1970s California-Style Vegan Bell Pepper Enchiladas

By the Gracious Vegan

Link to recipe here.

GV comments: This dish evolved over many years. I couldn’t find any recipes that captured the taste I remember from my youth in Southern California. I finally nailed it. The sauce is a traditional red sauce, not very spicy. It's hands-down superior to canned enchilada sauce, which contains sugar and some kind of preservative chemical that I don't like. The filling of quinoa, rice, vegetables, and 4 ounces of non-dairy cheese has a nice substance and isn't gooey. If my husband didn’t dislike olives so much, I would add a small can of chopped olives to the filling.

Timing: 60-90 minutes

Affordability: Total $10 - $15

Nutrition: Mostly whole-food

Gluten-free

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