Nice & Easy
Delicious plant-based recipes from the book, Mildreds Easy Vegan om lifestyle
Pepper Chick’n Enchilada Roja
SERVES 4
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 6 oregano sprigs, leaves picked
• 150g plant-based Chick’n, shredded
• ½teaspoon salt
• ¼teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 10 corn tortillas
• 150g vegan cheddar-style cheese, grated For the roja sauce
• 4 dried guajillo chillies, remove top, deseed
• 1 dried ancho chilli, remove top, deseed
• ¼teaspoon oregano leaves
• 4 garlic cloves
• 250ml vegetable stock
• 300g passata
• salt, to taste To serve
• Shredded lettuce, finely sliced onion and sliced red chillies
1) To make the roja sauce, heat a non-stick frying pan or large, heavy-based saucepan over a high heat and toast the dried chillies for a couple of minutes until fragrant, but do not allow them to burn. Add 1 litre (1¾ pints) of water and bring to a simmer. Continue to simmer for 8–10 minutes until the chillies are rehydrated and soft.