Vegan 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!
Ingredients
- 4 medium tortillas
Filling
- 1 and 1/2 cup soy curls
- 1 tbsp soy sauce
- 1 tsp vegan Worcestershire sauce
- 2 tbsp oil
- 2 clove of garlic minced
- 2 shallots minced
- 1/2 cup cooked black beans
- 1/3 cup cooked corn
- 2 cups enchilada sauce
- 1/4 cup unsweetened vegan yogurt
- 1/4 tsp ground black pepper
Cashew cheese sauce
- 1/2 cup raw cashews soaked overnight
- 3/4 cup water
- 3 tbsp nutritional yeast
- 2 tbsp tapioca starch
- 1 tsp white miso
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp white vinegar
Instructions
Soy curls
- 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.
Filling
- 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.
Assemble
- 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.
Notes
- Adjust the saltiness. As the saltiness of enchilada sauce can vary across different brands, ensure you taste the filling and adjust the saltiness to your liking.
- Char the tortillas. If you want to give this dish a smoky flavor, slightly char the tortillas on the stove before using.
- Garnish before serving. Feel free to garnish the casserole with sliced avocado, diced onion, and chopped cilantro. Not only will it give your casserole a more appetizing look, but it will also enhance its overall flavor.
Nutrition
Serving: 1 serving | Calories: 461 kcal | Carbohydrates: 49.7 g | Protein: 20.4 g | Fat: 22.1 g | Saturated Fat: 3.6 g | Sodium: 1738 mg | Potassium: 298 mg | Fiber: 9.9 g | Sugar: 5.7 g | Calcium: 91 mg | Iron: 8 mg