Vegan Enchilada Bake

Name: Vegan Enchilada Bake
Total time: 45 min
Yield: 6 Portionen
Ingredients: 1 cup crushed tomatoes; 1 (15 ounce) can green enchilada sauce; 2 cups cooked white rice; 1 (15 ounce) can vegetarian refried beans; ½ (16 ounce) can diced tomatoes and green chiles; 8 ounces sliced seitan; ½ (8 ounce) package shredded mozzarella-style vegan cheese; 9 (6 inch) corn tortillas

Kosten $10, sparen $15

Quelle: Recommended by CookPal

45 Min
6 Portionen
$10

Vegan Enchilada Bake

Kosten $10, sparen $15

Quelle: Recommended by CookPal

45 Min
6 Portionen
$10

ZUTATEN

Sauce and base
- 1 cup crushed tomatoes
- 1 (15 ounce) can green enchilada sauce
Rice and beans
- 2 cups cooked white rice
- 1 (15 ounce) can vegetarian refried beans
Tomatoes and chiles
- ½ (16 ounce) can diced tomatoes and green chiles
Protein
- 8 ounces sliced seitan
Cheese substitute
- ½ (8 ounce) package shredded mozzarella-style vegan cheese
Tortillas
- 9 (6 inch) corn tortillas

SCHRITTE

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.

NÄHRSTOFFE

Pro 1 Portion

🔥

395

Kalorien

22
Protein
58
Kohlenhydrate
8
Fette

💡 For extra flavor, garnish with fresh cilantro or a squeeze of lime juice before serving.Leftovers can be stored in an airtight container in the freezer for up to 3 months.Seitan can be replaced with tofu or tempeh for variety, or use beans for a soy-free option.