Meatless Mexican Enchilada Casserole



SERVES 4-6PREP COOK 1h 10m

ground mixture

oil

2

onions, diced

3

mixed peppers, diced

400g

Meat Free Ground

2tablespoons

tomato paste

teaspoon

cumin

1teaspoon

smoked paprika

½teaspoon

chili powder

½teaspoon

garlic powder

½teaspoon

oregano

½teaspoon

cayenne pepper

1teaspoon

salt

2cloves

garlic, diced

½teaspoon

onion powder

1cup

tomato sauce

1teaspoon

brown sugar

  1. In a large sauté pan, heat oil over medium heat. Add to sauté onions and mixed peppers until starting to caramelize (~5 mins).

  2. Add to cook Meat Free Ground and tomato paste until browned and absorbed tomato paste (5 mins).

  3. Add to cook cumin, smoked paprika, chili powder, garlic powder, oregano, cayenne pepper, salt, and garlic for 2 mins.

  4. Add tomato sauce and brown sugar to simmer over low heat until sauce is rich (20 mins).

cheese sauce

3tablespoons

dairy-free butter

3tablespoons

flour

1clove

garlic, minced

½teaspoon

chili powder

½teaspoon

smoked paprika

½teaspoon

cumin

¼teaspoon

oregano

1tablespoon

tomato paste

1cup

vegan cream

1cup

vegetable stock

cup

vegan cheese, shredded

salt

  1. In a medium-sized saucepan, melt dairy-free butter. Add to cook flour, garlic, chili powder, smoked paprika, cumin, and oregano for 1 min.

  2. Add to cook tomato paste for 1 min. Gradually pour in vegetable stock and stir until smooth.

  3. Add vegan cream and vegan cheese to simmer until thick pouring consistency (2 mins). Season with salt.

6large

flour tortillas

cilantro, chopped, to serve

  1. In a heatproof dish, spread ground mixture. Top with cheese sauce. Lay 2 flour tortillas on top.

  2. Repeat with remaining layers.

  3. Bake until top is bubbly (25 mins). Garnish with cilantro and serve immediately.