Casserole-style vegan enchiladas.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
1 casserole
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

395 calories; protein 21.9g; carbohydrates 57.5g; fat 8.4g; sodium 1158mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/26/2018
I Added chicken (costco roasted) shredded used cacique cheese salsa instead of crushed tomatoes and use red enchilada sauce instead of green. Added shredded cheese to the top and guacamole to the last ten minutes of the bake. Excellent and easy to serve if you spray with pam before filling casserole tray. Read More
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