Creamy Vegan Inexperienced Chile Casserole
Nothing hits the spot pretty like a casserole! Comforting, satisfyingand glorious for feeding a crowd, this vegan casserole doesn’t skimp on style resulting from spicy inexperienced chiles and a creamy cashew jalapeño sauce. And the star of the current? Shredded tofu. Should you occur to haven’t met her however, we’re pretty sure you’re going to be BFFs.
This casserole might be surprisingly quick and easy and requires merely 9 partsmates. Permit us to current you the way in which it’s achieved!
Should you occur to’re contemplating a vegan casserole couldn’t presumably have all the creamy, hearty comfort of the standard dish, suppose as soon as extra! Shredded tofu is the satisfying, protein-packed ingredient that hides away between layers of style.
And the place do these flavors come from, you ask? Sautéed bell pepper and onion current a naturally sweet base whereas inexperienced chiles add spiciness, chili powder brings the smokiness, and sea salt enhances all of it. That sweet-spicy-smoky trio is hard to beat!
Nonetheless don’t be fooled…it is going to get even larger! Our Cashew Jalapeño Sauce creates the creamy, cheesy comfort of a conventional casserole, and tortillas add the satisfying facet (employees carbs!).
With the weather ready, it’s time to layer: sauce, tortillas, filling, and repeat!
A final layer of cashew jalapeño sauce seals in all the deliciousness (and when baked, resembles melted cheese 🙌). Cue the ooo’s and ahhh’s!
We hope you LOVE this vegan casserole! It’s:
Creamy
Comforting
Satisfying
Subtly spicy
Quick + easy
& SO delicious!
This casserole is a hearty meal by itself, nevertheless it would moreover pair correctly with our Inexperienced Cauliflower Rice (20 Minutes!), Fast Pot Black Beans (Good Every Time!), or Black Bean Quinoa Salad with Orange Lime Dressing.
Further Hearty Vegan Mains
Should you occur to do this recipe, inform us! Go away a comment, value it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!
Servings 6
Cease your show from going darkish
- 1 (16-oz.) bundle great company tofu, drained and grated (or sub two 15-oz. cans black beans, drained and rinsed)
- 2 Tbsp olive or avocado oil
- 1/2 medium yellow onion, finely chopped (1/2 onion yields ~1 ½ cups or 160 g)
- 1 small pink bell pepper, finely chopped (1 pepper yields ~1 cup or 150 g)
- 1 (4-oz.) can diced inexperienced chiles (scorching or medium), drained (or sub 1/4 cup current roasted hatch chiles, finely chopped)
- 1 tsp sea salt
- 1 Tbsp chili powder combine (or store-bought)
- 6 (6-inch) corn tortillas, scale back in half to make 12 half-moons
- 2 batches Creamy Cashew Jalapeño Sauce (or an similar store-bought product, harking back to Credothinned with water)
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Start by soaking the cashews for the Creamy Cashew Jalapeño Sauce (as recipe is written, ~1 ½ cups or 210 g cashews — modify as wished if altering batch measurement) in boiling water, and put apart. Then, within the occasion you haven’t already shredded your tofu, accomplish that using crucial facet of a discipline grater. Put apart. Lastly, preheat the oven to 375 ranges F (196 C).
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Heat the oil in a giant rimmed skillet over medium-high heat. As quickly as scorching, add the onion, bell pepper, and inexperienced chiles and put together dinner for 3-5 minutes, until translucent, fragrant, and beginning to soften. Add the shredded tofu along with the salt and chili powder and toss until evenly combined. Fashion and modify, together with further chili powder for smokiness, inexperienced chiles for spice, or further salt to type. Take away from heat and put apart.
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Put collectively the Creamy Cashew Jalapeño Sauce subsequent. Then it’s assembly time!
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Evenly oil an 8×8-inch glass or ceramic baking dish, then add 1/4 cup (60 ml) of the sauce to the underside of the dish and unfold evenly. Place 4 corn tortilla halves on prime of the sauce, then put half of the filling mixture on prime of the tortillas and unfold evenly. Prime the filling with 3/4 cup (180 ml) sauce and 4 further tortilla halves, then repeat: the rest of the filling, 3/4 cup (180 ml) sauce, and the remaining 4 tortilla halves. Pour the remaining sauce extreme, then cowl with foil.
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Bake for 20 minutes, until the casserole is warmed by and the sauce has thickened. Let cool for 5-10 minutes, then serve! It’s delicious topped with cilantro, scorching sauce, and pickled onions (all non-obligatory). Leftovers protect in a sealed container inside the fridge for as a lot as 2-3 days or inside the freezer for as a lot as 1 month.
*Vitamin knowledge is a troublesome estimate calculated with out non-obligatory parts.
Serving: 1 serving Vitality: 411 Carbohydrates: 29.3 g Protein: 20.8 g Fat: 25.7 g Saturated Fat: 4.5 g Polyunsaturated Fat: 3.7 g Monounsaturated Fat: 11.2 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 649 mg Potassium: 562 mg Fiber: 6 g Sugar: 5.4 g Vitamin A: 207 IU Vitamin C: 42 mg Calcium: 126 mg Iron: 5.5 mg
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