LAZY VEGAN CHILE RELLENO CASSEROLE

SERVES 3 TO 4 PORTIONS

Olive oil spray

6 canned whole green chiles (from three 4 oz. cans or the equivalent), rinsed and drained

1 corn tortilla, plus more for serving

One 397g (14oz) block extra firm tofu, drained

1/4 cup unsweetened non-dairy milk

1 tbsp. olive oil

1/3 cup unbleached all-purpose flour (or gluten-free flour blend)

2 tbsp. cornmeal (certified gluten- free if necessary)

1 tsp. baking powder

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper

Basic Cashew or Pepper jack

Cheese Sauce

Chopped fresh cilantro, optional Salsa, optional

NUTRITIONAL VALUES

Calories: 105kcal
Fat: 4.3g (0.6g S.Fat)
Carbs: 15.6g
Protein: 2.1g
Sugar: 0.5g
Sodium: 298mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly spray a 10-inch round pan with olive oil.

Cut the chiles in half lengthwise and remove any remaining seeds. Cut the halves in half lengthwise, then cut each strip in half crosswise. Place aside.

Using a sharp knife, cut the tortilla in half. then cut each half into approximately twelve strips Place aside.

In a food processor, combine the tofu, milk, and olive oil and process until smooth.

Whisk together the flour, cornmeal, baking powder, cumin, coriander, onion powder, garlic powder, salt, and pepper in a large mixing bowl. Stir in the pureed tofu until well combined. Combine the chiles and tortilla strips in a mixing bowl.

Spread the mixture in the prepared pan and drizzle with the cheese sauce (as much or as little as you like). Bake for 35 minutes, or until the mixture is firm. Remove from oven and set aside for 10 minutes before serving. Serve with cilantro and salsa (if using), as well as cooked corn tortillas (see the directions under Beer-Marinated Portobello Tacos with Avocado-Corn Salsa). Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.