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Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

February 19, 2016 by Epicurean Vegan

Layered Mexican Casserole with a creamy cilantro-chipotle sauce -- Epicurean Vegan

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.
Layered Mexican Casserole, Chipotle PasteIt gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it’s got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

INGREDIENTS:
1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
The rest
24 6″ corn tortillas
1 large tomato, chopped
1 small can sliced black olives
3/4 C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganAdd the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don’t like to cook mushrooms down too much–I want them to still have a “meaty” texture. Gently fold in the black beans then remove from the heat.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganCombine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you’ll end up with a paste-like sauce. Whisk in about a 1/4 to 1/2 cup of the milk and let thicken before adding a little more. Repeat process until you’ve added all the milk. Season with salt and pepper.

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganTo assemble the casserole, spread a thin layer of sauce on the bottom of a 9×13 baking pan. Lay 6 tortillas on the bottom.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganSpread 1/3 of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganDo this two more times, however, don’t drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganBake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean Vegan

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce
 
Print
I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it's got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.
Author: Epicurean Vegan
Ingredients
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • ½ large onion, chopped
  • 2 C mushrooms, sliced
  • 1 bunch of kale, torn or chopped into bite-sized pieces
  • 15-oz can black beans, drained and rinsed
  • Cilantro-Chipotle Sauce
  • 3 tbs vegan margarine
  • 2 C unsweetened almond milk
  • 1 C packed fresh cilantro leaves
  • 2 tsp chipotle paste
  • 4 tbs four
  • 3 Tbs nutritional yeast
  • ¾ tsp salt
  • ¼ tsp black pepper
  • The rest
  • 24 6" corn tortillas
  • 1 large tomato, chopped
  • 1 small can sliced black olives
  • ¾ C sliced green onion
  • 1-2 C vegan shredded cheese
  • Optional toppings: vegan sour cream, salsa, diced avocado or guacamole
Directions
  1. Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
  2. Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don't like to cook mushrooms down too much--I want them to still have a "meaty" texture. Gently fold in the black beans then remove from the heat.
  3. Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you'll end up with a paste-like sauce. Whisk in about a ¼ to ½ cup of the milk and let thicken before adding a little more. Repeat process until you've added all the milk. Season with salt and pepper.
  4. To assemble the casserole, spread a thin layer of sauce on the bottom of a 9x13 baking pan. Lay 6 tortillas on the bottom.
  5. Spread ⅓ of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
  6. Do this two more times, however, don't drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
  7. Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!
3.5.3208

 

Filed Under: Dinners Tagged With: casserole, Chipotle, cilantro, easy, kale, Mexican, mushrooms, vegan casserole

Chipotle Lentil & Walnut Taco Filling

February 16, 2016 by Epicurean Vegan

Chipotle Lentil and Walnut Taco Filling -- Epicurean Vegan

It’s obvious we like our tacos around here. Unfortunately, we’ve lost our taste for most varieties of meatless crumbles; they just don’t taste great and for some reason, our tummies tend to not agree with them later on. That’s where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils–which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he’s been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!

INGREDIENTS:
2 C walnuts
2 C green lentils (red will get too mushy)
4-5 C vegetable broth
4 Tbs water
3 tbs olive oil, divided
2 garlic cloves, minced
1/2 large onion, diced
2 Field Roast sausages, Chipotle-flavored
The rest
15-20 taco shells
Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce

DIRECTIONS:
Preheat oven to 350. Toast the walnuts for 10 minutes; set aside. Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don’t want them too mushy, but not too crunchy (I know, vague, but you’ll know what I mean when you taste them.) You might need to add some more broth if it’s getting absorbed but the lentils aren’t done.

