VEGAN ENCHILADA BAKE
Casserole-style vegan enchiladas.
Provided by Erica Anderson
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
- Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.5 g, Fat 8.4 g, Fiber 9.4 g, Protein 21.9 g, SaturatedFat 3.4 g, Sodium 1158 mg, Sugar 2 g
VEGAN ENCHILADA CASSEROLE
This Vegan Quinoa Enchilada Casserole is ready in 30 minutes for a quick weeknight dinner. It's loaded with plant-based protein and is gluten-free, too!
Provided by Megan Gilmore
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat. Sauté the onion and pepper until softened, about 8 minutes.
- Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and sauté until fragrant, about one more minute.
- Add in the chopped tomatoes (with their juices), salt, quinoa, red lentils, water, and black beans. Stir well and bring the liquid to a boil. Cover and lower the heat to a simmer, cooking until the quinoa and lentils are tender, about 15 minutes.
- Remove the lid and fluff with a fork. Serve warm with a topping of fresh cilantro, avocado slices, and radishes, if desired.
Nutrition Facts : Calories 368 kcal, Carbohydrate 60 g, Protein 17 g, Fat 6 g, Sodium 1284 mg, Fiber 16 g, Sugar 5 g, ServingSize 1 serving
VEGAN ENCHILADA CASSEROLE
Take your enchiladas to the next level by layering them in a pan for a vegan enchilada casserole to die for. Layered with corn tortillas, vegetables, lentil taco meat, and oil-free vegan cheese sauce, this casserole can be made ahead of time and baked when you're ready to eat.
Provided by Kathy Carmichael
Categories Entrees
Time 1h5m
Number Of Ingredients 21
Steps:
- Make the enchilada sauce by combining all the ingredients in a high-speed blender.
- Blend until smooth.
- Set aside
- In a skillet, saute onions until translucent.
- Add red bell pepper, jalapeno, pinto beans, and corn.
- Cook until heated through and all the fluid dissipates.
- Prepare the Vegan Nacho Cheese Sauce Prepare Lentil Taco Meat (optional layer)Layering the vegan enchilada casserole
- Begin by pouring 1/3 of the enchilada sauce into the bottom of an 8 X 8 casserole dish.
- Spread the sauce evenly on the bottom.
- Now, cut the tortillas in half, and place half of them in the casserole pan's base, overlapping each other, creating a tortilla layer.
- Add 1/2 of the bean vegetable mixture.
- Add 1/2 the lentil meat (if using)
- Pour 1 cup of vegan nacho cheese sauce next.
- Next, pour 1/3 of the enchilada sauce.
- Repeat the layers, ending with the last 1/3 of the enchilada sauce
- Preheat the oven to 350 degrees
- Cover the casserole with a top or aluminum foil and cook for 40 minutes.
- Remove the cover or casserole top and cook for 10 more minutes, uncovered.
- Remove from the oven and cover again, allowing the casserole to set up before cutting.
- Cut into 6 pieces
- Serve with fresh diced tomatoes, cilantro, and green onions.
Nutrition Facts : Calories 462 kcal, Carbohydrate 67 g, Protein 18 g, Fat 17 g, Sodium 2003 mg, Fiber 15 g, Sugar 11 g, SaturatedFat 4 g, Cholesterol 7 mg, UnsaturatedFat 2 g, ServingSize 1 serving
VEGAN ENCHILADA CASSEROLE
This healthy Vegan Enchilada Casserole is a quick and easy weeknight meal. Packed full of flavor, this Mexican meal is a lightened up version of a family favorite, so you can enjoy it guilt free!
Provided by Anjali Shah
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and saute (with no oil) on medium heat. Add a healthy serving of taco seasoning and salt to taste. Cook for 10-15 minutes until the peppers are heated through.
- Heat the 2 cans tomato sauce, diced tomatoes with chiles, cumin, oregano and garlic powder in a large pot. Add a dash of cayenne if you like things spicy. Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth).
- Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).
