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Veggie Enchilada Casserole! Dairy Free, Vegan

Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion diced
  • 8 oz mushrooms diced
  • 1 large zucchini diced
  • 1 cup black beans drained and rinsed
  • 1 cup frozen corn
  • 1 package super firm tofu crumbled
  • 1 tbsp Mrs. Dash Southwest Chipotle seasoning see notes for substitutions
  • 2 tsp mushroom umami seasoning sub 1 tbsp liquid aminos or soy sauce
For the Homemade Enchilada Sauce
  • 4 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tsp cumin 1
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tbsp whole wheat flour
  • 2 cups veggie broth or water
For the Cashew Cheese Sauce
  • 1/2 cup raw cashews
  • 2 tbsp olive oil
  • 1 tsp mushroom umami or 1/4 tsp salt
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 cup water
  • 1 tbsp corn starch
Others
  • 1 package whole wheat tortillas (I use Ezekiel brand)
  • 1/2 cup cheese shreds of your choice optional for extra cheesy-ness

Equipment

  • 1 13 x 9 pan
  • 1 Blender

Method
 

  1. 1. Heat up a large saute pan with a lid to cook the filling ingredients. Once the pan is hot add the onion and peppers and cook until fragrant. You can saute in olive oil or plain water. Add the mushrooms and zucchini and cook til soft. Add the crumbled tofu and spices and stir. Lastly stir in the black beans and corn. Turn off the heat and set aside.
  2. 2. In a small sauce pan on the stove add all the ingredients for the enchilada sauce. Simmer for 5 minutes, stirring frequently. Turn off heat and set aside.
  3. 3. To a high powered blender, add all ingredients for the cashew cheese sauce and blend til smooth. Set aside.
  4. 4. Assemble the enchilada casserole in a 13 x 9 baking dish. Start with enchilada sauce on the bottom, then layer the filling, cashew cheese and 2 large wheat tortillas side by side. You can cut the tortillas to make them fit a square shape. Repeat the layers until the pan is full. Top with more cashew cheese and shredded cheese on top.
  5. 5. Bake at 350 degrees for 45 minutes covered. If frozen, cook for 1 hour 30 minutes covered.

Notes

Substitutions-
To make this recipe quick and easy you can use store bought enchilada sauce and shredded cheese in place of the cashew cheese.