Tofu, mushroom and corn Mexican casserole

Most vegans I know despise watching cooking shows as they mostly cook meat dishes. I enjoy them personally, as they give me new ideas that I might not have thought of and so I veganize the recipes. A few weeks ago I was watching Rachael Ray’s week in a day show and it was a Thanksgivings leftovers episode. This recipe is adapted from http://www.foodnetwork.com/recipes/rachael-ray/turkey-mushroom-and-corn-mexican-casserole-recipe.html

Ingredients
10 medium sized mushrooms
6 pre-made tortillas
3 cups vegan cheese of your choice
2 cup frozen corn kernels
1 small onion
1 block of tofu (500g)
1 packet taco seasoning
Sauce –
1/2 cup soy milk
1/4 cup chicken style stock
6 tbs green chilli chutney
2 tbs coconut cream
1 tbs vegan butter
1 tbs plain flour

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This is the green chilli chutney I used

Method

Preheat the oven to 200c. Prepare the sauce starting off with a béchamel by combining the flour and butter in a saucepan. Keep the ingredients moving so it doesn’t burn. After a minute or so when the flour taste has been cooked out, slowly add the milk and whisk until smooth. Add the remaining sauce ingredients and let it simmer for 5-10 minutes until thick.

Dice the tofu into large chunks and marinade with some olive oil and taco mix. Set aside.

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Heat a dry frying pan and toast the tortillas until lightly brown and crispy.

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Cut mushrooms into large chunks also and thinly slice the onions. Sauté onions, mushrooms and tofu until soft. Add the frozen corn and season to taste. If the mixture is too dry, add a little stock.

Assemble the casserole with two tortillas on the bottom, slightly overlapping. Pour half the tofu mixture, a third of the green chilli sauce and some of the cheese. Repeat. The top layer should covered completely in green sauce and cheese. I used bio-cheese which doesn’t melt very well unfortunately.

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Bake for approximately 30 minutes or until the cheese (hopefully) melts.

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I was worried that this wouldn’t slice well but it does and it freezes really well too!

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Burrito bowl

Mexican food is my absolute favourite! It’s fairly simple but oh so delicious. Lately I’ve found myself lacking variety at lunch time and just eating sandwiches due to laziness. This is a great little recipe, it’s super easy to put together but it’s very filling and it’s good for you!

You can’t find black beans at supermarkets in Australia and I searched high and low for them until I finally found them at my local Psarakos. Have a look in your local Mediterranean grocer otherwise you can sub in any other bean you like.

I’ve also used white rice, I would’ve preferred brown rice but I didn’t have any left at home.

Ingredients
1/2 cup cooked rice
1/2 cup baby spinach leaves
1/4 cup salsa (half tomato, 1/4 red onion, salt, pepper, lime juice, coriander)
1/2 avocado
1/2 can black beans
1/4 can corn
1 large mushroom
1 tablespoon smoked paprika
1 tablespoon coriander seeds powder

Method

Start with preparing the salsa so the flavours have time to develop. Drain the beans and set aside

Dice the mushroom into small cubes and sauté with a bit of oil, once the mushrooms are golden add the beans and corn. Salt to taste and add the spices. Set aside

Place the rice in a bowl to one side and the spinach leaves to the other. Top with the salsa, bean mix and avocado.

Vegan burrito bowl