Vegan Enchilada Bake

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Main Dish
Vegan Enchilada Bake

If you're looking for the perfect dish to serve non-vegan friends and family, look no further. The idea is to serve them delicious food... that just happens to be vegan. So, unless you tell them, they'll never know.

Don't let the steps in this recipe deter you. It's a whole lot easier and quicker to throw together than it appears. And it's SO worth the effort! Trust us!

6 ounces vegan burger-style crumbles
1 can black beans, rinsed & drained
1 packet taco seasoning

2 Tbsp vegetable oil
1/2 cup finely chopped onion
2 Tbsp all-purpose flour
1 1/2 cup vegetable stock
1 cup frozen corn

5 corn tortillas
Cheese Sauce (recipe follows)
8 ounces salsa verde (reserve 2 tablespoons)
1 cup Fritos, crushed
enchilada sauce (recipe follows)
1 cup vegan sour cream

Preheat oven to 375° Lightly oil a 8 X 8-inch baking pan.

In a medium bowl, coat crumbles and black beans with taco seasoning. Gently mash beans with the back of the spoon as you combine the ingredients. Set aside.

Heat oil in a skillet over medium heat and add onions. Saute for approximately 3 minutes. Stir in the flour and cook an additional minute. Add the vegetable stock and corn. Continue stirring until mixture begins to bubble and is completely smooth. Remove from heat and set aside.

Cheese Sauce

2 tablespoons vegan margarine
2 tablespoons all-purpose flour
1 cup soy or almond milk
1 tablespoon tomato paste
2 tablespoons nutritional yeast flakes
pinch of sea salt
1/2 teaspoon garlic powder

Melt margarine in a small sauce pan over medium heat. Stir in flour and cook for 1 minute. Whisk in milk, tomato paste, nutritional yeast flakes, salt and garlic powder. Continue whisking until mixture begins to bubble and is completely smooth. Remove from heat.

Enchilada Sauce

2 tablespoons chili powder
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 - 6 ounce can tomato paste
1 1/4 cup vegetable stock
1 tablespoon cumin
1/4 teaspoon cayenne powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
pinch of salt & freshly ground pepper to taste

Using a small sauce pan, whisk together all of the above ingredients and cook over medium-low heat. Continue whisking until mixture is completely smooth and sauce begins to simmer. Continue to simmer sauce on medium-low heat for about ten minutes, whisking often.

Layer the ingredients:

Cover the bottom of your prepared baking pan with 1/4 cup of enchilada sauce.
Place one tortilla layer over the sauce.
Layer a third of the crumble mixture over the top of the tortilla.
Follow with a third each of the onion/corn mixture, cheese sauce, and salsa verde.
Sprinkle with a layer of crushed Fritos.
Add more enchilada sauce and another tortilla layer, and then layer the other ingredients twice more.
End with the remaining tortillas, enchilada sauce, and cheese sauce.

Cover with foil and bake for 30 minutes. Remove foil, and sprinkle with the remaining Fritos. Bake for an additional 15 minutes.

Meanwhile, in a small bowl combine one cup of vegan sour cream with the reserved two tablespoons salsa verde. Stir well and keep chilled. Top enchilada bake with the sour cream mixture prior to serving.

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Beans (canned)
Boca Meatless Ground Crumbles
Butter (vegan)
Milk (non-dairy)

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