Meatless Mexican Enchilada Casserole |
|---|
ground mixture
oil | ||||
| 2 | onions, diced | |||
| 3 | mixed peppers, diced | |||
| 400 | g | |||
| 2 | tablespoons | tomato paste | ||
| 1½ | teaspoon | cumin | ||
| 1 | teaspoon | smoked paprika | ||
| ½ | teaspoon | chili powder | ||
| ½ | teaspoon | garlic powder | ||
| ½ | teaspoon | oregano | ||
| ½ | teaspoon | cayenne pepper | ||
| 1 | teaspoon | salt | ||
| 2 | cloves | garlic, diced | ||
| ½ | teaspoon | onion powder | ||
| 1 | cup | tomato sauce | ||
| 1 | teaspoon | brown sugar |
In a large sauté pan, heat oil over medium heat. Add to sauté onions and mixed peppers until starting to caramelize (~5 mins).
Add to cook Meat Free Ground and tomato paste until browned and absorbed tomato paste (5 mins).
Add to cook cumin, smoked paprika, chili powder, garlic powder, oregano, cayenne pepper, salt, and garlic for 2 mins.
Add tomato sauce and brown sugar to simmer over low heat until sauce is rich (20 mins).
cheese sauce
| 3 | tablespoons | dairy-free butter | ||
| 3 | tablespoons | flour | ||
| 1 | clove | garlic, minced | ||
| ½ | teaspoon | chili powder | ||
| ½ | teaspoon | smoked paprika | ||
| ½ | teaspoon | cumin | ||
| ¼ | teaspoon | oregano | ||
| 1 | tablespoon | tomato paste | ||
| 1 | cup | vegan cream | ||
| 1 | cup | vegetable stock | ||
| 1¼ | cup | vegan cheese, shredded | ||
salt |
In a medium-sized saucepan, melt dairy-free butter. Add to cook flour, garlic, chili powder, smoked paprika, cumin, and oregano for 1 min.
Add to cook tomato paste for 1 min. Gradually pour in vegetable stock and stir until smooth.
Add vegan cream and vegan cheese to simmer until thick pouring consistency (2 mins). Season with salt.
| 6 | large | flour tortillas | ||
cilantro, chopped, to serve |
In a heatproof dish, spread ground mixture. Top with cheese sauce. Lay 2 flour tortillas on top.
Repeat with remaining layers.
Bake until top is bubbly (25 mins). Garnish with cilantro and serve immediately.