- Now it's time for assembly! In a large casserole dish, begin creating the enchiladas: Take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), top with veggie mixture, top with 1-2 Tbsp vegan cheese (if using), roll.
- Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining vegan cheese (if using).
- Bake, covered with foil at 350 degrees for 10-12 min. Remove foil, heat for another 7-9 min (if using vegan cheese, bake until vegan cheese is melted and bubbly).
Nutrition Facts : ServingSize 2 enchiladas, Calories 300 kcal, Carbohydrate 38 g, Protein 13.2 g, Fat 7.9 g, Sodium 378 mg, Fiber 7.8 g, Sugar 2.8 g
25 BEST VEGAN CASSEROLES
These vegan casserole recipes are full of plant-based goodness! From breakfast to veggies to shepherd's pie, these dishes are sure to satisfy vegan and non-vegans alike!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegan casserole in 30 minutes or less!
Nutrition Facts :
VEGAN ENCHILADA CASSEROLE
Make and share this Vegan Enchilada Casserole recipe from Food.com.
Provided by WKernan
Categories Vegetable
Time 45m
Yield 6 1 cup, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.
- 2. Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
- 3. Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).
- 4. Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
- 5. Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.
Nutrition Facts : Calories 184.3, Fat 1.6, SaturatedFat 0.3, Sodium 39.2, Carbohydrate 37.2, Fiber 9.1, Sugar 5.8, Protein 8.4
VEGETARIAN ENCHILADA CASSEROLE
Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.
Provided by Robin Bashinsky
Categories Healthy Vegetarian Casserole Recipes
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.
- Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.
- Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 42 g, Cholesterol 24.6 mg, Fat 16.8 g, Fiber 9.3 g, Protein 13.8 g, SaturatedFat 6.1 g, Sodium 468.2 mg, Sugar 6.5 g
More about "vegan enchilada casserole food"
VEGAN ENCHILADA CASSEROLE (GLUTEN-FREE) - EMILIE EATS
From emilieeats.com
5/5 (1)Calories 417 per servingTotal Time 55 mins
- In a medium skillet over medium heat, add oil. When hot, add bell pepper and onion. Sauté for 6-8 minutes, until tender. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant.
- In a 9×13 baking dish, layer casserole ingredients in this order: 3/4 cup enchilada sauce, 6 corn tortillas, 1 cup black beans, 1/2 cup sautéed vegetables, 1/2 cup vegan cheese. Repeat two more times.
LOADED VEGAN ENCHILADA CASSEROLE - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (5)Calories 484 per servingCategory Entree
- When the oil is hot, add the onion and pepper. Cook, stirring occasionally, until the pepper begins to soften up and the onion becomes translucent.
- Stir in the garlic and cumin. Cook for about 1 minute more, until the garlic becomes very fragrant.
VEGAN ENCHILADA CASSEROLE WITH HOMEMADE SAUCE (OIL ...
From sweetsimplevegan.com
5/5 (6)Total Time 45 minsCategory EntreeCalories 401 per serving
- Preheat the oven to 350°F and have a medium-sized casserole dish ready. The baking dish we used was 10×8″.
- Prepare the filling: In a medium pan over medium heat, heat about 2-3 tablespoons of water or vegetable broth. Once heated, add the onions and garlic, and sauté for 2-3 minutes or until it begins to become fragrant and translucent. Add in the corn and bell peppers, and continue to saute for 3 more minutes, adding more water or broth as needed to prevent burning. Mix through the black beans and then set aside.
- Prepare the sauce: In a high-speed blender, add in all of the ingredients for the sauce except for the salt and pepper. Blend until smooth and season with salt and pepper to taste. Transfer the sauce into a medium saucepan over medium-low heat and warm, covered, for 8-10 minutes or until thickened. Set aside.
