of fiber.

So for these enchiladas I used sweet potato, but feel free to replace with butternut squash or pumpkin.

These enchiladas are packed with nutrients & are extremely filling. I have made them four times & they have always been a crowd pleaser. I have made them with red & green enchilada sauce & enjoyed both.

So let’s get to the recipe!

• Servings: 4-5
• Time: 50 mins
• Difficulty: medium
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Ingredients

• One large sweet potato, cubed
• 1/2 c raw cashews
• 3/4 c salsa
• 1 bell pepper, chopped
• 1 15 oz organic box or can of black beans, drained & rinsed
• 1 tsp himalyan salt
• 1/2 tsp cumin
• 1/4 tsp cayenne
• Handful of spinach/kale
• 1/4 c nutritional yeast
• 11-12 corn tortillas
• 1 18 oz package of enchilada sauce
• Sliced avocado, diced tomato & fresh cilantro, for serving

Directions

1. Prep sweet potato by either piercing with a fork & baking at 400F for one hour or chopping it into cubes & steaming until soft.
2. While that is cooking, soak cashews in warm water & set aside.
3. Preheat oven to 350F.
4. Drain cashews, then add to a blender along with the salsa & bell pepper. Blend until smooth.
5. Add in beans, spices & kale/spinach & blend again until well combined.
6. Pour mixture into a medium sized bowl. Stir in the sweet potato & nutritional yeast.
7. Take out a 13X9 pan & pour just enough enchilada sauce to cover the bottom.
8. Spoon filling into tortillas, fold them up & place seam-side down in the pan. Once all enchiladas are laid next to each other, cover them with the rest of the enchilada sauce.
9. Bake at 350F for 30 minutes.
10. Allow to cool slightly & serve with desired toppings. Enjoy!

Are there any other veggies or spices you would add to the mixture?!

Spaghetti Squash Pizza Casserole

Hi everyone! I hope you all had a fun, relaxing & veggie filled weekend. The featured image above is all the recipes that will be posted this week!

We had an apartment full of pups on Saturday. No complaints as my dog was pumped to have some friends over. If anyone wants to train a dog & give it to me so that my dog can have a sibling, please feel free 🙂

Alright, Spaghetti Squash Pizza Casserole… slightly confusing name but pretty on point. This recipe is 100% vegan, made entirely of veggies, delicious & filling.

I call it a casserole b/c the spaghetti squash base in not crispy like pizza but thick & soft like a casserole. This is then cooked, stacked with plant-based pizza options, & cooked again. The absolute best thing about this pizza is that you could eat the entire pan & only feel healthy about it 🙂

So let’s get to the recipe so you all can have a bowl full of pizza inspired veggies tonight.

• Servings: 1-4
• Time: 1 hr 30 minutes
• Difficulty: medium
• Print

Ingredients

Spaghetti Squash base/crust:

• 2 T ground flax
• 6 T water
• 1 spaghetti squash
• 1 T Nutritional Yeast / Nooch

Plant-based Pizza Topping Ideas:

• Organic Pizza Sauce
• Sliced zucchini
• Thinly sliced beets
• Peppers
• Mushrooms
• Spiralized Sweet Potato
• Smokey maple bacon tempeh
• More nutritional yeast
• Crushed red pepper
• Fresh basil

Directions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Cut 1 spaghetti squash in half, de-seed & cook face down on the parchment paper for 45 minutes.
4. Prepare flax eggs by mixing the ground flax & water in a small bowl. Set aside for 5 minutes to set.
5. Once squash is cooked allow to cool slightly & then use a fork to scrape out the insides. (Can prepare spaghetti squash, cover & refrigerate up to a week before to save time). 
6. Add all base/crust ingredients to a bowl & mix with a fork until just combined.
7. Pour half or all of the spaghetti squash (depending on how thick you want your base) into a 8×8 pan. Flatten with a fork.
8. Bake for 10 minutes at 400 degree.
9. Remove from oven & stack with desired toppings.
10. Bake for another 25 minutes.
11. Allow to cool slightly & devour. –No judgement if you grab the entire pan & a fork like I did :) -Enjoy!

*You can also make mini individual pizzas with the same cooking time & instructions.

What plant-based toppings will you stack your pizza with?!