Name: Vegan Enchilada Bake
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Crushed tomatoes - 1 cup; Cooked white rice - 2 cups; Vegetarian refried beans - 1 (15 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®) - ½ (16 ounce) can; Sliced seitan - 8 ounces; Shredded mozzarella-style vegan cheese (such as Daiya®) - ½ (8 ounce) package; Corn tortillas - 9 (6 inch); Green enchilada sauce - 1 (15 ounce) can

Ingredients for - Vegan Enchilada Bake

1. Crushed tomatoes 1 cup

2. Cooked white rice 2 cups

3. Vegetarian refried beans 1 (15 ounce) can

4. Diced tomatoes and green chiles (such as RO*TEL®) ½ (16 ounce) can

5. Sliced seitan 8 ounces

6. Shredded mozzarella-style vegan cheese (such as Daiya®) ½ (8 ounce) package

7. Corn tortillas 9 (6 inch)

8. Green enchilada sauce 1 (15 ounce) can

How to cook deliciously - Vegan Enchilada Bake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.

3 . Stage

Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.