Enchilada Lasagna

Published June 14, 2011 by Vegan Derby Cat Party

So I’ve been messing around with this recipe in my head for a few weeks now. It had been written since last week, but it took me until tonight to take it for a test run. I’ve been really wanting to make enchiladas ever since I picked up the new Daiya pepperjack cheese, but hate the process of actually rolling enchiladas, so I went with enchilada lasagna. My goal was to make this a quick & easy, painless but yummy dish, so I used taco seasoning to simplify the sauce making. I like the recipe from Quick & Easy Vegan Comfort Food, but you can use a premixed one. This one contains chili powder, garlic powder, onion powder, cayenne, paprika, cumin, salt & pepper. I keep it in a small container in the cupboard.

Enchilada Sauce

2 c. water or veggie broth (or water + bouillon cube)
1 6oz can tomato paste
1 8oz can tomato sauce
2 tbsp. taco seasoning (i use the recipe from Q & E vegan comfort food)
1 tbsp. braggs or shoyu or tamari or reduced-sodium soysauce
2 tsp. liquid smoke

dash of hot sauce, optional

Filling

2 packages of crumbled tempeh
1 onion, chopped finely
2 garlic cloves, minced
1 large pepper or 2 small peppers, your choice (bell peppers work well here. I used about 3/4 of a pablano pepper, because I happened to have one, and it was going bad, and I also used 3 chipotle peppers that I had sitting around in adobe sauce.)

2 tsp. braggs (or alternatives, see above)
1 tsp. liquid smoke
2 tbsp. taco seasoning
salt & pepper
3 tbsp. of enchilada sauce

Also…

4 large Tortillas or your choice, I used organic mutli-grain tortillas about 10″ in diameter, cut 3 into quarters and one into 6ths. (use the quarters for the corners and fill in the gaps with two of the sixths per layer.)

3-4 c. Daiya cheese, cheddar or pepperjack, or a combination of flavors including mozzarella, which is what I did

Directions:

1. Preheat your oven to 350*F and grease an 9×13″ baking dish.

2. Mix together all sauce ingredients. (I used my food processor to chop the onion, peppers, and garlic finely.) Mix together all filling ingredients. You are ready to assemble.

3. Spread a thin layer of sauce to cover bottom of your prepared baking dish. Dip tortilla pieces in sauce and line the bottom of your dish with four quarters for the corners and 2 sixths for the middle.

4. Add half of filling mixture and 1/3 of cheese. Add another layer of tortillas dipped in sauce. Add remaining filling and 1 /3 of cheese. Top with last layer of tortillas, and pour remaining sauce on top followed by last 1/3 of cheese.

5. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. (I broiled it for just a couple more minutes too.) Eat!

Result: It’s kinda messy when you serve it, but man, is it delicious! : )

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5 comments on “Enchilada Lasagna

  • Hi there! I’m new to the vegan diet and I’m looking for the *perfect* food processor, i.e. able to handle frequent use, small to medium sized, budget-friendly, and if it comes with cool accessories, that’s a plus. Can you recommend any?

    ~Rachel

    • Hi Rachel,
      The only two I’ve ever owned were my mom’s & sister’s hand me downs that were collecting dust. My mom’s now starting to put her 30 year old cuisinart to use since starting to cook vegan, and the one I currently use is the kitchen-aid one with all the attachments. They’re fairly pricey items, but if you are going to do a lot of cooking, getting the right one is a wise investment. You’ll get a lot more use out of it that way, AND make your prep so much easier. Plus they have long life spans.

      To make it more budget friendly, try thrift shops or garage sales?

      The KA one I have came with the smaller bowl that fits into it for smaller prep too, which is nice, and a variety of blades, so it makes it multi useful.

      A lot of people like those mini ones cuisinart makes for easy prep, and they run about $50, but the capacity is pretty limited.

      Good luck!

      Ty

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