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?
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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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Easy Homemade Red Enchilada Sauce {15 minute recipe}
This Easy Red Enchilada Sauce comes together in less than 15 minutes...that's quicker than having to go to the store to buy some!
It's made with just a few simple ingredients that you likely already have in your pantry, and is more flavorful and healthier than the canned stuff!
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Green Chile Enchilada Casserole | This Savory Vegan
This vegan Green Chile Enchilada Casserole is made with a dairy-free sour cream sauce, lots of veggies, soyrizo, beans and flour tortillas!
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GET THE FULL RECIPE:
12 ounces broth I used vegan chicken broth
1 4-ounce can green chiles
12 ounces vegan sour cream I got mine at Trader Joe's
2 tablespoons vegan cream cheese I used Kite Hill
2 tablespoons oil
2 bell peppers diced
1 yellow onion diced
1 packet taco seasoning
6 ounces soyrizo crumbled
1 tablespoon chipotles in adobo optional
1 15-ounce can black beans drained and rinsed
1 15-ounce can refried beans
4 8-inch flour tortillas cut in triangles
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how to make enchiladas casserole | vegetarian enchiladas casserole
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VEGETARIAN ENCHILADAS CASSEROLE INGREDIENTS:
1 can corn
1 can black beans
1 can rotel tomatoes (diced tomatoes with cilantro)
1 block colby jack cheese (1 pound or more, if you want it to be super cheesy)
1 can enchiladas sauce (if you don’t want to make the sauce from scratch)
FOR ENCHILADAS SAUCE:
1 can tomato sauce (15oz)
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon paprika
1 knorr cube (vegetable)
1 1/2 cups water
1/4 cup sour cream
2 tablespoons flour (dissolve this in the 1 1/2 cup water for easy mixing)
salt and pepper to taste
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happy cooking!
xo,
sai borg
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#vegetarianenchiladascasserole #enchiladas #casserole
Enchilada Casserole | VEGAN | Recipe | Ep:999
Soy Curl Enchiladas using an Instant Pot
1 jar TJ's enchilada sauce
1 lb flour tortillas
1 can black beans
1/2 bag corn
1 can fire roasted tomatoes
1 can tomato paste
1 bag soy curls
1 Tbs chili powder
1/2 tbs cumin
1 tbs garlic powder
1 tbs onion powder ( I didn't have any )
Salt and pepper to taste
6 cups of water
Cook on manual for 10 minutes. Natural release for 10-15 minutes then release steam.
1 & 1/2 cups shredded hashbrowns as an optional topping.
Make your favorite cashew nacho cheese sauce on the side.
Layer starting with sauce on the bottom of the pan. Until everything reaches the top or you run out of sauce and tortillas. Cover with foil. Bake at 350 degrees for 30 min. Take foil off. Up oven temp to 400 degrees and bake uncovered for an additional 15-20 minutes until the hashbrowns are crispy.
Let cool for 15 minutes before slicing.
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