How To make Enchilada Casserole (Vegan)
SAUCE:
1 Onion
x Several cloves of garlic 1 16 oz. can crushed tomatoes
1 cn Chilis (I got the smallest
cn Green ones) x Oregano and basil to taste FILLING:
2 c Black beans
1 c Whole wheat couscous,
Reconstituted 1/2 pk White Wave lowfat firm tofu,
Crushed (+ sauce) x Corn tortillas Water saute the onion and garlic until brown, deglaze and continue until they reach the condition you favor. Add tomatoes and chilis. Add spices and salt and pepper to taste and simmer while you mess with the rest of the ingredients (Note: I would have added corn here, had I had it). Reconstitute couscous with hot water. Stir together couscous, beans and crushed tofu. Add sauce to create a desirable consistency. (Be sure to save enough sauce for the casserole). Squirt a 9x13 pan with cooking spray and then put a bit of sauce in the bottom and spread it around. Heat a skillet to medium and use it to soften the corn tortillas (put them on the skillet and flip them when they get a bit hot; they should wind up soft). Roll about 2 to 3 tablespoons of the filling in each tortilla (while heating the one to follow) and squeeze them tightly side by side in the pan. Cover the rolls with remaining sauce when you're done. Bake in a 350 degree oven for 30 minutes and then let stand for ten minutes. Note: since I always cook for me and one fat-loving ovo-lacto vegetarian (we just got engaged!), I made extra of everything (so don't take my proportions as absolute) and filled two 8x8 pans, rather than one 9x13. I then added extra stuff to his pan of
enchiladas, leaving my pan pristine. This is the way I always make lasagna too; one pan with fatty stuff added to the vlf recipe for him and the vlf version for me. Anyway, I loved my enchiladas, and he gave his an 8 out of 10. Posted by Heather Brown to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
How To make Enchilada Casserole (Vegan)'s Videos
Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole is a delicious and filling way to get your veggies!
Vegan Enchilada Casserole (Easy Vegan Recipes)
There is a lot of steps but its really easy. If you need more help, here is the full article for the dish and I wrote out everything at the end.
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Enchilada Casserole | Vegan
This enchilada casserole is the perfect recipe if you're looking for a hearty vegan entree. Protein-rich beans, a savory carrot sauce, and veggies like corn and zucchini layered between corn tortillas make this special. Enchilada casserole is perfect for Cinco de Mayo or if you just love Mexican recipes.
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Easy Vegan Enchilada Casserole
Hungry friends, here's an easy Vegan Enchilada Casserole that takes 15 minutes to prepare and only 30 minutes in the oven. Filled with black beans, a medley of vegetables and fresh spinach. And don't forget the vegan mozzarella cheese. Yes, being vegan is NOT boring!
Best Vegan Enchiladas Recipe | Vegan Mexican Food
Craving vegan mexican food?? I'm confident in saying this may be the best vegan enchiladas recipe around. Try it and let me know what you think!
Ingredients
- Gardein Beefless Grounds (
- Spicy Black Beans
- Follow Your Heart Gourmet Cheese Shreds
- Goya Adobo All Purpose Seasoning (
- Tony Chachere Creole Seasoning (
- Las Palmas Enchilada Sauce
- Red, Green, & Yellow Bell Peppers
- Black Pepper
- Garlic Salt
- Dried Oregano
- Pink Himalayan Sea Salt
- Cumin
- Chili Powder
- Onion Powder
- Cinnamon
- Ground Cloves
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Vegan NO- Chick'n Enchilada Casserole- Oil-free, Wheat-free, Rice-free, RF Sugar-free
Fully Loaded NO Chick'n Enchilada Casserole
INGREDIENTS
18 small Organic Oil-free Corn tortillas
1 ½ cups (1 can) black beans
1 red pepper diced
½ red onion diced
1 zucchini diced
Vegan Cheese sauce (See link in video)
Mexican-Style Veggie Mushrooms:
5 cups of Lions Mane, Oyster or other mushrooms of choice broken/cut into pieces
2 tbls coconut aminos
2 tsp garlic granules
2 tsp paprika
1 tsp onion granules
½ tsp smoked paprika
1 tsp dried oregano
1 tsp cumin powder
½ tsp salt
Heat cast iron or stick free skillet to medium-high heat. Add mushrooms. Use “pressing technique” as shown here.
Once most of the water has cooked off, add spice mixture and continue to cook for 2-3 minutes.
Enchilada Sauce:
3 tablespoon ground chili powder
3 teaspoon ground cumin
1.5 teaspoon garlic powder
1.5 teaspoon dried oregano
1.5 teaspoon salt, or to taste
⅓ cup tomato paste
7 cups vegetable broth
3 teaspoon apple cider vinegar
Black pepper, to taste
Optional: 1/2 tsp cinnamon
Whisk spices tomato paste, broth and ACV over medium high heat. Allow to simmer 10 minutes or until reduced and slightly thickened.
18 small Organic Oil-free Corn tortillas
1 ½ cups (1 15 oz can) black beans
1 red pepper diced
½ red onion diced
1 zucchini diced
HV Cheese sauce (See link in video)
In a 9x13 pan start by adding a small amount of sauce to the bottom of your pan. Use 6 small (or fewer large ones) tortillas to create a layer. Use half of your cut veggies and mushrooms to cover your layer, then add sauce and HV cheese and cover with another 6 tortillas. Use the rest of your veggies and mushrooms, add sauce and HV cheese. Finally, top with the last of your enchilada sauce and HV cheese sauce.
Bake @ 350 F for covered for 15 minutes, then uncovered and bake for another 10 minutes.