Enchilada Bake (Vegan) Recipe

Name: Enchilada Bake (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Vegetable Stock; 1 cup Cashews; ⅛ cups Lemon Juice; 1/2 teaspoons Paprika; 1/2 teaspoons Onion Powder; 1 whole Jalapeno Pepper, Seeded, Ribbed And Diced; 1 clove Garlic, Minced; 1/2 teaspoons Sea Salt; 1/2 cups Nutritional Yeast; 1 teaspoon Arrowroot Powder; 1 Tablespoon Oil; 1 whole Onion, Chopped; 1/2 Tablespoons Chili Powder; 2 whole Peppers, Chopped; 1 can (15 Oz. Size) Black Beans; 1/2 cups Corn; 1 package Tortilla, 6 Large, Cut Into Triangles; 3 cups Salsa; 1 cup Vegan Cheese, Grated, Optional

Servings: persons

1- 1/2 cup Vegetable Stock
1 cup Cashews
⅛ cups Lemon Juice
1/2 teaspoons Paprika
1/2 teaspoons Onion Powder
1 whole Jalapeno Pepper, Seeded, Ribbed And Diced
1 clove Garlic, Minced
1/2 teaspoons Sea Salt
1/2 cups Nutritional Yeast
1 teaspoon Arrowroot Powder
1 Tablespoon Oil
1 whole Onion, Chopped
1/2 Tablespoons Chili Powder
2 whole Peppers, Chopped
1 can (15 Oz. Size) Black Beans
1/2 cups Corn
1 package Tortilla, 6 Large, Cut Into Triangles
3 cups Salsa
1 cup Vegan Cheese, Grated, Optional

1
1) For the cheese sauce, blend stock and cashews in a blender until smooth.
2
Transfer to a small pot, add all other sauce ingredients (except for arrowroot powder and salsa), and heat over medium heat for about 5 minutes, whisking constantly.
3
Once bubbling, add arrowroot powder and whisk until thick.
4
Remove from heat and set aside.
5
2) In a large pan, saute onions in oil over medium heat for about 2 minutes.
6
Add all other filling ingredients and saute until peppers soften slightly (about 5 minutes).
7
3) Cut tortillas into triangles (6 per tortilla).
8
4) Then start your layering, in the following order: 1/4 cup of cheese sauce on the bottom of a 9 x 13 baking dish.
9
1/3 of the tortilla triangles 1/2 of the vegetable filling ingredients 1/2 of the remaining cheese sauce 1/3 of the salsa
10
Repeat layers.
11
You will finish with tortilla triangles, and 1/3 of the salsa to spread on top.
12
If using, you may sprinkle the top with vegan cheese.
13
4) Bake in a 350 degree F oven for 45 minutes, or until bubbling.
14
Let stand for 5 minutes.
15
Enjoy!

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1- 1/2 cup Vegetable Stock, 1 cup Cashews, ⅛ cups Lemon Juice, 1/2 teaspoons Paprika, and more.

Yes, Enchilada Bake (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Bake (Vegan)

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