Monday, July 6, 2009

Pseudo-Mexican Vegan Casserole

I'm not a big one for packaged, prepared foods, but it's hard to cook from scratch every day of the week. :-) This is easy and tasty.
  • some leftover cooked rice--maybe 2 cups or so?
  • 1 28-oz can red enchilada sauce (i use mild)
  • 1 12-oz can corn, drained
  • 1-2 4 oz cans diced green chiles (not drained)
  • 1 can diced tomatoes (mostly kind of drained)
  • 1 can sliced black olives (drained)
  • 1/2 package firm tofu
  • 1 package Soy-rizo
  • 1 package vegan shredded faux-cheese
  • 1 diced avocado
  • Tofutti sour cream
  • Rectangular Glass Casserole Dish.
Preheat your oven to 350.

This is a whole lot of opening cans and layering stuff all up. It's a flurry of activity, followed by 45 minutes to an hour of whatever you'd like---having a glass of something, making a salad, completely ignoring the kitchen or, what I usually do, the dishes. LOL!

Prepare a tofu/Soyrizo mixture by squishing up the tofu, crumbling it, and mixing it up with the soyrizo (remove the casing!)---you can skip this step if you like to eat things that are spicier than I would like to eat. You can mix it up in a pan or in a bowl or whatever you'd like. I usually heat up the mixture, but I'm not so sure it's necessary!

Put the rice in the bottom of the casserole pan.
Put tofu/soyrizo mixture on top of that
Put 1/2 can of enchila sauce on top of that
Put nearly all of the faux-cheese on top of that
Put the tomatoes on top of that
Put the chiles on top of that
Put the corn on top of that
Put the olives on top of that
Put the rest of the enchilada sauce on top of that
Put the rest of the faux-cheese on top of that

Put it in the oven for 45 minutes to an hour. You'll know it's done when it smells good and is all bubbling and tempting you to eat it right now. Don't do it. Wait about 15 minutes for things to set up and cool down. Then serve with some diced avocados and Toffutti sour cream or, you know, whatever you'd like. A simple salad is usually good with this and gives you some freshness that this casserole isn't going to give you.

I freeze individual portions in sandwich bags for meals that I'm just not into preparing! They last a long time. Longer if I would do the whole two layers of plastic wrap and 2 layers of tinfoil, but I'm just too lazy to do that and I know I'll eat it up soon enough!

If you, unlike me, don't live with someone that is allergic to beans, some canned beans would probably be a tasty addition.

Sometimes, when I feel like I'd like some more crunchy, I will also put thin ribbons of flour tortillas on top before the cheese, but that's not necessary.


Anonymous said...

Hey =] Nice recipe!..Im starting my own vegan lifestyle blog in the next few weeks...Just want to make sure that its okay if I chuck a link to your blog in there! I have already done it for now, Let me know if you want me to take it down. xx

the secret vegan said...

It's totally okay. I guess I'll have to post another recipe soon. :-) And check out your new blog! Thank you. :-)