Vegan Taco Lasagna

img_3250 List of ingredients:

  1.  Vegan Nacho Cheese Sauce (recipe below)
  2. Package of 10 burrito size flour tortillas (you can use corn but double the amount)
  3. 2 cans re-fried beans rinsed and drained
  4. 1 can black beans
  5. 1 cans diced tomatoes
  6. 1 medium onion chopped
  7. 1 green or red pepper chopped
  8. 1 medium zucchini chopped
  9. 1 clove garlic minced
  10. 1/2 jar of your favorite salsa
  11. vegan meat crumbles (my favorite is Gardein brand but Boca is good too)
  12. 2-3 table spoons taco seasoning
  13. 1 teaspoon ground cumin
  14. Toppings:  Chopped green onions and Romaine lettuces and vegan sour cream (follow your heart brand is my choice)

In a medium sauce pan put about 1/2 inch water to cover the bottom of the pan (I choose to not use oil when I saute my veggies) over medium heat cook the chopped onion.  Once the onion is cooked add the garlic, pepper and zucchini and let cook until just about tender.  Add the tomatoes, black beans and salsa and 1 cup of the meat crumbles. (you can add more if you like it to be more of a meaty texture)  Add the taco seasoning and cumin and let simmer for about 10 minutes.

Mean while lets get to the Nacho Cheese sauce, you will need the following:

  1. 1/2 cup raw cashews soaked for a minimum of 20 minutes or as long as overnight
  2. 2 1/2 cups peeled and diced potatoes
  3. 2/3 cup diced carrots
  4. 6 tablespoons nutritional yeast
  5. 4 tablespoons coconut oil (or grape seed oil)
  6. 3 teaspoons lemon juice
  7. 1 teaspoon salt
  8. 2 cloves of garlic
  9. 1 teaspoon white wine vinegar
  10. sriracha or other hot sauce (optional and to your taste)

Put the potatoes and carrots in a medium pot and add water to cover.  Bring to a boil over high heat, reduce heat to medium and simmer uncovered for about 10-15 min.  Once they are tender and easy to poke with a fork, drain and place them a high speed blender.  Drain the soaked cashews and place with the potatoes and carrots along with all the rest of the ingredients.  Blend until smooth

To assemble:

Place two of the large tortilla on the bottom of a 8×12 baking dish. (I cut off the rounded edge so it will fit better). spread 1/2 can of re-fried beans over the tortilla, than put 1/4 of the tomato sauce and black bean veggie mixture over the re-fried beans, than spread nacho cheese over that.  Place another layer of tortillas and repeat for a total of 4 layers.  The top layer should have layer of re-fried beans, sauce and nacho cheese.

Bake in oven at 350 for about 20 minutes

Top with chopped lettuces and onion and serve with vegan sour cream

 

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