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Vegan Panchiladas
These vegan panchiladas are packed full of savory vegetables. The tortillas are replaced with thin, savory pancakes made with our Yummy Pancakes Mix. The pancakes can be made ahead of time, making this a great weeknight dinner that can be assembled quickly!
8x8 baking dish of vegan panchiladas topped with vegan cheese
Course Brunch, Main Dish
Cuisine Gluten-Free, Vegan
Keyword Main Dish
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
9x13 pan
Ingredients
Pancakes
Filling
Course Brunch, Main Dish
Cuisine Gluten-Free, Vegan
Keyword Main Dish
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
9x13 pan
Ingredients
Pancakes
Filling
8x8 baking dish of vegan panchiladas topped with vegan cheese
Instructions
  1. Combine vegetable broth and oil.
  2. Combine wet ingredients with Yummy Pancakes Mix and let stand 8-10 minutes.
  3. Pour a small amount of oil into a nonstick skillet and then wipe it out with a paper towel, leaving only a thin sheen of oil in the skillet. Preheat the skillet over medium heat.
  4. Spoon 1/4 cup of batter onto the hot skillet and swirl the pan to create a thin pancake. Let the pancake cook for 3 minutes until bubbles begin to form and then flip with the thinnest spatula you have. Cook the pancake on the other side for 3 minutes and then lay flat on a cooling rack for at least 1 hour. You should be able to make 8 pancakes total.
  5. In a skillet, with a little olive oil, sauté the vegetables until the mushrooms have released their liquid, and the peppers and onions are softened.
  6. To assemble, spoon filling onto one side of the pancake and then roll up and place seam side down in a 9x13" baking dish.
  7. Preheat the oven to 350 degrees.
  8. Once all 8 pancakes are filled and rolled, cover with the enchilada sauce and sprinkle with the shredded cheese.
  9. Bake for 25 minutes until the sauce is simmering.