Lazy Vegan Chile Relleno Casserole

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Lazy Vegan Chile Relleno Casserole

This Lazy Vegan Chile Relleno Casserole is vibrant, rich in flavor, and easy on the eyes. Try this at home, and let me know your feedback with this recipe.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Inactive time 45 minutes
Total Time 1 hour 15 minutes
Servings 3

Ingredients

  • olive oil spray
  • 6 canned whole green chiles (from Three 4oz/ 113g cans or the equivalent), rinsed and drained
  • 1 corn tortilla, plus more for serving
  • One 14 oz (397g) block extra firm tofu, drained
  • ¼ cup (60ml) unsweetened nondairy milk
  • 1 tbsp olive oil
  • ⅓ cup (45g) unbleached all-purpose flour (or gluten-free flour blend)
  • 2 tbsp cornmeal (certified gluten-free if necessary)
  • 1 tsp baking powder
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Basic Cashew or Pepperjack Cheese Sauce
  • chopped fresh cilantro (optional)
  • salsa (optional)

Instructions

  • Preheat the oven to 375°F/190°C. Lightly spray a 10 inch(25cm) round pan with olive oil.
  • Slice the chiles in half lengthwise and clean the insides of any remaining seeds. Slice the halves in half lengthwise, then slice all of the strips in half crosswise. Set aside.
  • Slice the tortilla in half. then slice each half into about twelve strips. Set aside.
  • Combine the tofu, milk, and olive oil in a food processor and process until smooth.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, cumin, coriander, onion powder, garlic powder, salt, and pepper. Add the pureed tofu and stir until combined. Fold in the chiles and tortilla strips.
  • Spread the mixture in the prepared pan and drizzle cheese sauce over the top(using as much or as little as you’d like). Bake for 35 minutes, or until firm. Remove from the oven and let rest for 10 minutes before serving. Serve topped with cilantro and salsa(if using), and alongside cooked corn tortillas(see the directions under Beer-Marinated Portobello Tacos with Avocado-Corn Salsa). Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
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