food · PETA · recipes · vegan

Vegan enchilada bake

Decided to make the enchilada bake from PETA’s Vegetarian Starter Kit tonight for dinner. Easy and delicious!

1 12 oz. bag Boca crumbles

1 pkt. taco seasoning

2 Tbsp. vegetable oil 1/2 cup minced scallions

2 Tbsp. all-purpose flour

1 cup vegetable stock

2 cans pinto beans, drained

2 cans enchilada sauce

12 corn tortillas

1 bag shredded cheddar soy cheese (I used Daiya)

1 4-5 oz. can diced green chilies

1 bag Fritos, crushed

1. In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside. 2. Heat the oil in a skillet over medium heat. Add the scallions and cook for 3 minutes, or until softened. Stir in the flour and cook for 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. 3. Preheat the oven to 375 degrees F. 4. Spray a 9 x 13 inch baking pan with oil. Cover the bottom of the pan with a layer of enchilada sauce. Layer 4 corn tortillas and the pinto beans mixture on top. Follow with part of the soy cheese and half of the green chilies, more enchilada sauce, and 4 more tortillas. Add the burger crumbles mixture, more soy cheese, the rest of the green chilies, and more enchilada sauce. End with the remaining tortillas, enchilada sauce, and soy cheese. 5. Cover with foil and bake for 30 minutes. Remove the foil, top with the Fritos, and bake another 10 to 15 minutes, or until bubbly and browned. Makes 9 servings.


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