Enchilada Casserole - Plant-Based Cooking

Ingredients

• 1 head cauliflower (broken into pieces about 1 1/2 inch)
• 1/2 bag frozen peas
• 1 small can sliced black olives
• 12 count corn tortillas
• 1 cup raw cashews ( (Substitution: 1 can cannellini beans))
• 1 cup unsweetened non-dairy milk ((or 1 cup homemade))
• 2 tsp chili powder
• 1/4 cup nutritional yeast
• 1 yellow or orange bell pepper (seeded and rough chopped (a roasted pepper works, too))
• 1 lemon Juice
• 2 tsp prepared yellow mustard
• salt (to taste)
• 1/4 cup yellow onion (minced)
• 1 tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano
• 1/4 tsp smokey paprika
• 1/4 tsp salt ((optional))
• 1/4 tsp ground pepper
• 1/2 yellow onion (chopped)
• 1 28 oz can whole tomatoes
• 3 cloves garlic (roughly chopped)
• 1 tsp dried oregano
• 2 chilies (from a can of chipotle chilies in adobo sauce plus 2 Tbl sauce)