While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened. Toss the Field Roast sausages in the food processor and pulse a few times until they’re chunky–not too pureed. Add them to the skillet and saute with the onions.
Chipotle Lentil and Walnut Taco Filling -- Epicurean Vegan

Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
Chipotle Lentil and Walnut Taco Filling -- Epicurean VeganAdd them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
Chipotle Lentil and Walnut Taco Filling -- Epicurean VeganFill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

Chipotle Lentil & Walnut Taco Filling
 
Print
It's obvious we like our tacos around here. Unfortunately, we've lost our taste for most varieties of meatless crumbles; they just don't taste great and for some reason, our tummies tend to not agree with them later on. That's where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils--which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he's been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!
Author: Epicurean Vegan
Ingredients
  • 2 C walnuts
  • 2 C green lentils (red will get too mushy)
  • 4-5 C vegetable broth
  • 4 Tbs water
  • 3 tbs olive oil, divided
  • 2 garlic cloves, minced
  • ½ large onion, diced
  • 2 Field Roast sausages, Chipotle-flavored
  • The rest
  • 15-20 taco shells
  • Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce
Directions
  1. Preheat oven to 350. Toast the walnuts for 10 minutes; set aside.
  2. Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don't want them too mushy, but not too crunchy (I know, vague, but you'll know what I mean when you taste them.) You might need to add some more broth if it's getting absorbed but the lentils aren't done.
  3. While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened.
  4. Toss the Field Roast sausages in the food processor and pulse a few times until they're chunky--not too pureed. Add them to the skillet and saute with the onions.
  5. Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
  6. Add them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
  7. Fill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!
3.5.3208

 

Filed Under: Dinners Tagged With: Chipotle, easy, Field Roast, healthy, lentil walnut tacos, lentils, Mexican, vegan tacos, walnuts

Spicy Field Roast-Stuffed Fillo Cups

July 11, 2011 by epicureanvegan

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean VeganSorry for the lousy picture—I took it with my iphone since I didn’t have my camera on hand. Don’t let it deter you from trying these tasty appetizers. They’re easy to make and a sure crowd-pleaser.

INGREDIENTS:
2 Field Roast Chipotle-flavored sausages
6 green onions, sliced
6 mushrooms, diced small
1 can water chestnuts, diced small
2 pkgs Athens mini fillo shells (30 shells)
1-2 tsp olive oil
Daiya cheddar-flavored cheese shreds

DIRECTIONS:
Cut the Field Roast into large pieces and grind them up in a food processor.

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean Vegan

In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean Vegan
Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean Vegan

Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!

Spicy Field Roast-Stuffed Fillo Cups
 
Print
Author: Epicurean Vegan
Ingredients
  • 2 Field Roast Chipotle-flavored sausages
  • 6 green onions, sliced
  • 6 mushrooms, diced small
  • 1 can water chestnuts, diced small
  • 2 pkgs Athens mini fillo shells (30 shells)
  • 1-2 tsp olive oil
  • Daiya cheddar-flavored cheese shreds
Directions
  1. Cut the Field Roast into large pieces and grind them up in a food processor.
  2. In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.
  3. Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.
  4. Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!
3.5.3208

 

Filed Under: Appetizers Tagged With: Chipotle, fast and easy, Field Roast, fillo, filo, green onion, mushrooms, phyllo, spicy, water chestnuts

Chipotle-Lime Pasta with a Cream Sauce and Avocado

November 21, 2010 by epicureanvegan

Vegan MoFo, Day 21

Chipotle-Lime Pasta with a Cream Sauce and Avocado -- Epicurean VeganI picked up some Pappardelle’s Whole Wheat Chipotle Lime pasta and since it has a bit of kick, I figured a cream sauce would be ideal to go with it. I also had an avocado on-the-verge of being tossed, so it all came together beautifully!

INGREDIENTS:
8-oz Chipotle Lime pasta
2 tsp garlic, minced
2 Tbs Earth Balance margarine
2 Tbs flour
1 C almond milk
2 Tbs Vegan Parmesan cheese
1 tsp lime juice, plus a little more for thinning, if needed
1/2 C Tofutti sour cream
2 green onions, sliced (white and green parts)
1/3 C fresh cilantro, chopped
5-6 mushrooms, diced
1 avocado, diced

DIRECTIONS:
Cook pasta 10-12 minutes, or until al dente. Meanwhile, in a large saucepan, heat margarine and garlic. Whisk in the flour. Once the flour is thoroughly combined, whisk in the almond milk, then the sour cream and Parmesan. Stir in the lime juice, mushrooms, cilantro, and green onions. Add more lime juice, if needed.

Chipotle-Lime Pasta with a Cream Sauce and Avocado -- Epicurean Vegan

Ladle the sauce over single servings of pasta and top with the diced avocado. Enjoy!

Filed Under: Dinners, Vegan MoFo Tagged With: avocado, Chipotle, cilantro, lime, Mexican, Pasta

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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