Vegan Falafel Casserole Food

VEGAN ENCHILADA CASSEROLE

Vegan Enchilada Casserole image

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

Time 35m

Number Of Ingredients 14

Ingredients

10 small corn tortillas (70 calories each)
30 oz canned tomato sauce
15 oz canned fire roasted diced tomatoes with chiles
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
1 cup vegetable broth
10 oz package Frozen bell pepper mix
10 oz package Frozen yellow corn mix
15 oz can refried black beans
2-3 tsp Taco seasoning (more to taste)
1 dash cayenne pepper (optional)
½ tsp salt (more to taste)
1 cup vegan cheddar cheese shreds (optional)

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

VEGAN FALAFEL CASSEROLE

Vegan Falafel Casserole image

You won't miss the meat with this flavorful casserole!

Provided by Kacey Taylor

Categories Main Dish Recipes Casserole Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup dry falafel mix
½ cup water
2 (6 ounce) containers plain soy yogurt
2 cucumbers, thinly sliced, divided
1 lemon, juiced
sea salt and ground black pepper to taste
½ cup hummus, or as needed
2 vine-ripened tomatoes, thinly sliced
2 tablespoons finely chopped roasted red peppers, finely chopped
10 pitted green olives

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine falafel mix and water in a small bowl until well mixed; spread evenly into the bottom of a casserole dish.
Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
Blend yogurt, 1/2 sliced cucumber, and lemon juice in a a food processor until yogurt sauce is smooth.
Spread hummus in an even layer over falafel crust. Arrange tomato slices on the hummus and top with cucumber slices. Cover cucumber layer with yogurt sauce. Sprinkle roasted red peppers and olives over yogurt sauce.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.8 g, Fat 8.8 g, Fiber 9.2 g, Protein 17.8 g, SaturatedFat 1.1 g, Sodium 986.8 mg, Sugar 10.9 g

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