Tonight my hubby is cooking! J Thank you A.P. and The 30-minute Vegan cookbook for this awesome and quick recipe. He modified the tempeh enchilada recipe into a Tempeh Enchilada Casserole:
What you need:
1/2 yellow onion diced
1 green bell pepper diced
1/2 red, 1/2 yellow, 1/2 orange bell peppers diced
2 8 oz packages of Tempeh*
1 can of Hatch Enchilada sauce (or make your own. Beware most sauces contain chicken broth so read labels. Hatch is a very common brand sold almost anywhere)
And some added spices:
2 tbsp soy sauce
2 tbsp olive oil
1/2 tsp black pepper
2 garlic cloves crushed
What you do:
Mix all of this in a large bowl. Use your hands to break up the tempeh into little bits.
Grease the bottom of a 9X13 casserole dish.
Create a layered casserole by alternating layers of corn tortillas and tempeh mix.
Dip the corn tortillas in enchilada sauce and place in the bottom of the dish. Spoon some of the tempeh mixture across the tortillas, add another layer of tortillas, add more tempeh, then add one more layer of tortillas and one more layer of tempeh.
And optional toppings:
IF you want a cheesy topping --- then top with Daiya vegan mozzarella cheese.
Sprinkle with chopped green onions and black olives.
Bake uncovered at 400 degrees for 15 minutes.
Adults: 2 thumbs up!
Children: 4 thumbs up!
*For those who don’t know, Tempeh is naturally fermented soybeans and therefore like Edamame packed full of fiber and protein. It is sold in the refrigerated aisle by all the tofu products, however it has a very different texture than tofu, more firm and nutty. Just like my husband. J (he doesn’t read my blog)….