Hi there, L here!
Long time, no post! We are back this week in an attempt to blog more frequently with a vegan transformation of one of my favorite pre-vegetarian days meals, Damn Delicious's Enchilada Pasta.
Vegan, you say? Why yes, vegan. And honestly, it tastes just as good as the original.
4. Heat avocado oil in saucepan over medium high heat. Add plant-based ground and cook 5-6 minutes, crumbling as it cooks. It won't brown exactly like ground beef, but you will want to see a slight crisp on the plant-based ground.
5. Stir in sour cream, chili powder, and cumin into the plant-based ground, and then add to enchilada sauce mixture. Drain and add noodles to bowl, and mix well.
6. Put pasta mixture into 9x13 pan, cover with remaining Daiya shreds, and bake about 8 minutes.