Vegan Chile Rellenos Casserole
A fan asked for a Chile Rellenos, so I made this Vegan Chile Rellenos Casserole. I wasn't sure it would turn out - but this is good!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.brandnewvegan.com.
Cooking tools:
- Blender
- Cast iron skillet
- Oven
- Colander
- Can opener
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Parchment paper
- Baking dish
Ingredients
- 15 oz can black beans
- 10 oz can Rotel tomatoes with green chile
- 12 oz diced green chile (three 4 oz cans)
- 2 corn tortillas
- 14 oz block extra firm tofu
- 1/4 cup unsweetened almond milk
- 1/3 cup all-purpose flour
- 2 Tbls cornmeal
- 1 tsp baking powder
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp cumin
- 1/2 tsp salt (sub with Indian Black Salt for egg-like flavor)
- vegan cheese shreds or favorite cheese sauce (optional)
- salsa verde (optional)
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