I grew up with my mom always making casseroles, and I didn’t really appreciate them. But now there’s something about a nice hot casserole fresh out of the oven that warms you up. And it’s even better after letting it sit in the fridge for a day or two, and the eating as leftovers. Typically most casseroles have a lot of cheese elements, so look for those replacements. I hope you enjoy this vegan version!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Ingredients
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2 cups of slow cooked jackfruit
2 cups of dry quinoa
3 green onions
1 green bell pepper
2 jalapeños
1 can of fire roasted tomatoes
1 cup corn
2 tbsp olive oil
2 tsp cumin
1 tsp paprika
2 tsp chili powder
2 tsp salt
1/2 tsp black pepper
2 cups of shredded vegan cheese
1 can of black beans
2 cups enchilada sauce
This recipe is brought to you by: Vegan Man Food Meal Plans
Steps:
1. Preheat the oven to 400.
2. Chop the bell pepper and jalapenos, and roast for 20 minutes.
3. Prepare the quinoa according to the instructions.
4. Once the bell pepper and jalapenos are roasted, pull out of the oven, then add the quinoa.
5. Then add the fire roasted tomatoes, corn, black beans, cheese, jackfruit, and spices. Then mixture together.
6. Add the enchilada sauce on top, and bake for about 30 minutes.
7. Serve with chopped green onions on top.
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