VEGAN ENCHILADAS RECIPE - AKASHA RICHMOND | FOOD & WINE
Akasha Richmond stuffs her enchiladas with squash, mushrooms, kale and corn, then tops them with a tangy tomatillo sauce and rich cashew crema.More Vegan Main Dishes
Provided by Akasha Richmond
Categories Vegan
Total Time 3 hours 0 minutes
Yield 6
Number Of Ingredients 23
Steps:
- Make the Crema
- Meanwhile, Make the Sauce
- Make the Enchiladas
VEGAN ENCHILADA BAKE RECIPE | ALLRECIPES
Casserole-style vegan enchiladas.
Provided by Erica Anderson
Categories Everyday Cooking Vegetarian Protein Seitan
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 casserole
Number Of Ingredients 8
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, CarbohydrateContent 57.5 g, FatContent 8.4 g, FiberContent 9.4 g, ProteinContent 21.9 g, SaturatedFatContent 3.4 g, SodiumContent 1158 mg, SugarContent 2 g
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