Mexican Lasagna

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Today was one of those days. I couldn't figure out what to cook for dinner & I, honestly,  didn't want to cook dinner. I have been busy this week because my oldest son is getting married this weekend. Cooking has been low on my list, to say the least. This dish helps me to keep my sanity for a few reasons. First, it was easy. Second, used up some left over rice, peppers and onions  I had from earlier this week, along with a container of my white bean queso I had in my freezer. The best part is probably the fact that I can eat off this dish several times and not worry about cooking until after the wedding festivities! I love a good casserole for a busy week! 

Looking for more Vegan Latin Style Dishes? Try my

 Buffalo Jackfruit Quesadilla, Cheezy Cuban Black Bean & Plantians Bowl  Vegan Tacos ,  Vegan Caribbean Burrito, Chick'n & Bac'n stuffed Jalapenos, Chipotle Mac-N-Cheeze & Smokey Lentils

                            

Recipe:

2 cups of prepared Rice 

1 (13 oz. )Gardein beefless crumbles *

1 small red onion, diced 

1 small red pepper, diced 

1 small orange pepper, diced 

5 oz. Fresh spinach, chopped 

1/4 cup Spanish olives, chopped 

1 (15oz ) can of black beans, drained and rinsed 

1 cup of corn 

1 tsp. Cumin 

1 tsp. Paprika 

1/2 tsp. Garlic powder 

Salt and Pepper to taste 

2 cups White Bean Queso sauce **

1 (10 oz) can of tomatoes with green chilies 

8 flour Tortillas 

Vegan sour cream to garnish, optional 

Method :

Preheat oven to 350°

Over medium high heat, brown Gardein beefless crumbles *, peppers, onions, &  corn.

Add paprika, cumin, garlic powder, salt and pepper  to Gardein beefless crumbles &cook an additional 2 minutes. 

In a large mixing bowl, combine Gardein beefless crumbles,  rice, spinach, olives, and black beans. Mix well.

In another mixing bowl, mix White Bean Queso sauce with tomatoes with green chilies. 

Spray your casserole dish with non stick spray. Layer 4 tortillas to cover bottom of dish.

Top tortillas with 1/2 Gardein beefless crumbles & rice mixture. Spread evenly.

Top Gardein beefless crumbles and rice with 1/2 of the White Bean Queso sauce and tomatoes. 

Repeat thelse layers twice.

Bake 25 minutes. 

Serve topped with vegan sour cream. 

Makes 8 servings. 

* If you can't find Gardein, any vegan beefless crumbles or 8 oz. of chopped mushrooms will work just fine.

** If you don't have time to make my amazing White Bean Queso sauce, substitute any vegan cheese sauce you like or shredded vegan pepper jack cheese.

BBQ Tempeh & SouthWestern Cauliflower "Rice"

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This recipe is fun to get the kids involved in cooking. My kids enjoyed pushing the pulse button on my food processor and watching the cauliflower become "rice". They liked dipping the tempeh in BBQ sauce because it was messy. They liked helping me mix everything together and layering up their plated full of food they created. It was a very quite dinner table tonight, which is rare. My kids cleaned their plates and didn't even stop to speak! My husband was in a "food trance" too, completely quite. ( Which is weird because he usually eats the tempeh, but he doesn't like it). After we were finished eating, everyone asked me to please make this again and post it on the blog! so, here it is, for you all to enjoy in silence! 

Looking for more great Vegan recipes for your family?  Try my Cheezy Butternut Macaroni , Cabbage and Bean Soup, Kale Stuffed Eggplant Parm, "Beefless" Hand Pies, & Mediterranean Hummus Pizza *don't for get desert!! Try Orange Creamsicle Cupcakes

Recipe :

1 large head of cauliflower, cut into florets 
2 Tbsp vegan butter (or veggie broth if you don't use oils)

1 /2 tsp turmeric (optional, but it makes your "rice" a beautiful yellow color & adds nutrition )
1/2 tsp of paprika 
1/2 tsp. Cumin 
1 (15 oz )can of black beans, drained and rinsed
1/2 cup of corn 
1 fresh jalapeno, diced (optional )
1 medium onion, diced 

1 mediumred pepper, diced
1 bunch of kale, steamed & chopped  (or spinach )

Salt and Pepper to taste
2 (8 oz) packs of tempeh, sliced into 1/4" pieces 
BBQ sauce of your choice 

Directions:

Preheat oven to 400°

Grease a large baking sheet  

Dip tempeh in BBQ sauce and place on baking sheet. 

Bake 10 - 12 minutes.

Place cauliflower into a food processor. Pulse until cauliflower is rice consistency. 

Cook cauliflower in a deep skillet over medium heat with butter, turmeric, paprika, cumin ,salt and pepper for about 6 minutes (until tender ).

Pour hot rice into a mixing bowl.

