Chili Tortilla Lasagna [Vegan]

Contents

Chili Tortilla Lasagna [Vegan]What are the essential components for assembling a mouthwatering vegan chili tortilla lasagna? You’ll require: * 8-10 corn tortillas * 1 can black beans, drained and rinsed * 1 can kidney beans, drained and rinsed * 1 cup cooked brown rice * 2 cups vegan chili (homemade or store-bought) * 1 cup vegan ricotta cheese alternative Vegan Chili Tortilla Lasagna Preparation: A Step-by-Step Guide

With its layering of flavors, this lasagna masterfully reimagines the traditional Italian dish by incorporating vibrant Mexican notes. The queso recipe, adapted from The Post-Punk Kitchen, performs exceptionally well both as a topping for nachos and as a standalone dip. The entire process typically requires around one and a half hours of preparation time.

Chili Tortilla Lasagna [Vegan]

What are the essential components for assembling a mouthwatering vegan chili tortilla lasagna? You’ll require:

* 8-10 corn tortillas
* 1 can black beans, drained and rinsed
* 1 can kidney beans, drained and rinsed
* 1 cup cooked brown rice
* 2 cups vegan chili (homemade or store-bought)
* 1 cup vegan ricotta cheese alternative

1 medium onion, diced
3 cloves of garlic, minced
1 small to medium finely chopped jalapeño pepper, membranes and seeds removed for a milder flavor (if desired)?
1 bell pepper, diced
1 medium zucchini, diced
1 15oz. tin of chopped tomatoes
1 15oz. Can of black beans (or kidney beans), drained and rinsed under cold water to remove excess sodium.
1/3 cup sweetcorn
1 Tbsp. tomato paste
1 tsp. chipotle paste (optional)

2 tsp. cumin
1½ tsp. ground coriander
½ tsp. chili powder
¼ tsp. cayenne pepper
½ tsp. smoked paprika
¼ tsp. cocoa powder
¼ tsp. cinnamon
3 tsp. oregano

1 small onion, chopped
1 red bell pepper, diced
1 jalapeno, de-seeded and sliced
3 cloves of garlic, minced
a little oil for frying
1 cup of rehydrated cashews, either soaked overnight or for at least a few hours.
2 cups vegetable stock
1 Tbsp. lemon juice
2 tsp. cornstarch or arrowroot powder
2 tsp. ground cumin
1 tsp. mild chili powder
4 Tbsp. nutritional yeast
1/4 tsp. salt
Four 6-inch soft flour tortillas
1 tsp. dry polenta/cornmeal

Vegan Chili Tortilla Lasagna Preparation: A Step-by-Step Guide

Heat a small amount of oil in the base of a saucepan, then introduce the finely chopped onion and allow it to cook gently for a couple of minutes until it begins to soften. Combine the garlic, minced chilli, curry powder, bell pepper, and zucchini, and continue cooking for approximately six to seven minutes more.
Adding the tinned tomatoes, sweetcorn, tomato and chipotle paste, and black beans. Allow the dish to cook undisturbed for an additional 10 minutes, then adjust seasoning as needed by adding salt and pepper to your liking. Season with additional chili powder and cayenne pepper to intensify the heat if desired.

Combine the cashews and 1/2 cup of stock in a high-powered blender or food processor. Process until the mixture is exceptionally smooth, allowing the blades to work their magic for several minutes without interruption.
While waiting, warm a small amount of oil in a saucepan over moderate heat before adding the sautéed ingredients – onions, jalapeño, and red bell pepper. Cook for approximately 7 minutes, or until the desired level of tenderness is achieved. Adding the garlic, chili powder, cumin, and salt, I continue to cook for an additional minute.
The ingredients are then transferred to the food processor, where they’re combined with the remaining stock, a squeeze of fresh lemon juice, cornstarch for thickening, a pinch of salt, and a sprinkle of nutty nutritional yeast. Blend again until very smooth.
Return the saucepan to medium-low heat and let the mixture simmer gently for 15-20 minutes, or until it reaches the desired consistency.

Gently coat the bottom of a preheated oven-safe dish (approximately 8×10 inches) with a light layer of oil, followed by a generous sprinkling of polenta. One edge trimmed from a tortilla, this flatbread is then placed at the base of the dish.
Wrap the tortilla in a generous coating of rich, velvety chili, roughly half an inch deep, followed by a luscious blanket of melted queso that stretches and smooths out across its surface. Stack a second, carefully trimmed, tortilla on top of the layered filling, followed by a sprinkle of warm queso, and finally, conclude with a third tortilla to complete this indulgent masterpiece. Perched atop, the final layer of chili spreads evenly, while the remaining queso is generously dolloped across its surface.
Preheat the oven to 375°F (190°C) or Gas Mark 5, wrap the dish tightly in aluminum foil, and bake for 30 minutes. Carefully remove the foil and continue baking for an additional 5-10 minutes, allowing the top to reach a golden brown hue.