Homeschool Fiction

This is a quick recipe my daughter, Zoë, and I made up. It turned out delicious and it was incredibly easy to make! Here is approximately how we made it.

Vegan Mexican Lasagna/Casserole

• 10+ small corn tortillas
• 1/2-1 package frozen spinach
• 1 package/box frozen vegan crumbles (Morningstar or Boca), or 2 cups TVP
• 1/2 package frozen roasted corn (plain corn would be fine, but Trader Joe’s sells a great roasted one)
• 2 cans beans (we used red pinto and black)
• 1 onion, chopped
• 6-10 tomatoes, chopped
• 1-2 containers salsa
• 1/2-1 package shredded Vegan Gourmet cheddar cheese (optional)
• 1 large can Hatch green chili peppers
• Tofutti sour cream, for garnishing (optional)
• olives, for garnishing (optional)

Layer all but the last four ingredients until you’ve used them all up – you could use more tortillas, but they’d make it drier since they pretty much dissolve into the casserole. Cover with the large can of Hatch green chili peppers. Sprinkle with Vegan Gourmet cheddar cheese. You could put more chilis or vegan cheese in as layers. Crumbled tofu and/or rice would work nice as layers, too. Cover and cook for an hour at 375F, uncover and cook for an additional 20-30 minutes. Serve atop Baked Tortillas. Garnish with Tofutti sour cream and/or olives (we used jalapeño stuffed olives). Eat and enjoy! We all loved this meal. It would serve about 12, or 4 hungry people three times (we love leftovers).

Related Articles:

• Guest Vegan Recipe: Enchilada Casserole
• RECIPE: Vegan Beef Taquitos
• Vegan Recipe: Harvest Casserole (a.k.a. New Butternut Squash Casserole)
• Cheesy Vegan Lasagna
• Vegan Cheesy Manicotti

By: Lisa