Vegan Mexican Lasagna

Enjoy this veg-infused vegan Mexican Lasagna Recipe with delicious Mexican-spiced layers. This vegetarian Mexican casserole recipe yields lots of leftovers so it’s perfect for batch cooking meal plans!

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 25

Resting Time 10

Total Time 40

Servings

Calories 327kcal

Author Marly McMillen

Ingredients

1 medium yellow onion , peeled and chopped
1 tablespoon olive oil
2 cloves garlic , peeled and chopped
2 cups vegan crumbles
2 tablespoons taco seasoning
½ cup water
½ cup cornmeal
14 oz package extra firm tofu
1 medium avocado , peeled and chopped
15 oz can chickpeas , drained
½ teaspoon ground turmeric
½ teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
2 cups mild salsa
18 6" corn tortillas
2 cups vegan cheddar shreds

Cups - Metric

Instructions

Preheat oven to 350°F/175°C.
In a medium skillet over medium heat, sauté onion in oil for 5 minutes until onions are tender. Add garlic, soy crumbles, and fajita seasoning. Stir in water and cornmeal and cook over low heat for 5 minutes. Set aside to cool during the 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 the salsa into the bottom of a 9×13 ungreased baking pan and top with 6 corn tortillas. Spoon ½ fajita-spiced vegan crumbles over tortillas, followed by ½ 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 for up to 10 days or freeze up to 3 months. To serve, cook in the microwave in 30-second intervals until heated through

Nutrition