Lazy Vegan Chile Relleno Casserole Recipe
By Veegs
🔪Prep Time: 10 minutes
👩🍳Cook Time: 20 minutes
Ingredients
Olive oil spray
6 canned whole green chiles (from three 4-ounce cans or the equivalent), rinsed and drained
1 corn tortilla, plus more for serving
One 14-ounce block extra firm tofu, drained
¼ cup unsweetened nondairy milk
1 tablespoon olive oil
⅓ cup unbleached all-purpose flour (or gluten-free flour blend)
2 tablespoons cornmeal (certified gluten-free if necessary)
1 teaspoon baking powder
1½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Basic Cashew or Pepperjack Cheese Sauce
Chopped fresh cilantro, optional
Salsa, optional
Instructions
1Preheat the oven to 375°F . Lightly spray a 10-inch round pan with olive oil.
2Slice the chiles in half lengthwise and clean the insides of any remaining seeds.
3Slice the halves in half lengthwise, then slice all of the strips in half crosswise. Set aside.
4Slice the tortilla in half. then slice each half into about twelve strips. Set aside.
5Combine the tofu, milk, and olive oil in a food processor and process until smooth.
6In a large bowl, whisk together the flour, cornmeal, baking powder, cumin, coriander, onion powder, garlic powder, salt, and pepper.
7Add the pureed tofu and stir until combined.
8Fold in the chiles and tortilla strips.
9Spread the mixture in the prepared pan and drizzle cheese sauce over the top (using as much or as little as you’d like).
10Bake for 35 minutes, or until firm.
11Remove from the oven and let rest for 10 minutes before serving.
12Serve topped with cilantro and salsa (if using), and alongside cooked corn tortillas (see the directions under Beer-Marinated Portobello Tacos with Avocado-Corn Salsa ). Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
