Seitan Enchilada Casserole (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium onion, chopped1/4 recipe Seitan "beef" (address for recipe in description), made beforehand, crumbled1 (6 oz.) can tomato paste1-1/4 c. water2 tbs. chili powder1/2 tsp. ground cumin1/2 tsp. garlic powder1/2 tsp. onion powder8 (6") corn tortillasCheesy sauce:1 c. cool water1/3 c. nutritional yeast flakes2 tbs. corn starch1 tbs. whole wheat flour1 tsp. lemon juice1/2 tsp. garlic powder1/2 tsp. paprika1 tbs. light miso
Preheat oven to 350 degrees Fahrenheit.
Lightly spray skillet with cooking spray, saute onion and seitan crumbles over medium heat until onion is translucent and beginning to brown.
While onions and seitan are browning, whisk the tomato paste, water, cumin, garlic powder, and onion powder together. When the onion/seitan is ready, stir in tomato mixture and simmer over low heat for 5 minutes, stirring occasionally.
While the tomato/seitan is simmering, lay 4 tortillas, overlapping edges, in the bottom of an 8" x 8" (x 2" deep) baking dish and begin cheesy sauce, by processing all cheesy sauce ingredients in a blender.
When the tomato/seitan has finished simmering, spread half of the mixture over the tortillas. Place another layer of 4 tortillas on top of the tomato/seitan mixture, then finish off with the second half of tomato/seitan.
Once tortilla & tomato/seitan layering is complete, transfer cheesy sauce from blender to a small sauce pan and whisk over medium-high heat until it begins to thicken. Immediately pour over contents of baking dish and bake for ~35 minutes.
Remove from oven and let rest 5 minutes before cutting.
Makes 4-4" square servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RADIOISOTOPE.
Lightly spray skillet with cooking spray, saute onion and seitan crumbles over medium heat until onion is translucent and beginning to brown.
While onions and seitan are browning, whisk the tomato paste, water, cumin, garlic powder, and onion powder together. When the onion/seitan is ready, stir in tomato mixture and simmer over low heat for 5 minutes, stirring occasionally.
While the tomato/seitan is simmering, lay 4 tortillas, overlapping edges, in the bottom of an 8" x 8" (x 2" deep) baking dish and begin cheesy sauce, by processing all cheesy sauce ingredients in a blender.
When the tomato/seitan has finished simmering, spread half of the mixture over the tortillas. Place another layer of 4 tortillas on top of the tomato/seitan mixture, then finish off with the second half of tomato/seitan.
Once tortilla & tomato/seitan layering is complete, transfer cheesy sauce from blender to a small sauce pan and whisk over medium-high heat until it begins to thicken. Immediately pour over contents of baking dish and bake for ~35 minutes.
Remove from oven and let rest 5 minutes before cutting.
Makes 4-4" square servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RADIOISOTOPE.
Nutritional Info Amount Per Serving
- Calories: 307.0
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 416.2 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 9.6 g
- Protein: 23.4 g
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