Vegan Mexican Lasagna
Enjoy this veg-infused vegan Mexican Lasagna with delicious Mexican-spiced layers. This vegetarian Mexican casserole recipe yields lots of leftovers so it’s perfect for batch cooking meal plans!
- 1 medium yellow onion , peeled and chopped
- 1 tablespoon olive oil
- 2 cloves garlic , peeled and chopped
- 2 cups vegan crumbles
- 2 tablespoons fajita seasoning
- 1/2 cup water
- 1/2 cup cornmeal
- 1 14-ounce package extra firm tofu
- 1 medium avocado , peeled and chopped
- 1 15-ounce can chickpeas , drained
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups mild salsa
- 18 6" corn tortillas
- 2 cups vegan cheddar shreds
Preheat oven to 350°F.
In a medium skillet over medium heat, sauté onion in oil 5 minutes until onions are tender. Add garlic, soy crumbles, and fajita seasoning. Stir in water and cornmeal and cook over low heat 5 minutes. Set aside to cool during next step.
Add tofu, avocado, chickpeas, turmeric, onion powder, garlic powder, and salt to a food processor and pulse until well combined.
Spoon some of salsa into bottom of an 9" × 13" ungreased baking pan and top with 6 corn tortillas. Spoon 1/2 fajita-spiced vegan crumbles over tortillas, followed by 1/2 avocado mixture. Repeat layers, finishing with remaining salsa, and top with remaining Cheddar shreds.
Bake 30 minutes until cheese melts. Remove from oven and let cool for about 20 minutes.
Cover and refrigerate up to 10 days or freeze up to 3 months. To serve, cook in microwave in 30-second intervals until heated through
Calories: 327kcal | Carbohydrates: 45g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 935mg | Potassium: 454mg | Fiber: 8g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 4.7mg | Calcium: 84mg | Iron: 2.6mg