Vegan Green Chile Casserole
A delicious and hearty casserole that is packed with flavor and entirely plant-based, perfect for gatherings or cozy dinners.
Ingredients
For the Cashew Sauce
- 1 cup soaked cashew nuts Soak overnight for a creamier sauce
- 2 cloves garlic
- 1/4 cup nutritional yeast For a cheesy flavor
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
Main Ingredients
- 2 cups Hatch chiles Roasted
- 1 cup smoky shredded tofu
- 2 cups mixed vegetables (onions, bell peppers) Fresh or frozen
- 12 pieces corn tortillas Use gluten-free if needed
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Prepare the cashew sauce by blending soaked cashews, garlic, nutritional yeast, vegetable broth, and spices until smooth.
Assembly
- In a baking dish, layer corn tortillas, smoky shredded tofu, veggies, and roasted Hatch chiles.
- Pour the cashew sauce over the layers.
- Repeat layers until all ingredients are used, finishing with the cashew sauce on top.
Baking
- Bake in the oven for about 30-35 minutes, or until golden and bubbly.
- Let cool slightly before serving.
Notes
To store leftovers, let cool completely, place in an airtight container, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat thoroughly before serving. Customize spice levels to your preference.