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Vegan Enchilada Bake

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Erica Anderson

"Casserole-style vegan enchiladas."
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1 h servings 395 cals
Original recipe yields 6 servings (1 casserole)

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

Nutrition Facts

Per Serving: 395 calories; 8.4 g fat; 57.5 g carbohydrates; 21.9 g protein; 0 mg cholesterol; 1158 mg sodium. Full nutrition

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