In preparation for a busy week of lacrosse and school, I made this enchilada bake earlier this week. I loosely followed a recipe from online, but made my own adaptations and it was a total success (especially as leftovers!). Tempeh is a really good source of vegan/vegetarian protein that can be substituted in for meat in plenty of recipes.
-1 package of 3 grain Tempeh (from Trader Joes), crumbled or finely chopped
-2 cups chopped kale leaves
-1 can of black beans
-2/3 cup of corn kernels, (I defrosted frozen ones)
-1/2 small sweet onion, diced
-1 red bell pepper, chopped
-salsa (I used Trader Joes authentica), probably 1/2 cup
– 1/3 cup of cashews, soaked in water for 30 minutes
-1/4 tsp each of garlic powder and chili powder
-enchilada sauce (I used Trader Joe’s brand here too)
combine chopped kale, onion, tempeh, corn and the beans in a bowl. Then mix (i used my nutribullet to do this) chopped red bell pepper, salsa, spices, and cashews (minus the soaking water) to form a sauce. Taste the sauce to make sure it has the right ratio of salsa and spices, then mix it in to the bowl of veggies, beans and tempeh. Once thats all combined, you can put it in a baking dish (pictured below, on the left). Then spread your enchilada sauce over the top of everything. (Right)
Bake this at 350º for about 20 minutes.
TIP: this also tasted really good as a dip with tortilla chips