Whole Food Plant Based Enchilada Casserole with Vegan Nacho Cheese and Cashew Cream

You can easily make extra portions of the components f this dish for other meals. For example:

• Make extra cashew cream for just about everything
• Make extra cheese sauce (and make mac and cheese later in the week)
• Make extra veggie saute (and top a baked potato later in the week)

Filling:

• 1 chopped onion
• 3 cloves mined garlic
• 1 chopped zucchini
• 1/2 head chopped cauliflower
• 1 T chili powder
• 2 tsp cumin
• 1/4 tsp cayenne pepper
• 2 tsp oregano
• 1/4 tsp cinnamon
• 2 c vegetable broth
• 1 can green chiles
• 2 T brown rice flour
• 1 can black beans
• 1/4 c cashew cream

Instruction:

1. Saute vegetables with spices until onions are soft.
2. Cover vegetables with broth until cauliflower is covered and add green chiles and black beans.
3. Simmer uncovered for about 15 minutes (until cauliflower is soft).
4. Add flour and whisk until liquid is thickened.
5. Stir in cashew cream.

Alternate option:

• Omit beans, cauliflower, and green chiles
• Add2 diced jalepenos (during vegetable saute) and 2 cups of cooked brown rice (at the end)
• In a food processor:
  • 2 cans pinto beans
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp chili powder
  • 1 tsp salt
  • 1/4 c water

Enchilada Sauce:

• 28 oz pureed tomatoes
• 2 T chili powder
• 2 tsp cumin
• 2 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Simmer together for about 15 minutes.

Cheese Sauce

• 1 onion, roughly chopped
• 2 yukon gold potatoes, diced
• 3 carrots, diced
• 1/2 c cashews
• 1 tsp tumeric
• 1/4 c nutritional yeast
• juice from 1 lemon
• 1 tsp apple cider vinegar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp mustard
• 1/4 tsp cayenne
• 1/2 tsp cumin

Instructions:

1. Boil onion, potatoes, and carrots in water until soft.
2. Drain and add to a blender with the rest of the ingredients.
3. Blend until smooth.

Assembly

• corn tortillas

Garnish

• diced tomato
• diced green onion
• black olives
• sliced radishes
• avocado or guacamole
• cashew cream
• cilantro

Instructions:

1. Heat oven to 350.
2. Cover baking dish with thin layer of enchilada sauce.
3. Cut corn tortillas in half and cover pan.
4. Spoon half of vegetable filling into dish.
5. Cover with thin layer of enchilada sauce and thin layer of cheese sauce. Repeat.
6. Top with third layer of corn tortillas, sauce, and cheese.
7. Bake for 20 minutes covered and 15 minutes uncovered.
8. Garnish.