- Assemble the casserole: Evenly distribute a thin layer of sauce to the bottom of the baking dish. Douse a tortilla in the sauce, being sure to cover both sides, and then set it into the bottom left of the dish. Repeat with a second tortilla and add that into the top left of the dish. Grab a third tortilla and cut it in half. Douse each half in sauce and then add one half onto the bottom right and the other on the top right. These tortillas are used to help create an even layer and fill any blank space that is not covered since they are round. Refer to the photos in the post if this does not make sense. Add in a layer of the vegetable mixture, along with a handful of chopped cilantro and about 3 tablespoons of cheese. Repeat these layers until you reach the top of the dish, and then add a final layer of wet tortillas. Dump the remaining sauce on top, and then top that with any remaining filling. Liberally add cheese sauce to the top of the casserole.
MEXICAN TORTILLA CASSEROLE (VEGAN ENCHILADA LASAGNA ...
From biancazapatka.com
5/5 (53)Total Time 30 minsCuisine MexicanCalories 403 per serving
- Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan).
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VEGAN ENCHILADA CASSEROLE WITH JALAPEñO CREAM SAUCE - THIS ...
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4.8/5 (13)Total Time 50 minsServings 8
- Heat olive oil in a large pan over medium high heat. Add onions, bell peppers, corn, jalapeño, cumin, chili powder, salt and pepper to the pan and lower heat to medium. Cook, stirring frequently, until veggies have begun to brown and are slightly softened (approx. 5-7 minutes).
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VEGAN ENCHILADA CASSEROLE - THE VEGAN ATLAS
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From debraklein.com
5/5 (21)Total Time 45 minsCategory VeganCalories 316 per serving
- MAKE SPREAD: Place chickpeas, salsa, nutritional yeast, cumin, chili powder and salt into bowl of food processor and process until smooth. A blender will also work well for this. Set aside.
- SAUTE VEGGIES: Heat a medium sized skillet over medium heat. Swirl in olive oil and then add in the onions. Saute, stirring for about 2 minutes, until onions turn translucent. Sprinkle with S+P. Add in zucchini and summer squash and continue to cook for another 3-5 minutes, until tender, but not mushy.
- PREPARE ENCHILADAS: Spread 1/2 cup enchilada sauce into the bottom of 9 x 13 baking dish. Lay out a tortilla and spread 1 Tablespoon spread down the center of tortilla. Top with 1-2 Tablespoons filling. Roll and place seam side down in baking dish. Continue with remaining tortillas until baking dish is full. Pour remaining enchilada sauce over the top of enchilada rolls, distributing evenly.
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From fooduzzi.com
Reviews 4Servings 6-8Cuisine MexicanCategory Dinner
- Heat a large cast iron dutch oven (may I recommend a Le Creuset?!) over medium heat on the stove. Add oil, red onion, and garlic, and sauté until the onions are starting to get translucent, 3-5 minutes. Add your bell peppers, and sauté until tender, another 5-7 minutes. Season with salt and pepper.
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From macrostax.com
Servings 6Calories 426 per servingTotal Time 1 hr
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5/5 (2)Servings 6Cuisine MexicanCategory Breakfast, Main
- First, prepare the chick'n style soy curls. Place the bouillon in a large, heatproof bowl. Bring the water to a boil. Pour it over the bouillon cube, then add the tamari, smoked paprika, and onion powder. Stir everything well, then add the soy curls. Cover the bowl and let it sit for 10 minutes. Drain the hydrated soy curls in a colander, pressing them gently to help remove as much moisture as you can. You can prepare these in advance and store them in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 6 weeks.
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From foodwithfeeling.com
Reviews 3Servings 8Cuisine AmericanEstimated Reading Time 5 mins
- In the bottom of your dish, pour in 2 tablespoons of the enchilada sauce and spread it out so that it just covers the bottom of the pan.
- Layer 6 tortillas (they’ll be overlapping quite a bit. see video above for reference), ⅓ of the remaining enchilada sauce, ½ of the veggies and refried beans, and ⅓ of the cheese. Don’t worry too much about the exact amounts going into each layer. Repeat this by adding in 6 more tortillas, another ⅓ of the enchilada sauce, remaining ½ of the veggies and refried beans, and ⅓ of the cheese.
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