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So yeah, this title is kind of confusing, but it’s a pretty accurate description of what exactly we’re making here. Basically, I wanted enchiladas, but didn’t really feel like going through the hassle of making low carb, gluten free, vegan tortillas to then go and make to actually make the enchiladas. I know it seems lazy, but it’s just a lot of work.
Instead, I thought I’d make some sort of casserole-type dish, where I could basically just toss some stuff together in a pan, and then eat it within an hour. This really seems to be the ideal timeline. Not too much sitting around and waiting, and zero babysitting tortillas in a pan while you wait to be able to flip them, and hopefully not ruin everything.
I bought this jarred enchilada sauce the other day at Whole Foods that was only 2g of net carbs for 1/4 cup serving (not too shabby at all), and thought it would work really well with the canned jackfruit that I have, and some shirataki noodles. This low carb vegan enchilada bake was coming together! The final ingredient is the cheese.
I’m not a huge fan of vegan cheese because there aren’t too many that are remotely keto friendly, and those that are cost way too much for regular consumption. So, I decided to make a cheese sauce similar to the one I made for my low carb macaroni and cheese. Well, I mixed this all together, popped it in the oven, and waited patiently for about a half hour. Then, success! A gluten free, low carb vegan enchilada bake that was easy to make and delicious! This dish is also pretty protein-rich, contains a nice range of B-vitamins, loads of fiber and omega-3 fatty acids. What else could you want in an easy dinner?
Notes on Making Low Carb Vegan Enchilada Bake
- If you can’t find shirataki noodles, cauliflower rice (1 package – 3 cups) is a perfectly acceptable substitute.
- You could definitely add some shredded vegan cheese on top, if you are less concerned about carb counts.
- You don’t HAVE to use shirataki macaroni – noodles of any shape are great here. I’m just really into the macaroni shape lately.
- I snagged the canned jackfruit at Trader Joe’s, but you can also find it in many Asian markets or the international aisle at your local grocery store.
- Be sure you drain everything carefully before actually combining it. The more extra water in the noodles and jackfruit, the soupier this will be and the longer it will have to sit in the oven!
This easy and delicious low carb vegan enchilada bake is high in fiber, gluten free, soy free and contains omega-3 fatty acids and protein.
- 1 cup hemp seeds
- 1/2 cup nutritional yeast
- 1/4 cup sliced red, yellow or orange bell peppers
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 cup water
- 1/2 batch of the above sauce (about 2/3 cup)
- 2 packages of shirataki macaroni
- 1 can of young, green jackfruit in brine
- 1/4 cup enchilada sauce
- Preheat oven to 350F.
- Drain and chop up the jackfruit, then toss it in 2 tbsp of the enchilada sauce. Set aside.
- Blend cheese sauce ingredients together, and process until smooth (in a blender, food processor or nutribullet).
- Drain and rinse shirataki noodles thoroughly.
- Mix together sauce, noodles and jackfruit and pour into a baking dish.
- Bake for about 45 minutes, and let cool slightly. Drizzle remaining enchilada sauce on before serving.