Seitan Enchilada Casserole (vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Seitan Enchilada Casserole (vegan) calories by ingredient
Introduction
Sometimes we miss the heavy-cheesy-goodness of TexMex.Seitan "beef": http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=441634 Sometimes we miss the heavy-cheesy-goodness of TexMex.
Seitan "beef": http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=441634
Number of Servings: 4
Ingredients
-
1 medium onion, chopped
1/4 recipe Seitan "beef" (address for recipe in description), made beforehand, crumbled
1 (6 oz.) can tomato paste
1-1/4 c. water
2 tbs. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 (6") corn tortillas
Cheesy sauce:
1 c. cool water
1/3 c. nutritional yeast flakes
2 tbs. corn starch
1 tbs. whole wheat flour
1 tsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. paprika
1 tbs. light miso
Directions
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.