vegetable enchilada casserole

Introducing our favorite vegan enchilada casserole! Filled with meaty soy curls, red beans, and corn, this casserole is layered with tortillas, and topped with a creamy cashew cheese sauce. A flavorful and comforting family dish!

Vegan Enchilada Casserole

tortillas

soy curls

soy sauce

Worcestershire sauce

tbsp oil

garlic

shallots (minced)

black beans

corn

enchilada sauce

unsweetened vegan yogurt

tsp black pepper

raw cashews (soaked overnight)

water

yeast

tbsp tapioca starch

tsp white miso

onion powder

salt

tsp white vinegar

Rehydrate the soy curls. Add the soy curls to a large bowl and cover with boiling water. Let them rehydrate for about 15 minutes. The soy curls should be soft.

Drain them. Drain the rehydrated soy curls and rinse them a few times under cold water. Squeeze them between your hands to remove as much moisture as possible.

Slice into small chunks. Slice the soy chunks into 1/2-inch bites to make something that resembles ground meat. Transfer to a bowl.

Let marinate. Add the soy sauce and Worcestershire sauce and toss to coat Allow the soy curls to absorb the sauce for about 10 minutes.

Soy curls

Sauté the aromatics. Heat the oil in a large non-stick pan. Once hot, add the minced garlic and shallots and sauté for about 2 minutes or until fragrant.

Add the soy curls. Next, add the marinated soy curls and sauté for 5 minutes or until slightly brown.

Add the remaining ingredients. Add the cooked black beans, corn, enchilada sauce, yogurt, and ground black pepper. Stir to combine all of the ingredients with the enchilada sauce. Cook for another 2 minutes and remove from heat.

Taste and adjust the seasonings. At this point, taste the filling and adjust the saltiness to your liking.

Filling

Preheat the oven to 400 °F (200°C).

Make the cheese sauce. Drain the soaked cashews and transfer them to a high-speed blender. Add the water, nutritional yeast, tapioca starch, miso, vinegar, onion powder, and salt. Blend for 15-20 seconds or until smooth. Note: The sauce will be very thin. This is normal, it will thicken as it cooks.

Assemble. It’s now time to assemble the casserole. Spread a very thin layer of the filling to the bottom of a 9×7-inch (23x18cm) baking dish. This layer will prevent the tortillas from sticking to the bottom.

Top with tortillas. Next, arrange two tortillas on top of the filling. It’s okay if they overlap a little bit.

Add another layer of the filling. Transfer half of the enchilada filling on top of the tortillas and spread it into an even layer.

Repeat. Top the filling with another layer of tortillas and finish with the remaining filling.

Pour the cheese sauce. Slowly pour the liquid cashew cheese sauce on top of the filling.

Bake. Finally, bake the casserole for 25-30 minutes or until the top is golden brown. Allow the casserole to cool for a few minutes before serving. This casserole will keep for up to 5 days in the refrigerator.

Assemble

Looks amazing! Would the enchilada sauce from your power bowls recipe work with this?

The whole family love it! It was quick and we loved the cheese sauce topping.

A simple one pan vegetarian enchilada bake with smoky, spicy Mexican flavors. This easy recipe packs in lots of veggies which are roasted first for maximum flavor. Use canned or homemade sauce, and whatever veggies you like best and have available!

Roasted Vegetable Enchilada Casserole

red bell pepper (diced)

onion

potato

oz mushrooms (quartered)

black beans (drained)

kale (chopped)

cumin

tsp smoked paprika

oz tortilla chips

enchilada sauce (and/or El Pato sauce)

shredded cheese (mozzarella, cheddar

Preheat the oven to 200C / 390F.

Add all of the roasting veggies (onions, peppers, sweet potatoes, mushrooms) into a large casserole dish. Feel free to squeeze in as much as you can while keeping it at a single layer. Drizzle with olive oil, sprinkle with cumin and smoked paprika and salt and pepper to taste. Mix to ensure all of the veggies are coated with oil and seasoning.

Place in the oven for 25 minutes, on a high shelf. Stir once at the halfway point. The veggies are ready once they are reduced and browning, and any sweet potato or squash you&#39;ve included is cooked through. Cook times may vary depending on the size, quantity and type of veggies you include, the type of pan you use, etc, so just keep checking in and don&#39;t be surprised if they&#39;re done a little earlier or take a little longer.

Remove the pan from the oven and add the black beans, kale (and any other veggies that didn&#39;t need to be roasted), tortillas and enchilada sauce. Mix through to get everything evenly distributed in the dish.

Cover with shredded cheese and bake for another 20 minutes, on a lower oven shelf, until bubbling.

Allow it to rest for 5 minutes and then serve.

This is really great - do make it - I used the suggested enchilada sauce recipe which worked great - overall I increased the smoked paprika and decreased the cumin - but that’s just personal taste

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Roasted Vegetable Enchilada Cassero...

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