Making Gaz Oakley's Chard Enchiladas Oil-Free

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are often cheaper and provide similar texture.

Start by introducing the recipe and stating the intention to make it oil-free and salt-free.

Chop the swiss chard and set aside.

Use red onion instead of yellow or white onion, as that's what is available.

Prepare the filling by adding sliced onions, yellow bell pepper, red pepper, and white button mushrooms to a dry skillet.

Sauté the onions and garlic in a dry pan, adding water if needed to prevent sticking.

Add spices and tomato paste to the sautéed mixture, noting that the creator uses chickpea flour instead of regular flour.

Add veggie broth to the mixture and let it cook for about 20 minutes to thicken and develop flavors.

Check the sauce periodically to ensure it’s not burning.

Once the filling is ready, add rice and black beans, along with chopped parsley instead of cilantro.

Incorporate the stems of the swiss chard into the filling.

Preheat the oven to 350°F (175°C).

Spread a little enchilada sauce at the bottom of a casserole dish.

Cut swiss chard leaves in half, fill with the mixture, and roll them up tightly before placing them seam-side down in the dish.

Top the rolled enchiladas with the remaining enchilada sauce.

Bake the enchiladas in the preheated oven for 30 minutes.

Taste test the enchiladas, trying both with and without the homemade vegan cheesy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens