Here is a Mexican lasagna casserole recipe that was made specifically for vegans.
Vegan Mexican Lasagna/Casserole Recipe
Ingredients:
- 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)
Directions:
- 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).
[Recipe Courtesy of Do Life Right]
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