You can use the same pan you used for the rice to char your veggies. Just turn your heat to high.

Add jalapeño, red pepper, onion, and corn to your pan. Cook about 4 minutes, until charred slightly.

Add hot veggie mixture and black beans to the mixing bowl with the "rice".  Stir to mix well.

Remove browned tempeh from oven.

Layer tempeh on top of cauliflower "rice" before serving. Top with extra BBQ sauce if needed.

Serves 4-6.

Classic Vegan Chili

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This is the first vegan chili I have ever attempted & I won 2nd place in a cook off tonight! I had such a wonderful time talking to everyone and sharing vegan food with new people. I set up my table with a store bought vegan sour cream and my Lazy Vegan Beer Cheeze sauce  to show just how delicious a real vegan meal tastes. I gave everyone who asked my blog address so I could share this recipe & hopefully a few more with my new friends. (You never know who you have reached at the right moment.) I can now say I make an "award winning" chili - that's pretty awesome!

Looking for more hearty vegan recipes? Try my Mexican Black beans over crispy polenta cakes , Easy Vegan Sunday Dinner , Vegan Baked Enchiladas, Baked Spinach & Artichoke Pasta, or my Philly Portobella & Cheeze and finish with a Chocolate Covered Cherry Cake

Award Winning Vegan Chili:

1 (13.7 oz.) bag of Gardein beefless crumbles
2 Tbsp. oil of choice
2 Tbsp. chili powder to taste
1 1/2 Tbsp. cumin
2 Tbsp. smoked paprika
1 Tbsp. onion powder
1 Tbsp. oregano
1 Tbsp. thyme
3 -4 large cloves of garlic, crushed
2 Tbsp. soy sauce
2 Tbsp. chopped chipolte peppers in adobe sauce
1 small red pepper, chopped
1 Yellow pepper, chopped
1 green pepper, chopped
2 small onions, chopped
1 pobalno pepper,  chopped
2 (28 oz.) cans of petite diced tomatoes
2 (15 oz.) cans of seasoned tomato sauce
2 (15 oz.) cans of red beans, drained & rinsed
1 (15 oz.) can of pinto beans, drained & rinsed
1 (26 oz.) can of black beans, drained & rinsed
2 cups veggie broth
Salt & pepper to taste

Optional toppings :

Hot sauce
Lazy Vegan Beer Cheese Sauce
vegan sour cream 

Method :

Brown Gardein beefless crumbles in oil over medium heat. Add chili powder, cumin, paprika, onion powder, oregano, thyme, and soy sauce.

Add onions & peppers with Gardein beefless crumbles. Cook an additional 5-6 minutes, until tender.

Add garlic to the skillet. Allow to cook through, but do not burn.

Pour Gardein mixture into a large crock pot on low heat.

Add chipolte peppers, red beans, pinto beans, black beans, diced tomatoes, tomato sauce, and veggie broth to crock pot. Stir to combine all ingredients.

Add salt and pepper to taste . 

Cook on low heat for about 6 hours.

Serve with vegan cheese sauce, vegan sour cream and your favorite garnishes.

Makes 12-16 servings

Baked & Loaded Burritos

This is my husband's FAVORITE Vegan recipe. I have to make these in large batches and freeze them for the week (along with veggie burgers). These are sweet, from the butternut squash and spicy from the peppers and salsa. They reheat perfectly for a quick Vegan meal on a busy day. So, here's a "meat eater approved" Vegan burrito that the entire family will love & you will love feeding your family.

Looking for more freezer Friendly recipes? Try Buffalo cauliflower & White bean burgers, Award Winning Chili, Chocolate Protein Pancakes  Breakfast Burritos & 5 Minute Vegan Beer Cheese Sauce

"Baked & Loaded" Burritos:

3 cups butternut squash
1 cup of corn
1 large red bell pepper, chopped
1 bunch of kale, chopped
2 medium poblano peppers, chopped
1 medium onion, chopped
2 (15 oz) cans black beans, drained
1 (10 oz) can Rotel tomatoes, drained
1 Tbsp cumin
1 Tbsp paprika
1/2 Tbsp garlic
1/2 cup nutritional yeast
1 Tbsp chai seeds
1/2 cup salsa verde
1 tsp. chili powder (optional)
8 flour tortillas 

Preheat oven to 400°.

In a sautee pan, cook butternut squash, red pepper, onion, pobalno pepper, kale and corn over medium heat, until tender

In a large mixing bowl, combine veggies and remaining ingredients.

Stuff burritos with veggie mixture. Roll tightly, closing off both ends.

Place burritos on a non stick cookie sheet and bake 20 minutes until golden brown.

makes 8 burritos.

*To freeze and reheat:

Make sure burritos are completely cooled. 

Wrap each burrito in wax paper and place in a Gallon sized plastic bag to freeze. 

*Reheat for 3-4 minutes from frozen, turning half way.