STACKED ENCHILADA CASSEROLE

SERVES 4 PORTIONS

FOR THE FILLING

1 cup diced yellow bell pepper

1 sweet potato, peeled and chopped into bite-size pieces

1 cup diced white onion

1 tbsp extra virgin olive oil

1 tsp salt, divided

1⁄4 tsp ground black pepper

1 425g (15oz) can black beans, drained and rinsed

57g (2oz) tempeh, pulsed fine

1 tsp ground cumin

1 tsp chili powder

2 cloves garlic, minced

2 cups store-bought red enchilada sauce

6 small corn tortillas

FOR THE WHITE SAUCE

2 tbsp dairy-free butter

3 tbsp flour

1 1⁄2 cups dairy-free milk

1 tbsp nutritional yeast

NUTRITIONAL VALUES

Calories: 235kcal
Fat: 9.9g (3.5g S.Fat)
Carbs: 2.7g
Protein: 31.5g
Sugar: 0g
Sodium: 192mg

METHOD

FILLING:
On a baking sheet, arrange the bell pepper, sweet potato, and onion. Toss the vegetables in the oil to coat them completely. Season with 1/2 tsp salt and pepper and spread out on a baking sheet. Place in the oven for 15 minutes to roast. Remove from the oven, stir, and bake for another 15 minutes. Check to see if sweet potatoes can be pierced easily with a fork. If not, stir and continue to cook for up to 10 minutes. Remove the dish from the oven and reduce the oven temperature to 350°F (77°C, or gas mark 4).

In a medium mixing bowl, combine the roasted vegetables, beans, tempeh, cumin, chili powder, and garlic. In the bottom of an 8-inch square glass casserole dish, spread 1/4 cup enchilada sauce.

4 tortillas, cut into fourths Place a quarter in each corner of the casserole, with the V facing out. Place one whole tortilla in the center of the plate. Spread a third of the vegetable mixture evenly over the tortillas. Drizzle with the remaining 1/4 cup enchilada sauce. Place another layer of tortillas on top of the first. Top with a third of the vegetable mixture and drizzle with the remaining 1/4 cup enchilada sauce. Place another layer of tortillas on top, followed by the remaining vegetable mixture. Set aside the remaining enchilada sauce.

WHITE SAUCE:
In a medium saucepan, melt the butter. Cook for 1 minute after adding the flour. Bring the milk to a low boil. Stir in the nutritional yeast until the sauce thickens and reduces by 14 cup. Take the pan off the heat.

ASSEMBLY:
Spread the remaining enchilada sauce evenly over the top of the casserole. Drizzle the white sauce over the top, but do not spread it. Cover with the casserole dish lid or a sheet of aluminium foil. 30 minutes in the oven Remove the enchilada casserole from the oven and discard the foil. Allow for a 10- minute rest before cutting into squares to serve.

MIXED PROTEIN ENCHILADA BREAKFAST

SERVES 6 PORTIONS

FOR THE FILLING

1 1⁄4 cups Steamed Seitan Chipotle Links

1 1⁄2 cups broccoli florets

1 tbsp coconut oil

113g (4oz) extra-firm tofu, drained

1 tbsp nutritional yeast

1 1⁄2 tsp black salt

3⁄4 tsp ground black pepper, divided

1⁄4 tsp turmeric

1⁄4 tsp paprika

1 425g (15oz) can pinto beans, drained and rinsed

1 tsp salt

FOR THE WHITE CHEESE SAUCE

2 tbsp dairy-free butter

3 tbsp flour

1 1⁄2 cups dairy-free milk

2 tbsp nutritional yeast

1⁄2 tsp salt

FOR THE ASSEMBLY

1 425g (15oz) can enchilada sauce

6 flour tortillas, 8 to 10 inches in diameter

Black olives, sliced, for garnish

Green onions, sliced, for garnish

Cilantro, chopped, for garnish

NUTRITIONAL VALUES

Calories: 826kcal
Fat: 66.5g (30.3g S.Fat)
Carbs: 42.5g
Protein: 15.4g
Sugar: 19.6g
Sodium: 347mg

METHOD

FILLING:
In a food processor, pulse the seitan pieces until lightly crumbled. Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.

In a large skillet over medium-high heat, heat the oil. Using your hands, crumble the tofu into the skillet. Stir and cook for 3 minutes, breaking up any remaining large pieces. Combine the nutritional yeast, black salt, 1/2 tsp pepper, turmeric, and paprika in a mixing bowl. To combine, stir everything together. Stir in the seitan, beans, broccoli, salt, and 1/4 tsp pepper. To combine, stir everything together. Set aside after removing from the heat.

WHITE CHEESE SAUCE:
In a medium saucepan over medium-high heat, melt the butter. Cook for 1 minute after adding the flour. Bring the milk to a low boil, then remove from the heat. Stir occasionally to keep lumps from forming in the sauce. Reduce the heat to medium and stir in the nutritional yeast and salt. Continue to cook, stirring occasionally, to allow the sauce to thicken slightly. Set aside after removing from the heat.

ASSEMBLY:
Preheat the oven to 170°C/350°F. In a 9-inch square or 8-by- 10-inch casserole dish, add 3 tbsp of the enchilada sauce. Distribute evenly across the bottom. In the skillet, divide the filling into six portions. You can eyeball it or make creases in the filling in the shape of a pie.

Spread enchilada sauce on a tortilla and place it on a plate. Fill each cup with one-sixth of the tofu filling. Roll up the dough and place it in the casserole dish. Continue filling and rolling the tortillas until all six are finished. Top the rolled tortillas with the remaining enchilada sauce. If the white cheese sauce has thickened, reheat it so that it can be spooned over the top of the enchilada sauce. Bake for 30 minutes, covered. Uncover and serve garnished with olives, green onions, and cilantro.