Mexican Lasagna | Vegan Recipe Gluten Free

Marly’s Mexican Lasagna, Oh My!
via One Green Planet

1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 package fajita seasoning
1 package soy crumbles
½ cup water
½ cup corn meal
1 package tofu, firm or extra firm
1 medium avocado, chopped
1 can chickpeas, drained
½ teaspoon turmeric
½ teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt to taste
2 – 3 cups salsa
18 corn tortillas (6″)
1 package vegan “cheese”, shredded
Preparation:

Ladies and gentlemen, start your engines. In cook-speak that means, heat your oven to 350 F.

1. ”Meat(less) Sauce”

Sauté onion and garlic in a skillet with the oil until tender. Add soy crumbles* and fajita seasoning. Next, add 1/2 water and corn meal to the mixture, stir to combine and cook on low for 3 – 5 minutes. Set aside to cool.

* You can use vegan soy crumbles from a package or sometimes I will use 2 – 3 Boca burger patties that I break apart using a spatula. If you’d like a non-soy (or gluten-free) ingredient 2 cups of cooked lentils can be used to replace the soy crumbles and will work perfectly!

2. ”Guac Sauce”

Add tofu, avocado, chickpeas, turmeric, onion powder, garlic powder, and salt to your food processor and mix until well-combined. You may need to add a little bit of water to the food processor to get the Guac Sauce to a desired consistency.

Assembly:

Layer One: Spoon some of the salsa into the bottom of a 9 X 12 baking pan. Place 6 corn tortillas over the enchilada sauce. Spoon half of the “Meat Sauce” over the tortillas, followed by half of the “Guac Sauce.”

Layer Two: Add another layer of corn tortillas followed by half of the grated vegan cheese and a layer of salsa. Follow that by spreading the remaining “Meat Sauce” followed by the remaining “Guac Sauce.”

Topping: Finally, top with one more layer of corn tortillas. Cover with remaining salsa and add remaining shredded vegan cheese. Bake for 30 minutes until cheese melts.

This looks perfect for a hurricane weekend. Yum.