Fri, 29 October 2021
Vegan Pumpkin, Leek & Mushroom Enchiladas recipe by Chef Tony Keogh from Cornucopia
(serves 6)
Ingredients:
For the enchiladas:
6 flour tortillas
1 medium pumpkin or squash, peeled, cubed and roasted
2 medium leeks, thinly sliced
1 heaped tbsp of each cumin, coriander, cocoa powder and smoked paprika
1 tsp of hot chili flakes (or more if you like it extra hot)
1 tsp of chipotle flakes
½ tsp pimento (allspice)
½ cinnamon quill
2 bay leaves
500ml passata
200ml dry cider
200g portobello mushrooms, sliced
1 tin black beans, rinsed and drained
Zest of one lime
For the sauce:
100g cashews soaked overnight, drained and rinsed
150g reserved roasted pumpkin (from above)
200ml vegetable stock
1 tbsp chipotle flakes
2 tbsp cider vinegar
2 heaped tbsp yeast flakes
Tbsp Dijon mustard
For the lime sour cream:
Juice of a lime
Tbsp vegan mayonnaise
4 tbsp soya yogurt
To serve:
Vegan cheese
Toasted pumpkin seeds
Method:
1. Preheat the oven to 200 degrees Celsius and line the oven tray with parchment paper. Peel, half, deseed and cube the pumpkin/squash and bake for about 25 minutes until fork tender.
2. For the filling, heat a little oil in a medium saucepan and when it comes to a shimmer, tip in the sliced leeks. Give them a quick stir and add the spices, cider and tomato passata.
3. Partially lid the pot leaving a small gap for steam to escape. Allow the mixture to simmer on a medium heat for about 15 minutes until the leeks are soft and the sauce has reduced.
4. While the leeks are cooking, heat a little oil on a frying pan and fry the portobello.
5. Remove the leeks from the heat and stir in the mushrooms, black beans, lime zest and season to taste. Add most of the cooked pumpkin, setting aside approx 150g for the sauce.
6. For the sauce add the reserved pumpkin to the blender or a blending jug with the cashews, stock, chipotle, vinegar, yeast flakes and mustard. Blend until smooth.
7. To assemble the enchiladas, lay out the tortillas and place 1/6th of the mixture into the centre of each one, tuck in the sides and roll the top edge towards you and over the enchilada tucking in the bottom as you roll to make a package.
8. Place the enchiladas seam side down into a suitable sized oven dish. When all six are ready place them into a preheated oven at 200 degrees to crisp up the outside.
9. After 15 minutes remove them and slather them with the pumpkin topping sauce. Return them to the oven for a further 15 minutes until beginning to brown.
10. Whisk all the ingredients for the sour cream together and serve the enchiladas immediately with a dollop of this and a good sprinkling of vegan cheese and some toasted pumpkin seeds.
