Vegan Enchilada Bake recipe

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Ingredients

1 cup crushed tomatoes
2 cups cooked white rice
1 (15 ounce) can vegetarian refried beans
½ (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
8 ounces sliced seitan
½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
9 (6 inch) corn tortillas
1 (15 ounce) can green enchilada sauce

Nutrition Info

395.1 calories
carbohydrate: 57.5 g
cholesterol: : -
fat: 8.4 g
fiber: 9.4 g
protein: 21.9 g
saturatedFat: 3.4 g
servingSize: -
sodium: 1158 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

Recipe Yield

1 casserole

Recipe Note

Casserole-style vegan enchiladas.

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