Gluten-Free Vegan Enchiladas

0 Comments 15 January 2022

Even though I’m not vegan, I do believe it’s always a good idea to eat more veggies.

That said, I’d like to introduce you to Big Mountain Foods products. As their website states, “they’re vegan and gluten-free with ingredients you can actually pronounce.”

Yes, please!

I’m impressed that in addition to tasting amazingly delicious, they’re women owned and family operated, plus they’re the product of forward thinkers based in Vancouver, B.C., but their products are also available mostly on the West Coast of the U.S.

Big Mountian Foods recently invited me to create an entree using at least one of their products, and after tasting them, I couldn’t refuse the challenge!

I chose the Cauli Cruble Veggie Grounds to sub as a ground beef in my enchiladas.

But wait!! There’s even another spin on things- instead of using tortillas, I used sliced zucchini!! I thought it seemed like a fun idea and adds even more veggies, soooo, why not?!

AND, since I’m mostly dairy-free, and I know a lot of you are too, then I’m always happy to find dairy-free vegan alternatives that actually taste good! Remember when all we had was nasty tasting soy milk back in the early 90’s?! Blech.

Here’s a map to locate their products.



1 package of Big Mountain Foods Cauli Crumble Veggie Grounds

3 TBLS Olive Oil

I Tsp (or to taste) chili powder

3 large zucchini

1 jar of Siete brand enchilada sauce

1/2 cup Daiya vegan shredded cheddar style cheese

1/2 cup vegan mozzarella style shredded cheese

Sliced black olives to taste

1 bunch of cilantro chopped

5 organic cherry tomatoes sliced in rounds

1 radish sliced in rounds for garnish

1 container of Kite Hill Vegan Sour Cream

1 can of Trader Joe’s vegetarian refried beans

Preheat oven to 350 degrees

Use 1 tbsp olive oil to oil a small casserole dish. (I used a 10.2 in L x 7.2 In W 2 QT)

Sauté Cauli Crumble in frying pan on medium heat with remaining 2 TBSP of olive oil. Only cook until warm

Wash zucchini and using a wide vegetable peeler, peel strips longwise. Overlap the edges of at least 3 strips and lay flat in the casserole dish. This will serve as one “tortilla”.

Spoon about 1 TBSP of Cauli Crumble from pan onto one end of flat zucchini “tortilla”. Roll the zucchini up with Cauli Crumble as if it were an enchilada. Keep doing this with additional zucchini strips until casserole dish is full of rolled up enchiladas.

Take 3/4 of jar of Siete enchilada sauce and drizzle over entire pan of enchiladas.

Sprinkle cheeses over top of enchiladas along with sliced olives.

Bake in oven for :20-:25 min. End with broiler a minute or two if needed to melt cheese thoroughly,

Remove from oven and garnish top with tomato rounds and cilantro.

Serve with side of refried beans, Kite Hill vegan sour cream and radish slices as additional garnish.

Here’s a video demo of the process…enjoy!! And tell me what you think!!

If you’d like to get better acquainted with Big Mountain Foods, here’s how to find them on social media:

Twitter: https:www.twitter.com/bigmountainfood
Facebook: https://www.facebook.com/bigmountainfoods/
Instagram: https://www.instagram.com/bigmountainfoods/
Website: www.BigMountainFoods.com

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Kelly Courson


Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.

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