VEGAN ENCHILADA BAKE

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Vegan Enchilada Bake image

Casserole-style vegan enchiladas.

Provided by Erica Anderson

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Seitan

Time 1h

Yield 6

Number Of Ingredients 8

1 cup crushed tomatoes
2 cups cooked white rice
1 (15 ounce) can vegetarian refried beans
½ (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
8 ounces sliced seitan
½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
9 (6 inch) corn tortillas
1 (15 ounce) can green enchilada sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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 : Calories 395.1 calories, Carbohydrate 57.5 g, Fat 8.4 g, Fiber 9.4 g, Protein 21.9 g, SaturatedFat 3.4 g, Sodium 1158 mg, Sugar 2 g

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