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
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
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
This is the green chilli chutney I used
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.
Heat a dry frying pan and toast the tortillas until lightly brown and crispy.
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.
Bake for approximately 30 minutes or until the cheese (hopefully) melts.
I was worried that this wouldn’t slice well but it does and it freezes really well too!