Prenatal Recipes: Vegan Jackfruit Zucchini Enchiladas
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Hello & Happy Friday!!
Out of countless undergrad courses, prenatal nutrition was my absolute favorite. The body is fascinating and how it organically evolves to cater to a baby and nourish it is just nothing short of a miracle. I went on to take an elective pediatric intensive care course and let’s just say, the anxiety of the things that can go wrong will send anyone into a panic attack. What’s reassuring is that an individuals long term health is influenced long before a child takes its first breath, and it starts with you!
While I’m a clinical nutritionist and cook full time, for other women it can be a struggle to manage life and cooking their meals multiple times a week. A great approach to ensuring you have more home cooked meals incorporated into your routine is to do meal prep! At this time I haven’t had the need to explore it as I cook daily, but to have everything planned and ready to go will mitigate reaching for unhealthy options.
Basically, a large casserole dish will be your new bestie!
One of my favorite large dishes is to make is enchiladas. However, if you know anything about that dish, the tortillas become soggy and let’s not get started about the refined carbohydrates. That being said, these vegan Zucchini Jackfruit Enchiladas were a no brainer! From a distance the thought sounded off-putting. Will the flavor be there? Will they hold up in the oven? and the answer is.. YES.
What’s fab about this dish is, everything! It’s quick, easy, has minimal ingredients, flavorful, has texture, doesn’t featured the standard white tortillas, can be packed with beans if you’re craving some carbs, has aesthetic appeal, can easily be made in bulk, holds up days later, and is my newest obsession!
If you’re searching for a fresh modern take on a classic enchilada dish, you have to try my vegan Zucchini Jackfruit Enchiladas!
What’s fab about this recipe:
can easily be made in bulk
If you’ve been following along with our journey to conceiving, I’ve been trying anything and everything to make navigating this process easier. Through this experience I’ve become receptive to supplements and embracing timing, even if it’s not what I want to do at this time.
In terms of supplements I’ve tried everything from gummies to capsules, organic, and even vegan options. While I love a good gummy, as like most people I find them more enjoyable, however I like to mix it up and gravitate more towards the traditional capsule varieties.
So how do we choose which prenatal vitamin is right for us?
The options are endless, and at the end of the day we have to choose which works best for our lifestyle. While I consume a plant based diet, I don’t fall into the category of vegan and when it comes to supplementation I’m very open minded. Supplementation is warranted with pregnancy, the gaining population and those experiencing various health ailments.
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Prenatal vitamins should be taken around 6 months prior to conception if not longer. Nature Made Prenatal provides essential vitamins and minerals (before and during pregnancy) including Folic Acid, Calcium, Iron, Magnesium, Iodine, Vitamin B12, and Vitamin D3†. Omega 3 is imperative to support fetal brain and eye development †. This supplement provides 200mg of DHA.
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Yields 4-6 servings
15 minPrep Time
20 minCook Time
35 minTotal Time
- 4-5 large zucchinis
- 1 chili in adobo, chopped
- 1 red onion, chopped
- 2 tbsp lime juice
- 1/2 cup vegan sour cream
- 2 cups vegan cheese
- 3 cups enchilada sauce, divided
- 1 1/2 cans Trader Joes Jackfruit
- 2 tsp chili powder
- 2 tsp cumin
- salt/pepper as desired
- 1 bunch cilantro
- In a large pot boil the jackfruit for 10 minutes, drain, set aside. In a large skillet with oil heat the jackfruit over medium heat. Cook for 5 minutes and get a good sear on the pieces. With a fork break up the pieces until everything is shredded. Set aside.
- Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add chopped red onion. Cook until soft, 5 minutes, then add garlic, salt/pepper, cumin and chili powder and stir until combined. Add shredded jackfruit and 1 cup enchilada sauce, lime juice, and combine for 3-5 minutes in skillet.
- In the baking dish layer 1 cup of enchilada sauce. Spread On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of the jackfruit mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and jackfruit mixture.
- Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with vegan cheeses.
- Bake until melty, 20 minutes.
- Garnish with vegan sour cream and cilantro and serve with limes.