Vegan Enchilada Bake Popular Recipes

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Vegan Enchilada Bake

"Casserole-style vegan enchiladas."

Ingredients :

• 1 cup crushed tomatoes
• 2 cups cooked white rice
• 1 (15 ounce) can vegetarian refried beans
• 1/2 (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 8 ounces sliced seitan
• 1/2 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
• 9 (6 inch) corn tortillas
• 1 (15 ounce) can green enchilada sauce

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
• Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

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